One-Pot Beef Stroganoff Soup
Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 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
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 cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
Add to the pot the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.
Stir in the tomato paste and Worcestershire sauce.
Pour in the beef stock and bring to a boil.
Add in the 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; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
Serve in individual bowls with some fresh chopped parsley.
Calories: 269kcal | Carbohydrates: 19g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 535mg | Potassium: 993mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg