Beef Stroganoff Soup

Beef Stroganoff Soup

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  • 4 T butter, divided
  • 1 ½ lbs. sirloin steak, thinly sliced
  • salt and pepper to taste
  • 8 oz. crimini mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ C dry white wine
  • 6 C beef broth or stock, divided
  • 1 T Worcestershire sauce
  • 8 oz. wide egg noodles
  • 1 T flour
  • ½ C sour cream
  • chopped parsley for garnish


  1. Melt 2 tablespoons butter in a large kettle over medium-high heat. Add steak and season well with salt and pepper. Sauté for 5 to 7 minutes, tossing every now and again, until the meat is browned. Remove steak to a plate and set aside. Add the remaining butter to the pot, and sauté mushrooms, onions and garlic for 5 to 6 minutes, stirring so garlic does not burn. Add the wine to deglaze the pan using a wooden spoon to loosen all the bits of food in the pan. Continue cooking 3 to 4 minutes until the liquid is reduced by half.
  2. Reserving a 1/2 cup of beef stock, add to the pot. Add Worcestershire sauce and noodles to pot. Bring to a simmer, reduce heat to medium-low, and cook until the noodles are al-dente, 5 to 8 minutes. Whisk the remaining stock (1/2 cup) with the flour. Add the sour cream and whisk to combine. Stir this mixture into the soup, and simmer 5 more minutes. Taste for seasoning. Heat through but do not boil. Serve in bowls garnished with parsley.
Beef Stroganoff Soup
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