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

Steps

1. 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.
2. 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.
3. 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.