Beef Stroganoff Soup
A cozy soup filled with tender beef, mushrooms, and savory flavors, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb lean beef sirloin or tenderloin Ground beef works as a budget-friendly option.
- 8 oz button or cremini mushrooms Portobello mushrooms can be used for variation.
- 1 onion Diced.
- 2 cloves garlic Minced.
- 4 cups beef broth Low sodium options are recommended.
- 1 cup sour cream Greek yogurt can be substituted for a healthier option.
- 2 tbsp Worcestershire sauce Adjust to taste.
- 1 tbsp Dijon mustard Adds subtle acidity.
- 8 oz egg noodles Can substitute with zoodles or gluten-free pasta.
Instructions
Cooking Steps
- Start by heating a bit of oil in your pot. Add diced onions and minced garlic, cooking until fragrant.
- Add your beef, seasoned with salt and pepper, and cook until browned on all sides.
- Toss in your sliced mushrooms, stirring until they soften and release their juices.
- Pour in beef broth and add Worcestershire sauce and Dijon mustard. Bring this mixture to a gentle boil.
- Reduce heat and let it simmer for about 15 minutes.
- Stir in sour cream until well combined. If using noodles, add them at this point and cook until tender.
- Adjust seasoning with salt, pepper, or extra seasonings to taste.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe bags. Reheat on low heat, adding broth if needed. Substitute proteins and add extra vegetables to customize the soup.