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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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve in individúal bowls with some fresh chopped parsley.

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