Beef Stroganoff soup turns the classic dish into a comforting and hearty bowl of soup. This easy stew recipe will feed a hungry crowd with its comforting, cozy flavors.
When you have a house of boys to feed, hearty is the name of the game.
I need meals that will stick to their ribs or else I hear, “I need a snack, Mom!” every few minutes.
This beef stroganoff soup is a cozy, hearty soup that keeps my boys fed and happy.
And it buys me more than a few minutes between snack times.
So everyone wins with this recipe.
- Beef stew meat – You should be able to find this in the case with the other meats or ask a butcher to cut some for you.
- Fats – You’ll need both butter and olive oil.
- Veggies – This calls for an onion, fresh garlic, and mushrooms.
- Seasonings – You’ll need salt and pepper to taste, garlic powder, thyme, Worcestershire sauce, and a bay leaf.
- Beef broth – Use your preferred brand.
- Dry red wine – I prefer using actually wine, not cooking wine.
- Egg noodles – Make sure to cook, drained, & cool them first.
- Cornstarch and water – This makes a simple slurry to help thicken the soup.
- Sour cream – You can use your favorite brand to help thicken and flavor the soup.
How to make
This is such an easy soup to make!
To start, add the butter to a large Dutch oven set over medium heat. Liberally season the stew meat with salt, pepper, and a pinch of garlic powder.
Next, add the meat to the pot once the butter has melted.
Sear the meat on all sides, stirring as needed but don’t let the meat to cook through.
Once it has browned on all sides, transfer it to a waiting plate and set it aside.
Pour the olive oil into the Dutch oven and then add the onions, cooking until they soften.
Next, add both the minced garlic and the sliced mushrooms, cooking for 5 minutes.
Add the broth, wine, Worcestershire, thyme, bay leaf, and beef to the pot. Scrape up any browned bits that have gotten stuck to the bottom of the pot, and stir everything together until evenly combined.
Bring the soup to a boil and then immediately reduce the heat to a gentle simmer.
Cover the Dutch oven & let the soup simmer for 40 to 45 minutes.
In a small bowl combine, the cornstarch and water. Whisk them together until evenly combined to form a slurry. Pour the slurry into the soup, and stir until the soup has thickened slightly.
Next, turn off the heat and allow the soup to rest for 5 full minutes.
Then, add the sour cream to a small mixing bowl and then carefully pour in 1/3 cup of the hot soup broth and whisk quickly until the mixture is smooth.
Transfer the prepared sour cream into the soup pot and whisk it in quickly until evenly combined to help prevent curdling.
Finally, fish out the bay leaf and discard.
Serve the soup by ladling it into soup bowls over the desired amount of egg noodles.
Serving and storing
Serve the soup hot over freshly made egg noodles. I highly recommend serving with a side of crusty bread too to soak in some more of the broth and flavor.
To store, ladle or pour the soup into an airtight container and place in the fridge for about 3 to 4 days.
You could also freeze the soup in an freezer safe container for up to 6 months.
To reheat, either pour into a pot and heat over medium low heat or place an individual serving into a microwave safe container and cook until warmed through. Before heating up frozen soup, I recommend letting it defrost in the fridge overnight.
When reheating, make fresh egg noodles. They do not store well in soup and will suck up large amounts of the broth.
Tips and tricks
- I do NOT recommend mixing the cooked pasta with the soup because even cooked pasta soaks up a lot of broth. If you may have leftovers, any pasta in the pot will swell and absorb most of the broth during refrigeration.
- Make sure to temper the sour cream a bit before adding to the pot. This helps prevent curdling.
- When making the slurry, you can easily make more or less based on how thick you want to make. Just add equal portions of corn starch and cool water and be sure to mix together fully before adding to the soup.
Other soup recipes you’ll love
Beef stroganoff soup put classic dish into a cozy soup that is perfect for make ahead meals. Add it to your weekly menu and enjoy!
If you love easy soup recipes, try these:
- Reuben Soup
- Slow Cooker Jambalaya Soup
- Instant Pot Stuffed Pepper Soup
- Cheeseburger Soup
- Creamy Chicken Gnocchi Soup with Pesto
- Chinese Beef & Broccoli Soup
- Slow Cooker Spaghetti & Meatballs Soup
- Authentic Egg Drop Soup
- Chicken Florentine Soup
If you’ve tried this BEEF STROGANOFF SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Beef Stroganoff Soup
- 2 lbs beef stew meat trimmed of fat
- 1 1/2 tbsp butter
- 1 1/2 tbsp olive oil
- 1 yellow onion peeled & diced
- 1 20 oz pkg sliced mushrooms
- salt & pepper to taste
- pinch garlic powder
- 2 1/2 tsp minced garlic
- 6 cups beef broth
- 1/2 cup dry red wine
- 2 tbsp Worcestershire sauce
- 1/8 tsp dried thyme leaves
- 1 bay leaf
- 2 cups medium egg noodles cooked, drained & cooled
- 3 tbsp cornstarch + 3 tbsp water
- 1/2 cup sour cream
- Add the butter to a large Dutch oven set over medium heat. Liberally season the stew meat with salt, pepper & a pinch of garlic powder. Add it to the pot once the butter's melted.
- Allow the meat to sear & brown on all sides, stirring just when necessary, so that it locks in the juices- the goal is NOT to allow the meat to cook through. Transfer the browned beef to a waiting plate & set it aside.
- Add the olive oil to the Dutch oven along with the onions. Cook them, stirring often, until soft.
- Add both the minced garlic & the sliced onions, stirring & cooking for 5 minutes.
- Add the broth, wine, Worcestershire, thyme, bay leaf, and beef to the pot. Scrape up any browned bits that have stuck to the bottom of the pot, and stir everything together until evenly combined.
- Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover the Dutch oven & let it simmer for 40-45 minutes.
- In a small bowl combine the cornstarch and water, whisking together until evenly combined to form a slurry. Pour this into the soup, and stir until the soup's thickened slightly.
- Turn off the heat and allow the pot/soup to sit & rest for 5 full minutes.
- Add the sour cream to a small mixing bowl. Pour in 1/3 cup of the hot soup broth, and whisk quickly until the mixture's smooth & evenly combined. Transfer the prepared sour cream into the soup pot, and whisk it in quickly until evenly combined- this will prevent curdling.
- Fish out the bay leaf. Discard.
- Serve the soup by ladling it into soup bowls over the desired amount of egg noodles.