Hamdi Saidani This Pioneer Woman Beef Stroganoff Soup Recipe is a creamy and hearty recipe, which is made with tender sirloin steak and egg noodles. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Pioneer Woman Beef Stroganoff Soup Recipe Ingredients
- 5 Tbsp. Butter, Divided
- 1 lb. Beef Steak (Sirloin Is Great), Thinly Sliced
- 1 Small Onion, Finely Chopped
- 8 oz. weight 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. weight Egg Noodles
- 1 cup Sour Cream
- 1/4 cup Finely Chopped Parsley
How To Make Pioneer Woman Beef Stroganoff Soup
- Brown the Steak: Heat a large pot or Dutch oven over medium heat. Melt 2 tablespoons of the butter in the pot. Season the thinly sliced steak with salt and pepper, then add it to the pot. Cook, stirring frequently, just until the steak is browned. Remove the steak and any accumulated juices to a plate and set aside.
- Sauté the Vegetables: In the now-empty pot, melt the remaining 3 tablespoons of butter. Add the chopped onion and cook for about 5 minutes, until it begins to soften. Add the sliced mushrooms and cook for another 5 minutes, until they are tender and have released their liquid. Season the vegetables with salt and pepper.
- Make the Soup Base: Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the beef broth and the heavy cream until smooth.
- Simmer and Cook Noodles: Bring the soup to a boil. Stir in the Worcestershire sauce and season again with salt and pepper to taste. Add the uncooked egg noodles and cook according to the package directions, or until they reach your desired firmness.
- Finish and Serve: Remove the pot from the heat. Stir in the cooked beef (along with its juices), the sour cream, and the fresh parsley. Stir until the sour cream is fully incorporated. Taste one last time and adjust the seasoning if needed. Serve the soup immediately.
Recipe Tips
- How do I slice the beef thinly? For super thin, easy-to-slice steak, place it in the freezer for about 20-30 minutes before cutting. This firms up the meat, making it much easier to get clean, thin slices.
- How do I prevent the sour cream from curdling? The key is to remove the soup from the heat before stirring in the sour cream. Adding it to a boiling liquid can cause it to separate. Stir it in gently at the end just to warm it through.
- Can I use a different kind of mushroom? Yes. While baby portobello (cremini) mushrooms add a nice, earthy flavor, regular white button mushrooms work perfectly well in this recipe.
- How do I get a rich, flavorful soup? Don’t wipe out the pot after browning the beef! The browned bits left in the pan (the fond) are packed with flavor. The vegetables will help scrape them up, and they will dissolve into the broth, creating a deeper, richer soup base.
What To Serve With Beef Stroganoff Soup
This hearty, all-in-one soup is a meal in itself, but it’s even more delicious with:
- A side of warm, crusty bread for dipping.
- A simple green salad with a tangy vinaigrette to balance the creaminess.
- Soft dinner rolls or garlic bread.
How To Store Beef Stroganoff Soup
Store: Place leftover soup in an airtight container and store it in the refrigerator for up to 3 days. Note that the noodles will continue to absorb liquid and will be much softer in the leftovers. Reheat: Reheat gently in a saucepan over low to medium heat, stirring occasionally. Do not bring it to a boil, as this can cause the sour cream to separate. You may need to add a splash of beef broth or milk to thin it to your desired consistency.
Beef Stroganoff Soup Nutrition Facts
- Calories: ~600 kcal per serving
- Protein: 25g
- Fat: 45g
- Carbohydrates: 25g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use ground beef instead of steak?
Yes, you can substitute 1 pound of ground beef for the steak. Brown the ground beef, drain off the excess fat, and then proceed with the recipe as written.
Can I make this soup ahead of time?
Yes, but for the best texture, it’s recommended to make the soup base completely, but wait to cook the noodles in it until you are ready to serve. Reheat the soup base, bring it to a simmer, then add the noodles and cook until tender before finishing with the beef, sour cream, and parsley.
Can I freeze this soup?
It is generally not recommended to freeze this soup because of the dairy (heavy cream and sour cream), which can separate and become grainy upon thawing. The noodles can also become very mushy. This soup is best enjoyed fresh.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crockpot Beef Stroganoff Recipe
- Pioneer Woman Beef Stroganoff Recipe
- Pioneer Woman Slow Cooker Beef Stroganoff
Pioneer Woman Beef Stroganoff Soup Recipe
Description
A rich, creamy, and hearty one-pot soup that captures all the classic flavors of beef stroganoff, with tender steak, mushrooms, and egg noodles in a savory cream sauce.
Ingredients
Instructions
- In a large pot, melt 2 Tbsp. butter and brown the seasoned steak. Remove the steak and its juices to a plate.
- Melt the remaining 3 Tbsp. butter in the pot. Sauté the onion for 5 minutes, then add the mushrooms and cook for 5 more minutes.
- Sprinkle in the flour and cook for 2 minutes. Whisk in the beef broth and heavy cream.
- Bring to a boil, stir in the Worcestershire sauce, then add the egg noodles and cook until tender.
- Remove the pot from the heat. Stir in the cooked steak, sour cream, and parsley.
- Taste to adjust seasoning and serve immediately.
Notes
- u003cliu003eFor easier slicing, partially freeze the steak for 20-30 minutes before cutting.u003c/liu003eu003cliu003eTo prevent the sauce from curdling, remove the soup from the heat before stirring in the sour cream.u003c/liu003eu003cliu003eFor the best texture, cook the noodles directly in the soup just before serving.u003c/liu003eu003cliu003eGround beef can be used as a substitute for the sirloin steak.u003c/liu003e
