This Beef Stroganoff Soup recipe delivers all the familiar flavors you love the savory beef, the tangy sour cream, the aromatic herbs, and those satisfying egg noodles but in a more approachable, one-pot format. The beauty of this hearty soup lies in its ability to bring families together around the dinner table, offering a complete meal that’s both nourishing and indulgent. Whether you’re cooking for a crowd or preparing a cozy dinner for two, this stroganoff soup recipe promises to become a cherished addition to your winter recipe collection.
Ingredients List
Creating the perfect Beef Stroganoff Soup requires carefully selected ingredients that work harmoniously to build layers of flavor. Each component plays a crucial role in developing the rich, complex taste that makes this soup so irresistible.
For the Perfect Beef Stroganoff Soup:
- 1 tbsp unsalted butter
- 3 tbsp olive oil, divided
- 1 lb stew beef, cut into bite-sized pieces
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 8 oz cremini mushrooms, sliced
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 5-6 cups low-sodium beef stock
- 2 cups dry egg noodles, uncooked (wide noodles work best)
- ½ cup sour cream, room temperature
- 2 tbsp all-purpose flour
- Fresh parsley, chopped, for garnish
The quality of your ingredients directly impacts the final result of your Beef Stroganoff Soup. Choose well-marbled stew beef for maximum tenderness, fresh cremini mushrooms for their robust earthy flavor, and high-quality beef stock as the foundation of your soup base.
Instructions
Sear the Beef
Heat your Dutch oven over medium-high heat and melt the butter with 2 tablespoons of olive oil. This combination prevents the butter from burning while adding rich flavor. Season the beef generously with kosher salt and freshly ground black pepper – this initial seasoning is crucial for building layers of flavor. Add the seasoned beef to the hot oil and sear for 1-2 minutes per side until beautifully browned. The goal is to develop a golden crust that will add incredible depth to your Beef Stroganoff Soup. Remove the beef from the pot and set aside on a plate.
Cook the Vegetables
In the same pot (don’t clean it – those browned bits are flavor gold), add the remaining tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. The onions should smell sweet and aromatic. Add the sliced cremini mushrooms and minced garlic, cooking for an additional 3-4 minutes until the mushrooms release their moisture and begin to caramelize. This vegetable base creates the foundation for your stroganoff soup’s complex flavor profile.
Add Flavorings
Stir in the tomato paste and Worcestershire sauce until everything is well combined. Cook for about 1 minute to eliminate the raw taste of the tomato paste. This step concentrates the flavors and adds umami depth that makes this Beef Stroganoff Soup irresistible.
Deglaze with Wine
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. These caramelized pieces are packed with flavor and will dissolve into your soup, adding richness and complexity. Let the wine boil for 1-2 minutes to cook off the alcohol and reduce slightly, concentrating the flavors.
Simmer the Soup
Return the seared beef to the pot and pour in 5 cups of beef stock. The liquid should just cover the ingredients. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 35-40 minutes until the beef becomes fork-tender. This slow simmering process allows the flavors to meld and the beef to become incredibly tender.
Add Noodles
Add the dry egg noodles directly to the pot – there’s no need to cook them separately. Cover and continue simmering for 5-7 minutes until the noodles reach al dente texture. The noodles will absorb some of the flavorful broth while cooking, making every bite more delicious.
Thicken the Soup
In a small bowl, whisk together the sour cream and flour until completely smooth. This mixture will thicken your soup and add the signature tangy creaminess of traditional stroganoff. Carefully ladle 2 cups of the hot soup into the bowl with the sour cream mixture, whisking constantly to prevent curdling. This tempering process gradually brings the sour cream to temperature. Return this mixture to the pot and simmer for 1-2 minutes, stirring frequently, until the soup thickens to your desired consistency. If the soup becomes too thick, add additional beef stock as needed.
Serve
Taste your Beef Stroganoff Soup and adjust seasoning with salt and pepper as necessary. Serve immediately in warmed bowls for the best experience, garnished with freshly chopped parsley for color and freshness. The contrast of the bright green parsley against the rich, creamy soup creates an appetizing presentation that’s as beautiful as it is delicious.
Recipe Summary
This Beef Stroganoff Soup transforms classic stroganoff into a hearty, one-pot meal perfect for cold nights. Tender beef, earthy mushrooms, and creamy broth combine with egg noodles for ultimate comfort food satisfaction in just under an hour.
Ready to create this warming masterpiece? Try this Beef Stroganoff Soup recipe today and share your cooking experience in the comments below! Don’t forget to leave a review and subscribe to our blog for more comforting soup recipes and seasonal cooking inspiration delivered straight to your inbox.
FAQs
Q: Can I make Beef Stroganoff Soup ahead of time? A: Yes, you can prepare this soup ahead, but store the noodles separately to prevent them from becoming mushy. Add cooked noodles when reheating, or cook fresh noodles directly in the reheated soup base.
