Beef stroganoff is a classic of Russian cuisine, featuring tender-cooked beef in a tangy sour cream sauce. Now you can enjoy those same flavors as a hearty, creamy, savory soup. Loaded with mushrooms and sirloin and rich to the point of aristocracy, Stroganoff Soup will get you toasty warm when the weather starts to chill. In 40 minutes or less, you can have Stroganoff Soup with a filling, slow-cooked taste steaming on the table. No matter how cold the night is, you can call on this soup to heat you up!
Ingredients
- 1/2 pound top sirloin steak, cut into thin strips
- 1/2 cup onion, chopped
- 1 tablespoon butter
- 2 cups water
- 1 1/2 cups milk, 2% or whole
- 1/4 cup tomato paste
- 2 teaspoons beef bouillon granules
- 1 (8-ounce) can mushroom stems and pieces, drained
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 (12-ounce) can evaporated milk
- 1/3 cup all-purpose flour
- 2 cups wide egg noodles, cooked
- 1/2 cup sour cream
- thyme, optional, to taste, minced
Directions
Step 1 –In a 3-quart saucepan over medium heat on the stovetop, melt the butter.
Step 2 –Cook the steak strips and the onions in the butter until the steak is nearly cooked through, about 2-3 minutes.
Step 3 –Add in the water, the milk, the tomato paste, and the bouillon and stir to combine.
Step 4 –Add the mushrooms, the salt, and the pepper.
Step 5 –Bring the steak mixture to a boil.
Step 6 –In a medium bowl, mix the evaporated milk and the flour until it is smooth.
Step 7 –Slowly pour the slurry mixture into the steak mixture.
Step 8 –Bring the steak mixture to a boil and stir until thickened, about 1-2 minutes.
Step 9 –Add in the egg noodles and cook until heated through.
Step 10 –Remove the soup from the heat.
Step 11 –Top each serving with a dollop of the sour cream and the thyme, and serve hot!