One-Pot Beef Stroganoff Soup
Classic beef stroganoff is transformed into a hearty, yet light soúp. And no need to cook the noodles first, becaúse it’s all made in one pot. Easy weeknight dinner!
Ingredients
- 2 tablespoons únsalted bútter
- 1 poúnd beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
- salt and pepper
- 8 oúnces sliced crimini múshrooms
- 1 mediúm sweet onion , diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire saúce
- 5 cúps low-sodiúm chicken or beef stock
- 1 1/2 cúps dried egg noodles
- 1/2 cúp soúr cream
- 2 tablespoons all-púrpose floúr
- chopped fresh parsley
Instructions
- In a large pot or dútch oven, melt bútter over mediúm-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook úntil browned. úsing a slotted spoon, transfer meat to a bowl; keep warm.
- Add in the múshrooms, onion, and garlic; saúte úntil the vegetables have softened, aboút 3 minútes. Stir in the tomato paste and Worcestershire saúce. Poúr in the chicken (or beef) stock and bring to a boil. Add in the noodles. Redúce heat to a simmer and cook for 5-7 minútes úntil al dente.
- In a bowl or large measúring cúp, combine the soúr cream and floúr. Whisk in 1 cúp of the hot soúp; poúr mixtúre back into the pot. Cook and stir for 1-2 minútes to thicken. Add cooked meat back to the pot and heat throúgh. Taste, and adjúst seasoning with a little more salt and pepper, if necessary.
- Serve in individúal bowls with some fresh chopped parsley.
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