Your family is going to go crazy for this comforting and hearty beef noodle soup meal that’s made all in one pot for an easy weeknight dinner! I love beef stroganoff! It’s a meal that I grew up with that my mother would make often. Since then, I’ve developed some variations, like ground beef stroganoff and chicken stroganoff. Both of these recipes are delicious too! But I think that this recipe for Beef Stroganoff Soup is my new favorite. It has everything I want in a really delicious stroganoff, like tender pieces of beef, a tangy, savory sauce with sour cream, meaty mushrooms, and noodles, but in soup form! Making a soup version of beef stroganoff means that it’s simple to make in one pot, ready in about 40 minutes, and served in big bowls for maximum comfort food enjoyment.
Why You’ll Love This Recipe
Key Ingredients In Beef Stroganoff Soup
Here’s what you need to make this hearty beef noodle soup:
Stew Meat: Use your favorite cut of beef stew meat, and slice it into bite sized pieces. I like to keep the pieces big enough to see, but small enough that you can fit them on a soup spoon! Beef Broth: Whenever possible, I use homemade beef bone broth to make soups. It’s so nutritious and easy to pull out of the freezer whenever I need it! You can also use store-bought beef broth for this recipe if you prefer. Egg Noodles: I like to use wide egg noodles, but other sizes will also work just fine. Mushrooms: Sliced white button mushrooms are perfect, and you can also use cremini mushrooms if you prefer them for a meatier flavor. Sour Cream: This is just one of the ingredients that create the flavor of the broth, but it’s the most important! Sour cream makes the broth creamy and tangy. Don’t try to substitute it with anything else.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Beef Stroganoff Soup
Recipe Tips
Mixing the sour cream and cornstarch with a small amount of hot broth helps to temper the mixture so that you can avoid any clumps in the soup. It only takes a few minutes to get a really nice sear on the beef pieces. Avoid overcooking the meat at this stage. You don’t want to boil the sour cream. So once you add it to the pot, be sure to keep the soup at a simmer until it is finished cooking.
Storing Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid from the broth, so you may prefer to eat it sooner than that though.
Slow Cooker Instructions
Like most soup recipes, this one can be made in the crockpot instead of on the stove!
Sear the beef and then transfer it to the slow cooker. Then saute the mushrooms, onions, and garlic, and transfer those to the pot. Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours. Cook the egg noodles separately on the stovetop, Before serving, stir in the noodles and a slurry of sour cream, cornstarch, and broth. Heat over “warm” setting until thickened.
What To Serve With Beef Stroganoff Soup
I love to enjoy a bowl of this delicious soup with freshly baked no-knead bread and a simple tossed salad. You might also like to try a colorful Russian vinegret salad and Plushki for dessert! This soup will make the most amazing dinner, and it’s just as easy to make on a busy weeknight as it is to make it for a cozy weekend meal! Don’t forget to Pin this recipe for beef stroganoff soup so that you’ll always have it. © Little Sunny Kitchen
