BEEF STROGANOFF SOUP: A HEARTY AND CREAMY ONE-POT MEAL

This Beef Stroganoff Soup combines the classic flavors of the beloved dish with the comfort of a warm, hearty soup. With tender beef, earthy mushrooms, silky sour cream, and egg noodles, it’s a satisfying, soul-warming dish that’s perfect for chilly evenings. One pot is all you need to create this creamy, savory soup that’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

• Rich and Creamy: Sour cream and heavy cream create a luxurious, velvety broth.
• One-Pot Meal: Easy to make with minimal cleanup required.
• Classic Comfort: The traditional flavors of beef stroganoff are transformed into a cozy soup.
• Customizable: Perfect for adding extra veggies or tweaking the seasoning to your liking.
• Family-Friendly: A hearty dish that pleases even picky eaters.

Ingredients Breakdown

Beef and Broth:

• Beef Stew Meat (1 lb): Tender chunks of beef make this soup hearty and satisfying.
• Beef Broth (4 cups): The base for a rich, savory soup. Use low-sodium broth to control the salt level.

Noodles:

• Egg Noodles (3 cups): Traditional in beef stroganoff, they soak up the creamy broth beautifully.

Vegetables:

• Mushrooms (2 cups, sliced): Add an earthy, umami flavor to the soup. Baby bella or white mushrooms work well.
• Onion (1 medium, diced): Provides a sweet and aromatic base.
• Garlic (2 cloves, minced): Adds depth and flavor.

Creamy Elements:

• Sour Cream (¾ cup): Adds tanginess and creamy richness.
• Heavy Cream (½ cup): Enhances the silky texture of the soup.

Thickener:

• All-Purpose Flour (2 tablespoons): Helps thicken the broth to a perfect consistency.

Flavor Boosters:

• Butter (2 tablespoons): Adds richness and depth of flavor.
• Olive Oil (1 tablespoon): For searing the beef and sautéing vegetables.
• Fresh Thyme (1 teaspoon): Adds a subtle herbal note.
• Paprika (½ teaspoon): Provides a smoky, slightly sweet undertone.
• Salt (1 teaspoon) & Black Pepper (½ teaspoon): Balances and enhances all the flavors.

How to Make Beef Stroganoff Soup

1. Sear the Beef

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the beef stew meat, seasoning with a pinch of salt and pepper.
3. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.

2. Sauté the Vegetables

1. In the same pot, melt 2 tablespoons of butter over medium heat.
2. Add the diced onion, minced garlic, and sliced mushrooms. Sauté for 5 minutes, stirring occasionally, until softened and aromatic.

3. Create the Broth

1. Sprinkle the 2 tablespoons of flour over the sautéed vegetables and stir for 1-2 minutes to cook out the raw flour taste.
2. Gradually pour in the 4 cups of beef broth, whisking constantly to avoid lumps.
3. Stir in the thyme, paprika, salt, and black pepper.

4. Simmer the Soup

1. Return the seared beef to the pot.
2. Bring the mixture to a simmer and cook for 20-25 minutes, allowing the beef to become tender and the flavors to meld together.

5. Cook the Noodles

1. Add the 3 cups of egg noodles to the simmering soup.
2. Cook for 8-10 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.

6. Add Creamy Ingredients

1. Lower the heat to medium-low and gently stir in the ¾ cup sour cream and ½ cup heavy cream.
2. Mix until the broth is smooth and creamy. Avoid boiling at this stage to prevent curdling.

7. Adjust and Serve

1. Taste the soup and adjust seasoning with additional salt or pepper if needed.
2. Serve warm, garnished with fresh thyme, a dollop of sour cream, or a sprinkle of paprika for an extra touch of flavor.

Pro Tips for Perfect Beef Stroganoff Soup

1. Use Quality Beef: Stew meat or chuck roast works best for this recipe. You can also use sirloin for a more tender cut.
2. Sear in Batches: Don’t overcrowd the pot when browning the beef—it ensures a nice caramelized crust.
3. Add Noodles Toward the End: This prevents them from becoming overcooked and soggy.
4. Room Temperature Sour Cream: Bring sour cream to room temperature before adding to the soup to help it blend smoothly.
5. Don’t Skip the Flour: Cooking the flour helps thicken the soup and avoids a raw flour taste.

Recipe Variations

1. Vegetarian: Omit the beef and substitute with additional mushrooms or plant-based protein. Use vegetable broth instead of beef broth.
2. Gluten-Free: Replace all-purpose flour with a gluten-free flour blend, and use gluten-free noodles.
3. Extra Veggies: Add diced carrots, celery, or spinach for additional nutrients and color.
4. Spicy: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
5. Low-Calorie: Use Greek yogurt in place of sour cream and reduce the amount of heavy cream.

Perfect Pairings

1. Crusty Bread: Serve with warm, crusty bread to soak up the creamy broth.
2. Green Salad: A fresh salad with a light vinaigrette balances the richness of the soup.
3. Steamed Vegetables: Simple steamed broccoli, green beans, or asparagus make excellent sides.
4. Mashed Potatoes: For an ultra-comforting meal, serve the soup over mashed potatoes instead of adding noodles.

FAQs

1. Can I make this soup ahead of time?

Yes! Prepare the soup up to the point of adding the noodles. Cool and refrigerate for up to 3 days. When ready to serve, reheat on the stovetop, add the noodles, and cook until tender.

2. Can I freeze this soup?

Yes, but without the noodles and sour cream. Freeze the soup base for up to 3 months. Thaw, reheat, and add the noodles and sour cream when serving.

3. What’s the best way to reheat leftovers?

Reheat the soup gently on the stovetop over low heat. Add a splash of beef broth or cream if the soup has thickened too much in the fridge.

4. Can I use a different type of pasta?

Yes! Substitute egg noodles with rotini, farfalle, or fusilli. Cooking times may vary, so adjust accordingly.

5. Can I substitute the heavy cream?

Yes, you can use half-and-half, whole milk, or even evaporated milk for a lighter version.

6. What’s the best cut of beef for this soup?

Chuck roast, stew meat, or sirloin are great options. If using sirloin, reduce the simmering time to avoid overcooking.

7. Can I use pre-cooked beef?

Yes, but add it during the final 5-10 minutes of simmering to avoid overcooking the meat.

Conclusion

This Beef Stroganoff Soup is the perfect marriage of rich, creamy flavors and hearty ingredients. With tender beef, savory mushrooms, and silky sour cream, this dish offers all the comfort of classic beef stroganoff in a cozy soup form. Serve it with crusty bread or a fresh salad, and enjoy the ultimate one-pot comfort meal. Try it today for a recipe your whole family will love!

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