What is in beef stroganoff soup?

Beef Stroganoff Soup features sliced beef sirloin, mushrooms, onions, garlic, smoked paprika, Worcestershire sauce, beef broth, egg noodles, and sour cream. It’s a hearty soup that blends creamy and savory elements into one pot for a satisfying meal that’s both filling and easy to prepare.

What is the secret ingredient in stroganoff?

Worcestershire sauce is often considered the secret ingredient in stroganoff, including the soup version. It adds umami depth and a subtle tang that enhances the overall flavor. Some variations also include Dijon mustard or a dash of red wine for complexity.

What is the sauce in beef stroganoff made of?

The sauce in traditional beef stroganoff is made from a blend of beef broth, sour cream, sautéed mushrooms, onions, and garlic. In soup form, these elements are thinned with more broth, allowing the same richness to be enjoyed in spoonfuls. Smoked paprika and Worcestershire give it a signature punch.

Is beef stroganoff considered a soup?

Traditionally, no. Beef stroganoff is a sautéed beef dish served over noodles or rice. However, when adapted with extra broth and cooked as a one-pot meal, it becomes Beef Stroganoff Soup—a hearty, creamy soup inspired by the original, and definitely worthy of soup status.

Beef Stroganoff Soup: A Creamy, Powerful Twist on a Classic Comfort Dish

Description

Beef Stroganoff Soup blends tender beef, mushrooms, and sour cream into a rich, hearty one-pot dinner—perfect for any comfort food craving.

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound beef sirloin, sliced thin against the grain
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
8 ounces cremini mushrooms, sliced
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
8 cups low-sodium beef broth
4 ounces dry egg noodles
½ cup sour cream
1 tablespoon fresh parsley, chopped

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Instructions

Heat olive oil and butter in a large Dutch oven over medium-high heat.
Add sliced beef, season with salt and pepper, and cook for about 5 minutes until browned. Remove beef with a slotted spoon and set aside.
In the same pot, sauté mushrooms, onion, and garlic until softened, about 3 minutes.
Stir in Worcestershire sauce, smoked paprika, and beef broth. Bring the mixture to a boil.
Return beef to the pot. Add dry noodles and cook for about 8 minutes until noodles are tender.
In a separate bowl, mix sour cream with ½ cup of hot soup broth, then stir the mixture back into the soup to avoid curdling.
Taste and adjust seasonings as needed. Garnish with parsley and serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Russian-inspired