Beef Stroganoff Soup
A delightful twist on the classic Beef Stroganoff, this warm and hearty soup is perfect for chilly days. With tender beef, savory mushrooms, and creamy sour cream, it's a one-pot meal that's easy to prepare and serve.
Ingredients
Main Ingredients
- 1 lb beef sirloin, sliced Use ground beef for a quicker cooking option.
- 1 cup mushrooms, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth Homemade beef broth adds richer flavor.
- 2 cups egg noodles Can substitute for gluten-free noodles.
- 1 cup sour cream Greek yogurt can be used as a substitute.
- 2 tbsp flour Substitute with gluten-free thickener for gluten-free option.
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
- Add the sliced beef and mushrooms, cooking until the beef is browned.
- Stir in the flour and cook for another minute.
- Gradually pour in the beef broth, stirring well.
- Bring to a simmer and add the egg noodles. Cook until the noodles are tender.
- Reduce heat, and stir in the sour cream until fully mixed.
- Season with salt and pepper to taste. Serve hot.
Notes
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. Just remember to thaw it in the refrigerator before reheating. For a lighter option, substitute chicken breast and chicken broth.