Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Stroganoff Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with beef stroganoff soup! Tender beef, creamy broth, and hearty noodles make this comfort food perfection.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 onion, diced
  • 3 tablespoons olive oil (divided)
  • 1 pound stewing beef, trimmed
  • Salt and pepper to taste
  • 1 minced garlic clove
  • 8 ounces sliced mushrooms (brown or white)
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • ½ cup sour cream
  • 3 tablespoons chopped parsley
  • 1½ cups uncooked egg noodles, cooked
  • 1 onion, diced
  • 3 tablespoons olive oil (divided)
  • 1 pound stewing beef, trimmed
  • Salt and pepper to taste
  • 1 minced garlic clove
  • 8 ounces sliced mushrooms (brown or white)
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • ½ cup sour cream
  • 3 tablespoons chopped parsley
  • 1½ cups uncooked egg noodles, cooked

Instructions

1. Sear the beef

Start by heating two tablespoons of olive oil in your pot over medium-high heat. Pat your stewing beef dry with paper towels (this helps it brown better) and season with salt and pepper. Add the beef to the pot in batches—don’t overcrowd it—and cook until browned on all sides. This step builds flavor, so take your time! Once browned, remove the beef and set it aside.

Tip: If you’re in a rush, skip browning and just add the beef directly to the simmering broth—but trust me, browning adds layers of flavor.

2. Sauté the aromatics

Add another tablespoon of olive oil to the pot, then toss in the diced onion. Cook until softened and slightly golden, about 5 minutes. Add the minced garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender and release their juices.

3. Build the broth

Pour in the beef broth, then stir in the Worcestershire sauce. Add the browned beef back into the pot, bring it all to a boil, then lower the heat to a gentle simmer. Cover the pot and let the soup simmer for 45 minutes, or until the beef is tender and flavorful.

Pro tip: Stir occasionally to prevent any sticking at the bottom of the pot. Your kitchen will smell amazing by now!

4. Thicken and finish

In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir the slurry into the simmering soup and let it boil briefly until slightly thickened. Turn off the heat and stir in the sour cream and chopped parsley.

5. Serve it up

Place a handful of cooked egg noodles at the bottom of each serving bowl, then ladle the hot soup over the top. Garnish with extra parsley if you’re feeling fancy, and enjoy immediately.

Notes

Leftovers? Lucky you! Store the soup (without the noodles) in an airtight container in the fridge for up to 4 days. Keep the cooked noodles separate to avoid them getting soggy. When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of beef broth or water to loosen it up.

Freezing tip: Beef stroganoff soup freezes well, but leave out the sour cream until you’re ready to reheat—it can separate when frozen. Just thaw, reheat, and stir in the sour cream before serving.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner