Beef Stroganoff is such a classic recipe. In fact, I make a version of it myself, and it's one of our favorites. So, when I found this recipe for Beef Stroganoff Soup, I had to try it. It's rich, but surprisingly light, creamy and warm, cause, well, soup... and it's one-pot and quick. Perfect for a rainy weeknight dinner.
Ingredient List:
2 Tablespoons Olive Oil
1 Pound Beef (stew meat works GREAT in this recipe)
Salt and Pepper
8 oz sliced Mushrooms
1 Medium Onion
3 Cloves Garlic
1 Tablespoon Worcestershire Sauce
5 Cups Beef Stock
1 1/2 Cups Dried Egg Noodles
1/2 Cup Sour Cream
2 Tablespoons Flour
In a large pot, heat oil on medium-high.
Sprinkle meat with Salt and Pepper.
Add to the pot and give it a quick sear. 1-2 minutes per side.
Add Mushrooms, Onion and Garlic to pot. Saute until soft, about 3 minutes. Season with Salt and Pepper.
Add Worcestershire Sauce and Beef Stock.
Bring to boil.
Add the Dried Noodles. Reduce heat to simmer and cook 5-7 minutes until al dente.
In a large bowl, or measuring cup, combine sour cream and flour.
Whisk in 1 cup of the hot soup until combined.
Pour mixture back into pot.
Cook and stir 1-2 minutes to thicken.
Taste and adjust seasoning with more salt and pepper if desired.