This Beef Stroganoff Soup takes all the rich and delicious flavors of Beef Stroganoff and transforms them into a one-pot 30-minute soup, full of tender beef and loads of noodles. Get ready to discover your new favorite weeknight meal!
This is the kind of soup that I grew up with as my mom would make soups like this often. Trust me, these soups are amazing because they really are a meal on their own. Serve these with some nice toasted crusty bread and you’ve got perfection.
This Beef Stroganoff soup is pretty close to the original, except I made a soup version. Pretty simple too, and all done in 30 minutes. It’s just so perfect and comforting!
What Is Stroganoff?
For those of you who like a little trivia, Beef Stroganoff is actually a Russian dish, which I’m sure the name gave it away, of sautéed beef served in a sour cream sauce. Apparently, its origins are from somewhere in the mid 19th century, but since then has become really popular with many different variations.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beef – I used beef sirloin cut into strips.
- Mushrooms – Cremini is a great mushroom for this recipe, it is nice and mild and cooks down very well without turning too rubbery. White mushrooms work just as well.
- Butter – Unsalted butter is best for this dish as we want to control our sodium content.
- Aromatics – Make sure to pick up some fresh garlic and a large white or yellow onion. If using minced garlic keep in mind that 1 1/2 teaspoons equal one fresh clove.
- Broth – Low sodium beef stock or broth will be added for flavor and liquid in our sauce.
- Smoked paprika – This will add a sweet yet smokey note to our finished dish – delish!
- Worcestershire sauce – This will add seasoning and umami to our finished dish, it can be substituted with low sodium soy sauce if need be.
- Sour cream – No need for milk or cream for our sauce! Sour cream is a traditional addition that adds some acidity to an otherwise super rich dish.
- Pasta – I used some egg noodles which are my favorite, but any pasta will do.
- Salt & pepper – To taste.
- Parsley – Chopped up finely and sprinkled liberally on top of your finished dish!
How To Make Beef Stroganoff Soup
- Brown the beef: In a large Dutch oven add the olive oil and butter and heat over medium-high heat then add the beef sirloin pieces and generously season with salt and pepper. Cook until the meat is slightly browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate.
- Create the flavor base: Add the mushrooms, onion, garlic, stir and saute until the vegetables soften, about 3 minutes. Add the Worcestershire sauce, smoked paprika, and the beef broth. Stir everything together, bring to a boil then add the beef back to the pot.
- Cook the noodles: Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
- Incorporate the sour cream: In a small bowl whisk the sour cream together with about 1/2 cup of the hot soup then pour back into the pot and stir. Taste and adjust seasoning with salt and pepper as necessary. Garnish with parsley and serve.
What Cut Of Beef Is Best?
I like to use a nice sirloin cut as it is well marbled and full of flavor. It also becomes tender during long cooking times and won’t get as hard and chewy as other cuts. Place your beef in the freezer for a short while before slicing up your beef for an easier time slicing. Be sure to slice against the grain.
What Can I Serve Beef Stroganoff Soup With?
This delicious soup is perfect for a rainy day or just about any day of the year when you’d like something comforting and rich. I personally like to just serve it up with some Dinner Rolls or some crusty Bread. It makes a super satisfying meal all on its own!
What Kind Of Noodles Should I Use?
Egg noodles are the traditional choice for any and all beef stroganoff – but that doesn’t mean it’s your only option! Any and all small shaped pasta taste delectable in this recipe, including elbow, rigatoni, callentalli, or bow tie. Just keep in mind that this may effect the cooking time.
Other Cooking Options
If you’re looking to test out some of your hand dandy cooking devices on a recipe, this one is perfectly adaptable!
- Brown the beef slightly before adding to your slow cooker with the broth, Worcestershire, aromatics, spices, and seasoning. Cook on low for 6 hours or high for 3 hours.
- Once finished add the mushrooms, sour cream whisked with broth mixture, and noodles. Cook for 20 minutes or until the pasta is cooked before adjusting seasoning as needed and garnishing with parsley.
- In your pressure cooker brown the beef strips in the olive oil and butter. Once browned introduce the broth, Worcestershire, aromatics, spices, and seasoning.
- Place the lid on your pot and ensure the vent is in the non venting position before selecting pressure cook and setting your timer for 8 minutes.
- Once finished add the mushrooms, sour cream whisked with broth mixture, and noodles. Set the pot to the soup setting and allow to boil. Once the pasta has cooked turn off the pressure cooker and garnish with parsley.
This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
This dish is perfect to freeze, just be sure to only freeze the sauce and hold off on the noodles till you’re ready to eat it. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.
More Great Soup Recipes To Try:
- Beef Barley Soup
- Lemon Rice and Chicken Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- Beef Lentil Soup
- Baked Potato Soup
Looking for more recipes? Follow on…
Beef Stroganoff Soup
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 1 lb beef sirloin cut into thin strips
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 8 oz cremini mushrooms stems trimmed and sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 8 cups beef broth low sodium
- 4 oz egg noodles dry
- 1/2 cup sour cream
- 1 tbsp fresh parsley chopped
- In a large Dutch oven add the olive oil and butter and heat over medium-high heat. Add the beef sirloin pieces and generously season with salt and pepper. Cook until the meat is slightly browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate.
- Add the mushrooms, onion, garlic, stir and saute until the vegetables soften, about 3 minutes.
- Add the Worcestershire sauce, smoked paprika, and the beef broth. Stir everything together, bring to a boil then add the beef back to the pot. Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
- In a small bowl whisk the sour cream together with about 1/2 cup of the hot soup then pour back into the pot and stir. Taste and adjust seasoning with salt and pepper as necessary.
- Garnish with parsley and serve.