Go Back

Creamy Beef Stroganoff Soup with Egg Noodles

Creamy beef stroganoff soup pairs seared sirloin and tender egg noodles in a rich, savory broth. Sour cream stirred in off the heat gives the soup its smooth, creamy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Standing 3 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak cut into 1/2-inch-thick strips
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tsp paprika
  • 8 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 8 oz wide egg noodles
  • 1 cup sour cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the beef strips with the salt and pepper.
  2. 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.
  3. Transfer the beef strips to a plate.
  4. 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.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and paprika and cook for 1 minute.
  7. Gradually whisk in the broth, Worcestershire sauce, and Dijon mustard.
  8. Bring the soup to a simmer over medium-high heat and simmer for 3–5 minutes until slightly thickened.
  9. Add the egg noodles and simmer for 7–9 minutes, or according to the package directions, until tender.
  10. Return the beef and any accumulated juices to the pot and simmer for 2–4 minutes, until the beef reaches 145°F.
  11. Remove the pot from the heat and let stand for 3 minutes.
  12. Whisk 1 cup of hot broth from the pot into the sour cream a little at a time.
  13. Stir the sour cream mixture into the soup off the heat.
  14. Stir in the parsley.

Notes

Temper the sour cream gradually with hot broth before stirring it into the soup off the heat to help keep it smooth. Refrigerate leftovers for 3–4 days; freezing is not recommended because the noodles and creamy broth may change texture. For a gluten-free variation, use gluten-free flour, broth, Worcestershire sauce, and egg noodles.