Beef Stroganoff Soup

After four days of sunshine we had a cloudy and rainy day yesterday. I was in the mood to fix a pot of soup for dinner and since I had some mushrooms to use up I decided to turn my regular beef stroganoff into a soup. My house smelled so amazing while the soup simmered! It turned out to be hearty and really delicious – we all loved it. My son said it was really good but that he didn’t like the mushrooms, when I asked him why, he said, “because they are fungus and that’s gross”. This coming from the kid who could live off of super strong blue cheese.  Silly boy!

Heat the olive oil in a Dutch oven over medium heat.  Add the beef and cook for 2-3 minutes, or until browned.  Add the onion and mushrooms then cook, stirring often, for 2-3 minutes.  Add the garlic and thyme then season with sea salt and freshly cracked pepper, to taste; cook stirring constantly for 1 minute.   Add the beef broth, Dijon mustard, Worcestershire sauce, and bay leaf to the Dutch oven then stir until well combined.  Cover with a lid and simmer for 2-3 hours.

Turn the heat up to medium then add the noodles and cook for 10 minutes or until the noodles are cooked through.  If you would like a thicker soup mix 2-3 tablespoons of cornstarch with a bit of beef broth then add to the boiling soup and stir well until thick.  Remove from the heat and let sit for a minute or two to cool down.  Add the sour cream and stir until well combined.  taste the soup and re-season with sea salt, freshly cracked pepper, Dijon, or Worcestershire sauce if needed.  Serve immediately.  Enjoy.

 

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Beef Stroganoff Soup

Yield: 6

Prep Time: 10 min.

Cook Time: 3 hours

Total Time: 3 hours 20 min.

Ingredients:

3 tsp olive oil
3/4 lb of lean chuck, cut into small bite sized cubes
1/2 sweet yellow onion, diced
8 oz button mushrooms, sliced
5 cloves of garlic, minced
3 sprigs of fresh thyme, leaves only
Sea salt and freshly cracked pepper, to taste
6 cups of beef broth
1 tbsp Dijon mustard
1-2 tsp Worcestershire sauce
1 bay leaf
2 cups of egg noodles
2-3 tbsp corn starch + 1/4 cup of beef broth (if thicker soup is desired)
3 tbsp sour cream
Chives, chopped, for garnish

Directions:

Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook for 2-3 minutes, or until browned. Add the onion and mushrooms then cook, stirring often, for 2-3 minutes. Add the garlic and thyme then season with sea salt and freshly cracked pepper, to taste; cook stirring constantly for 1 minute. Add the beef broth, Dijon mustard, Worcestershire sauce, and bay leaf to the Dutch oven then stir until well combined. Cover with a lid and simmer for 2-3 hours.

Turn the heat up to medium then add the noodles and cook for 10 minutes or until the noodles are cooked through. If you would like a thicker soup mix 2-3 tablespoons of cornstarch with a bit of beef broth then add to the boiling soup and stir well until thick. Remove from the heat and let sit for a minute or two to cool down. Add the sour cream and stir until well combined. taste the soup and re-season with sea salt, freshly cracked pepper, Dijon, or Worcestershire sauce if needed. Serve immediately. Enjoy.