Beef Stroganoff Soup

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Beef Stroganoff Soup takes the classic flavors of the beloved dish and turns them into a comforting, creamy soup. With tender beef, mushrooms, and egg noodles in a rich, savory broth, this one-pot meal is perfect for chilly nights and easy family dinners.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Cuisine: Russian-Inspired

Keyword: Beef Stroganoff Soup, creamy beef soup, noodle soup

Servings: servings

Calories: 245kcal

Author: Chef Jenn

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.

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