Beef Stroganoff Soup

Beef Stroganoff Soup

Ingredients

1 tbsp unsalted butter
3 tbsp olive oil, divided
1 lb stew beef
Kosher salt, to taste
Black pepper, to taste
8 oz cremini mushrooms, sliced
1 cup onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
½ cup dry red wine
5-6 cups low-sodium beef stock
2 cups dry egg noodles, uncooked
½ cup sour cream
2 tbsp all-purpose flour
Fresh parsley, chopped, for garnish
Instructions

Sear the Beef:

In a Dutch oven, melt the butter with 2 tablespoons of olive oil over medium-high heat. Season the beef with salt and pepper, then add to the pot. Sear for 1-2 minutes per side until browned. Remove beef from the pot and set aside.
Cook the Vegetables:

In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes until softened. Add mushrooms and garlic, cooking for an additional 3-4 minutes.
Add Flavorings:

Stir in the tomato paste and Worcestershire sauce until combined.
Deglaze with Wine:

Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot. Let it boil for 1-2 minutes to reduce slightly.
Simmer the Soup:

Return the beef to the pot and pour in 5 cups of beef stock. Bring to a boil, then reduce the heat, cover, and simmer for 35-40 minutes until the beef is tender.
Add Noodles:

Add the egg noodles to the pot, cover, and continue simmering for 5-7 minutes until the noodles are al dente.
Thicken the Soup:

In a small bowl, mix the sour cream and flour. Ladle 2 cups of hot soup into the bowl and whisk until smooth, then return the mixture to the pot. Simmer for 1-2 minutes, stirring frequently, until the soup thickens. Add more broth if needed.
Serve:

Taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.
Enjoy this rich and creamy Beef Stroganoff Soup!