Craving the creamy goodness of Beef Stroganoff but looking for a cozy twist? This Beef Stroganoff Soup combines all the classic flavors of the beloved dish into a rich, velvety soup that will warm you up from the inside out. With tender beef, mushrooms, onions, and a creamy broth, it’s like a hug in a bowl. Perfect for chilly evenings or when you need something comforting but still full of flavor.

Why You’ll Love This Recipe

If you’re a fan of Beef Stroganoff, you’ll adore this soup. It takes all the comforting, savory elements of the traditional dish and transforms them into a creamy, hearty soup that’s just as delicious but a bit more cozy. The tender beef and earthy mushrooms swim in a rich, flavorful broth with just the right amount of creaminess. It’s the perfect meal to serve on a cold day, and you can easily make it ahead for an even better flavor the next day!

Ingredients
(Here’s a preview of the key ingredients. Full list below!)

1 lb beef stew meat or sirloin, cut into small cubes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
4 cups beef broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup sour cream
1/2 cup heavy cream
1 cup egg noodles (optional)
Salt and pepper, to taste
Fresh parsley (optional for garnish)

Directions

Step 1: Brown the Beef

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and season with salt and pepper. Cook, turning occasionally, until the beef is browned on all sides. Once browned, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are tender and have released their moisture.

Step 3: Add the Broth and Seasonings

Return the beef to the pot, and pour in the beef broth. Add the Worcestershire sauce, Dijon mustard, and a pinch of salt and pepper. Stir everything together, bringing the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together and the beef to become tender.

Step 4: Add the Noodles

If you’re using egg noodles, add them to the soup and cook according to the package instructions until they are tender. You can skip this step if you prefer the soup without noodles.

Step 5: Stir in the Cream

Once the beef is tender and the noodles are cooked, reduce the heat to low. Stir in the sour cream and heavy cream, making the soup rich and creamy. Taste and adjust the seasoning with salt and pepper if needed. Let the soup simmer for an additional 5 minutes to ensure everything is well combined.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with some crusty bread or a light salad for a complete meal.

Expert Tips and Tricks

Tender beef: If you want extra-tender beef, opt for beef stew meat or a cut like sirloin. Just make sure to cook it long enough to become tender.
Flavor boost: For added depth of flavor, sauté the mushrooms until they’re nicely browned before adding the broth. This will give the soup a rich, earthy taste.
Noodles or no noodles? The noodles are optional, but they do add to the heartiness of the soup. If you prefer a low-carb version, you can skip the noodles and serve it just as a creamy beef and mushroom soup.

Recipe Variations and Possible Substitutions

Different meats: If you don’t have beef stew meat or sirloin, you can also use ground beef or even chicken for a lighter version of this soup.
Make it dairy-free: For a dairy-free version, swap the sour cream and heavy cream with coconut milk or a dairy-free cream alternative, and use dairy-free sour cream.
Add some veggies: For more nutrition, feel free to add some carrots, celery, or peas to the soup for added texture and flavor.

Serving and Pairing Suggestions

This Beef Stroganoff Soup is a meal on its own, but it pairs beautifully with a side of crusty bread or a fresh, crunchy salad to balance the richness. You could also serve it with roasted vegetables or a light green bean salad for a wholesome dinner.

Storage and Reheating Tips

Store any leftover soup in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or water if it has thickened too much. If the soup has been frozen, let it thaw overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?
Yes! In fact, the soup tastes even better the next day once the flavors have had time to meld together. You can make it a day ahead and store it in the fridge.
Can I use a slow cooker for this recipe?
Absolutely! You can brown the beef and sauté the onions and mushrooms in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the cream at the end of the cooking time.
Can I use a different type of pasta?
Yes, you can substitute egg noodles with any small pasta like shells or elbow macaroni, or even spiral pasta.
How can I make the soup thicker?
If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and add it to the soup, simmering for a few minutes to thicken it up.

Conclusion

This Beef Stroganoff Soup is the perfect meal to curl up with on a cold day. With its creamy broth, tender beef, and earthy mushrooms, it brings all the flavors of classic Beef Stroganoff into a comforting, cozy soup. Whether you’re making it for dinner or prepping it ahead of time, this soup will quickly become a favorite in your household. Give it a try, and let the rich, savory flavors warm you up!

Beef Stroganoff Soup

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4–6 servings 1x
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American

Instructions

Step 1: Brown the Beef
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and season with salt and pepper. Cook, turning occasionally, until the beef is browned on all sides. Once browned, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are tender and have released their moisture.

Step 3: Add the Broth and Seasonings
Return the beef to the pot, and pour in the beef broth. Add the Worcestershire sauce, Dijon mustard, and a pinch of salt and pepper. Stir everything together, bringing the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together and the beef to become tender.

Step 4: Add the Noodles
If you’re using egg noodles, add them to the soup and cook according to the package instructions until they are tender. You can skip this step if you prefer the soup without noodles.

Step 5: Stir in the Cream
Once the beef is tender and the noodles are cooked, reduce the heat to low. Stir in the sour cream and heavy cream, making the soup rich and creamy. Taste and adjust the seasoning with salt and pepper if needed. Let the soup simmer for an additional 5 minutes to ensure everything is well combined.

Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with some crusty bread or a light salad for a complete meal.

Notes

If you prefer a dairy-free version, swap the sour cream and heavy cream with coconut milk or a dairy-free cream alternative, and use dairy-free sour cream.
You can add extra vegetables like carrots or peas for more nutrition.
The soup tastes even better the next day once the flavors meld together. Make it ahead for the best flavor!