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Beef Stroganoff Soup

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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.