Beef Stroganoff Soup
Description
Turn classic beef stroganoff into a wonderful, delicious soup. It's so quick and easy, it would make a fantastic, hearty weeknight dinner. Serve with a salad and crusty bread.
Ingredients
2 T. unsalted butter
1 lb. beef sirloin or flank steak, fat trimmed, thinly sliced into bite-sized strips
salt and pepper, to taste
8 oz. sliced crimini mushrooms
1 medium sweet onion, peeled and diced
3-4 cloves garlic, minced
1/2 c. dry white wine, optional
2 T. tomato paste
1 T. Worcestershire sauce
5-6 c. low-sodium chicken or beef stock
1 1/2 c. dry, wide egg noodles
1/2 c. sour cream
2 T. all-purpose flour
chopped fresh parsley
Directions
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In a large pot, melt butter over medium-high heat. Sprinkle meat with salt and pepper to taste; add meat to the pot; cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
Add in mushrooms, onion, and garlic; saute until vegetables are softened, about 3 minutes. Stir in the wine, tomato paste and Worcestershire sauce; pour in stock; bring to a boil. Add in noodles; reduce heat to a simmer; cook 5-7 minutes until al dente.
In a bowl, combine/stir sour cream and flour; whisk in 1 c. hot soup; pour mixture back into the pot. Cook; stir 1-2 minutes to thicken. Add cooked meat back into pot; heat through. Taste; adjust seasoning with salt and pepper, if necessary.
Serve with freshly chopped parsley.
6 servings.