Beef Stroganoff Soup
Ingredients
- 2 tbsp. unsalted butter
- 1-pound beef sirloin, trimmed of fat and thinly sliced into bite-sized strips
- Salt and pepper, to taste
- 8 ounces crimini mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic , minced
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 5 cups low-sodium beef stock
- 1-½ cups dried egg noodles
- ½ cup sour cream
- 2 tbsp. all-purpose flour
- Fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, over medium-high heat, melt the butter.
- Sprinkle the meat with salt and pepper, to taste; add to the pot and give it a quick sear; 1 to 2 minutes on each side.
- Using a slotted spoon, transfer meat to a bowl; keep warm; at this stage the beef will still have specs of pink but not to worry as it will finish cooking in the soup.
- Add the mushrooms, onion and garlic to the pot; sauté until the vegetables have softened; about 3 minutes; season with a touch of salt and pepper.
- Stir in the tomato paste and Worcestershire sauce.
- Pour in the beef stock; bring to a boil.
- Add in the dried noodles; reduce heat to a simmer and cook for 5 to 7 minutes until al dente.
- In a bowl or large measuring cup, combine the sour cream and flour; whisk in 1 cup of the hot soup until combined; pour mixture back into the pot; cook and stir for 1 to 2 minutes to thicken.
- Add the seared meat back to the pot; simmer for a few more minutes to cook through.
- Taste and adjust seasoning with a little more salt and pepper, if necessary.
- Serve in individual bowls with fresh chopped parsley.
Notes
Store soup in an airtight container in the refrigerator for up to 4 days.