A hearty, warm, yet light One-Pot Beef Stroganoff Soup that is made and serves with love is all you need for a gloomy afternoon. It is one of the best comfort food ever made – creamy and savory that will lighten up your day.
INGREDIENTS
2 tablespoons unsalted butter
1 pound flank or sirloin steak, thinly sliced into bite-sized strips
8 ounces cremini mushrooms, sliced
1 small sweet onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup white wine
1 tablespoon Worcestershire sauce
5 cups beef stock
1 1/2 cups dried egg noodles
1/2 cup sour cream
2 tablespoons all-purpose flour
Fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
How to make One-Pot Beef Stroganoff Soup
Step 1: Place the butter in a large pot or Dutch oven to melt over medium-high heat.
Step 2: Season the meat with salt and pepper. Place in the pot with melted butter and cook until browned. Transfer the meat once browned to a plate or bowl. Set aside.
Step 3: Add in the onions and mushrooms and continue to cook for 5 minutes or until softened.
Step 4: Add in the garlic. Cook for another minute.
Step 5: Add in the tomato paste and white wine into the pot and stir. Cook for about 3 minutes or until the liquid is reduced in half. Scrape the bits with a wooden spoon from the bottom of the pan.
Step 6: Add in the Worcestershire sauce and beef stock. Bring to a boil.
Step 7: Stir int the egg noodles and reduce the heat to a simmer. Cook the noodles for about 5 to 7 minutes to al dente.
Step 8: Place the flour and sour cream in a bowl. Add in half a cup of the hot sauce. Whisk until incorporated.
Step 9: Pour the mixture into the pot while stirring constantly and continue to simmer for 5 minutes.
Step 10: Transfer the meat back to the pot and continue to cook until thoroughly heated. Adjust the seasoning to your preferred taste. Garnish with some fresh parsley before serving. Enjoy!
Ingredients
- 2 tablespoons unsalted butter
- 1 pound flank or sirloin steak, thinly sliced into bite-sized strips
- 8 ounces cremini mushrooms, sliced
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 5 cups beef stock
- 1 1/2 cups dried egg noodles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Place the butter in a large pot or Dutch oven to melt over medium-high heat.
Step 2: Season the meat with salt and pepper. Place in the pot with melted butter and cook until browned. Transfer the meat once browned to a plate or bowl. Set aside.
Step 3: Add in the onions and mushrooms and continue to cook for 5 minutes or until softened.
Step 4: Add in the garlic. Cook for another minute.
Step 5: Add in the tomato paste and white wine into the pot and stir. Cook for about 3 minutes or until the liquid is reduced in half. Scrape the bits with a wooden spoon from the bottom of the pan.
Step 6: Add in the Worcestershire sauce and beef stock. Bring to a boil.
Step 7: Stir int the egg noodles and reduce the heat to a simmer. Cook the noodles for about 5 to 7 minutes to al dente.
Step 8: Place the flour and sour cream in a bowl. Add in half a cup of the hot sauce. Whisk until incorporated.
Step 9: Pour the mixture into the pot while stirring constantly and continue to simmer for 5 minutes.
Step 10: Transfer the meat back to the pot and continue to cook until thoroughly heated. Adjust the seasoning to your preferred taste. Garnish with some fresh parsley before serving. Enjoy!
