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Beef Stroganoff Soup

A comforting and flavorful soup made with tender beef, earthy mushrooms, and a creamy sauce, perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Beef (flank steak or sirloin) Tender cuts add protein and flavor.
  • 8 oz Mushrooms (cremini or button) Adds earthy flavor.
  • 1 Onion (white or yellow) Brings sweetness.
  • 2 cloves Garlic (minced) Elevates the dish with aroma.
  • 4 cups Beef Broth Hearty base.
  • 1 cup Sour Cream For creaminess; substitute with Greek yogurt for a healthier version.
  • 1 tbsp Worcestershire Sauce For umami flavor.
  • 8 oz Noodles (egg noodles or gluten-free) Traditional ingredient, adjust for dietary preferences.
  • to taste Salt and Pepper Essential for seasoning.
  • to taste Fresh Thyme or Parsley Brightens the dish.

Method
 

Preparation
  1. In your chosen cooking vessel, heat a drizzle of oil. Add chopped onions and minced garlic, cooking until the onions become translucent.
  2. Add the beef, cooking until browned on all sides to develop flavor.
  3. Toss in the mushrooms and stir, letting them soften and release their juices, about 5 minutes.
  4. Pour in the beef broth, Worcestershire sauce, and herbs. Bring to a simmer or set your Crockpot/Instant Pot as directed.
  5. If using the stovetop, add the noodles and cook until tender. For the Crockpot, add them during the last hour. For the Instant Pot, follow the instructions for pasta.
  6. Just before serving, stir in sour cream for a creamy finish.
  7. Taste and adjust flavor with salt, pepper, or extra herbs as needed.

Notes

This soup can be made ahead of time, stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Reheat on the stovetop or microwave, adding broth as needed.