Beef stroganoff is one of those classics everyone loves, and it's easy to see why. Tender pieces of beef, a creamy sauce, and egg noodles round everything out. The recipe that follows is a whole new take on this comfort classic and offers a bowl full of all the goodness you've come to love from that family favorite.
Most times, this dish is served as an entree, and it still can be, but with a twist. This recipe takes beef stroganoff and turns it into a soup. Unlike other soups, though, this isn't one you'll need to sweat over the stove to make. In fact, it comes together in just about half an hour, so you can sit down to a delicious bowl in no time at all.
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Cooktop Cove
Beef Stroganoff Soup
6
10 minutes
25 minutes
35 minutes
2 8-ounce sirloin steaks (about 1 pound of steak), cut into cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 cup mushrooms, sliced
1 onion, small dice
2 cloves garlic, minced
1 cup dry white wine
5 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 cup dried egg noodles
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 cup fresh parsley, chopped finely
Season the steak generously with salt and pepper.
In a large soup pan or Dutch oven, melt butter over medium-high heat.
When butter has melted, add the steak and brown on all sides.
Turn heat down to low and add a splash of oil to the pot if it has run dry.
Add mushrooms and onions and cook for 5 to 7 minutes, until vegetables have softened.
Add garlic and cook for 1 more minute.
Add white wine and let cook for 3 to 5 minutes, until it has reduced by half.
Add beef broth, Worcestershire sauce and tomato paste to the pot and stir to mix well.
Bring the contents of the pot to a boil. Add noodles and cook for about 7 minutes, just until noodles are tender.
In a small bowl, mix together the sour cream and flour. Add to the pot and simmer for another 5 minutes.
Ladle soup into bowls and garnish with chopped parsley.
