Beef Stroganoff Soup brings together the rich flavors of tender beef, mushrooms, and a creamy broth in a warm, satisfying dish. It’s a hearty, comforting meal, perfect for cold days or when you want something filling. If you love the classic flavors of beef stroganoff, you’re going to flip over this easy soup!
I love it when soups are both affordable and tasty. This soup is budget-friendly, using stewing beef to keep costs down without sacrificing flavor. Using low-sodium broth helps control salt levels, and adding sour cream at the end ensures a smooth texture. Mixing it in too soon can cause curdling, but the taste remains the same.
For the best results, store the noodles separately from the broth to keep them from soaking up too much liquid. This soup also freezes well, making it a great option for meal prep.
Ingredients
- Beef stew meat – Cut into bite-size pieces. Remove any fat or sinew. Dice it small to fit on a spoon.
- Black pepper
- Kosher salt
- Canola oil – Divided.
- Mushrooms – You can use crimini or button mushrooms. I’ve tested it with a varity of mushrooms and these are my favorite.
- Shallots – About ½ cup diced shallots, about 2 shallots. Shallots are onion’s tastier, milder cousins. They’re great in this soup, but you could also use a small yellow or brown onion.
- Garlic – Finely chopped. Please use fresh garlic, not jarlic!
- Dried thyme
- Bay leaves
- Paprika
- Dry red wine – Any drinkable red wine will work. I used merlot.
- Worcestershire sauce
- Dijon mustard
- Maggi Sauce (optional) – Maggi sauce adds a punch of umami. Find this wherever you buy beef bouillon.
- Beef broth – Lower-sodium. If you don’t have homemade beef broth, use a good quality store bought broth. Good broth makes all the difference in this soup.
- Broad or wide egg noodles – You can use any kind of flat noodle but egg noodles are my favorite in this soup.
- Cornstarch
- Tap water
- Sour cream – Plus more for garnish. Any kind of sour cream will work.
- Flat-leaf parsley
How To Make Beef Stroganoff Soup
- Heat a Dutch oven or heavy-bottomed soup pot over medium-high heat. Add 1 tablespoon of oil.
- Season the beef with black pepper and 1 teaspoon of salt. Brown it in a single layer, turning occasionally, for about 8 minutes. Work in batches if needed to prevent overcrowding. Remove from the pot and set aside.
- Add the remaining oil to the pot. Stir in the mushrooms and the remaining teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until they develop a deep brown color.
- Add the shallots, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften and become fragrant.
- Pour in the red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce. Scrape up any browned bits from the bottom of the pot and bring to a boil. Let the wine reduce by half, about 5 minutes.
- Stir in the beef broth and return the cooked beef along with any juices to the pot.
- Reduce the heat to medium-low and let the soup simmer, partially covered, for 45-60 minutes, stirring occasionally, until the beef is tender.
- Cook the egg noodles separately according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Mix the cornstarch with water to form a slurry. Stir it into the soup and cook for 1-2 minutes until slightly thickened.
- Remove the bay leaves. Add the cooked egg noodles and stir to combine.
- Serve hot, garnished with fresh parsley and a spoonful of sour cream if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Brown the beef in batches to ensure a proper sear rather than steaming.
- A dry red wine like Merlot or Cabernet Sauvignon enhances the depth of flavor.
- Stir the sour cream in gradually to prevent curdling.
- For a creamier soup, mix in a splash of heavy cream before serving.
- Add a bit of heat with red pepper flakes or cayenne if you like a little spice.
Recommended
Make It A Meal
Pair this soup with crusty bread, garlic toast, or a side salad for a complete meal. A light cucumber and dill salad or roasted vegetables make great accompaniments. I also love serving smaller portions of Beef Stroganoff Soup as an appetizer or starter to a hearty meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding extra broth if needed. This soup freezes like a dream and reheats nicely especially if you reheat slowly on the stovetop from frozen.
Beef Stroganoff Soup
Ingredients
- 1 pound beef stew meat cut into bite-size pieces
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoons canola oil divided
- 8 ounces mushrooms sliced
- ½ cup shallots diced
- 3 cloves garlic finely chopped
- ½ teaspoon dried thyme
- 2 fresh bay leaves
- 2 teaspoons paprika
- ⅔ cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Maggi Sauce optional
- 8 cups beef broth lower-sodium
- 8 ounces broad or wide egg noodles
- 2 tablespoons cornstarch
- 3 tablespoons tap water
- ¼ cup sour cream plus more for garnish
- fresh flat-leaf parsley chopped
Instructions
- Heat a Dutch oven or heavy-bottomed soup pot over medium-high heat. Add 1 tablespoon of oil.
- Season the beef with black pepper and 1 teaspoon of salt. Brown it in a single layer, turning occasionally, for about 8 minutes. Work in batches if needed to prevent overcrowding. Remove from the pot and set aside.
- Add the remaining oil to the pot. Stir in the mushrooms and the remaining teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until they develop a deep brown color.
- Add the shallots, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften and become fragrant.
- Pour in the red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce. Scrape up any browned bits from the bottom of the pot and bring to a boil. Let the wine reduce by half, about 5 minutes.
- Stir in the beef broth and return the cooked beef along with any juices to the pot.
- Reduce the heat to medium-low and let the soup simmer, partially covered, for 45-60 minutes, stirring occasionally, until the beef is tender.
- Cook the egg noodles separately according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Mix the cornstarch with water to form a slurry. Stir it into the soup and cook for 1-2 minutes until slightly thickened.
- Remove the bay leaves. Add the cooked egg noodles and stir to combine.
- Serve hot, garnished with fresh parsley and a spoonful of sour cream if desired.
Notes
Chef Jenn’s Tips
- Brown the beef in batches to ensure a proper sear rather than steaming.
- A dry red wine like Merlot or Cabernet Sauvignon enhances the depth of flavor.
- Stir the sour cream in gradually to prevent curdling.
- For a creamier soup, mix in a splash of heavy cream before serving.
- Add a bit of heat with red pepper flakes or cayenne if you like a little spice.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.