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Home / Recipes
30 minutes
4.61 from 76 votes
22 Comments

Beef Stroganoff Soup

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  • 1073
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

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!

a ladle holding a scoop full of noodles and beef over a green pot full of soup

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.

Ingredients

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!
a spoon scooping noodles and beef over a bowl full of soup

How To Make Beef Stroganoff Soup

  1. 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.
  2. 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.
  3. Cook the noodles: Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
  4. 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!

a bowl full of soup with beef, mushrooms, and noodles.

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!

Slow cooker

  1. 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.
  2. 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

  1. In your pressure cooker brown the beef strips in the olive oil and butter. Once browned introduce the broth, Worcestershire, aromatics, spices, and seasoning.
  2. 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.
  3. 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.

Leftovers

Fridge

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.

Freezer

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

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side view shot of a ladle taking a scoop of beef stroganoff from a pot

Beef Stroganoff Soup

4.61 from 76 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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!

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter unsalted
  • 1 pound beef sirloin cut into thin strips
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 8 ounce 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 ounce egg noodles dry
  • 1/2 cup sour cream
  • 1 tablespoon fresh parsley chopped
US Customary – Metric

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 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.

Video

Recipe Notes

Greek yogurt can be substituted for the sour cream if preferred.
Any type of noodle that you like can be used in this recipe. I prefer egg noodles, because they hold up well to hot soup without getting soggy.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 281kcal (14%)Carbohydrates: 19g (6%)Protein: 26g (52%)Fat: 12g (18%)Saturated Fat: 5g (31%)Cholesterol: 73mg (24%)Sodium: 858mg (37%)Potassium: 1189mg (34%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 408IU (8%)Vitamin C: 3mg (4%)Calcium: 57mg (6%)Iron: 2mg (11%)
Course:Lunch, Soup
Cuisine:Russian
Keyword:beef stroganoff soup, soup recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1073
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Angela says

    November 24, 2020 at 1:51 pm

    I boil my egg noodles separate from the soup to keep them from turning to mush in the leftovers. Just let them cool and keep them in a big ziploc in the fridge. As others have mentioned, we add sour cream to each bowl. Great soup, very satisfying.

    Reply
  2. DaveR says

    December 15, 2019 at 9:43 am

    I need to clarify the cooking of the pasta. After you bring the beef to a boil and stir in the noodles, do you keep the whole mix BOILING for another 8 minutes? It sounds logical for the noodles, but not so much for the beef.
    Thank you for your time

    Reply
    • Jo Cooks Team says

      December 16, 2019 at 11:59 am

      Yes! It’s thin slices, so the boiling will have no negative effect.

      Reply
      • Melissa Palmer says

        July 29, 2020 at 2:50 pm

        It’s not ground beef though… It says sirloin, sliced. I’m confused!

      • Jo Cooks Team says

        July 29, 2020 at 3:56 pm

        Yes it is sirloin! Fixed 🙂

  3. Natalie says

    October 28, 2019 at 9:26 am

    Awesome take on the real dish! Loved it!

    Reply
  4. Jill says

    October 23, 2019 at 6:09 pm

    5 stars
    This was a hit with the whole family- even my picky young boys loved it (calling it steak soup lol). We added the sour cream to each bowl individually vs the entire pot. We will definitely be making this several more times into the fall and winter and even considering having it when we host all our friends and family on a football Sunday!

    Reply
    • jo says

      October 23, 2019 at 6:24 pm

      Glad you guys liked this, Jill!

      Reply
  5. Haley says

    July 30, 2019 at 9:38 pm

    5 stars
    This is a must-try. I tried it at a soup shop back in April and loved it. Was searching for a good recipe and here it is!!!! thank you.

    Reply
    • Joanna Cismaru says

      July 31, 2019 at 9:24 am

      My pleasure, glad you liked it!

      Reply
  6. Cassie Keith says

    February 17, 2019 at 9:49 am

    Can you make this in the instant pot?

    Reply
    • Joanna Cismaru says

      February 17, 2019 at 10:33 am

      For sure! There are instructions on how to do it right in the post.

      Reply
  7. Shari says

    January 4, 2019 at 4:47 pm

    5 stars
    I found this recipe via a list on BuzzFeed! So glad I did and discovered your blog and your IG! this recipe was fabulous! I made it last night for dinner and couldn’t wait for leftovers at lunch today!

    Reply
    • Joanna Cismaru says

      January 5, 2019 at 10:33 am

      So happy you liked the recipe, hope you try some more!

      Reply
  8. Elizabeth says

    July 6, 2018 at 9:16 am

    Is there a substitute I can use for the mushrooms or can I just omit them from the recipe?

    Reply
    • Nicole Beaulieu says

      July 6, 2018 at 9:17 am

      You can just omit them

      Reply
  9. Elizabeth says

    July 5, 2018 at 3:22 pm

    Is there a substitute for the mushrooms? If there is no substitute and I didn’t use mushrooms would it alter the taste?

    Reply
    • Nicole Beaulieu says

      July 6, 2018 at 9:16 am

      You can leave out the mushrooms, no problem. It will still be great without.

      Reply
  10. Kimberley says

    November 6, 2017 at 2:51 pm

    This looks amazing! Was confused for a moment about adding “bee broth”…lol…damn stuff is so full of stingers and fur, but I soon realized it was just a type-o. Phew! Will be making this soon. With beef broth, that is.

    Reply
    • Joanna Cismaru says

      November 7, 2017 at 8:52 pm

      What? You’ve never heard of bee broth before? Shame, it’s yummy. 🙂

      Reply
  11. Sara @ Last Night's Feast says

    April 28, 2017 at 5:10 pm

    5 stars
    This is such a perfect dinner for my family =)

    Reply
  12. Sarah @ Midwest Darling says

    April 28, 2017 at 7:37 am

    I love beef stroganoff. I’ll have to give this a try.

    Sarah
    Midwest Darling

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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