Name: Beef Stroganoff Soup: Comfort in a Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb Beef stew meat (or sirloin tips, cut into small cubes); 1 Onion (diced); 3 cloves Garlic (minced); 8 oz Mushrooms (sliced, cremini or button mushrooms work best); 4 cups Beef broth (or beef stock); 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 cup Heavy cream; 1/2 cup Sour cream; 2 cups Egg noodles (optional); 1 tbsp Olive oil or butter; Salt and pepper (to taste); Fresh parsley (optional, for garnish)

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Craving the creamy, rich flavors of Beef Stroganoff, but want something a little cozier? Look no further than this Beef Stroganoff Soup. It combines everything you love about the classic Beef Stroganoff—tender beef, a creamy, savory sauce, and mushrooms—all in a warm, comforting soup. Perfect for a chilly day or when you’re craving something filling and delicious, this soup is a great twist on the traditional recipe.

Why You’ll Love This Recipe?

This Beef Stroganoff Soup is a one-pot wonder that’s both hearty and comforting. The tender beef and earthy mushrooms simmer in a creamy broth, and a touch of tangy sour cream adds richness and depth. It’s like getting all the flavors of your favorite Beef Stroganoff but in a soup form that’s perfect for cozying up on a cold evening. Plus, it’s easy to make and doesn’t require much hands-on time, making it ideal for busy nights when you want something satisfying without a lot of effort.

Ingredients

(Full list of ingredients is available at the end of this post)

Beef stew meat (or sirloin tips, cut into small cubes)
Onion (diced)
Garlic (minced)
Mushrooms (sliced, cremini or button mushrooms work best)
Beef broth (or beef stock)
Worcestershire sauce
Dijon mustard
Heavy cream
Sour cream
Egg noodles (optional, but delicious!)
Olive oil or butter
Salt and pepper
Fresh parsley (optional, for garnish)

Directions

1. Brown the Beef

Start by heating a tablespoon of olive oil or butter in a large pot over medium-high heat. Add the beef stew meat (or cubed sirloin) and season with salt and pepper. Sear the beef for 4-5 minutes until browned on all sides. This will add a deep, savory flavor to the soup. Once browned, remove the beef from the pot and set it aside.

2. Sauté the Aromatics

In the same pot, add a little more oil or butter if needed. Toss in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms release their liquid and begin to brown.

3. Add Broth and Simmer

Pour in the beef broth and stir in the Worcestershire sauce and Dijon mustard. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the broth to reduce slightly. This will also help tenderize the beef further.

4. Add the Beef Back In

Return the seared beef to the pot along with any juices that have accumulated on the plate. Stir to combine and continue simmering for another 15-20 minutes. The beef will absorb the flavors of the broth, making it tender and flavorful.

5. Stir in the Cream and Sour Cream

Once the beef is tender and the soup has simmered to your liking, lower the heat and stir in the heavy cream and sour cream. This is what will give the soup its rich, creamy texture. Stir until the soup is smooth and creamy, then taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.

6. Optional: Cook the Egg Noodles

If you’re adding egg noodles to your soup, cook them according to the package directions while the soup is simmering. Drain and add them to the pot when the soup is ready. If you want to keep the soup lighter, you can serve it over a bed of cooked rice or even skip the noodles altogether.

7. Serve and Garnish

Ladle the Beef Stroganoff Soup into bowls, garnish with a sprinkle of fresh parsley, and serve hot. The soup is creamy, comforting, and perfect for dipping crusty bread or enjoying with a side salad.

Expert Tips and Tricks

Browning the Beef: Don’t skip the browning step! It adds so much flavor to the soup, creating a rich, deep taste that makes the dish feel like it’s been simmering all day long.
Beef Variations: If you don’t have stew meat, you can use any other cut of beef that’s good for slow cooking, like chuck roast or sirloin. Just make sure to cut it into small pieces for quick cooking.
Add More Veggies: If you want to sneak in extra veggies, add some carrots, celery, or even spinach to the soup. They’ll blend beautifully with the flavors.
Sour Cream Substitution: If you’re not a fan of sour cream or want a lighter version, Greek yogurt is a great substitute that still adds that tangy richness.

