Beef Stroganoff Soup
A warm and hearty bowl of soup that combines the rich flavors of classic beef stroganoff with tender beef, fresh mushrooms, and a creamy sauce.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Beef stew meat Cut into small, bite-sized pieces.
- 2 tablespoons Vegetable oil For browning the beef.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 8 oz Fresh mushrooms Sliced, use a mix of cremini and button.
- 4 cups Beef broth Homemade or store-bought.
- 2 cups Water For desired soup consistency.
- 1 tablespoon Worcestershire sauce Adds savory depth.
- 1 teaspoon Dried thyme For aromatic flavor.
- 1 teaspoon Paprika Adds slight smokiness.
- 1 cup Sour cream Stirred in at the end for creaminess.
- 1 tablespoon Cornstarch Mixed with 2 tablespoons of cold water to thicken.
- Salt To taste.
- Black pepper To taste.
- Fresh Parsley Chopped, for garnish.
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat, season with salt and black pepper, and sear until browned, about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms. Cook until mushrooms are softened, about 5-6 minutes.
- Return the beef to the pot, add beef broth, water, Worcestershire sauce, thyme, and paprika. Stir to combine.
- Bring to a simmer, reduce heat to low, cover, and let simmer for 30 minutes.
- Mix cornstarch with cold water until smooth. Add to the pot, stirring continuously to thicken.
- Remove from heat, stir in sour cream, and adjust seasoning with salt and pepper.
- Ladle soup into bowls and garnish with parsley. Serve warm.
Notes
This soup can be made in advance and stored in the refrigerator for up to three days. It also freezes well for up to three months.