Beef Stroganoff Soup (Printable Version)
# What You'll Need:
→ Meat and Base
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
03 -
1 pound beef sirloin, cut into thin strips
04 -
½ teaspoon salt, or to taste
05 -
¼ teaspoon pepper, or to taste
→ Vegetables and Aromatics
06 -
8 ounces cremini mushrooms, stems trimmed and sliced
07 -
1 large onion, chopped
08 -
2 cloves garlic, minced
→ Broth and Seasonings
09 -
1 teaspoon Worcestershire sauce
10 -
1 teaspoon smoked paprika
11 -
8 cups low sodium beef broth
→ Pasta and Finishing
12 -
4 ounces dry egg noodles
13 -
½ cup sour cream
14 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Directions:
01 -
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the beef sirloin pieces and generously season with salt and pepper. Cook until the meat is slightly browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate.
02 -
Add the mushrooms, onion, and garlic to the pot. Stir and sauté until the vegetables soften, about 3 minutes.
03 -
Add the Worcestershire sauce, smoked paprika, and beef broth. Stir everything together and bring to a boil, then return the beef to the pot.
04 -
Stir in the egg noodles and cook for about 8 minutes or until the noodles are cooked to your preference.
05 -
In a small bowl, whisk the sour cream together with about ½ cup of the hot soup, then pour back into the pot and stir to combine.
06 -
Taste and adjust seasoning with salt and pepper as necessary. Garnish with chopped parsley and serve hot.
# Helpful Notes:
01 -
Slice the beef thin so it stays tender—cutting against the grain makes a big difference.
02 -
Sear the beef in batches for the best flavor. If you overcrowd the pot, it will steam instead of brown.
03 -
Add the sour cream carefully by tempering it first to prevent curdling.
04 -
If making ahead, cook everything except the noodles and add them fresh when reheating to keep them from getting mushy.