Pioneer Woman Beef Stroganoff Soup is made with beef steak, mushrooms, onions, egg noodles, beef broth, heavy cream, and sour cream. This rich and hearty Beef soup recipe creates a warm and comforting dinner that takes about 45 minutes to prepare and serves 4 people.
Ingredients Needed:
- 5 Tbsp butter, divided
- 1 lb beef steak (sirloin), thinly sliced
- 1 small onion, finely chopped
- 8 oz baby portobello mushrooms, thinly sliced
- 2 Tbsp all-purpose flour
- 3 cups beef broth
- 2 cups heavy cream
- 1 Tbsp Worcestershire sauce
- Salt and pepper, to taste
- 6 oz egg noodles
- 1 cup sour cream
- 1/4 cup finely chopped parsley
How To Cook Beef Stroganoff Soup:
- Brown the beef: Heat a soup pot over medium heat. Melt 2 tablespoons of butter, then add the thinly sliced beef. Season with salt and pepper. Cook until the steak is browned, stirring frequently, then transfer the beef and juices to a plate.
- Cook the vegetables: In the same pot, melt the remaining 3 tablespoons of butter. Add the chopped onion and cook for about 5 minutes until it softens. Add the mushrooms and cook for another 5 minutes until tender. Season with salt and pepper.
- Make the soup base: Sprinkle the flour over the mushrooms and cook for 2 minutes, stirring constantly. Slowly whisk in the beef broth and heavy cream. Bring the mixture to a boil, then add the Worcestershire sauce and adjust the seasoning with salt and pepper.
- Cook the noodles: Add the egg noodles to the soup and cook according to the package instructions or until they reach your preferred firmness.
- Finish the soup: Remove the soup from the heat and stir in the browned beef (including the juices), sour cream, and chopped parsley. Taste and adjust the seasoning if necessary before serving.
Recipe Tips
- Slice the beef thinly: For tender bites, slice the beef very thin while it’s still slightly frozen. This makes it easier to cut.
- Brown the beef quickly: Don’t overcook the beef in the beginning. A quick sear keeps it tender and flavorful when added back into the soup.
- Use fresh mushrooms: Fresh portobello mushrooms give the soup a richer flavor and better texture than canned ones.
- Stir in sour cream off the heat: Adding the sour cream when the soup is off the heat helps prevent it from curdling.
- Cook noodles separately if freezing: If you plan to freeze the soup, cook the noodles separately and add them when serving to avoid mushy noodles.
How To Store & Reheat Leftovers
Storing: Place leftover soup in an airtight container and store it in the refrigerator for up to 3 days.
Freezing: You can freeze the soup (without the noodles) for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth or water if the soup has thickened too much. For a quicker option, microwave in 1-minute intervals, stirring in between.
Nutrition Facts
- Calories: 1134
- Fat: 89g
- Saturated Fat: 50g
- Trans Fat: 3g
- Cholesterol: 313mg
- Sodium: 1437mg
- Carbohydrates: 44g
- Fiber: 3g
- Sugar: 10g
- Protein: 39g
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Stroganoff Soup
Description
Pioneer Woman Beef Stroganoff Soup is made with beef steak, mushrooms, onions, egg noodles, beef broth, heavy cream, and sour cream. This rich and hearty Beef soup recipe creates a warm and comforting dinner that takes about 45 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Brown the beef: Heat a soup pot over medium heat. Melt 2 tablespoons of butter, then add the thinly sliced beef. Season with salt and pepper. Cook until the steak is browned, stirring frequently, then transfer the beef and juices to a plate.
- Cook the vegetables: In the same pot, melt the remaining 3 tablespoons of butter. Add the chopped onion and cook for about 5 minutes until it softens. Add the mushrooms and cook for another 5 minutes until tender. Season with salt and pepper.
- Make the soup base: Sprinkle the flour over the mushrooms and cook for 2 minutes, stirring constantly. Slowly whisk in the beef broth and heavy cream. Bring the mixture to a boil, then add the Worcestershire sauce and adjust the seasoning with salt and pepper.
- Cook the noodles: Add the egg noodles to the soup and cook according to the package instructions or until they reach your preferred firmness.
- Finish the soup: Remove the soup from the heat and stir in the browned beef (including the juices), sour cream, and chopped parsley. Taste and adjust the seasoning if necessary before serving.
Notes
- Slice the beef thinly: For tender bites, slice the beef very thin while it’s still slightly frozen. This makes it easier to cut.
- Brown the beef quickly: Don’t overcook the beef in the beginning. A quick sear keeps it tender and flavorful when added back into the soup.
- Use fresh mushrooms: Fresh portobello mushrooms give the soup a richer flavor and better texture than canned ones.
- Stir in sour cream off the heat: Adding the sour cream when the soup is off the heat helps prevent it from curdling.
- Cook noodles separately if freezing: If you plan to freeze the soup, cook the noodles separately and add them when serving to avoid mushy noodles.