Beef Stroganoff Soup
A cozy and hearty Beef Stroganoff Soup, perfect for chilly evenings, packed with rich flavors and easy to prepare using a variety of cooking methods.
Ingredients
Main Ingredients
- 1 lb Ground Beef Choose lean ground beef for a healthier take.
- 1 medium Onion Sautéed to perfection for sweetness and depth.
- 2 cloves Garlic Freshly minced, adds aromatic flavor.
- 8 oz Mushrooms Sliced Cremini or button mushrooms.
- 4 cups Beef Broth Homemade or store-bought works well.
- 1 cup Heavy Cream Adds silky richness.
- 2 tbsp Soy Sauce A touch of umami to elevate flavors.
- 4 cups Egg Noodles Can substitute with whole wheat or gluten-free noodles.
- to taste Salt Enhances overall flavors.
- to taste Pepper Enhances overall flavors.
- 1 tbsp Parsley Freshly chopped for garnish.
Instructions
Preparation
- In a large pot or Dutch oven, heat oil over medium heat and cook the ground beef until browned. Drain excess fat.
- Add the onions and sauté until translucent, about 3-4 minutes.
- Mix in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms soften.
- Pour in the beef broth and soy sauce, simmering for 10 minutes.
- Stir in heavy cream and cooked egg noodles, season with salt and pepper. Cook until everything is heated through and combined.
- Serve garnished with fresh parsley.
Notes
This soup is perfect for leftovers! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Separate the noodles before freezing to prevent mushiness. Reheat gently adding broth if needed.