Beef Stroganoff Soup Recipe

Beef Stroganoff Soup Recipe is made with beef sirloin, crimini mushrooms, sweet onion, garlic, tomato paste, Worcestershire sauce, low-sodium beef stock, dried egg noodles, sour cream, and fresh parsley. This hearty soup recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Beef Stroganoff Soup Ingredients

• 2 tablespoons unsalted butter
• 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips
• Salt and pepper, to taste
• 8 ounces crimini mushrooms, sliced
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 5 cups low-sodium beef stock (or chicken stock)
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish

Beef Stroganoff Soup Instruction

1. In a large pot or Dutch oven, melt the butter over medium-high heat. Sprinkle the beef with salt and pepper to taste. Add the beef to the pot and sear for 1-2 minutes on each side. Using a slotted spoon, transfer the beef to a bowl and keep warm. (The beef will still have some pink; it will finish cooking in the soup.)
2. Add the mushrooms, onion, and garlic to the pot. Sauté until the vegetables have softened, about 3 minutes. Season with a pinch of salt and pepper.
3. Stir in the tomato paste and Worcestershire sauce.
4. Pour in the beef stock and bring to a boil.
5. Add the dried noodles. Reduce the heat to a simmer and cook until the noodles are al dente, about 5-7 minutes.
6. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup until smooth, then pour the mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
7. Add the seared beef back to the pot and simmer for a few more minutes until the beef is cooked through.
8. Taste and adjust the seasoning with more salt and pepper, if necessary.
9. Serve the soup in individual bowls, garnished with fresh chopped parsley.

Recipe Tips

• Sear the beef properly: Giving the beef a quick sear adds depth of flavor to the soup. Make sure the pan is hot before adding the beef to achieve a nice brown crust.
• Use low-sodium beef stock: Opting for low-sodium beef stock allows you to control the saltiness of the soup. You can always adjust the seasoning later as needed.
• Incorporate fresh herbs: Adding fresh parsley at the end not only adds a pop of color but also brightens the flavors of the soup. You can also consider adding a bit of fresh thyme or dill for extra complexity.

How To Store Beef Stroganoff Soup Recipe

Refrigerate: Cool the Beef Stroganoff Soup completely. Then, either cover the pot with a lid or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely. Then, transfer it to a freezer-safe container or use freezer bags, leaving some space for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Beef Stroganoff Soup Recipe

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 20-25 minutes, or until it is hot all the way through.

In The Microwave: Put a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On The Stovetop: Pour the leftover soup into a pot and reheat it over medium heat, stirring occasionally, until it is hot all the way through. This should take about 10-15 minutes.

What To Serve Beef Stroganoff Soup Recipe

Beef Stroganoff Soup Recipe pairs well with crusty bread, garlic bread, a side salad, and roasted vegetables. It also can be served alongside mashed potatoes, steamed rice, buttered noodles, and green beans for better savoring of the meal.

Frequently Asked Questions

Can I use a different cut of beef?

It’s best to use a tender cut like sirloin for quick cooking in the soup. If using a tougher cut, consider simmering the soup longer to tenderize the meat.

Can I substitute sour cream with Greek yogurt?

Yes, Greek yogurt can be a lighter alternative to sour cream. Add it at the end of cooking and avoid boiling to prevent curdling.

How can I make this soup vegetarian?

Substitute the beef with extra mushrooms or tofu for protein. Use vegetable broth instead of beef stock and omit Worcestershire sauce or use a vegetarian alternative.

Try more recipes:

• Beef Mami Soup Recipe
• Bear Creek Potato Soup Recipe
• Barilla Chicken Orzo Soup Recipe