Beef Stroganoff Soup

This beef stroganoff soup is a scrumptious twist on one of our favorite cozy entrees. Prepared with tender chunks of beef and loads of sliced mushrooms in a rich and velvety broth, this recipe is just the comfort food to ladle up and dig into with a spoon on a chilly evening!

Stroganoff you can ladle up

Rich, delicious stroganoff...it's probably one of the most comfy-cozy entrees to prepare in the winter months to take the chill off and warm the belly!

I adore stroganoff in all of its different varieties! There's my succulent chicken stroganoff, when we're craving a lighter protein, and mushroom stroganoff when we're hungry for a hearty vegetarian meal that's creamy and savory.

And seeing as I love to whip up beef stroganoff when I have either beef stew meat or beef chuck roast hanging out in my fridge or freezer, my recipe for this beef stroganoff soup really hits the spot. It's just the meal for those occasions when I can't decide between a hearty entree or a cozy soup!

Brimming with the classic flavors we love in beef stroganoff, this recipe is filled with rich chunks of beef, and loads of tender, earthy mushrooms.

My beef stroganoff soup is about to become your favorite “comfort food” soup to simmer up when some love and TLC is what your belly craves.

My recipe for beef stroganoff soup

Keeping in the spirit of classic beef stroganoff, I make use of the earthy ingredients found in that entree, and give them a slightly more brothy, spoonable twist.

If I can find organic beef chuck roast in the market, I always opt for that as it's marbled, and rich in "beefy" flavor. I simply cut the roast into bite-size chunks for this recipe. And if beef chuck roast isn't available, I just use pre-cut, organic beef stew meat. I then give the pieces a rough cut, if they're a bit on the larger size, to make them bite-size.

Either the chuck roast or the beef stew meat works wonderfully for this soup, and both need a longer simmer time (about 2 ½ hours) to become super tender, with melt-in-the-mouth texture and richness.

Mushrooms are also a big part of what makes beef stroganoff so hearty and delicious (though some beef stroganoff recipes leave those out). And since we happen to be mushroom lovers in our household, I add a pound of sliced mushrooms into the pot to add lots of depth.

I typically opt for the brown baby bella mushrooms, but one can just as easily use white button mushrooms, shiitakes, or even a mix of mushrooms for even more earthy flavor.

To create that slightly rich, creamy note in this beef stroganoff soup, I finish it off with a tablespoon or two of sour cream (depending on how creamy I want the soup). I finish with a sprinkle of chopped parsley or dill to seal the deal and add a touch of freshness.

All that's left is to add some tender egg noodles to complete the picture!

Here's a glance at my recipe for beef stroganoff soup:

(or just jump to the full recipe...)

1. To get started, I season my chunks of beef, and sear them off for a few minutes in my hot soup pot (about 6-quart size). I then spoon them out into a bowl, and set aside for a moment.
2. Next, I add in some onions to the pot and sauté just until they begin to soften. Then, I add in my sliced mushrooms, and continue to sauté until they begin to soften.
3. I add in my aromatic ingredients, followed by some flour (to help thicken and give body to the soup), and then pour in some beef stock, whisking all the while to prevent lumps from forming.
4. Next, the seared beef is added back to the soup pot, and I gently simmer the soup for roughly 2 ½ hours, or until the beef is completely tender.
5. During the final 30 minutes, I cook my egg noodles to have ready and on hand.
6. I then whisk in a spoonful or two of sour cream, and add a flourish of fresh parsley or dill for the finishing touches.
7. To serve, I ladle the beef stroganoff soup over top some of the cooked egg noodles.

Recipe

Beef Stroganoff Soup

by Ingrid Beer

Print Recipe

Savory and rich, this cozy beef stroganoff soup takes a classic entree and gives it a spoonable twist, complete with egg noodles!

