Beef Stroganoff Soup
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You know that creamy, dreamy Beef Stroganoff you love? Well, I just turned it into a 30-minute soup that’s just as rich, just as comforting, and somehow even easier to make. Tender beef, velvety broth, and slurp-worthy noodles—it’s the best kind of cozy meal when you need something quick but seriously satisfying.
Before You Start
- Slice the beef thin – I always cut my beef against the grain into thin strips so it stays tender and cooks quickly. If the beef is too thick, it can turn chewy.
- Use a mix of oil and butter – Butter adds flavor, but I like using a little olive oil too so the butter doesn’t burn when searing the beef.
- Sauté the mushrooms well – Mushrooms release a lot of water, so let them cook until golden brown before adding the broth. This adds depth to the soup.
- Temper the sour cream – Before adding it to the pot, I mix it with a little hot broth first. This keeps it from curdling and makes the soup perfectly creamy.
- Don’t overcook the noodles – Egg noodles cook fast, so I keep an eye on them and take the pot off the heat as soon as they’re tender. They’ll keep softening in the hot broth!
- Adjust the seasoning – Once everything is combined, I always do a final taste test. Sometimes a little extra salt, pepper, or Worcestershire sauce makes all the difference.
Ingredients You’ll Need
- 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.
I always start by getting a nice sear on the beef because that’s where all the flavor happens. Heat up your Dutch oven and add a little butter and oil—this combo helps prevent the butter from burning while still giving you that rich, buttery taste. The key here is to not overcrowd the pot—if you dump all the beef in at once, it won’t brown properly. Give it a few minutes, let it develop some color, then take it out and set it aside.
Now, don’t you dare wipe out that pot! Those browned bits stuck to the bottom? That’s where the magic is. Toss in the onions, mushrooms, and garlic, and let them do their thing. Mushrooms will release some liquid at first, but patience, my friend—they’ll start to brown up beautifully. Stir every now and then, and just soak in that incredible smell.
Once the veggies are softened, it’s time to bring everything together. I like to deglaze the pan with Worcestershire sauce before adding the smoked paprika. Give it all a good stir, then pour in the beef broth. Bring it up to a boil, and now you can add the beef back in. Let it simmer so all those flavors can blend together—it only takes a few minutes, but the smell alone will make you want to dig in early.
Listen, egg noodles cook FAST, and they don’t wait for anyone. As soon as you drop them in, set a timer for 8 minutes, because if you wander off to check your phone, you’ll come back to a pot of mush. Keep an eye on them, give them a little stir now and then, and once they’re tender but still have a little bite, you’re golden.
Here’s the most important part—don’t just dump the sour cream straight into the pot! If you do, it might curdle, and nobody wants that. Instead, take about ½ cup of hot soup and whisk it into the sour cream first. This gently warms it up so when you stir it back into the pot, you get a silky, creamy soup instead of little curdled bits.
Before serving, I always do a final taste test. Sometimes the broth needs a pinch more salt, a dash more Worcestershire, or even a little extra paprika for warmth. Adjust as needed, then ladle it into bowls and top with fresh parsley for that pop of color and freshness.
How To Serve
This Beef Stroganoff Soup is rich, creamy, and absolutely begging for a side that complements all that goodness. I love pairing it with something crusty, buttery, or fresh to balance out the flavors. Here are some perfect pairings:
No Knead Bread
Easy Garlic Bread
Green Bean Almondine
Caesar Salad Recipe
Frequently Asked Questions
How do I store leftover Beef Stroganoff Soup?
Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 3 days. The noodles will soak up some broth, so you might need to add a little extra when reheating.
Can I freeze this soup?
Technically, yes—but with a small catch. The noodles and sour cream don’t freeze well and can get mushy or separate when thawed. If you want to freeze it, I suggest leaving out the noodles and sour cream, then adding them fresh when reheating. The broth and beef freeze beautifully for up to 3 months.
What’s the best way to reheat it?
I like to reheat it low and slow on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. If reheating in the microwave, go for short 30-second bursts, stirring in between to keep it from overheating.
How do I keep the sour cream from curdling when reheating?
Curdled soup is not the vibe. To avoid this, reheat the soup gently over medium-low heat and stir constantly. If you left out the sour cream before storing, add it back in after reheating by tempering it (mixing it with a bit of hot broth first).
Can I use a different type of pasta?
Absolutely! Egg noodles are classic, but you can swap them for rotini, fusilli, or even orzo. Just be mindful of the cooking time—smaller pasta cooks faster!
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.
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!
Slow cooker
- 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.
Pressure cooker
- 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.
More Great Soup Recipes
- Beef Barley Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- French Onion Soup
- Philly Cheesesteak Soup
- Baked Potato Soup
- Beef Noodle Soup
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Beef Stroganoff Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (unsalted)
- 1 pound beef sirloin (cut into thin strips)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 8 ounces cremini mushrooms (stems trimmed and sliced)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 cups beef broth (low sodium)
- 4 ounces egg noodles (dry)
- ½ cup sour cream
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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 ½ 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.
Equipment
Notes
- Slice the beef thin so it stays tender—cutting against the grain makes a big difference.
- Sear the beef in batches for the best flavor. If you overcrowd the pot, it will steam instead of brown.
- Add the sour cream carefully by tempering it first to prevent curdling.
- If making ahead, cook everything except the noodles and add them fresh when reheating to keep them from getting mushy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
