Beef Stroganoff Soup
A comforting, hearty soup with the rich flavors of traditional beef stroganoff, perfect for chilly evenings and busy weeknights.
Ingredients
Main Ingredients
- 1 lb Beef (chuck roast or sirloin) The star of the show, adds rich flavor and hearty texture.
- 8 oz Mushrooms Earthy and umami-rich.
- 1 large Onion Sweet and aromatic.
- 3 cloves Garlic Fresh minced works best.
- 4 cups Beef broth The cooking liquid that ties all flavors together.
- 1 cup Heavy cream Can substitute with Greek yogurt for a healthier option.
- 8 oz Egg noodles Perfect for soaking up flavors; substitute with gluten-free options if needed.
- 3 tbsp Soy sauce For flavor enhancement.
- 2 tbsp Worcestershire sauce Adds a punch of flavor.
- to taste Dill or parsley (fresh or dried) For garnish.
Instructions
Preparation
- In a large pot, heat a little oil over medium-high heat. Add the beef and cook until browned, about 5-7 minutes.
- Add onions, mushrooms, and garlic to the pot. Sauté for another 4-5 minutes until the onions turn translucent.
- Stir in the soy sauce and Worcestershire sauce, scraping up any browned bits from the bottom.
- Pour in the beef broth and bring to a gentle simmer.
- Once simmering, stir in the egg noodles and cook according to package instructions until tender.
- Reduce the heat to low and stir in the heavy cream (or Greek yogurt). Let it warm through for a couple of minutes before serving.
- Finish with fresh dill or parsley for garnish.
Notes
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently, adding broth or milk if it thickens.