Pioneer Woman Beef Stroganoff Soup Recipe

Pioneer Woman Beef Stroganoff Soup is a hearty American-style lunch or dinner. This creamy soup features tender cubes of beef chuck, earthy mushrooms, and wide egg noodles simmered in a rich beef broth with a swirl of sour cream.

If you do nothing else, brown that meat in small batches until it’s dark and crusty. That’s the difference between a bowl of flavor and a gray, boiled-tasting mess. The first time I made this, I crowded the pot and the beef just steamed in its own juices. Now I take the extra ten minutes to do it in three rounds so every piece gets a good sear.

The mushrooms are doing more work than you’d think here. I used to think they were just a filler, but they soak up all those browned bits from the bottom of the pot. Ree’s version uses a lot of them, and you shouldn’t cut back because they give the broth a savory depth that beef alone can’t manage. It’s the kind of meal that feels like a big hug on a rainy Tuesday.

Pioneer Woman Beef Stroganoff Soup Ingredients

For the Soup Base

• 2 lbs (900g) beef chuck roast, cut into 1/2-inch cubes
• 3 tablespoons (42g) butter
• 2 tablespoons (30ml) olive oil
• 1 lb (450g) white button mushrooms, sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup (120ml) dry white wine
• 8 cups (1.9L) beef broth
• 2 tablespoons (30ml) Worcestershire sauce
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper

For the Finishing Touches

• 4 cups (200g) wide egg noodles
• 1/2 cup (120g) sour cream
• 2 tablespoons (8g) fresh parsley, chopped

How To Make Pioneer Woman Beef Stroganoff Soup

• 1. Brown the beef: Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add the beef cubes in batches, cooking until they’re deeply browned on all sides, then move them to a plate.
• Don’t try to cook all the meat at once or it’ll release too much liquid and won’t brown. Leaving space between the pieces lets the moisture evaporate so the meat can actually fry and develop a crust.
• 2. Cook the vegetables: Lower the heat to medium and add the remaining butter to the same pot. Toss in the sliced mushrooms and onions, cooking them for about 8 to 10 minutes until the onions are see-through and the mushrooms have shrunk and turned golden.
• 3. Deglaze and simmer: Stir in the minced garlic for one minute, then pour in the white wine and scrape up the bits from the bottom of the pot. Pour in the beef broth and Worcestershire sauce, add the browned beef back in, and let it simmer with the lid on for about 45 minutes.
• You want the beef to be tender enough to break with a spoon. If the liquid evaporates too fast, just splash in a little extra broth or water to keep the meat covered while it cooks.
• 4. Add the noodles: Drop the egg noodles into the simmering soup and cook them for 7 to 9 minutes until they’re soft. Check the package directions, but you want them cooked but still firm since they’ll keep softening in the hot liquid.
• 5. Finish with cream: Turn off the heat and gently mix in the sour cream and fresh parsley. Stir slowly until the white streaks disappear and the broth turns into a light, creamy tan color.
• 6. Season and serve: Taste the soup and add more salt or pepper if it needs it. Ladle it into big bowls while it’s steaming hot.

Recipe Tips

• Dry the meat first. Use a paper towel to pat the beef cubes completely dry before they hit the hot oil. If the surface of the meat is wet, it’ll steam instead of searing, and you’ll miss out on that deep roasted flavor.
• Use full-fat sour cream. Low-fat or fat-free versions often break or curdle when they hit the hot broth. The extra fat in the regular version helps it stay smooth and gives the soup a much better mouthfeel.
• Don’t boil the cream. Once you add the sour cream, make sure the pot isn’t bubbling or boiling. High heat can cause the dairy to separate into little grainy bits, which makes the soup look messy even though it tastes fine.
• Choose the right mushrooms. While button mushrooms are standard, mixing in some cremini or baby bella mushrooms adds a bit more woodsy flavor. Just make sure you slice them all to a similar thickness so they cook at the same rate.
• Keep extra broth handy. Egg noodles are like little sponges and will keep soaking up liquid even after you turn the stove off. If you aren’t serving it immediately, you might need to add a cup of warm broth right before eating to get the consistency back.

What To Serve With Beef Stroganoff Soup

A thick slice of crusty sourdough or a warm baguette is great for dipping into the creamy broth. You want something with a hard crust that won’t fall apart when it gets wet.

A simple green salad with a sharp lemon dressing helps balance out how heavy the beef and cream feel. Roasted green beans or steamed broccoli with a little salt also work well as a side.

How To Store Beef Stroganoff Soup

• Fridge: Put the cooled soup into an airtight container and keep it for up to three days. The noodles will get much softer the longer they sit in the liquid, so it’ll be more like a thick stew the next day.
• Reheat: The best way to warm this up is in a small pot over low heat on the stove. Stir it often and add a splash of water or beef broth if the noodles have soaked up all the juice. Avoid the microwave if you can, as it tends to make the meat rubbery and the cream might separate.
• Freeze: This soup doesn’t freeze well because of the noodles and the sour cream. The noodles turn to mush when they thaw, and the dairy will separate and look grainy, so it’s best to eat this fresh.

Pioneer Woman Beef Stroganoff Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 480 kcal
• Protein: 34g
• Fat: 28g
• Carbohydrates: 24g
• Sugar: 4g
• Sodium: 1150mg

FAQs

Can I use a different cut of meat for Pioneer Woman Beef Stroganoff Soup?

Yes, you can use sirloin tip if you’re in a hurry since it cooks faster than chuck. Just keep in mind that sirloin is leaner and won’t be quite as tender as a slow-cooked chuck roast.

What can I use instead of white wine?

If you don’t want to use alcohol, just use an equal amount of extra beef broth with a teaspoon of lemon juice. The acidity is what matters because it helps cut through the heavy fat from the beef and butter.

Why did my sour cream turn grainy in the Pioneer Woman Beef Stroganoff Soup?

The broth was likely too hot when you added the cream, which caused the proteins to clump together. To prevent this, you can whisk a little bit of the hot broth into the sour cream in a separate bowl first to warm it up before adding it to the pot.

Can I make this soup in a slow cooker?

Yes, you can brown the meat and veggies in a pan first, then throw everything except the noodles and sour cream into the crockpot for six hours on low. Add the noodles and cream during the last thirty minutes of cooking so they don’t get soggy.

Try More Pioneer Woman Recipes:

• Pioneer Woman Crockpot Beef Stroganoff Recipe
• Pioneer Woman Beef Stroganoff Recipe
• Pioneer Woman Slow Cooker Beef Stroganoff