One-Pot Beef Stroganoff Soup
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Classic beef stroganoff is transformed into a hearty, yet light Beef Stroganoff Soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner!
Another delicious twist on traditional beef stroganoff is this Easy Ground Beef Stroganoff!
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Ya. That’s right. I took classic beef stroganoff and converted it into a soup. It turned out wonderfully. And bonus – it’s all done in one pot, so there’s no need to cook the noodles first. Huzzah! We’re so in-love.
What is Beef Stroganoff?
Beef Stroganoff is classic comfort food consisting of tender strips of beef smothered in a (Smetana) sour cream sauce and served over noodles. The dish originated in Russian, dating back to the mid-19th century, but it’s crazy popular all over the world now, with different variations.
This particular recipe takes the basic components, but transforms them into a fantastic one pot soup.
Ingredients for Beef Stroganoff Soup
To make this beef stroganoff soup recipe, you’ll need the following ingredients:
- Beef Sirloin – this is my preferred cut of meat for beef stroganoff. It’s nicely marbled with fat and will result in tender, juicy pieces of meat once cooked.
- Mushrooms – Cremini mushrooms are my preference since they have more color and flavor than button mushrooms.
- Onion and Garlic – sweet onions and zippy garlic are always a magical combo.
- For the Broth – tomato paste, Worcestershire sauce, beef stock, sour cream, and flour come together to make the delicious soup base!
- Salt and Pepper – just basic seasonings here. All the other great ingredients do most of the work.
- Egg Noodles – dried egg noodles cook right in the soup, no need to boil them up separately.
- Parsley – freshly chopped parsley finishes off the dish nicely with a little added flavor and pop of color!
Recipe Notes
Thin strips of beef overcook in the blink of an eye and then you’re left with tough, rubbery beef. ACK. But you want that sear for the best flavor.
The solution is a quick sear in a super hot pot. Literally 1-2 minutes on each side and then get it out of the pot. Don’t worry if you see specs of pink – it all finishes cooking in the soup.
How to Store Beef Stroganoff Soup
Allow soup to cool completely. Transfer to a tightly sealed container and store in the refrigerator for up to 3 days. Keep in mind the noodles will continue to absorb the soup.
You can freeze this soup, but I would recommend cooking it without the noodles, then boil up the noodles separately before you’re ready to serve it. In an airtight container, the soup will last in the freezer up to 2 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Other Soup Recipes
- {Slow Cooker} Taco Soup
- Chuck Wagon Stew
- Corn Chowder
- {15 Minute} Tomato Tortellini Soup
Watch the video for Beef Stroganoff Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
One-Pot Beef Stroganoff Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 pound beef sirloin, , trimmed of fat, thinly sliced into bite-sized strips
- salt and pepper
- 8 ounces sliced crimini mushrooms
- 1 medium sweet onion, , diced
- 3 cloves garlic, , minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 5 cups low-sodium beef stock, (or chicken stock)
- 1 1/2 cups dried egg noodles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- chopped fresh parsley
Instructions
- In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and give it a quick sear, 1-2 minutes on each side. Using a slotted spoon, transfer meat to a bowl; keep warm. (At this stage the beef will still have specs of pink. Don't worry! It will finish cooking in the soup.)
- Add the mushrooms, onion, and garlic to the pot; saute until the vegetables have softened, about 3 minutes. Season with a touch of salt and pepper.
- Stir in the tomato paste and Worcestershire sauce.
- Pour in the beef stock; bring to a boil.
- Add in the dried noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
- In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup until combined; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
- Add the seared meat back to the pot and simmer for a few more minutes to cook through.
- Taste, and adjust seasoning with a little more salt and pepper, if necessary.
- Serve in individual bowls with some fresh chopped parsley.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I really like this recipe!! I definitely will make it again !
Cab I use diced potatoes instead of noodles. My husband doesn’t like noodles
I’ve never tested this with potatoes – it will be quite different obviously and you’ll need to alter the cooking time. If you try it, let me know how it turns out.
This was so delicious. We all loved it. Thank you for the recipe!
I make this with Baxter’s beef consommé instead of beef stock. It is next level…
This is Great!! And surprisingly easy!! I will make this part of my regular rotation!!
