Beef Stroganoff Soup


Now you can enjoy your favorite dish in soup form! From Erica Kastner of Buttered Side Up.

5 tbsp. Butter, Divided 1 lb. Beef Steak (Sirloin Is Great), Thinly Sliced (See Note) 1 Small Onion, Finely Chopped 8 oz. weight Baby Portobello Mushrooms, Thinly Sliced 2 tbsp. All-purpose Flour 3 c. Beef Broth 2 c. Heavy Cream 1 tbsp. Worcestershire SauceSalt And Pepper, to taste 6 oz. weight Egg Noodles 1 c. Sour Cream 1/4 c. Finely Chopped ParsleyHeat a soup pot over medium heat. Melt 2 tablespoons butter in the pot and add beef. Season to taste with salt and pepper. Cook, stirring frequently, just until steak is browned.


Remove to a plate along with the juices. 

Melt remaining butter in the now-empty pot. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Season with salt and pepper to taste. Sprinkle in flour and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Add Worcestershire sauce and season to taste with salt and pepper.

Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness.


Remove from heat. Stir in beef (along with the juices), sour cream, and parsley. Taste once more to adjust seasoning and serve.

• It's easiest to slice beef thinly when it's still somewhat frozen but not rock-hard.
• You can substitute ground beef for the steak if you prefer. If you do make that substitution, you can brown the meat "dry" in the pan and leave out the extra 2 tablespoons of butter.

This recipe came about because of a mediocre, overpriced steak dinner. Let me explain.


One night a few years ago, I was dining at a local restaurant. It’s the type of restaurant that makes itself out to be SO FANCY. I ordered the bacon-wrapped filet mignon, thinking it would be sublimely flavorful and tender. Well, it was a major disappointment. The bacon was soggy and, quite frankly, I’ve had better steaks at a chain restaurant. But what wasn’t disappointing was the beef stroganoff soup that came free with the entree. Now THAT was satisfying. I wish I had ordered a large bowl of it and skipped the steak.

Thankfully, beef stroganoff soup is really easy to make at home, so you don’t have to go searching for a restaurant that makes it.


Let me show you how it’s done!

Here’s what you’ll need: butter, beef steak (sirloin was on sale so that’s what I used here), an onion, baby portobello mushrooms, beef broth, cream, Worcestershire sauce, egg noodles, sour cream, and parsley.

I forgot to include flour in the lineup. You’ll need that to thicken up the soup!


Quick tip: It’s easiest to slice meat thinly if it’s still somewhat frozen.

Begin by browning the meat in some butter. Remove it from the pan along with any juices and set it aside.

Cook the onion and mushrooms until tender. Add the flour and cook for 2 more minutes.

Stir in the beef broth and cream.


Bring to a boil and add the noodles. Cook until done to your liking.

Stir in the beef, sour cream, and parsley.

Give it a good stir, and it’s ready to serve!


I used long egg noodles, but the shorter, spiral ones would be easier to eat.

This soup is quite “chunky.” If you prefer more broth, feel free to add extra.


You might want to increase the amount of Worcestershire sauce if you do.

You can use a pound of ground beef instead of the steak for ease of preparation (it’s also easier on the wallet).

To make this gluten-free, you could substitute your favorite gluten-free noodles and leave out the flour. The soup base isn’t as pretty when it isn’t thickened, but it still tastes amazing! Make sure your Worcestershire sauce is gluten-free as well.

That right there is comfort in a bowl. Enjoy!


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