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.