Q: What’s the best cut of beef for stroganoff soup? A: Stew beef or chuck roast cut into bite-sized pieces work best. These cuts become tender during the slow simmering process and absorb the rich flavors of the broth beautifully.
Q: Can I substitute the sour cream in this recipe? A: Greek yogurt makes an excellent substitute for sour cream, offering similar tanginess with added protein. Heavy cream mixed with a tablespoon of lemon juice also works well for a milder flavor.
Q: How do I prevent the sour cream from curdling? A: Always temper the sour cream by whisking it with flour first, then gradually adding hot soup while whisking constantly. This prevents the temperature shock that causes curdling.
Q: Can I make this soup in a slow cooker? A: Absolutely! Sear the beef and sauté vegetables first, then transfer to your slow cooker with remaining ingredients except noodles and sour cream mixture. Cook on low for 6-8 hours, then add noodles in the final 30 minutes and the sour cream mixture in the last 10 minutes.
Q: What wine works best for deglazing? A: A dry red wine like Cabernet Sauvignon or Merlot adds depth without overwhelming sweetness. If you prefer not to use alcohol, substitute with additional beef stock and a splash of balsamic vinegar.
Q: How can I make this soup gluten-free? A: Replace the egg noodles with gluten-free pasta or rice noodles, and substitute the all-purpose flour with cornstarch or gluten-free flour blend when thickening the soup.
Q: What sides pair well with Beef Stroganoff Soup? A: Crusty bread, garlic breadsticks, or a simple green salad complement this rich soup perfectly. For a complete meal, consider serving with roasted vegetables or a light cucumber salad to balance the richness.
Beef Stroganoff Soup
Ingredients
- 1 tbsp unsalted butter
- 3 tbsp olive oil divided
- 1 lb stew beef cut into bite-sized pieces
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 8 oz cremini mushrooms sliced
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ cup dry red wine such as Cabernet Sauvignon or Merlot
- 5-6 cups low-sodium beef stock
- 2 cups dry egg noodles uncooked (wide noodles work best)
- ½ cup sour cream room temperature
- 2 tbsp all-purpose flour
- Fresh parsley chopped, for garnish
Instructions
- Instructions
- Sear the Beef
- Heat your Dutch oven over medium-high heat and melt the butter with 2 tablespoons of olive oil. This combination prevents the butter from burning while adding rich flavor. Season the beef generously with kosher salt and freshly ground black pepper – this initial seasoning is crucial for building layers of flavor. Add the seasoned beef to the hot oil and sear for 1-2 minutes per side until beautifully browned. The goal is to develop a golden crust that will add incredible depth to your soup. Remove the beef from the pot and set aside on a plate.
- Cook the Vegetables
- In the same pot (don’t clean it – those browned bits are flavor gold), add the remaining tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. The onions should smell sweet and aromatic. Add the sliced cremini mushrooms and minced garlic, cooking for an additional 3-4 minutes until the mushrooms release their moisture and begin to caramelize. This vegetable base creates the foundation for your stroganoff soup’s complex flavor profile.
- Add Flavorings
- Stir in the tomato paste and Worcestershire sauce until everything is well combined. Cook for about 1 minute to eliminate the raw taste of the tomato paste. This step concentrates the flavors and adds umami depth that makes this beef stroganoff soup irresistible.
- Deglaze with Wine
- Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. These caramelized pieces are packed with flavor and will dissolve into your soup, adding richness and complexity. Let the wine boil for 1-2 minutes to cook off the alcohol and reduce slightly, concentrating the flavors.
- Simmer the Soup
- Return the seared beef to the pot and pour in 5 cups of beef stock. The liquid should just cover the ingredients. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 35-40 minutes until the beef becomes fork-tender. This slow simmering process allows the flavors to meld and the beef to become incredibly tender.
- Add Noodles
- Add the dry egg noodles directly to the pot – there’s no need to cook them separately. Cover and continue simmering for 5-7 minutes until the noodles reach al dente texture. The noodles will absorb some of the flavorful broth while cooking, making every bite more delicious.
- Thicken the Soup
- In a small bowl, whisk together the sour cream and flour until completely smooth. This mixture will thicken your soup and add the signature tangy creaminess of traditional stroganoff. Carefully ladle 2 cups of the hot soup into the bowl with the sour cream mixture, whisking constantly to prevent curdling. This tempering process gradually brings the sour cream to temperature. Return this mixture to the pot and simmer for 1-2 minutes, stirring frequently, until the soup thickens to your desired consistency. If the soup becomes too thick, add additional beef stock as needed.
- Serve
- Taste your beef stroganoff soup and adjust seasoning with salt and pepper as necessary. Serve immediately in warmed bowls for the best experience, garnished with freshly chopped parsley for color and freshness. The contrast of the bright green parsley against the rich, creamy soup creates an appetizing presentation that’s as beautiful as it is delicious.