Happy Halloween! I hope you have a fun and safe holiday today!
This week is soup week here at RMK, another week that I look forward to each year. I love how a bowl of soup can be paired with some bread and salad for a complete and satisfying meal! It’s also one of those comfort foods for when the weather gets cold outside. In fact, we will be enjoying soup tonight. We have a tradition of having chili on Halloween and I’m probably gonna pair it with peasant bread.
These soups that I will be sharing this week are a twist on some classic dishes that have been turned into a soup. First up is stroganoff. That classic beefy noodle dish has been soupified (my own new word).
This Stroganoff Soup has everything you would expect from beef stroganoff – tender chunks of beef, twirly egg noodles, slices of mushrooms, a flavorful sauce or in this case broth, and that rich and creamy sour cream.
Also for you locals, I will be teaching a easy holiday appetizer class this Friday at the Utah Pinners Conference. Use the code REALMOM to receive a discount on your ticket. I would love to see you there!
Stroganoff Soup
Ingredients
- 2 Tbsp butter
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 1 (8 oz) pkg sliced mushrooms
- 1 1/2 lbs boneless top sirloin steak, cut into cubes
- 6 1/2 cups beef broth
- 1/4 cup ketchup
- 3/4 tsp salt
- pepper to taste
- 2 cups uncooked egg noodles
- 1 pkg au jus mix
- 1 (16 oz) container sour cream
- fresh chopped parsley, optional for garnish
Instructions
- In a 5-6 quart pot, melt butter and cook onions and mushrooms until tender. Add in garlic and cook for 1 minute until fragrant.
- Add in the beef and cook until no longer pink on the outside. Add in the broth, ketchup, salt and pepper. Bring to a boil and reduce to simmer for 10 minutes stirring occasionally.
- Add in noodles, cover and cook for 5-7 minutes until noodles are tender, stirring occasionally.
- Stir in au jus mix and 1 cup of sour cream and allow to simmer for a few more minutes until thickened.
- Serve topped with a dollop of the remaining sour cream and a sprinkle of parsley if desired. Serves 5-7.
Recipe adapted from Betty Crocker.
