This easy beef stroganoff soup is thick, creamy, and delicious! Made super easy with ground beef, it comes together in no time!
Please meet our favorite soup; we do it all the time in the cold fall and winter months. Simple and homey and so cute!
How to Make Beef Stroganoff Soup
- Brown beef, mushrooms (optional), onion and garlic; drain the oil.
- Add beef broth, bouillon paste, and Worcestershire sauce. Boil it.
- Add the dry egg noodles, and cook until the noodles are al dente.
- Mix the mixture of milk + sour cream + flour and cook until thick.
- Season to taste with salt and pepper.
- Come in.
Because I live in a household with many people who hate mushrooms, I always spread the mushrooms in the stock separately. Then, those of us who are good citizens of the universe and who believe in enjoying life to the fullest can add as many mushrooms as we want to our individual soups.
The Best Kind of Noodles
Hearty, thick, home-style noodles work best in this soup.
I use the Pasta of the country brand, however, there are other similar brands available, which may vary slightly depending on where you live.
You can also use frozen egg noodles (like Reame’s) or dried egg noodles every day (they’re a little thin, but they’ll work). Homemade egg noodles are also an option, and will win you some sort of domestic goddess award if you choose to go to that level of effort.
We want to avoid here mushy noodles, so check the al dente cooking time on whichever package of noodles you choose to use, and adjust the time in the recipe as needed.
A Few Additional Notes
- This beef stroganoff soup thickens as it cools.
- I like to lightly crush the egg noodles to form short noodle strips – if I do, the noodles are coarsely crushed again. then average. If you don’t break the noodles, you may want to increase the noodle ratio to 2 1/2 cups.
- Beef bouillon paste (I use Better than Bouillon brand) is optional, but using it helps to enhance the flavor and I highly recommend it!
- I did not add salt to the recipe, because the risk of salting a soup like this is real and the exact amount of salt will depend on the type / type of beef broth, if you use beef bouillon, and more. So don’t forget the important step of adding salt and pepper to taste at the end!
Well, I think that’s about it! This beef stroganoff soup isn’t complicated – and will probably end up being flexible based on the ingredients you have on hand.
Very sweet! My son who usually comes home for lunch during the school week told his friends who were accompanying him that “there is beef soup in the fridge if you want to eat it, and I’m not going to lie, it’s hot.” 🔥😉
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Easy Beef Stroganoff Soup
- 1 to 1 ½ pounds tender beef
- 8 ounces sliced ​​or minced fresh bella mushrooms (optional – see note)
- ½ cup chopped onion
- 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
- 6 cups beef broth
- 1 a spoon beef bouillon paste (optional – see note)
- 1 a spoon Worcestershire sauce
- 2 cups thinly sliced ​​country-style dry noodles (about 8 ounces)
- 1 ½ cups milk
- ½ cup sour cream
- â…“ cup all purpose flour
- Chopped parsley, fresh, for garnish
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In a 6-quart pot set over medium heat, add beef, mushrooms (if using – see note), onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the meat is no longer pink. Drain excess oil.
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Add broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium heat.
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Add the noodles, reduce the heat to medium, and boil the noodles until al dente according to the package directions (they will cook for a few more minutes in a later step). Cover the pot lightly if the cooking time is longer than 10 minutes.
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In a blender, combine the milk, sour cream and flour and process until well combined and smooth. Pour this mixture into the soup. Cook, stirring constantly, over medium heat until the soup begins to boil. Continue cooking for 3 to 4 minutes until the soup has thickened.
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Season the soup to taste with salt and pepper (important!).
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Serve, garnishing individual portions with fresh parsley, if desired. The soup will thicken as it cools.
Noodles: I use the Country Pasta brand of egg noodles. They are thick, homemade type of dried egg noodles.
Mushrooms: if you are working around mushroom haters, fry the mushrooms separately in a pan with olive oil and butter until golden and tender. Sprinkle lightly with salt towards the end of the cooking time. Serve on the side with the finished soup.
Serving: 1 worship, Calories: 318kcal, Carbohydrates: 20g, Protein: 32g, Oil: 11g, Saturated Fats: 5g, Cholesterol: 95mg, Sodium: 1037mg, Fiber: 1g, Sugar: 5g
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