Easy Beef Stroganoff Soup
All the rich, savory flavors of classic stroganoff—tender beef, earthy mushrooms, and a tangy cream sauce—transformed into a cozy, comforting soup perfect for any weeknight.
Equipment
- Dutch oven
- Small blender
- Wooden Spoon
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 medium carrots diced (about 1 cup)
- 1 medium onion diced (about 1 cup)
- 2 cloves garlic grated or pressed
- Kosher salt to taste
- 1 pound ground beef
- 1/2 pound cremini mushrooms cut into 1/4-inch thick slices
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon tomato paste
- 4 cups beef broth
- 1.5 cups dried egg noodles
- 1/4 teaspoon ground pepper freshly ground
- 1/2 cup sour cream
- 2 Tablespoons all-purpose flour
- 1 cup frozen peas
- chopped fresh parsley for garnish
Instructions
Build the Savory Base
- Set a medium Dutch oven over medium-high heat. Add the olive oil and butter. Once melted, add the diced carrots, onion, garlic, and a generous pinch of kosher salt. Cook for about 2 minutes, stirring frequently, until the onion softens.
- Add the ground beef and all sliced mushrooms to the pot. Use a wooden spoon to break up the beef and cook for about 3 minutes, until the meat is browned and the mushrooms have released their moisture and started to brown.
Create the Mushroom Umami Bomb
- Scoop about half of the cooked mushrooms into a small blender. Pour in 1/2 cup of the beef broth and blend until you have a smooth, dark purée. Set aside.
Simmer the Soup
- Return your attention to the pot and stir in the Dijon mustard, Worcestershire sauce, and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens.
- Pour in the remaining beef broth and the mushroom purée, stirring to combine. Add the dried egg noodles and freshly ground pepper. Bring to a gentle boil and cook uncovered for 5-7 minutes, until the noodles are al dente.
Finish with the Creamy Mixture
- While the noodles cook, whisk the sour cream and flour together in a medium bowl until smooth. Slowly whisk in 1 cup of the hot soup broth to temper the mixture.
- Pour the tempered sour cream mixture back into the pot, stirring constantly as the soup thickens. Add the frozen peas and cook for 1 more minute. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
Storage Tip: For best results with leftovers, store the soup base and noodles in separate airtight containers in the refrigerator for up to 4 days. Reheat the soup gently, adding a splash of broth if it has thickened, then add the noodles just before serving.
Freezing: The soup base (without noodles or sour cream) freezes beautifully for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the tempered sour cream mixture and freshly cooked noodles.
Pro Tip: If you plan on having leftovers, it's best to cook the egg noodles separately and add them to individual bowls when serving. This prevents them from getting mushy and absorbing all the broth overnight.
Prevent Curdling: To ensure a silky, creamy broth, never add cold sour cream directly to the hot soup. Tempering it by whisking in a cup of hot broth first is a non-negotiable step for a smooth finish.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 510kcalCarbohydrates: 35gProtein: 25gFat: 28gSaturated Fat: 12gCholesterol: 95mgSodium: 1200mgPotassium: 750mgFiber: 4gSugar: 6gVitamin A: 3500IUVitamin C: 5mgCalcium: 100mgIron: 4mg
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