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!
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.
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.