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This Beef Stroganoff Soup recipe is easy to make, full of tender beef and noodles, and an absolutely delicious dinner! After waiting and waiting this past year, trying to hang on and be patient and save money and squeeze eeeeevery last breath out of my old Macbook, I finally bit the bullet this month and bought myself a brand new computer. And I can’t seem to stop telling everyone in my life how much I love it. Honey, it’s just so lightweight and thin! And, gosh, I can actually hear those speakers now over the racket of me doing dishes! And that newfangled toolbar thing at the top is fannnn-cy! And what’s that there — a phone call coming in on my computer?
You mean to tell me that someone named Siiri wants to talk to me? Clearly, this upgrade probably should have happened a year ago. But hey, the good news is that this magic new computer is here now, and making me a little too excited to get to work everyday. Because adorable dog moments and delicious soups need to be shared, right?
Actually, I totally thought that I had posted this months ago! And I logged into the site this week to grab the recipe so that I could make it again. If you happen to have made my traditional 30-minute beef stroganoff recipe before, then you already know basically all of the steps for this one. Just brown some thinly-sliced steak over high-heat.
I used flank steak this time, but have used sirloin in the past. De-glaze the pan with some white wine. Then stir in your stock, Worcestershire and egg noodles, and simmer until the noodles are al dente and ready to go. But you’re welcome to use heavy cream, milk, or anything else you’d like to make it creamy. The result was this beautiful bowl of soup. So delicious, so satisfying, and SO awesome as a soup.
One quick heads up — the noodles will definitely keep soaking up that broth the longer they sit there. So if you re-warm this as leftovers, you might want to have some extra stock and Worcestershire on hand to soupify it again. Otherwise, I think that’s everything you need to know about this one. Had to share it with you! This Beef Stroganoff Soup recipe is easy to make, full of tender beef and noodles, and absolutely delicious!
Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add the steak and season with a few generous pinches of salt and pepper. Sauté for 5-7 minutes, stirring once every minute or so, until browned. Remove steak from the pot with a slotted spoon and transfer to a separate plate. Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion and garlic. Sauté for 5-6 minutes, or until the onion is soft and the mushrooms are browned. Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan.