Hearty Beef Stroganoff Soup is the perfect meal for cold winter months.
This comfort soup is made with all the ingredients beef stroganoff calls for, including sour cream, which gives it that classic beef stroganoff flavor. While some would class soup as a winter dish, this is one that should be kept on the menu all year right along with our delicious beef farro soup.
What kind of meat do I use for beef stroganoff soup?
The best meat to use is stew meat or chuck – any cuts of beef that benefit from slow cooking. You can also use sirloin and tenderloin cuts, just cut them into cubes or strips.
What kind of pasta do I use?
Egg noodles are mostly served with beef stroganoff, but any type of pasta will taste great. Try to choose smaller pieces of pasta for this soup. Shells, orecchiette or elbows work well.
What can I substitute for sour cream?
If you want to avoid sour cream, you can substitute 2% or 3% plain Greek yogurt for sour cream. This will keep that bit of tang the sour cream adds to the dish. To prevent the yogurt from curdling, add it at the end when you remove the soup from heat, just as you would the sour cream. I’ve also found that milk or whipping cream work well in this soup.
Can I reheat beef stroganoff soup?
Yes, you can but remember to reheat the beef stroganoff soup on low heat. You don’t want to overcook the soup or the sour cream will curdle. You can also omit the sour cream in the soup and add it to individual servings once the soup is served if you prefer.
Can I save leftover beef stroganoff soup?
Store beef stroganoff in an airtight glass or plastic container. Jars also work great for soups like this. You can refrigerate it for up to 4-5 days or freeze the soup for up to 3 months.
- 1 lb. stew meat (beef cubes, chuck, eye round)
- 1/4 cup all-purpose flour
- 1/4 tsp. + 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 3 Tbsp. cooking oil
- 3 cups sliced mushrooms (approximately 12 oz.)
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 garlic clove, minced
- 7 cups low sodium store-bought or homemade beef stock
- 4 Tbsp. Worcestershire sauce
- 1 tsp. sweet paprika
- 1/8 tsp. black pepper
- 2 cups dry egg noodles
- 4 Tbsp. sour cream or plain Greek yogurt
- Cube beef into small pieces.
- In a medium bowl combine flour, 1/4 teaspoon salt and garlic powder.
- Toss beef cubes in the seasoned flour mixture and coat well, shaking off the excess flour.
- Heat oil in a large pot over medium heat. Turn the heat up to high and brown the beef pieces in a single layer. You don’t want to overcrowd the pot. You may need to do this in batches. Cook for 2-4 minutes on both sides on high heat. Remove from the pot and place on a plate. Set aside.
- Add mushrooms, onion and celery to the pot. Cook for 5 minutes on medium heat. Add minced garlic and cook for another 1 minute.
- Add meat back to the pot together with beef stock, Worcestershire sauce, paprika, black pepper and remaining 1/2 teaspoon salt. Cover and simmer until beef is tender for 30-45 minutes, stirring occasionally.
- In the meantime, cook egg noodles according to package instructions.
- Once the beef stroganoff is cooked, stir in the cooked egg noodles and sour cream.