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!
Servings: 6
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
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