Beef Stroganoff Soup (Printable Version)

Tender beef and mushrooms simmered in a flavorful broth with egg noodles and creamy sour cream.

# Everything You’ll Need:

→ Beef and Seasonings

01 - 2 lbs stew meat, trimmed and cut into 1-inch cubes
02 - ½ teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic salt
05 - ½ teaspoon celery salt
06 - ½ teaspoon onion powder

→ Fats and Aromatics

07 - 2 to 3 tablespoons olive oil
08 - 3 tablespoons unsalted butter
09 - 1 yellow onion, diced
10 - 12 oz baby bella mushrooms, sliced
11 - 3 to 4 cloves garlic, minced

→ Liquids and Flavorings

12 - ½ cup dry red wine
13 - 1 tablespoon Worcestershire sauce
14 - 2 teaspoons Dijon mustard
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried rosemary
17 - ½ teaspoon dried parsley

→ Thickening and Broths

18 - ⅓ cup all-purpose flour
19 - 6 cups beef broth
20 - 1 cup chicken broth (or additional beef broth)
21 - 1 beef bouillon cube
22 - 1 bay leaf

→ Vegetables and Finishing

23 - 1½ cups frozen peas
24 - ¾ cup sour cream
25 - 3 cups wide egg noodles

# Steps to Cook:

01 - Trim fat from stew meat and cut into 1-inch cubes. Pat dry then season with salt, black pepper, garlic salt, celery salt, and onion powder. Toss to coat evenly.
02 - Heat 1 to 2 tablespoons olive oil in a large soup pot over medium-high heat. In batches, brown beef cubes for 1-2 minutes per batch without overcrowding. Some sides will remain unseared. Transfer browned beef to a plate.
03 - Turn off heat. Add a splash of red wine and scrape the bottom with a silicone spatula to loosen browned bits, enhancing flavor.
04 - Add butter, diced onion, sliced mushrooms, and minced garlic. Set heat to medium and cook for 5 minutes, stirring continuously.
05 - Add remaining red wine and simmer for 4 to 5 minutes, stirring frequently, to reduce and concentrate flavor.
06 - Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for 1 minute to release flavors.
07 - Sprinkle flour over mixture and cook for 2 minutes, stirring constantly to form a roux and avoid lumps.
08 - Gradually add beef broth in small splashes, stirring continuously. Follow with chicken broth in the same manner. Add bouillon cube and bay leaf, then bring to a boil.
09 - Return browned beef and accumulated juices to the pot. Partially cover and simmer gently over medium-low heat for 45 minutes, stirring occasionally and avoiding boiling to maintain tenderness.
10 - Boil egg noodles in salted water according to package instructions. Drain and place noodles into serving bowls.
11 - Stir frozen peas into the soup and remove bay leaf. Combine sour cream with ½ cup of hot broth until smooth, then slowly whisk into soup to enrich and thicken.
12 - Ladle the hot soup over the prepared noodles. Garnish with fresh parsley and serve immediately.

# Extra Suggestions:

01 - For tender beef, choose sirloin or tenderloin cuts; for budget-friendly options, chuck roast works well with slow cooking. Deglazing with wine adds depth, but beef broth and red wine vinegar can substitute if desired.
02 - Freezing without noodles preserves texture; cook noodles fresh to avoid mushiness upon reheating.

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