Description

This comforting Beef Stroganoff Soup combines tender chunks of seared stew meat with savory mushrooms and onions, all simmered in a rich, flavorful broth enhanced by red wine, Worcestershire sauce, and herbs. Finished with creamy sour cream and served over perfectly cooked egg noodles, this soup is a hearty and satisfying twist on the classic stroganoff dish, perfect for warming up on chilly days.

Ingredients

Scale

Meat and Seasoning

2 lbs. stew meat, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder

Cooking Fats

2-3 tablespoons olive oil
3 tablespoons butter

Vegetables and Herbs

1 yellow onion, diced
12 oz. baby bella mushrooms, sliced, rinsed, and dried
3-4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried parsley
1 bay leaf
Fresh parsley for garnish (optional)

Liquids and Sauces

½ cup dry red wine
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
6 cups beef broth
1 cup chicken broth (or substitute additional beef broth)

Other Ingredients

1/3 cup flour
1 beef bouillon cube
1 ½ cups frozen peas
¾ cup sour cream
3 cups egg noodles

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Instructions

Prepare Ingredients: Measure out all ingredients before starting to streamline the cooking process.
Season Beef: Cut stew meat into 1-inch cubes, discarding large fat pieces but keeping marbled fat. Pat dry and toss with salt, black pepper, garlic salt, celery salt, and onion powder to coat evenly.
Brown Beef: Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. In batches to avoid overcrowding, brown beef for 1-2 minutes per batch without needing to sear all sides, ensuring meat stays red/cold inside. Add more oil if needed. Transfer browning beef to a plate.
Deglaze Pot: Turn heat off and add a splash of red wine, using a silicone spatula to scrape and clean browned bits from the pot. This adds extra flavor to the soup base.
Sauté Vegetables: Add butter, diced onion, mushrooms, and minced garlic to the pot. Turn heat to medium and cook for 5 minutes stirring continuously.
Reduce Wine: Add remaining wine and cook for 4-5 minutes, stirring frequently to reduce and concentrate flavor.
Add Seasonings: Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for 1 minute to blend flavors.
Make Roux: Stir in flour and cook for 2 minutes, stirring constantly to form a thickening base.
Add Broths: Gradually add beef broth in small splashes while stirring continuously, then add chicken broth in the same way to prevent lumps.
Add Bouillon and Bay Leaf: Add beef bouillon cube and bay leaf. Bring soup to a boil, then reduce heat to a gentle simmer.
Return Beef to Pot: Add browned beef along with any accumulated juices back into the soup.
Simmer: Partially cover the pot and simmer gently over medium-low heat for 45 minutes to tenderize the meat and concentrate flavors. Stir occasionally and adjust heat to prevent boiling.
Cook Noodles: In a separate pot, boil salted water and cook egg noodles according to package instructions. Drain and place noodles into serving bowls.
Finish Soup: Stir frozen peas into the soup and remove the bay leaf. In a small bowl, combine sour cream with about ½ cup of hot broth, whisking until smooth. Gradually whisk sour cream mixture back into the soup to ensure a creamy texture without curdling.
Serve: Ladle the stroganoff soup over the prepared egg noodles. Garnish with fresh parsley if desired and serve immediately.

Notes

For stew meat, choose cuts like chuck or other well-marbled beef that become tender with slow cooking.
Dry red wine adds depth of flavor but can be substituted with additional beef broth or grape juice if preferred.
Cooking noodles separately avoids them absorbing too much broth and becoming mushy.
You can substitute chicken broth with beef broth for a richer, more beef-forward flavor.
Be sure to not overcook the beef in the browning step to keep it tender after simmering.