How to Make Beef Stroganoff Soup
This easy beef stroganoff soup is thick, creamy, and so delicious! Made super simple with ground beef, it comes together fast.
Ingredients
* 1 to 1 ½ pounds lean ground beef
* 8 ounces sliced or diced fresh white or baby bella mushrooms (optional – see note)
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 cup beef broth
* 1 tablespoon beef bouillon paste (optional)
* 1 teaspoon Worcestershire sauce
* 1 cup egg noodles
* 1 cup milk
* 2 tablespoons sour cream
* 2 tablespoons all-purpose flour
* Salt and pepper, to taste
* Fresh parsley, for garnish (optional)
Instructions
1. Set over medium heat, add the ground beef, mushrooms (if using), onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the meat is no longer pink. Drain excess grease.
2. Add the broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium-high heat.
3. Add the noodles, reduce the heat to medium, and simmer the noodles until al dente according to package directions (they’ll cook for a few more minutes in a later step). Partially cover the pot if the cooking time is more than 10 minutes.
4. In a blender, combine the milk, sour cream, and flour and process until well-blended and smooth. Pour this mixture into the soup. Cook, stirring constantly, over medium heat until the soup comes to a simmer. Continue cooking for 3 to 4 minutes until the soup has thickened.
5. Season the soup to taste with salt and pepper (important!).
6. Serve, garnishing individual portions with fresh parsley, if desired. The soup will thicken considerably as it cools.
A Few Additional Notes
* This beef stroganoff soup thickens considerably as it cools.
* I like to lightly crush the egg noodles so they form shorter noodle strands – if doing so, coarsely crush the noodles and then measure. If you are not breaking the noodles, you may want to increase the noodle measurement to 2 1/2 cups.
* The beef bouillon paste (I use the Better than Bouillon brand) is optional, but using it helps boost the flavor and I highly recommend it!
* I did not include salt in the recipe, because the risk of over salting a soup like this is real and the exact amount of salt will depend on the brand/type of beef broth, if you use beef bouillon, and more. So don’t forget the important step of adding salt and pepper to taste at the end!
Nutrition Information
Per serving:
* Calories: 318
* Carbohydrates: 20g
* Protein: 32g
* Fat: 11g
* Saturated Fat: 5g
* Cholesterol: 95mg
* Sodium: 1037mg
* Fiber: 1g
* Sugar: 5g
Conclusion
This easy beef stroganoff soup is a delicious and comforting meal that’s perfect for a chilly fall or winter evening. With its creamy sauce and tender noodles, it’s sure to become a family favorite. And the best part? It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time.
FAQs
Q: Can I use different types of noodles?
A: Yes, you can use different types of noodles, such as frozen egg noodles or homemade egg noodles. Just be sure to adjust the cooking time accordingly.
Q: Can I add other ingredients to the soup?
A: Yes, you can add other ingredients to the soup, such as diced bell peppers or chopped fresh herbs. Just be sure to adjust the cooking time and seasoning accordingly.
Q: Can I make the soup ahead of time?
A: Yes, you can make the soup ahead of time and refrigerate or freeze it for later use. Just be sure to reheat it thoroughly before serving.
Q: Can I use ground turkey or chicken instead of beef?
A: Yes, you can use ground turkey or chicken instead of beef. Just be sure to adjust the cooking time and seasoning accordingly.