Description
Delicious and hearty beef stroganoff soup, perfect for a comforting meal.
Ingredients
Scale
- 1 1/2 to 1 3/4 pounds beef chuck roast, cut into bite-size chunks (or beef stew meat)
- Salt
- Black pepper
- 10 tablespoons flour, divided use
- Olive oil
- 3 tablespoons unsalted butter
- 1 large white onion, diced
- 1 pound sliced mushrooms (brown baby bella, or your favorite variety)
- 6 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 1/4 teaspoon white pepper
- 8 cups beef stock
- 10 ounces uncooked, wide egg noodles
- 1 to 2 tablespoons sour cream, plus extra for topping soup, if desired
- 1 tablespoon chopped parsley, or dill
Instructions
- Begin by gathering and prepping all the ingredients according to the ingredient list above to have ready and organized for use.
- Place the chunks of beef into a large bowl, and season with a generous sprinkle of salt and black pepper. Then, sprinkle over 2 tablespoons worth of the flour, and toss the beef to coat it well.
- Next, place a large soup pot (about 6-quart) over medium-high heat, and drizzle in about 2 tablespoons of olive oil. Once the oil is hot, add in the beef (work in batches if necessary) and allow it to brown and sear for about 4 to 6 minutes.
- Remove the beef and place it into a bowl to hold.
- Next, add 3 tablespoons more of the olive oil, as well as the butter into the soup pot, and once melted together, add in the onions, along with a pinch of salt and pepper. Sauté the onions for about 3 minutes, until they begin to become softened.
- Add into the onions the sliced mushrooms, along with another pinch of salt and pepper, and sauté those with the onions until they begin to soften, about 3 to 4 minutes.
- Next, add in the garlic, and the Italian seasoning and white pepper, and stir into the mushrooms/onions until aromatic, about 30 seconds.
- Then, sprinkle in the remaining 8 tablespoons of flour, and stir that into the mushroom mixture (it will become thick and pasty, which is normal), stirring for about 30 seconds to 1 minute. Switching to a whisk, pour in the beef stock and whisk well to avoid lumps from forming. Whisk things for a moment to ensure the soup is smooth.
- Add the browned beef back into the soup pot along with any accumulated juices, and stir to combine. Bring the soup up to a vigorous simmer, then reduce the heat to low, cover with a lid very slightly askew, and gently simmer the beef stroganoff soup for roughly 2 1/2 hours, or until the beef is tender.
- During the last 30 minutes of the soup cooking, prepare the egg noodles according to package instructions, and keep them warm.
- To finish the beef stroganoff soup, whisk in the 1 to 2 tablespoons of sour cream (depending on how creamy you like it), sprinkle in the chopped parsley, and stir to incorporate.
- When ready to serve, add about a scant 1/2 cup of the warm egg noodles to the bottom of a bowl, ladle over the beef stroganoff soup, and top with extra sour cream, if desired.
Notes
- This soup can be made ahead of time and reheated when you’re ready to serve.
- Feel free to substitute the mushrooms with other vegetables such as carrots or peas for added nutrition.
- For a richer flavor, you can use a mix of beef broth and red wine.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg