Hearty Beef Stroganoff Soup

Experience the comforting embrace of a classic with our easy and incredibly flavorful Beef Stroganoff Soup. This hearty, creamy concoction transforms the beloved rich flavors of tender beef, earthy mushrooms, and a luxurious broth into a warm, satisfying bowl of goodness. It’s the ultimate comfort food, perfectly suited for chilly evenings, busy weeknights, or any time you crave a filling, soul-warming meal that truly delivers on taste. If you’re a fan of traditional Beef Stroganoff, prepare to fall in love with this simplified, soup-inspired version that brings all those iconic flavors directly to your spoon.

Why You’ll Love This Beef Stroganoff Soup

There’s nothing quite like a soup that marries affordability with irresistible taste, and this Beef Stroganoff Soup effortlessly achieves both. We’ve designed this recipe to be budget-friendly without compromising on that signature rich flavor you expect from a stroganoff. By utilizing economical cuts of stewing beef, we ensure tender, melt-in-your-mouth chunks of meat that absorb all the delicious flavors of the broth as they slow simmer.

Controlling the salt levels is key to a perfectly balanced soup, which is why we recommend using low-sodium beef broth. This allows you to season the dish to your personal preference, ensuring it’s never overly salty. The creamy essence of stroganoff comes from sour cream, and here’s a crucial tip for achieving a silky-smooth finish: always stir the sour cream in at the very end, once the soup is off the direct heat. Adding it too soon can cause it to curdle, but don’t worry, even if that happens, the incredible taste remains absolutely delicious.

Beyond its fantastic flavor and cost-effectiveness, this soup is a dream for meal prep. To maintain optimal texture, it’s best to store your cooked egg noodles separately from the rich broth. This prevents them from soaking up too much liquid and becoming mushy, ensuring a delightful bite with every serving. What’s more, this Beef Stroganoff Soup freezes exceptionally well, making it an excellent candidate for batch cooking. Prepare a large pot, portion it out, and you’ll have convenient, wholesome meals ready for those busy days when cooking from scratch isn’t an option. Just reheat gently for a fresh-tasting, comforting meal anytime.

The Classic Stroganoff Reimagined: From Entrée to Hearty Soup

Beef Stroganoff, a beloved Russian dish, has long been cherished for its succulent beef, savory mushrooms, and creamy sauce, traditionally served over egg noodles or rice. This soup adaptation takes all the iconic elements of that classic meal and artfully translates them into a comforting, spoonful-friendly format. We’re capturing the deep umami of browned beef and mushrooms, the aromatic notes of shallots and garlic, the tangy kick of Dijon mustard and Worcestershire, and the luxurious finish of sour cream, all melded into a rich, robust broth. It’s a delightful culinary journey that offers all the familiar comfort of traditional stroganoff but in a wonderfully warming and approachable soup form that’s perfect for any occasion.

Essential Ingredients for Perfect Beef Stroganoff Soup

• Beef Stew Meat: Opt for economical cuts like chuck roast or stew beef, which become incredibly tender after a slow simmer. Ensure you trim any excess fat or sinew and cut them into small, bite-sized pieces that fit easily on a spoon, maximizing flavor absorption and tenderness.
• Black Pepper: Freshly ground black pepper adds a pungent warmth and essential seasoning to the beef and the overall soup.
• Kosher Salt: A fundamental seasoning that enhances all the flavors in the soup. We’ll use it to season the beef initially and later to taste for the broth.
• Canola Oil: Divided for browning the beef and sautéing the vegetables. Canola oil has a high smoke point, making it ideal for searing.
• Mushrooms: Both crimini (baby bellas) and button mushrooms work beautifully here, offering a mild, earthy flavor that complements the beef. Slicing them allows them to brown nicely and release their rich juices into the broth.
• Shallots: These offer a delicate, sweet, and mild onion flavor, a refined alternative to regular onions. Diced shallots provide an aromatic foundation without overpowering the other ingredients. If unavailable, a small yellow or brown onion can be a suitable substitute.
• Garlic: Finely chopped fresh garlic is non-negotiable! Its pungent aroma and flavor are crucial for the depth of this soup. Avoid pre-minced jarred garlic for the best results.
• Dried Thyme: This herb introduces an earthy, slightly floral note that pairs wonderfully with beef and mushrooms.
• Bay Leaves: Essential for imparting a subtle, herbaceous backbone to the simmering broth. Remember to remove them before serving.
• Paprika: Sweet paprika (not hot or smoked) lends a warm, vibrant color and a mild, peppery flavor that is characteristic of many Eastern European dishes, including stroganoff.
• Dry Red Wine: A dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir is excellent for deglazing the pot, lifting all the flavorful browned bits from the bottom, and adding significant depth and complexity to the broth. Choose a wine you would enjoy drinking!
• Worcestershire Sauce: This savory condiment is a secret weapon for adding an intense umami boost, a hint of tang, and a complex depth of flavor to the beef and broth.
• Dijon Mustard: A spoonful of Dijon provides a sharp, tangy counterpoint that cuts through the richness of the beef and cream, balancing the flavors beautifully.
• Maggi Sauce (optional): For an extra layer of savory umami, Maggi sauce is a fantastic addition. It amplifies the “beefy” flavor and can often be found near beef bouillon in grocery stores.
• Beef Broth: A high-quality, lower-sodium beef broth is paramount. It forms the foundation of your soup, so choose the best you can find, whether it’s homemade or a premium store-bought option.
• Broad or Wide Egg Noodles: These classic, tender noodles are the perfect vehicle for soaking up the creamy, savory broth. While any flat noodle can work, egg noodles provide the ideal soft texture.
• Cornstarch: Used to create a slurry for thickening the soup to that perfect, comforting consistency.
• Tap Water: Combined with cornstarch to create a smooth, lump-free thickening slurry.
• Sour Cream: The quintessential ingredient for Beef Stroganoff, adding a delightful tang and creamy richness. Ensure it’s full-fat for the best texture and flavor. Keep extra on hand for a luscious garnish.
• Flat-Leaf Parsley: Freshly chopped parsley provides a bright, herbaceous finish and a pop of color, elevating both the presentation and flavor of the soup.

How To Craft the Perfect Beef Stroganoff Soup

1. Prepare Your Pot: Begin by heating a sturdy Dutch oven or a heavy-bottomed soup pot over medium-high heat. Add 1 tablespoon of canola oil, allowing it to shimmer before adding the beef.
2. Sear the Beef: Generously season your bite-sized beef stew meat with black pepper and 1 teaspoon of kosher salt. Place the beef in a single layer in the hot pot, ensuring not to overcrowd it. Work in batches if necessary to achieve a beautiful, deep brown sear on all sides, which should take about 8 minutes in total. This browning step is crucial for developing rich, savory flavors. Once browned, remove the beef from the pot and set it aside, along with any accumulated juices.
3. Sauté the Mushrooms: Add the remaining oil to the same pot. Stir in the sliced mushrooms and the remaining teaspoon of salt. Cook, stirring occasionally, for about 5 minutes until the mushrooms release their moisture, begin to brown deeply, and develop a concentrated, earthy flavor.
4. Build the Aromatics: To the browned mushrooms, add the diced shallots, finely chopped garlic, dried thyme, bay leaves, and paprika. Continue to cook for another 2 minutes, stirring constantly, until the shallots soften and become wonderfully fragrant, and the garlic releases its aromatic oils.
5. Deglaze with Wine: Pour in the dry red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce (if using). Use a wooden spoon to vigorously scrape up all the flavorful browned bits (fond) from the bottom of the pot. Bring the mixture to a boil and let it simmer, allowing the wine to reduce by half, which typically takes about 5 minutes. This step deepens the flavor profile considerably.
6. Combine and Simmer: Stir in the beef broth, then return the previously cooked beef and any juices back into the pot.
7. Tenderize the Beef: Reduce the heat to medium-low, cover the pot partially, and let the soup gently simmer for 45-60 minutes. Stir occasionally to prevent sticking. This slow simmering process is key to tenderizing the beef and allowing all the flavors to meld beautifully.
8. Cook Noodles Separately: While the soup simmers, cook the broad or wide egg noodles in a separate pot of salted boiling water according to package directions until they are al dente. Drain them thoroughly and rinse under cold water to prevent them from sticking together. This also helps maintain their texture when added to the soup.
9. Thicken the Soup: In a small bowl, whisk together the cornstarch and tap water to form a smooth slurry. Stir this slurry into the simmering soup. Continue to cook for 1-2 minutes, stirring gently, until the soup visibly thickens to your desired consistency.
10. Add Noodles and Serve: Carefully remove the bay leaves from the soup. Stir in the separately cooked egg noodles. Ladle the hot Beef Stroganoff Soup into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh flat-leaf parsley for a vibrant finish and an extra touch of creamy tang. Serve immediately and enjoy!

Step-By-Step Visual Process

Chef Jenn’s Expert Tips for a Flavorful Beef Stroganoff Soup

• Achieve the Perfect Sear: Always brown your beef in small batches. Overcrowding the pot will cause the meat to steam rather than sear, preventing the development of those crucial caramelized, flavorful crusts that are essential for a rich soup.
• Select the Right Wine: A dry red wine, such as a robust Merlot or a full-bodied Cabernet Sauvignon, will add an incredible depth and complexity to your broth. The alcohol cooks off, leaving behind only concentrated, rich flavor.
• Prevent Curdling: For a velvety smooth finish, always stir the sour cream into the soup gradually, and make sure the soup is no longer at a rolling boil. If the soup is too hot, the sour cream can curdle. You can even remove the pot from the heat for a minute before incorporating it.
• Boost Creaminess: For an extra luxurious and creamy texture, consider stirring in a splash of heavy cream or half-and-half just before serving. This adds a wonderful richness without compromising the soup’s delicate balance.
• Add a Touch of Heat: If you enjoy a little kick in your comfort food, a pinch of red pepper flakes or a dash of cayenne pepper can be added with the other spices to introduce a subtle warmth that enhances the overall flavor profile.

