Stroganoff Beef Soup
This Stroganoff Beef Soup takes all the delicious and delicious flavors of Beef Stroganoff and turns it into a 30 minute soup of a pan, full of beef and lots of noodles.

I know what you might think, this is not the season of soup anymore, but believe me when I say that this is still the season of soup in Calgary here. People are cold, this week we experience snow, rain, hail and sunshine! We already have it all. That's why I feel justified sharing the soup recipe with you guys.
For those of you who like a bit of a trivial thing, Beef Stroganoff is actually a Russian dish, which I'm sure his name gave it, contains sautéed beef served in a sour cream sauce. Apparently, its origin dates from somewhere in the mid-19th century, but has since become very popular with a wide variety.
The Stroganoff Beef soup is pretty close to it unless I make a soup version. Quite simple too, and all finished in 30 minutes. It's perfect and fun.
This is the kind of soup I grow together. My mom will often make soup like this, and it's very popular in Romanian cuisine to add sour cream to our soups. The only difference is we make us a bit sour by adding acidity from vinegar or lemon juice. Believe me, these soups are amazing because they actually feed themselves. Serve it with some nice baked bread and you have perfection.
If you like this recipe, and most importantly for yourself, let us know. Take a picture and tag it jocooks on Instagram so we can see it. I always love to see what you guys come up with!
10 mins Cook Time 20 mins Total Time 30 mins
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.
Course: Soup
Cuisine: Russian
Servings: 6
Calories: 284 kcal
Author: Joanna Cismaru
Ingredients
1 tbsp olive oil
1 tbsp butter unsalted
1 lb beef sirloin cut into thin strips
salt and pepper to taste
1 large onion chopped
2 cloves garlic minced
8 oz cremini mushrooms stems trimmed and sliced
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
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, salt, pepper, 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.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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