Beef Stroganoff Soup Recipe

Beef Stroganoff Soup Recipe

How To Make Beef Stroganoff Soup

Have a warm and filling beef stroganoff soup to pair with your everyday meal. It is creamy and the pasta makes it more delicious and flavorful.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes

Serves:

Ingredients

  • 3tbspbutter divided
  • lbsflank steak or sirloin steak, thinly sliced into bite-sized pieces
  • salt and pepper
  • 8ozbaby bella sliced
  • 1white onion peeled and diced
  • 4garlic minced
  • ½cupdry white wine
  • 6cupsbeef stock divided
  • 1tbspWorcestershire sauce
  • 8ozwide egg noodlesuncooked
  • ¼cupflourall-purpose
  • ½cupsour cream
  • fresh parsleychopped

Instructions

  1. Melt 2 tablespoons butter in a large stockpot over medium-high heat.  Add the steak and season with a few generous pinches of salt and pepper.  

  2. Sauté for 5 to 7 minutes, stirring once every minute or so, until browned.  Remove steak from the pot with a slotted spoon and transfer to a separate plate.  Set aside.

  3. Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion, and garlic.  Sauté for 5 to 6 minutes, or until the onion is soft and the mushrooms are browned.  

  4. Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan. Let the mixture continue cooking for 3 minutes until the liquid has reduced by about half.

  5. Add in beef stock, Worcestershire sauce, and egg noodles, and stir until combined.  Continue cooking until the mixture reaches a simmer.

  6. Then reduce heat to medium-low and continue to simmer until the noodles are al dente, about 5 to 8 minutes, stirring occasionally.

  7. Meanwhile, as the noodles are cooking, whisk the remaining 1/2 cup of beef stock and flour together in a small bowl until combined.  

  8. When the noodles are al dente, stir the flour mixture and sour cream into the soup until they are combined.  Continue simmering for 5 minutes.  

  9. Stir the cooked steak back into the soup. Taste, and season with salt and pepper as needed.

  10. Serve hot, garnished with parsley if desired.

Nutrition

  • Calories: 1633.22kcal
  • Fat: 60.81g
  • Saturated Fat: 33.52g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 16.45g
  • Polyunsaturated Fat: 3.52g
  • Carbohydrates: 185.44g
  • Fiber: 6.43g
  • Sugar: 49.34g
  • Protein: 45.94g
  • Cholesterol: 218.02mg
  • Sodium: 2422.06mg
  • Calcium: 444.54mg
  • Potassium: 1678.28mg
  • Iron: 7.51mg
  • Vitamin A: 504.05µg
  • Vitamin C: 22.65mg
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