This Beef Stroganoff Soup recipe challenges the conventional belief that comfort food must be complicated or time-consuming, proving that you can create restaurant-quality results in your own kitchen with simple techniques and quality ingredients.
Unlike traditional beef stroganoff served over noodles, this soup version combines tender beef, earthy mushrooms, and silky egg noodles in a luscious, cream-based broth that’s perfect for chilly evenings or when you need a comforting meal that feeds both body and soul. The beauty of this beef stroganoff soup lies in its ability to deliver complex flavors through straightforward cooking methods, making it accessible to both novice and experienced home cooks.
Ingredients List
Transform your kitchen into a cozy bistro with these carefully selected ingredients that create the perfect harmony of flavors in every spoonful:
- 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. Choose well-marbled stew beef for maximum tenderness, and don’t skip the red wine – it adds depth and complexity that elevates this stroganoff soup from good to extraordinary.
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.
Recipe Summary
This Beef Stroganoff Soup combines tender seared beef, earthy mushrooms, and creamy egg noodles in a rich, wine-enhanced broth. The 45-minute cooking process transforms simple ingredients into a restaurant-quality comfort food that’s perfect for family dinners or entertaining guests during colder months.
Ready to warm your kitchen with this incredible beef stroganoff soup? Try this recipe tonight and discover why it’s becoming a favorite among home cooks everywhere. Share your cooking experience and photos in the comments below – we love seeing your culinary creations! Don’t forget to subscribe to our newsletter for more comforting soup recipes and seasonal cooking inspiration that will keep your family well-fed and happy all year long.
FAQs
Q: Can I use a different cut of beef for this stroganoff soup? A: Absolutely! While stew beef works perfectly, you can substitute with chuck roast cut into cubes, beef sirloin, or even ground beef for a quicker version. Chuck roast will give you the most tender results, while sirloin cooks faster but may be slightly less tender. If using ground beef, brown it first and reduce the simmering time to 20-25 minutes.
Q: What can I substitute for red wine in this recipe? A: If you prefer not to use wine, replace it with an equal amount of additional beef stock plus 1 tablespoon of balsamic vinegar for acidity and depth. You can also use beef broth mixed with a splash of apple cider vinegar. The wine adds complexity, but these substitutes will still create a delicious soup.
Q: How do I prevent the sour cream from curdling in the soup? A: The key is tempering – always mix the sour cream with flour first, then gradually add hot soup to the mixture while whisking constantly. This slowly brings the sour cream to temperature. Never add cold sour cream directly to hot soup, and avoid boiling the soup once the sour cream is added. Keep the heat at a gentle simmer.
Q: Can I make this beef stroganoff soup ahead of time? A: Yes, but with a caveat. The soup base (everything except the noodles and sour cream mixture) can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the base, add the noodles, and finish with the sour cream mixture. The noodles may absorb more liquid if stored in the soup, so have extra broth on hand for reheating.
Q: What’s the best way to store and reheat leftovers? A: Store leftover beef stroganoff soup in the refrigerator for up to 3 days in airtight containers. The noodles will continue to absorb liquid, so add extra beef stock when reheating. Reheat gently on the stovetop over low heat, stirring frequently. You can also freeze the soup base (without noodles and sour cream) for up to 3 months.
Q: Can I make this recipe gluten-free? A: Certainly! Replace the all-purpose flour with cornstarch (use 1 tablespoon instead of 2) and substitute the egg noodles with gluten-free pasta or rice noodles. You can also use gluten-free flour for thickening. The cooking method remains the same, though gluten-free noodles may have different cooking times.
Q: What side dishes pair well with beef stroganoff soup? A: This hearty soup is satisfying on its own, but pairs beautifully with crusty sourdough bread, garlic breadsticks, or a simple green salad with vinaigrette. For a more substantial meal, consider serving with roasted vegetables or a crisp Caesar salad. The rich, creamy soup balances well with fresh, acidic accompaniments.
