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
Scale
- 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