Stroganoff Soup

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This Stroganoff Soup combines all the comforting flavors of classic beef stroganoff in a hearty, slurpable soup. Tender beef, egg noodles, and mushrooms simmer in a rich, creamy broth for the ultimate cold-weather meal. With a dollop of sour cream and a sprinkle of fresh parsley, this soup delivers cozy comfort in every spoonful!

Course Main Dish

Cuisine American

Keyword beef, soup

Servings servings

Calories 367kcal

Author Laura

Equipment

Ingredients

2 Tbsp butter
½ cup onion chopped
2 tsp garlic minced
8 oz pkg mushrooms sliced
1 ½ lbs boneless top sirloin steak cut into cubes
6 ½ cups beef broth
¼ cup ketchup
¾ tsp salt
pepper to taste
2 cups egg noodles uncooked
1 pkg au jus mix
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.

Nutrition