An excellent recipe! Our family prefers this soup over traditional beef stroganoff,
This recipe was really good and easy to follow. I just got to figure out to get my seasonings where I want them. But the base of it all is excellent.
Has become a family favourite I make regularly. Perfect for a cold rainy day like today.
What vegetables would you suggest serving with this?
A side of roasted carrots or roasted cauliflower pairs nicely with it, but you can enjoy it with any vegetables you want.
Absolutely a Keeper! Delicious, filling, easy. Made this in our temporary makeshift kitchen while our kitchen is being restored after a burst pipe mishap. Still love some home cooking even through difficult times, and this soup fit the bill. Enjoyed it with buttered slices of a fresh baguette. Yum!
I made several slight substitutions and it still turned out fabulous! Didn’t have tomato paste so subbed some leftover pizza sauce I had in fridge, internet said to use 3x as much as what recipe called for the paste and it worked great. Also didn’t have Worcester sauce so I subbed a combo of ketchup/soy sauce/white wine vinegar. I used a chicken of the woods mushroom from my front yard. I will definitely keep this recipe to make as close as I can with what I have in the future. Thank you!
Not really the recipe that was given so why say anything????
I found the tomato paste substitution helpful, as I don’t have any either but I do have marinara sauce!
Be kind.
Wow…one of the best beef soups I’ve made, and I’ve been making soups for 50+ years! I followed your recipe exactly, with home canned beef, garden onions, my dehydrated mushrooms, and my homemade Greek yogurt in place of the sour cream. It was superb. Served it with some biscuits and it was a filling and satisfying meal.
Very good!
Wow. Great soup. Making it again but no egg noodles so trying different pasta.
So delicious I did add heavy whipping cream. Will be making again soon!
This was an unexpected delicious find! Thank you for sharing – so delicious!
Given a choice between stroganoff and soup, this is second best. It is tasty.
It really did taste like beef stroganoff in soup form. We loved it so much!
This recipe was a hit. I only took off a star because in order to create more broth (which is how I like my soups) I had to add water. But as long as it’s seasoned well, it won’t taste watered down. But so so good! I’ll be adding this to my fall/winter soup rotation.
This recipe turned out great. Wonderful comfort dish.
Delicious. I added extra noodles, extra beef broth and water since the noodles absorbed a lot of liquid. I had to have 2 bowls since it was so tasty
This is some good soup. I assumed that the flour was added after the mushrooms and onions were cooked to make a roux. Dang it was good.
So easy to make and so rich and tangy tasting! Served it without noodles for keto diet plan. Perfect!
Such a comfort food when it’s cold outside.
So, I have to preface this review by saying my husband makes an excellent beef stroganoff. I saw this recipe and had to try it. Rarely does he offer unsolicited feedback but after two bites he said “wow!” And remarked how delicious it was. I wholeheartedly agree, the depth of flavor is incredible. Instantly a favorite soup- thank you!
I’ve made this twice it’s the best. My husband loves it will keep and add to my granddaughter wedding recipe book . She wants all my recipes
Can you put this in a crock pot all day on low?
I would think crock pot on low would tenderize the beef. I’m going to try it that way as we are a family of 7 and like left overs. I’ll cook the noodles separate and add them to the soup when serving so they don’t become too mushy
I agree Meredith, slow cooking tenderizes meats, and that’s what I am going to do overnight. Noodles need to be added when served either way as they do absorb a lot of liquid. I love Stroganoff in any form.
Can you freeze the soup
This soup was absolutely great! It was delicious. Tasted exactly like beef stroganoff. Made it with no changes. It’s a keeper.
Is there a beef sirloin that works better than others? Which one did you use? : ) There are heaps to choose from. Do you think stir fry beef would work well? Thanks!
I just always use top sirloin.
Thank you for this recipe! So excited to make it. One question, is there a gluten-free option to use for the flour?
Use a one to one gluten free flour blend.
My husband said, “killer good,” and he’s right! Will make often. I did use light sour cream and used beef stock made from Better Than Bouillon. Thank you, Amy, for sharing this wonderful recipe. I just followed you on Pinterest.
Thanks, Jeanne!
