Beef Stroganoff Soup
Image: White ceramic serving bowl filled with soup made from beef, broth and various seasonings.
Description: This recipe has all the delicious flavors of Beef Stroganoff but in soup form. I prefer this soup version when the cold weather sets in!
Yield: Recipe makes 4 servings
Ingredients:
12 ounces Sour Cream
1 lb. Sirloin Steak , thinly sliced
8 oz. Baby Portobello Mushrooms, sliced
8 cups filtered water
6 tablespoons Worcestershire Sauce
12 ounces Egg Noodles, dry
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1 yellow Onion, finely chopped
2 1/2 tablespoons Corn Starch, mixed into 2 tablespoons water
2 1/2 tablespoons vegetarian beef bouillon or beef bouillon
6 cloves garlic, minced
2 tablespoons smoked paprika
1 tablespoon hot pepper flake
2 tablespoons celery seed
1/4 cup fresh Parsley, chopped
Directions
In a medium size soup pot, 2 tablespoons olive oil over medium heat. Fry beef in 3-4 batches, making sure not to overcrowd the pan so the beef can sear and caramelize better. Quickly sear each side for approximately 30 seconds, season with salt and pepper. flip meat. Season again. Note. This searing part goes pretty fast so be ready to flip the meat after 30 seconds.
Remove beef to a plate along with the juices. Don’t worry about if you still see red in the meat. The meat will finish cooking in the soup at the end.
Once all meat is browned and removed and set aside in a covered dish. Melt 1 tablespoon butter in the same pan over medium heat. Add onion, mushroom, garlic, and seasonings. Cook 8-10 minutes, stirring occasionally. The mixture is done once the mushrooms have started developing a brown color on the bottom.
Add water, beef bouillon, and Worcestershire. Increase heat to high temporarily to quickly bring to a boil. Reduce heat to medium. Adjust salt and pepper to taste.
Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness.
While the noodles are cooking, combine the cornstarch with water in a separate dish to make a slurry.
When the noodles are just shy of being done to your liking, immediately stir in the cornstarch slurry and continue cooking for another minute. At this point, if you want a slightly thicker broth for your soup, add additional cornstarch slurry using 1 tsp increments with water, until you get to your desired consistency.
Then stir in the cooked beef (along with the juices), sour cream, and parsley and let it cook another minute or two on low temperature to bring the soup back up to temperature and warm everything through.
Spoon out your soup into a bowl, then finish the soup with a pat of butter, a drizzle of extra virgin olive oil, a few shakes of smoked paprika, and a sprinkle of additional parsley on top. Serve and enjoy!
Notes:
It's easiest to slice beef thinly when it's still somewhat frozen but not rock-hard.
You can substitute ground beef for the steak if you prefer. If you do make that substitution, you can brown the meat "dry" in the pan and leave out the extra 2 tablespoons of butter.