Recipe Variations and Possible Substitutions

No Noodles? No Problem! If you want a low-carb version, skip the egg noodles and serve the soup over cauliflower rice or just enjoy it as a hearty, standalone dish.
Dairy-Free Version: To make this soup dairy-free, use coconut milk or almond milk instead of the cream, and substitute the sour cream with a dairy-free version or cashew cream.
Mushroom Alternatives: If you’re not a fan of mushrooms, you can use other vegetables like zucchini or bell peppers for a different twist on the recipe. However, mushrooms do give it that classic Beef Stroganoff flavor.

Serving and Pairing Suggestions

This Beef Stroganoff Soup is a meal in itself, but you can pair it with a few sides to round out the meal:

Garlic Bread: Serve it alongside some crispy, buttery garlic bread for a perfect dunking companion.
Salad: A simple green salad with a tangy vinaigrette will help cut through the richness of the soup.
Roasted Vegetables: Roasted carrots, broccoli, or Brussels sprouts add a fresh, crisp contrast to the creamy soup.
Crusty Rolls: Warm, crusty rolls are another great side for soaking up every bit of the creamy broth.

Storage and Reheating Tips

Leftover Beef Stroganoff Soup stores well in the fridge for up to 3 days. Be sure to cool it completely before storing it in an airtight container. Reheat the soup gently on the stove over medium heat, adding a splash of beef broth or water to loosen the texture if needed. If you’ve added egg noodles, they may absorb some of the soup, so you may need to add a bit more liquid when reheating.

This soup also freezes beautifully for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers. To reheat from frozen, thaw overnight in the fridge and then reheat on the stove until hot.

4 FAQs

1. Can I use ground beef instead of stew meat?
Yes, you can substitute ground beef, though it will result in a slightly different texture. Just brown it in the pot and proceed with the recipe as directed.

2. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together. Make it ahead and store it in the fridge until you’re ready to enjoy.

3. Can I use a slow cooker for this recipe?
Yes, you can! Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours and stir in the cream and sour cream at the end.

4. Can I make this soup spicier?
If you like a little heat, add some crushed red pepper flakes or a splash of hot sauce to give the soup some kick.

Conclusion

This Beef Stroganoff Soup is a creamy, flavorful, and comforting twist on a classic dish. It’s perfect for a cozy night in or when you want something hearty that’s still light enough to enjoy any time of year. With tender beef, earthy mushrooms, and a creamy, tangy broth, this soup hits all the right notes. Plus, it’s easy to make and can be adjusted to fit your taste preferences.

Beef Stroganoff Soup: Comfort in a Bowl

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Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American

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Description

This Beef Stroganoff Soup brings the rich, creamy flavors of traditional Beef Stroganoff into a cozy, comforting soup. With tender beef, earthy mushrooms, a savory broth, and a creamy finish, it’s the perfect meal for chilly days and a great twist on the classic dish.

Instructions

Brown the Beef: Heat 1 tbsp of olive oil or butter in a large pot over medium-high heat. Add beef stew meat, season with salt and pepper, and sear for 4-5 minutes until browned. Remove beef from the pot and set aside.
Sauté the Aromatics: In the same pot, add more oil or butter if necessary. Sauté diced onion for 3-4 minutes, then add minced garlic and sliced mushrooms. Cook for 5-6 minutes until mushrooms release their liquid and begin to brown.
Add Broth and Simmer: Pour in beef broth and stir in Worcestershire sauce and Dijon mustard. Bring the soup to a simmer and cook for 10-15 minutes, letting the flavors meld.
Return the Beef: Add the seared beef back into the pot with any accumulated juices. Simmer for another 15-20 minutes to tenderize the beef.
Add Cream and Sour Cream: Stir in heavy cream and sour cream, and cook for an additional few minutes until smooth and creamy.
Optional – Cook the Egg Noodles: If using, cook egg noodles according to package instructions. Drain and add them to the soup.
Serve and Garnish: Ladle soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Browning the Beef: Browning adds rich flavor to the soup, creating a deeper taste.
Beef Substitutes: You can use chuck roast or sirloin if stew meat is unavailable.
Veggies: For extra veggies, consider adding carrots, celery, or spinach.
Sour Cream Alternatives: Greek yogurt can replace sour cream for a tangy, lighter version.