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Beef Stroganoff Soup

Beef Stroganoff Soup
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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.

Ingredients

Units Scale
  • 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)

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!

Nutrition

Find it online: https://cookedbyandy.com/beef-stroganoff-soup/