Beef Stroganoff Soup: Cozy Comfort in Every Spoonful
A creamy twist on a favorite dish that warms the soul with every spoonful.
Beef Stroganoff Soup: A New Take on a Classic Comfort
Beef Stroganoff has been a cherished classic on the dinner table for generations. With its tender beef, flavorful mushrooms, and creamy sauce, it’s every bit the epitome of comfort food. But what if those same flavors could be transformed into a soul-warming soup? That’s exactly what this Beef Stroganoff Soup recipe delivers — a spoonable version of the icon, blending everything you love about the original in a new, wholesome format that’s perfect for chilly nights or any time you crave cozy sustenance.
Why You’ll Love Beef Stroganoff Soup
- All the classic flavors of traditional beef stroganoff, in a brothy, slurpable form.
- Hearty and satisfying: Packed with beef, mushrooms, and egg noodles, it’s a complete meal in every bowl.
- One-pot simplicity: Minimal cleanup and straightforward preparation.
- Family-friendly: Loved by adults and kids alike — the ultimate crowd-pleaser.
- Customizable: Easily adapt with different cuts of beef, a variety of noodles, or alternative creamy bases.
What Makes This Recipe Unique?
This recipe takes the classic components of beef stroganoff and builds them into a luscious, comforting soup. The savory broth is enriched with sour cream for a touch of tang and silkiness, while the beef stays tender and the noodles soak up all the delicious flavor. Optional garnishes like fresh chopped parsley or extra cracked black pepper add a final flourish. The result is a weeknight-friendly meal that still feels special enough for guests.
Ingredients for Beef Stroganoff Soup
The beauty of this soup is its familiarity — every spoonful echoes the favorite flavors you know, yet the soup format gives it new life. Here’s what you’ll need:
- Beef: Sirloin steak is a prime choice for its tenderness, but stew meat, flank steak, or even ground beef work well.
- Egg Noodles: These classic, wide noodles are a staple in stroganoff, but any short pasta can be substituted if desired.
- Mushrooms: Cremini or white button mushrooms provide a meaty earthiness. Baby Bella (portobello) mushrooms are also excellent options.
- Onion & Garlic: Essential aromatics build depth in the broth.
- Beef Broth: Rich, low-sodium broth forms the soup’s base and carries the signature savoriness.
- Worcestershire Sauce: Just a splash brings a subtle umami punch.
- Sour Cream: The secret for creamy tang, stirred in at the end for silkiness.
- Flour: Helps thicken the broth slightly, so it’s creamy but still light.
- Tomato Paste (optional): A spoonful enhances the savoriness and color.
- Fresh Parsley: For garnish and a hit of freshness.
- Salt & Pepper: To taste, ensuring the soup is perfectly seasoned.
Step-by-Step Instructions
Preparing Beef Stroganoff Soup is straightforward and comes together in under an hour. Here’s a detailed guide to walk you through every step.
Sear the Beef
Heat unsalted butter or a splash of oil in a large Dutch oven or soup pot over medium-high heat. Generously season the beef with kosher salt and black pepper. Working in batches if needed, sear the beef until just browned on the outside; it’s fine if some pink remains inside, as the beef will finish cooking in the soup. Remove to a plate and keep warm.
Saute Vegetables
In the same pot, add sliced mushrooms and diced onion. Sauté until the mushrooms are golden and the onions are translucent — about 5 to 7 minutes. Add minced garlic and cook for another minute, stirring constantly.
Build the Broth
Stir in a couple of tablespoons of tomato paste (if using) and a splash of Worcestershire sauce. Let the mixture gently toast for a minute, then pour in beef broth. Bring to a gentle boil, scraping up any browned bits on the bottom for extra flavor.
Add Noodles and Simmer
Add uncooked egg noodles to the pot and reduce the heat to a simmer. Cook until noodles are al dente — this usually takes 5–8 minutes, depending on noodle thickness.
Thicken and Enrich
In a separate bowl or measuring cup, whisk together sour cream and all-purpose flour until smooth. Gradually ladle in a bit of the hot soup liquid, whisking constantly to temper. Stir the mixture back into the pot. Simmer for a couple of minutes until slightly thickened and creamy.
Return Beef to Soup
Add the seared beef (and any accumulated juices) back to the pot. Stir gently and cook for just a few more minutes to finish cooking the beef through. Taste and adjust seasoning with more salt and pepper as needed.
Serve and Garnish
Ladle the hot soup into bowls. Top with chopped fresh parsley and, if desired, an extra swirl of sour cream or freshly ground black pepper.
Ingredient Substitutions and Variations
- No egg noodles? Try rotini, fusilli, or even rice for a gluten-free option.
- Ground beef can be used in place of steak for an extra quick and budget-friendly twist.
- Plain Greek yogurt makes a tangy, lighter alternative to sour cream.
- Add vegetables: Carrots or frozen peas add sweetness and color.
- For more richness, finish the soup with a splash of heavy cream or a pat of butter.
Tips for Tender, Flavorful Beef
- Sear the beef quickly in batches to avoid overcrowding the pan; this helps caramelize and lock in flavor.
- Slice beef against the grain for maximum tenderness.
- Avoid overcooking: Add beef back toward the end to stay juicy and tender.
What to Serve with Beef Stroganoff Soup
This soup is hearty on its own, but try pairing with:
- Crusty bread or buttery rolls for dunking
- Simple green salad with a tangy vinaigrette
- Steamed green beans or roasted asparagus as a fresh side
- Pickled vegetables for a briny contrast
Make-Ahead, Storage, and Freezer Tips
- Leftovers: Cool soup completely and store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently over low heat, stirring, to avoid breaking the creamy base. Add a splash of broth or water if needed to loosen texture.
