Beef Stroganoff Soup
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When I was growing up, stroganoff was hands-down my favorite meal. The creamy, savory combination of tender beef and noodles was always the ultimate comfort food. That’s why I’m so excited about today’s beef stroganoff soup. It has all the classic elements of stroganoff—savory beef, tender noodles, earthy mushrooms, and a rich, creamy sauce. It transforms them into a warm, satisfying bowl of soup. It’s the perfect way to enjoy those nostalgic flavors in a new and exciting way.
Now, let’s talk mushrooms! Personally, I can’t get enough of them. Their tender, earthy flavor adds so much depth to this dish. Unfortunately, my family doesn’t share my enthusiasm. To keep everyone happy, I cook the mushrooms separately in the pan and set them aside. This way, they can be added as a topping for those who love them (like me) without overwhelming those that are not fans of mushrooms. If your family is full of mushroom fans, feel free to simplify the process by adding them directly to the pot when cooking the beef. Either way, this soup is sure to please!
Ingredients for Beef Stroganoff Soup
- GROUND BEEF
- MUSHROOMS
- ONION
- GARLIC
- BEEF BROTH
- BEEF BOUILLON
- WORCESTERSHIRE SAUCE
- EGG NOODLES (I USE COUNTRY STYLE)
- MILK
- SOUR CREAM
- FLOUR
- BROWNING SAUCE
- FRESH PARSLEY, OPTIONAL FOR GARNISH
Instructions for Beef Stroganoff Soup
Start by heating a 6-quart pot over medium heat. Add mushrooms with a little olive oil or butter. Cook until tender, then remove from the pot and set aside.
In the same pot, add the ground beef, onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the beef is no longer pink and the onions are soft. Drain any excess grease from the pot.
Next, pour in the broth, add the bouillon paste, and Worcestershire sauce. Stir to combine and bring the mixture to a boil over medium-high heat. Once boiling, add the noodles to the pot and reduce the heat to medium. Follow the package directions and allow the noodles to simmer until they are al dente. If the cooking time is more than 10 minutes, partially cover the pot to prevent excessive evaporation.
While the noodles are cooking, prepare the creamy base. In a blender, combine the milk, sour cream, and flour. Blend until the mixture is smooth and well combined. Slowly pour this mixture into the soup, stirring constantly. Cook the soup over medium heat, continuing to stir, until it comes to a gentle simmer. Add in a splash or two of browning sauce until the soup has that tan color. Let it cook for an additional 3 to 4 minutes or until the soup thickens to your desired consistency.
Taste the soup and season with salt and pepper as needed—don’t skip this step. Serve the soup hot, garnishing individual bowls topped with some of the cooked mushrooms and a dollop of sour cream. You can also top it with fresh parsley for a burst of color and flavor, if desired. Note that the soup will thicken as it cools, so feel free to add a splash of broth or water when reheating. Enjoy this comforting, creamy dish!
Frequently Asked Questions
What type of noodles works best for this soup?
Egg noodles are the traditional choice for beef stroganoff soup, as they hold up well and complement the flavors. However, other pasta shapes like fusilli, farfalle, or rotini can also be used.
Can I make this soup gluten-free?
Absolutely! Use gluten-free pasta and substitute the flour in the creamy base with a gluten-free thickener, such as cornstarch or a gluten-free flour blend. Check that the Worcestershire sauce and bouillon paste are also gluten-free.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time, but it’s best to cook the noodles separately and add them just before serving. This prevents the noodles from becoming overly soft as the soup sits.
Can I freeze this soup?
Freezing is possible, but the texture of the noodles and the creamy base may change slightly upon reheating. If you plan to put the soup in the freezer, omit the noodles and add them freshly cooked when reheating.
How do I store leftovers?
Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a splash of broth to adjust the consistency as the soup thickens over time.
Can I add vegetables to this soup?
Yes! Sliced carrots, peas, or spinach can be added for extra color and nutrients. Add heartier vegetables like carrots at the same time as the broth and quick-cooking vegetables like spinach toward the end of the cooking process.
How do I make the soup thicker or thinner?
Mix 1-2 teaspoons of cornstarch with cold water to thicken the soup further and stir it into the simmering soup. Add extra broth or milk until you reach your desired consistency to make it thinner.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Beef Stroganoff
- Crockpot Stroganoff
- Quick Instant Pot Chicken Stroganoff
- Ground Beef Stroganoff Casserole
Beef Stroganoff Soup
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- 8 oz mushrooms sliced
- ½ cup onion chopped
- 2 cloves garlic finely minced
- 6 cups beef broth
- 1 Tbsp beef bouillon paste
- 1 Tbsp Worcestershire sauce
- 2 cups egg noodles about 8 oz, I use country-style and lightly crush them
- 1 ½ cups milk
- ½ cup sour cream
- ⅓ cup flour
- browning sauce like Kitchen Bouquet
- extra sour cream for garnish
- fresh parsley chopped (optional for garnish)
Instructions
- Heat a 6-quart pot over medium heat. Add in the mushrooms with a little butter or olive oil. Cook until soft, then remove from the pot and set aside.
- IN the same pot, add ground beef, mushrooms (if using), onion, and garlic. Cook for 5-7 minutes, breaking up the beef, until the meat is no longer pink. Drain excess grease.
- Stir in the broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium-high heat.
- Add noodles to the pot, reduce heat to medium, and simmer until al dente according to package directions. Partially cover the pot if the cooking time exceeds 10 minutes.
- In a blender, combine milk, sour cream, and flour. Blend until smooth, then pour into the soup. Stir constantly over medium heat until the soup comes to a simmer. Add in a splash or two or browning sauce to get that tan color for the soup. Allow the soup to simmer and thicken for about 3-4 minutes.
- Season with salt and pepper to taste.
- Serve hot. Top each bowl with some of the cooked mushrooms if desired. You can also garnish with fresh parsley if desired. Note: The soup will thicken as it cools.
Nutrition
Recipe adapted from Mel’s Kitchen Cafe.
