2. Beef Stroganoff Soup
This cozy soup version of beef stroganoff has all the creamy, savory flavors you love—but in spoonable form. It’s packed with ground beef, mushrooms, and egg noodles in a rich sour cream broth. Perfect for chilly nights when you want comfort in a bowl.
Beef Stroganoff Soup
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Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
8 oz cremini mushrooms, sliced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons cornstarch + 2 tablespoons cold water (slurry)
1 ½ cups wide egg noodles
½ cup sour cream
Salt and pepper, to taste
Chopped parsley, for garnish
1 cup diced carrots or celery
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add onion and garlic. Sauté for 3–4 minutes until softened.
- Stir in tomato paste and cook for an additional 2 minutes to deepen the flavor.
- Add mushrooms and diced carrots or celery (or both) and cook until softened and slightly browned, about 5 minutes.
- Pour in beef broth, Worcestershire sauce, and smoked paprika. Bring to a boil.
- Add egg noodles and reduce heat to medium. Simmer for 7–8 minutes until noodles are tender.
- Stir in the cornstarch slurry and simmer for 2 more minutes to thicken.
- Remove from heat and stir in sour cream. Season with salt and pepper to taste.
- Garnish with parsley and serve warm.
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