The mushrooms start out glossy and crowded in the pot, then give up their moisture and turn deeply brown. That’s the moment this soup starts tasting like stroganoff instead of plain beef broth. I sear the sirloin in two batches first, then build the creamy broth in the same Dutch oven with the browned mushrooms, onion, and garlic still there.
Cooking the wide egg noodles right in the broth lets them pick up all that savory flavor, and their starch gives the soup a little body. I finish the Creamy Beef Stroganoff Soup with Egg Noodles off the heat, tempering the sour cream with hot broth first so it blends in smoothly. You get tender steak, soft noodles, and a tangy, creamy broth in every bowl.
Kitchen Note
Cold sour cream added straight to hot soup can turn grainy. Whisk hot broth into it a little at a time, then stir it into the pot after you’ve taken the soup off the heat.
Save this creamy beef stroganoff soup for a cozy bowl with tender sirloin, browned mushrooms, and wide egg noodles.
Why the Noodles Go Straight Into the Stroganoff Broth
Cooking the noodles in the soup does more than save you from washing another pot. As they simmer, they release a little starch into the broth, helping it feel fuller without turning it into a heavy, gravy-like sauce. The flour in the base starts that thickening, while the noodles finish the job as they cook.
That direct-to-pot method also means the noodles take on the beef, mushroom, and Worcestershire flavors instead of tasting like a separate component. The tradeoff is that they keep absorbing broth as the soup sits. Cook them only until tender, and remember the texture will be thicker the next day. If you prefer a looser bowl or expect leftovers, the FAQ below covers cooking the noodles separately.
The broth should be slightly thickened before the noodles go in, not reduced until it’s dense. A gentle simmer keeps the noodles moving without beating them up, and it gives you time to watch their texture near the end of the package’s cooking window.
What Gives This Stroganoff Soup Its Beefy, Tangy Balance
- Sirloin steak — Sirloin stays tender with a quick sear and a short finish in the simmering soup. Choose steak cut into even strips so the pieces cook at a similar pace; a long-cooking stew cut won’t have time to soften in this method.
- Cremini mushrooms — Their earthy flavor stands up to beef broth, and browning them concentrates it before the liquid goes in. White button mushrooms work in the same amount for a milder taste. Slice them evenly so they brown at roughly the same rate.
- Wide egg noodles — Their broad shape gives you a substantial bite alongside the beef, and they release starch into the broth as they cook. Use the package timing as your guide because brands and noodle thickness vary.
- Flour and paprika — The flour gives the broth a gentle, soup-friendly thickness; paprika adds warmth and color without making it spicy. Stir both into the cooked vegetables and give them a minute in the pot so the flour doesn’t taste raw.
- Worcestershire sauce and Dijon mustard — These add savory depth and a sharp edge that keeps the creamy finish from tasting flat. Worcestershire is especially hard to replace exactly; soy sauce brings salt but not the same rounded, tangy flavor.
- Sour cream — It brings the familiar tart finish that makes the broth read as stroganoff. A standard tub from the dairy case works well; there’s no need to seek out a specialty brand for this soup.
Build the Broth First, Then Let the Noodles Finish It
Sear the Sirloin Without Crowding the Pot
Season the beef strips with kosher salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat, then sear the beef in two batches for 1–2 minutes per side. Give each piece space to brown; if the pot is crowded, the meat releases moisture and steams instead. Transfer the seared strips to a plate while you build the soup.
Brown the Mushrooms Before Adding the Flour
Melt the butter in the pot over medium heat, then add the diced onion and sliced mushrooms. Cook for 6–8 minutes, until the mushrooms are browned and their liquid has evaporated; watery mushrooms won’t give the broth the same concentrated flavor. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the flour and paprika and cook for 1 minute, stirring so the vegetables are evenly coated.
Whisk in Broth Gradually and Simmer
Pour in the beef broth gradually while whisking, then stir in the Worcestershire sauce and Dijon mustard. A steady pour and frequent whisking help the flour blend into the liquid instead of forming small lumps around the vegetables. Bring the pot to a simmer over medium-high heat and cook for 3–5 minutes, until the broth has thickened slightly. It should still move easily when you stir it.
Cook the Noodles, Then Finish the Beef and Cream
Add the wide egg noodles and simmer for 7–9 minutes, or according to the package directions, until tender. Return the beef and any juices from the plate to the pot, then simmer for 2–4 minutes, until the beef reaches 145°F; take the pot off the heat and let it stand for 3 minutes. Temper the sour cream with hot broth, stir it into the soup off the heat, and finish with the chopped parsley. Don’t bring the soup back to a boil after adding the sour cream.
Easy Ways to Adapt This Beef Stroganoff Soup
Make It Gluten-Free
Use a gluten-free 1-to-1 flour blend in place of the all-purpose flour, and choose gluten-free wide noodles and gluten-free Worcestershire sauce. The broth may thicken a little differently depending on the flour blend, so whisk it in gradually and judge the texture at the simmer. The soup keeps its beef-and-mushroom character, though the noodles may have a different chew.
Make a Vegetarian Mushroom Version
Leave out the sirloin, double the cremini mushrooms, and use vegetable broth plus vegetarian Worcestershire sauce. Brown the extra mushrooms with the onion in the butter, then continue with the garlic, flour, and paprika. You’ll get a richer mushroom-forward soup without the beef; keep the sour cream and egg noodles for the same creamy finish.
Use Crème Fraîche for a Milder Finish
Replace the sour cream with the same amount of crème fraîche and temper it with hot broth before stirring it into the pot. The result is a little richer and less tangy, while keeping the smooth, creamy finish that balances the beef broth.
Storage and Reheating
- Refrigerator: Keep leftovers refrigerated for 3–4 days. The noodles continue absorbing broth, so the soup will thicken as it sits.
- Freezer: The finished soup doesn’t freeze as well because the noodles soften and the sour cream may separate. For better texture, freeze the broth-and-mushroom base before adding the noodles, beef, and sour cream; thaw it in the refrigerator, then finish the soup.
- Reheating: Warm leftovers on the stovetop over medium-low heat, stirring often, until they reach 165°F. Avoid a hard boil, which can make the sour cream separate.
Questions That Come Up When Making Stroganoff Soup
Creamy Beef Stroganoff Soup with Egg Noodles
Ingredients
Equipment
Method
- Season the beef strips with the salt and pepper.
- Heat the oil in a 6-quart Dutch oven over medium-high heat and sear the beef in two batches for 1–2 minutes per side.
- Transfer the beef strips to a plate.
- Melt the butter in the pot over medium heat, add the onion and mushrooms, and cook for 6–8 minutes until the mushrooms are browned and their liquid has evaporated.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and paprika and cook for 1 minute.
- Gradually whisk in the broth, Worcestershire sauce, and Dijon mustard.
- Bring the soup to a simmer over medium-high heat and simmer for 3–5 minutes until slightly thickened.
- Add the egg noodles and simmer for 7–9 minutes, or according to the package directions, until tender.
- Return the beef and any accumulated juices to the pot and simmer for 2–4 minutes, until the beef reaches 145°F.
- Remove the pot from the heat and let stand for 3 minutes.
- Whisk 1 cup of hot broth from the pot into the sour cream a little at a time.
- Stir the sour cream mixture into the soup off the heat.
- Stir in the parsley.