Recommended Pairings

Make It A Complete Meal

This rich and hearty Beef Stroganoff Soup is a meal in itself, but it truly shines when paired with the right accompaniments. For a classic pairing, serve it alongside thick slices of crusty bread, perfect for soaking up every last drop of the creamy broth. Garlic toast or warm dinner rolls are also fantastic choices. If you’re looking for a fresher element, a simple side salad, perhaps with a light vinaigrette, provides a refreshing contrast. A crisp cucumber and dill salad or a medley of roasted seasonal vegetables can beautifully complement the savory notes of the soup, adding texture and nutrients. For more elegant occasions, smaller portions of this exquisite soup can serve as a sophisticated appetizer or starter before a more substantial main course. Its versatility makes it a crowd-pleaser in any setting.

Storage and Freezing Tips

Storing your Beef Stroganoff Soup correctly ensures you can enjoy its deliciousness for days to come. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. If the soup appears too thick, you can add a splash of extra beef broth or water to achieve your preferred consistency. For longer storage, this soup is an excellent candidate for freezing. It freezes beautifully and reheats wonderfully, especially if you allow it to thaw partially in the refrigerator overnight or reheat it slowly on the stovetop directly from frozen. This makes it an ideal option for meal prepping and ensuring you always have a comforting, homemade meal ready to go.

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Beef Stroganoff Soup

Beef Stroganoff Soup takes the classic flavors of the beloved dish and turns them into a comforting, creamy soup. With tender beef, mushrooms, and egg noodles in a rich, savory broth, this one-pot meal is perfect for chilly nights and easy family dinners.

Course
Main Course, Soup

Cuisine
Russian-Inspired

Keyword
Beef Stroganoff Soup, creamy beef soup, noodle soup

Prep Time

15 minutes
minutes

Cook Time

40 minutes
minutes

Total Time

55 minutes
minutes

Servings

8
servings

Calories

245
kcal

Author

Chef Jenn

Ingredients

• 1 pound beef stew meat cut into bite-size pieces
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 3 tablespoons canola oil divided
• 8 ounces mushrooms sliced
• ½ cup shallots diced
• 3 cloves garlic finely chopped
• ½ teaspoon dried thyme
• 2 fresh bay leaves
• 2 teaspoons paprika
• ⅔ cup dry red wine
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon Maggi Sauce optional
• 8 cups beef broth lower-sodium
• 8 ounces broad or wide egg noodles
• 2 tablespoons cornstarch
• 3 tablespoons tap water
• ¼ cup sour cream plus more for garnish
• fresh flat-leaf parsley chopped

Instructions

1. Heat a Dutch oven or heavy-bottomed soup pot over medium-high heat. Add 1 tablespoon of oil.
2. Season the beef with black pepper and 1 teaspoon of salt. Brown it in a single layer, turning occasionally, for about 8 minutes. Work in batches if needed to prevent overcrowding. Remove from the pot and set aside.
3. Add the remaining oil to the pot. Stir in the mushrooms and the remaining teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until they develop a deep brown color.
4. Add the shallots, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften and become fragrant.
5. Pour in the red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce. Scrape up any browned bits from the bottom of the pot and bring to a boil. Let the wine reduce by half, about 5 minutes.
6. Stir in the beef broth and return the cooked beef along with any juices to the pot.
7. Reduce the heat to medium-low and let the soup simmer, partially covered, for 45-60 minutes, stirring occasionally, until the beef is tender.
8. Cook the egg noodles separately according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
9. Mix the cornstarch with water to form a slurry. Stir it into the soup and cook for 1-2 minutes until slightly thickened.
10. Remove the bay leaves. Add the cooked egg noodles and stir to combine.
11. Serve hot, garnished with fresh parsley and a spoonful of sour cream if desired.

Notes

Chef Jenn’s Tips

• Brown the beef in batches to ensure a proper sear rather than steaming.
• A dry red wine like Merlot or Cabernet Sauvignon enhances the depth of flavor.
• Stir the sour cream in gradually to prevent curdling.
• For a creamier soup, mix in a splash of heavy cream before serving.
• Add a bit of heat with red pepper flakes or cayenne if you like a little spice.

Nutrition

Serving:
1
cup

|

Calories:
245
kcal

|

Carbohydrates:
15
g

|

Protein:
18
g

|

Fat:
11
g

|

Saturated Fat:
2
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
5
g

|

Trans Fat:
0.03
g

|

Cholesterol:
48
mg

|

Sodium:
1292
mg

|

Potassium:
531
mg

|

Fiber:
1
g

|

Sugar:
3
g

|

Vitamin A:
113
IU

|

Vitamin C:
4
mg

|

Calcium:
54
mg

|

Iron:
3
mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.