- Freezing: Soups with sour cream can separate when frozen. For best results, freeze before adding sour cream and flour, then stir in after reheating.
What others are reading
History & Origins of Beef Stroganoff
This cozy dish has its roots in 19th-century Russia, originally named for the influential Stroganoff family. Over time, the dish evolved, winning international fame. In the United States, beef stroganoff soared in popularity after World War II, favored for its delicious balance of protein, carbs, and creamy sauce. The soup variation pays respectful homage to the original while making it even more convenient for today’s kitchens.
Table: Classic Stroganoff vs. Stroganoff Soup
| Classic Beef Stroganoff | Beef Stroganoff Soup |
|---|---|
| Sautéed beef and mushrooms in creamy sauce, served over noodles | All elements combined in a single, brothy, creamy soup |
| Usually thicker, served as a main dish | Broth-based, lighter but still hearty |
| Separate starch (noodles or rice) underneath | Noodles cooked directly in the soup, one-pot meal |
| Often a special occasion dish | Quick enough for weeknights, special enough for guests |
Frequently Asked Questions (FAQs)
Q: Can I use chicken or pork instead of beef?
A: Yes, chicken thighs or pork tenderloin can be used as alternative proteins. Adjust cook time as needed for different meats.
Q: What type of mushrooms work best?
A: Cremini, white button, or Baby Bella mushrooms all add delicious depth. Feel free to mix varieties or use whatever you have on hand.
Q: Is it possible to make this soup gluten-free?
A: Yes, substitute gluten-free noodles and use cornstarch instead of flour to thicken the broth.
Q: Can I prepare this soup ahead of time?
A: You can prep ahead, but for the best texture, add noodles and sour cream just before serving. The broth base can be made in advance and stored in the fridge for up to two days.
Q: How can I make the soup richer?
A: Add a splash of heavy cream or an extra dollop of sour cream before serving for extra luxury.
Expert Tips: Elevate Your Beef Stroganoff Soup
- For more intense flavor, deglaze the pan with a splash of white wine or brandy after sautéing the mushrooms and onions.
- Use homemade beef broth for unparalleled depth.
- For a spicier twist, add a pinch of smoked paprika or cayenne with the aromatics.
- To stretch the soup further, stir in extra veggies like spinach, kale, or diced carrots.
Recipe Variations
- Mushroom Stroganoff Soup: Turn this into a vegetarian delight by doubling the mushrooms and skipping the beef. Add a mix of wild mushrooms for more complexity.
- Slow-Cooker Option: Sear beef and sauté veggies as directed, then combine all ingredients except noodles and sour cream in a slow cooker. Cook on low 6–8 hours, then add noodles and sour cream at the end.
- Instant Pot Method: Use the sauté function for steps 1–3, then pressure cook beef and broth for 20 minutes. Stir in noodles (use sauté setting) and finish with sour cream.
Serving Suggestions: Create a Full Meal
- Offer garlic bread or buttery rolls for dipping.
- Round out dinner with a crisp apple and walnut salad for a pop of acidity and crunch.
- For a true comfort feast, add a glass of hearty red wine like Cabernet or Merlot.
Nutrition & Dietary Notes
- This recipe can be made lighter with lean beef and Greek yogurt instead of sour cream.
- To reduce sodium, use homemade or low-sodium beef broth.
- For a gluten-free meal, ensure all ingredients (including Worcestershire sauce) are certified gluten-free.
Reader Reviews & Testimonials
Many home cooks have embraced beef stroganoff soup as their new family favorite, praising it for rich flavor, quick cooking time, and the comfort it brings on chilly days. Swapping out ingredients for family preferences or dietary needs is easy, making this a truly versatile dish to add to your regular rotation.
Storage and Leftover Tips
- Best Enjoyed Fresh: While leftovers are tasty, noodles will continue to absorb broth and soften over time. For best texture, enjoy soon after cooking.
- Reheat Gently: Warm over low heat and stir in a little extra broth if needed.
- Freeze Before Adding Dairy: Soup base can be frozen and finished with sour cream after thawing for best results.
Beef Stroganoff Soup Recipe Card
Quick Beef Stroganoff Soup
Prep Time: 15 min Cook Time: 30 min Total: 45 min
Serves: 6
- 2 tbsp unsalted butter
- 1 lb sirloin steak, trimmed and sliced thin
- Salt and black pepper
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 5 cups beef broth (low sodium preferred)
- 1 1/2 cups dry egg noodles
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- Chopped fresh parsley, for garnish
- Melt butter in a large soup pot over medium-high. Season and sear steak pieces quickly, about 1–2 minutes per side. Remove to a bowl and set aside.
- Add mushrooms and onion; sauté 5 minutes until soft. Stir in garlic, then tomato paste and Worcestershire.
- Pour in beef broth. Bring to a gentle boil. Add egg noodles, reduce heat, and cook 6–8 minutes until al dente.
- Meanwhile, whisk sour cream and flour until smooth; temper with some hot broth, then stir this mixture back into the soup.
- Return beef to pot and gently simmer 2–3 more minutes. Adjust seasoning, top bowls with parsley, and enjoy hot.
References
- https://bellyfull.net/one-pot-beef-stroganoff-soup/
- https://www.wichitabyeb.com/2018/12/recipes-pioneer-womans-beef-stroganoff.html
- https://ourtableforseven.com/pioneer-woman-beef-stroganoff/
- https://www.thepioneerwoman.com/food-cooking/recipes/a103360/beef-stroganoff-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a83612/beef-stroganoff/
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