Beef Stroganoff Soup is a delightful twist on the classic dish, transforming it into a warm, comforting bowl of goodness. This recipe brings together rich flavors of tender beef, earthy mushrooms, and savory egg noodles, making it a perfect meal for any chilly evening. It’s not just a soup; it’s a hug in a bowl, ideal for those moments when you need something hearty and cozy.
Why You’ll Love This Beef Stroganoff Soup
This Beef Stroganoff Soup is a hit for several reasons. First, it captures the beloved flavors of traditional beef stroganoff while offering a new, comforting format. With its creamy texture and rich broth, this soup is a warm embrace on cold nights. Plus, it’s packed with juicy beef, making it a satisfying meal. The addition of mushrooms elevates the flavor, while egg noodles provide that essential texture. Whether you’re looking for an easy beef stroganoff soup or a hearty beef stroganoff soup, this recipe checks all the boxes. It’s also gluten-free, catering to various dietary preferences.
Ingredients for Beef Stroganoff Soup
Gather these items:
- 2 lbs. stew meat
- ½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder
- 2-3 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion (diced)
- 12 oz. baby bella mushrooms (sliced/rinsed/dried)
- 3-4 cloves garlic (minced)
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon EACH: dried thyme, rosemary, parsley
- 1/3 cup flour
- 6 cups beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 1 bay leaf
- 1 ½ cups frozen peas
- ¾ cup sour cream
- 3 cups egg noodles
How to Make Beef Stroganoff Soup Step-by-Step
- Step 1: Measure out ingredients before beginning, this will make the recipe a snap!
- Step 2: Cut meat into 1-inch cubes, discard any large pieces of fat. Pat it completely dry. Sprinkle the meat with salt, black pepper, garlic salt, celery salt, onion powder and toss to coat.
- Step 3: Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. Add the beef in batches, don’t overcrowd the pot. Brown each batch for about 1-2 minutes, not all sides of the meat need a good sear, this way you don’t overcook it. Transfer to a plate.
- Step 4: Turn the heat off. Add a splash of the wine and use a silicone spatula to clean the pot.
- Step 5: Add the butter, onions, mushrooms, and garlic and set the heat to medium. Cook for 5 minutes, stirring continuously. Add the remaining wine and reduce for 4-5 minutes.
- Step 6: Add the Worcestershire sauce, Dijon, thyme, rosemary, and parsley and stir to combine. Cook for 1 minute.
- Step 7: Stir in the flour and cook for 2 minutes, stirring continuously.
- Step 8: Add the beef broth in small splashes, stirring continuously. Add the chicken broth in the same manner.
- Step 9: Add the beef bouillon cube and bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Step 10: Add the beef back along with any juices from the plate.
- Step 11: Cover partially and let it simmer very gently over medium-low heat for 45 minutes. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
- Step 12: Boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked and add the noodles directly to serving bowls.
- Step 13: Stir the peas into the soup and remove the bay leaf. Add the sour cream to a small bowl and add about ½ cup of broth. Stir until completely combined and smooth. Slowly whisk it into the soup and stir to combine.
- Step 14: Ladle the soup over the egg noodles. Garnish with parsley and serve!
Pro Tips for the Best Beef Stroganoff Soup
Keep these in mind:
- Use your favorite stew meat cut.
- For a richer flavor, consider adding more red wine.
- You can replace chicken broth with more beef broth.
- For a creamy beef stroganoff soup, ensure the sour cream is mixed well into the broth to achieve that luscious texture.
- Consider making a slow cooker beef stroganoff soup by adjusting the cooking times for a hands-off approach.
Best Ways to Serve Beef Stroganoff Soup
This comforting soup is best served hot, garnished with fresh parsley for a pop of color. Pair it with crusty bread or a simple green salad for a complete meal. You can also serve it with a dollop of sour cream on top or a sprinkle of cheese. This beef stroganoff soup with noodles is perfect for cozy dinners or as a hearty lunch option.
How to Store and Reheat Beef Stroganoff Soup
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, gently reheat on the stove over medium-low heat until warmed through. This soup also freezes well, so consider making a double batch for meal prep!
Frequently Asked Questions About Beef Stroganoff Soup
What’s the secret to perfect Beef Stroganoff Soup?
The secret lies in browning the beef properly and allowing it to simmer gently to develop deep flavors. Using quality beef broth and fresh herbs also enhances the overall taste, making this a standout recipe.
Can I make Beef Stroganoff Soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator or freezer. Just reheat gently before serving for a quick weeknight meal.
How do I avoid common mistakes with Beef Stroganoff Soup?
To avoid common mistakes, ensure not to overcrowd the pan when browning the beef, as this can lead to steaming instead of searing. Also, make sure to add the sour cream at the end to maintain its creamy texture.
Variations of Beef Stroganoff Soup You Can Try
Feel free to experiment with this recipe! You can make a gluten-free version by using gluten-free noodles and flour. For a lighter option, try using lean cuts of beef or substitute turkey for a different twist. You can also add vegetables like carrots or bell peppers for added nutrition and flavor.
For more tips on making delicious soups, check out this guide. If you’re interested in slow cooker recipes, visit this page. To learn more about the benefits of using fresh herbs, see this article.
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Comforting Beef Stroganoff Soup Recipe for Cozy Evenings
- Total Time: 95 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Beef Stroganoff Soup recipe tastes just like traditional beef stroganoff, in soup form. It has a rich broth with juicy beef, mushrooms, and savory egg noodles. It’s easy to make and super cozy.
Ingredients
- 2 lbs. stew meat
- ½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder
- 2–3 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion (diced)
- 12 oz. baby bella mushrooms (sliced/rinsed/dried)
- 3–4 cloves garlic (minced)
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon EACH: dried thyme, rosemary, parsley
- 1/3 cup flour
- 6 cups beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 1 bay leaf
- 1 ½ cups frozen peas
- ¾ cup sour cream
- 3 cups egg noodles
Instructions
- Measure out ingredients before beginning, this will make the recipe a snap!
- Cut meat into 1-inch cubes, discard any large pieces of fat. Pat it completely dry. Sprinkle the meat with salt, black pepper, garlic salt, celery salt, onion powder and toss to coat.
- Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. Add the beef in batches, don’t overcrowd the pot. Brown each batch for about 1-2 minutes. Transfer to a plate.
- Turn the heat off. Add a splash of the wine and use a silicone spatula to clean the pot.
- Add the butter, onions, mushrooms, and garlic and set the heat to medium. Cook for 5 minutes, stirring continuously. Add the remaining wine and reduce for 4-5 minutes.
- Add the Worcestershire sauce, Dijon, thyme, rosemary, and parsley and stir to combine. Cook for 1 minute.
- Stir in the flour and cook for 2 minutes, stirring continuously.
- Add the beef broth in small splashes, stirring continuously. Add the chicken broth in the same manner.
- Add the beef bouillon cube and bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Add the beef back along with any juices from the plate.
- Cover partially and let it simmer gently over medium-low heat for 45 minutes.
- Boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked and add the noodles directly to serving bowls.
- Stir the peas into the soup and remove the bay leaf. Add the sour cream to a small bowl and add about ½ cup of broth. Stir until completely combined and smooth. Slowly whisk it into the soup.
- Ladle the soup over the egg noodles. Garnish with parsley and serve!
Notes
- Use your favorite stew meat cut.
- For a richer flavor, consider adding more red wine.
- You can replace chicken broth with more beef broth.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 80 mg
Keywords: Beef Stroganoff Soup, soup recipe, beef soup, comfort food