Creamy Beef Stroganoff Soup

This hearty Beef Stroganoff Soup transforms the classic Russian dish into a comforting bowl perfect for chilly evenings. The rich broth carries all those familiar flavors while tender beef, mushrooms, and egg noodles make it a complete meal in one pot.

I first made this soup on a particularly cold winter night when I was craving something comforting but didn't want to spend hours in the kitchen. My family immediately declared it a new favorite, and it's become our go to solution for busy weeknights when we need something satisfying but quick.

Ingredients

• Beef sirloin strips quality matters here as it stays tender while cooking quickly
• Cremini mushrooms they add a wonderful earthy flavor that's essential to stroganoff
• Onion and garlic create the aromatic base that flavors the entire soup
• Worcestershire sauce adds that umami depth that makes the soup taste like it simmered all day
• Smoked paprika brings warmth and subtle smokiness to balance the richness
• Beef broth use low sodium to control the saltiness
• Egg noodles traditional for stroganoff and perfect for soaking up the flavors
• Sour cream the signature tangy creaminess that defines stroganoff
• Fresh parsley brightens the whole dish with fresh flavor and color

Step-by-Step Instructions

Brown the Beef

Heat olive oil and butter in a Dutch oven over medium high heat until shimmering. Add beef sirloin pieces seasoned generously with salt and pepper. Allow the meat to develop a nice brown crust before stirring about 5 minutes total. The browning creates deep flavor compounds that will enrich your soup. Remove beef to a plate using a slotted spoon to preserve those tasty brown bits in the pot.

Sauté the Vegetables

Add mushrooms onion and garlic to the pot with all those flavorful beef drippings. Cook until vegetables soften and begin to release their moisture about 3 minutes. The mushrooms will start to turn golden and the onions will become translucent. This vegetable base builds the foundation of flavor for your soup.

Build the Broth

Add Worcestershire sauce smoked paprika and beef broth to the pot stirring well to incorporate all those caramelized bits from the bottom. This deglazing step is crucial for maximum flavor. Bring to a boil which helps the flavors meld then return the beef to the pot so it can continue cooking and release its juices into the broth.

Cook the Noodles

Add egg noodles directly to the simmering soup and cook for about 8 minutes until they reach your preferred tenderness. The noodles will absorb the flavorful broth as they cook making them extra delicious compared to cooking them separately.

Create the Creamy Finish

In a small bowl whisk sour cream with about half a cup of hot soup from the pot. This tempering process prevents the sour cream from curdling when added to the hot soup. Pour this mixture back into the pot and stir to combine creating that signature stroganoff creaminess throughout the soup.

Serve and Garnish

Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and sprinkle with fresh chopped parsley for a pop of color and fresh flavor.

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My favorite part of this recipe is the mushrooms. I deliberately slice them a bit thicker than you might expect because I love how they become these tender juicy bites of flavor that perfectly complement the beef. My husband who normally picks mushrooms out of dishes actually requests extra in this soup.

Make Ahead and Storage

This Beef Stroganoff Soup is perfect for meal planning. You can prepare the entire soup minus the noodles and sour cream up to two days ahead. Store it in an airtight container in the refrigerator. When ready to serve simply reheat gently add fresh noodles to cook and finish with sour cream. This approach prevents the noodles from absorbing too much liquid and becoming mushy.

Customization Options

This recipe welcomes personal touches. For a stronger mushroom presence try a mix of cremini button and shiitake varieties. If youre watching carbs substitute the egg noodles with zucchini noodles or cauliflower florets. For extra richness a splash of brandy or white wine added with the broth creates a more complex flavor profile. You can also make it dairy free by using coconut cream instead of sour cream just be prepared for a slightly different but still delicious flavor.

Traditional vs. Soup Version

Traditional Beef Stroganoff originated in 19th century Russia featuring sautéed beef in a sour cream sauce served over noodles. This soup version maintains those core elements while creating a lighter more brothbased meal. The cooking method is simplified making it more accessible for everyday cooking without sacrificing the signature flavors that make stroganoff so beloved. The soup approach also stretches the beef further making this an economical option for feeding a family.

Serving Suggestions

While this soup is a complete meal on its own a few simple sides can elevate your dinner. A crusty slice of rye bread or garlic bread is perfect for sopping up every last drop of the flavorful broth. A simple side salad with a vinaigrette dressing provides a bright contrast to the rich soup. For a truly Russian inspired meal serve with pickled vegetables on the side their tangy crunch complements the creamy soup beautifully.

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Commonly Asked Questions

→ What cut of beef works best for Beef Stroganoff Soup?

Sirloin is ideal as it cooks quickly while remaining tender. You could also use ribeye or tenderloin for a more luxurious version. If budget is a concern, chuck roast can work well if sliced very thin and cooked a bit longer. The key is cutting against the grain to ensure tenderness.

→ Can I make this soup ahead of time?

Yes, but for best results, prepare everything except the noodles and sour cream. When ready to serve, reheat the soup, add the noodles to cook until tender, then stir in the tempered sour cream. This prevents the noodles from becoming mushy and the sour cream from curdling.

→ How do I prevent the sour cream from curdling?

Always temper the sour cream before adding it to the hot soup. Take about half a cup of the hot broth and whisk it with the sour cream in a separate bowl. This gradually brings up the temperature of the sour cream. Then pour this mixture back into the pot off the heat, stirring gently to incorporate.

→ What mushrooms are best for this soup?

Cremini mushrooms (baby portobellos) provide excellent flavor, but you can also use white button mushrooms. For a more complex flavor profile, consider using a mixture of mushrooms like cremini, shiitake, and oyster mushrooms. Just make sure to adjust cooking time as some varieties cook faster than others.

→ Can I freeze Beef Stroganoff Soup?

Freezing is possible but not ideal due to the dairy and noodles. If you plan to freeze, do so before adding the sour cream and noodles. When reheating, bring to a simmer, add fresh noodles, and once they're cooked, incorporate the sour cream as directed. This maintains the best texture and prevents the cream from separating.

→ What can I substitute for egg noodles?

If you don't have egg noodles, other pasta shapes like fusilli, rotini, or farfalle work well. For a lower-carb option, try adding extra vegetables or using zucchini noodles (added at the very end). Alternatively, cooked rice or gnocchi can be delicious alternatives that complement the creamy broth.