Wow! Very tasty! The only modification I made was the addition of some Takii powder to make the soup even more savory. This is winner winner stroganoff soup dinner!
Is there any alternative for the Worcestershire sauce I cannot find it here in Egypt !
I don’t think there’s really an ideal substitute, but some people say soy sauce or fish sauce. You could try it! Not optimal, though.
Alternative to Worcestershire sauce.
Mix a tablespoon each of lime juice, molasses, garlic powder, vinegar and soy sauce with three dashes of hot sauce and two pinches of sugar.
This recipe makes me feel like I can actually cook something! It took me a little longer to make but I don’t know my way around a kitchen very well either. Very tasty and will make it again.
So happy to hear it, Bill!
We have homemade soup every week and this was so exciting to make we definitely needed a new one for our recipe book. This was so good our whole family loved it, thank you!
This is delicious! Even the kids loved it! I used ground sirloin and subbed 1/3 cup cream cheese for the sour cream because I realized I was out when it was time to add it. Definitely will have again!
This is delicious!!! We loved it. I did add some thyme to it – can’t have beef stroganoff without thyme.
Made this tonight and it was yummy! I doubled the mushrooms and sour cream as well as the Worcestershire sauce and added 2 tablespoons of ketchup. Was lovely!
Sounds interesting. When I make stroganoff, I add the flour to the onion mix and make a roux. Then add the water (I use water and beef bullion cubes). Why add it later? (Curiousity) I also add white wine to mine and dill. It’s a fam favorite but never made it as soup. Will have to try this
Best to use low or no sodium chicken or beef broth as the bouillon generally has far too much salt in it.
I am making this for dinner tonight! I’m using leftover roast beef, ramen noodles and canned french onion soup. I also used a small can of tomato paste to avoid wasting it. I will add some mustard and Sherry to give it more stroganoff flavor and add a can of mixed vegetables to make it hardier. With the cold snap we’re in on the east coast this will hit the spot for sure.
Definitely adding this to my regular soup list! I added a full cup of sour cream and a healthy blob – maybe 2-3 T – of Dijon and it was awesome! Mustard added a nice zip.
Love the Dijon addition! This stew is delicious- definitely adding it to the repetoire!
I never comment on recipes but this may be one of the most delicious things I’ve ever made, if not the most delicious. My mushrooms went fuzzy by the time I got around to this one but I subbed some asparagus and it was still excellent. Thank you so much for this!
I’m so happy to hear this, Kim! Glad you took the time to post this comment – made my day!
So good!! I added a bit of tomato paste. Other that, didn’t change anything. Was fabulous.
Happy to hear it, Debbie! Do you mean you added more tomato paste? Or you made it the first time without and the second time with? The recipe does call for 2 tablespoons. Glad you liked it!
Had leftover pork chops. Used them to make pork stroganoff. Have leftovers of that! Can I just add broth to make the soup?
This was amazing! The only change I made was adding a little of sherry.
This looks amazing! Can you please provide the nutritional information? We try to keep our dinners around 400-500 calories. Thx!
Hi Jessica – you can find nutritional calculators by searching Google to do that for you by entering in the information.
Excellent recipe that I have made twice and it will certainly be a go-to in the winter for us. I have yet to make it with the egg noodles and will do that when I remember to buy some. Used pasta spirals which had a tendency to absorb the broth — I did not add extra liquid and it was a great dinner despite the change. I had some Omaha Steak beef pieces and that was perfect for this. Thank you so much!
I made it with Reames frozen egg noodles, cook separately. They hold up really well.
Amazing , I added some vegetables and it came out so delicious.
YUM-O! This was quick, easy and delish! Thank you for sharing.
Could I freeze left overs?? Delicious recipe-
I’m not a big fan of freezing cream based soups, but you could try it.
This was very good had to add 2 cups of water it was thick will make again
An alternative is to add sour cream to individual servings, so the leftovers can be frozen.
I’ve never had a problem freezing cream based dishes. I make a wonderful, yet labor intensive seafood lasagna with a creamy parmesan/romano/heavy cream sauce and it freezes fine. For this reason, I always make a double batch!
??? share the recipe?? I’ve never even heard of a seafood lasagna ?