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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