Minggu, 28 Juli 2019

Beef Stroganoff Soup Recipe

Classic beef stroganoff is transformed into a hearty, yet gentle soup. And no poverty to fix the noodles best, because it's all prefab in one pot. Light weeknight party!

Classic meat stroganoff is transformed into a solid, yet lightweight soup. And no condition to make the noodles gear, because it's all prefab in one pot. Elementary weeknight dinner!

Recovered, my kids were in trousers again this outgoing weekend. I knew I shouldn't hold traded out their season clothes for garment and sweaters yet.

But in that fraught week of sequence and refrigerator temperatures, I went on a soup pampering. Any old. And several new…like this one!

There's a fantastic oxen stroganoff direction in my reference that is from my childhood. I adapted that in combining with a BHG soup that inspired me. It upturned out terrifically. And bonus - it's all through in one pot! No penury to prepare the noodles initial.

Beef Stroganoff Soup Recipe
Beef Stroganoff Soup

Ingredient



  • 2 tablespoons unsalted butter
  • 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
  • salt and pepper
  • 8 ounces sliced crimini mushrooms
  • 1 medium sweet onion , diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 5 cups low-sodium chicken or beef stock
  • 1 1/2 cups dried egg noodles
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • chopped fresh parsley

How To Make


  • In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
  • Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.
  • Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
  • In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
  • Serve in individual bowls with some fresh chopped parsley.