It’s no secret that beef stroganoff is mighty fine comfort food. Yet it’s equally apparent that soup does a wonderful job of warming the soul. So why not bring the two together and create one singular bowl of comfort? That’s exactly what we’ve done here. (And, oh my was it a good plan.) A hearty soup that’s punctuated by tender egg noodles and fresh herbs and surrounded by a silky, slightly creamy broth… it’s just as cozy as you’d expect. (And did I mention that it comes together in one pot? It does. In less than 30 minutes.)
As many great things do, this starts with butter. You melt it in your pot and let it get nice and hot before searing some thin strips of steak in it. Flank or sirloin works well here, just slice it nice and thin and don’t crowd the pot too much. The steak comes out and onions and mushrooms go in. (What smells better than onions browning in butter? Oh, maybe garlic. But don’t worry, that goes in next.)
The pot gets deglazed with some tomato paste and white wine, so all those stuck-on bits of flavor from the steak get incorporated into the broth. That broth is made up of flavorful beef stock and a touch of Worcestershire sauce and the egg noodles cook right in it so that every bite is imbued with savory beef flavor.
Once the noodles are tender, you whisk together some sour cream and a little bit of flour before you stir it into the soup. This thickens it up just a tad, but mostly lends a tangy, creamy touch and a silkiness to the broth. The beef goes back in just at the end so that it gets warmed through but remains oh-so-tender.
There’s a lot you’re used to here. After all, it’s a bowl of tender beef backed up by that sour cream tang that’s singular to stroganoff, but in this case, instead of serving it over a bed of plain noodles, they mingle with them in a savory broth that ties everything together in a most comforting way.
Beef Stroganoff Soup
30 minutes to prepare serves 6
- 2 tablespoons unsalted butter
- 1 pound flank or sirloin steak, thinly sliced into bite-sized strips
- 8 ounces cremini mushrooms, sliced
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 5 cups beef stock
- 1 1/2 cups dried egg noodles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Melt butter in a large pot or Dutch oven over medium-high heat.
- Season meat with salt and pepper and add to pot, searing until browned. Remove meat to a plate or bowl and set aside.
- Add onions and mushrooms to pot and cook until softened, about 5 minutes. Add garlic and cook one minute more.
- Stir in tomato paste and white wine and cook until liquid has reduced by half, about 3 minutes, scraping bits from bottom of pan with a wooden spoon.
- Add Worcestershire sauce and beef stock and bring to a boil. Stir in egg noodles and reduce to a simmer. Let cook until noodles are al dente, 5-7 minutes.
- In a medium bowl whisk together the flour and sour cream. Add a 1/2 cup of the hot soup broth and whisk until combine. Pour mixture into pot, stirring constantly. Continue simmering for 5 minutes.
- Add meat back to pot and cook until heated through. Taste and adjust seasoning as needed, and serve garnished with fresh parsley. Enjoy!
Recipe adapted from Belly Full.