Category: Soup
Cuisine: American

Yield: Serves 8

Nutrition info: 568 calories (per serving, with ½ cup egg noodles)

Prep time: 20 minutes
Cook time: 2 hours, 45 minutes
Total time: 3 hours, 5 minutes

Ingredients:

• 1 ½ to 1 ¾ pounds beef chuck roast, cut into bite-size chunks (or beef stew meat)
• Salt
• Black pepper
• 10 tablespoons flour, divided use
• Olive oil
• 3 tablespoons unsalted butter
• 1 large white onion, diced
• 1 pound sliced mushrooms (brown baby bella, or your favorite variety)
• 6 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• ¼ teaspoon white pepper
• 8 cups beef stock
• 10 ounces uncooked, wide egg noodles
• 1 to 2 tablespoons sour cream, plus extra for topping soup, if desired
• 1 tablespoon chopped parsley, or dill

Preparation:

1. Begin by gathering and prepping all the ingredients according to the ingredient list above to have ready and organized for use.
2. Place the chunks of beef into a large bowl, and season with a generous sprinkle of salt and black pepper. Then, sprinkle over 2 tablespoons worth of the flour, and toss the beef to coat it well.
3. Next, place a large soup pot (about 6-quart) over medium-high heat, and drizzle in about 2 tablespoons of olive oil. Once the oil is hot, add in the beef (work in batches if necessary) and allow it to brown and sear for about 4 to 6 minutes.
4. Remove the beef and place it into a bowl to hold.
5. Next, add 3 tablespoons more of the olive oil, as well as the butter into the soup pot, and once melted together, add in the onions, along with a pinch of salt and pepper. Sauté the onions for about 3 minutes, until they begin to become softened.
6. Add into the onions the sliced mushrooms, along with another pinch of salt and pepper, and sauté those with the onions until they begin to soften, about 3 to 4 minutes.
7. Next, add in the garlic, and the Italian seasoning and white pepper, and stir into the mushrooms/onions until aromatic, about 30 seconds.
8. Then, sprinkle in the remaining 8 tablespoons of flour, and stir that into the mushroom mixture (it will become thick and pasty, which is normal), stirring for about 30 seconds to 1 minute. Switching to a whisk, pour in the beef stock and whisk well to avoid lumps from forming. Whisk things for a moment to ensure the soup is smooth.
9. Add the browned beef back into the soup pot along with any accumulated juices, and stir to combine. Bring the soup up to a vigorous simmer, then reduce the heat to low, cover with a lid very slightly askew, and gently simmer the beef stroganoff soup for roughly 2 ½ hours, or until the beef is tender. (You can give things a stir occasionally.)
10. During the last 30 minutes of the soup cooking, prepare the egg noodles according to package instructions, and keep them warm.
11. To finish the beef stroganoff soup, whisk in the 1 to 2 tablespoons of sour cream (depending on how creamy you like it), sprinkle in the chopped parsley, and stir to incorporate.
12. When ready to serve, add about a scant ½ cup of the warm egg noodles to the bottom of a bowl, ladle over the beef stroganoff soup, and top with extra sour cream, if desired.

Tips & Tidbits for my beef stroganoff soup recipe:

• Beef chuck roast, or beef stew meat: If you can find beef chuck roast, opt for that and cut it into bite-size chunks. It's rich in flavor and has terrific marbling. Otherwise, you can purchase beef stew meat that's already cut, and cut it into smaller pieces if the pieces are too large. Also, opt for organic for better quality and flavor, if possible.
• Baby Bella mushrooms, or your favorite variety: I like the classic, brown, baby bella mushrooms in this beef stroganoff soup, but a mix of mushrooms (including shiitake) is really tasty as well. You can also simply use white button mushrooms, if that's what you have on hand.
• Prepare this beef stroganoff soup ahead: To create even richer, deeper flavor, you can prepare this soup 2 to 3 days ahead of when you'd like to serve it. Soups and stews become even more flavorful after a couple of days, so it's not only convenient if planning ahead, but really tasty!
• Twisty, tender egg noodles: Serving beef stroganoff over top of egg noodles is a classic pairing, so I'm opting for egg noodles to add to individual bowls of this comfy-cozy soup. I keep them separate so that the noodles don't absorb all the liquid in the soup and make it too thick.

Craving more comfy-cozy soup and stew recipes? Check out my recipe for Philly Cheesesteak Stew, Swedish Meatball Soup, Easy Vegetable Beef Soup, Beef Barley Soup, Steak and Ale Soup with Mushrooms, Cream of Mushroom Soup, or even my savory Sausage Soup!