Pin it
After years of making traditional beef stroganoff my daughter suggested turning it into a soup and wow what a game changer. Now this creamy hearty soup has become our family's ultimate comfort food. The combination of tender beef mushrooms and egg noodles in that rich broth just hits different on cold evenings.
What Makes This Recipe Special
I spent months perfecting this recipe using only fresh ingredients no canned soups here. What I love most is how everything comes together in one pot. The flavors blend beautifully and cleanup is a breeze. My husband always goes for seconds which tells me everything I need to know.
What You'll Need
- Stew Beef: 1½ lbs cut into bite sized pieces I find the meat from my local butcher works best.
- Egg Noodles: 2 cups uncooked these are classic but use what you have.
- Mushrooms: 2 cups sliced I prefer cremini for better flavor.
- Onion: 1 medium finely chopped it adds such depth.
- Garlic: 3 cloves minced fresh is a must here.
- Tomato Paste: 2 tbsp for richness.
- Worcestershire Sauce: 1 tbsp this is my secret weapon.
- Red Wine: ½ cup optional but worth it.
- Beef Broth: 6 cups I use low sodium.
- Sour Cream: 1 cup for that classic stroganoff creaminess.
Let's Make Some Soup
- Get That Meat Ready
- Heat your pot nice and hot add some oil and brown that beef in batches. Don't crowd the pan trust me on this one.
- Build the Base
- Cook those veggies in all those tasty beef bits until they smell amazing.
- Add the Good Stuff
- Stir in tomato paste Worcestershire and wine scraping up all the flavorful bits from the bottom.
- Let It Simmer
- Put the beef back in add broth and let it bubble away until that meat is super tender.
- Time for Noodles
- Add your egg noodles and cook until just right.
- Make It Creamy
- Whisk sour cream with flour and stir it in. Watch the magic happen as it gets thick and silky.
Pin it
Why I Love This Recipe
I spent months perfecting this recipe using only fresh ingredients no canned soups here. What I love most is how everything comes together in one pot. The flavors blend beautifully and cleanup is a breeze. My husband always goes for seconds which tells me everything I need to know.
Grab These Ingredients
- Stew Beef: 1½ lbs cut into bite sized pieces I find the meat from my local butcher works best.
- Egg Noodles: 2 cups uncooked these are classic but use what you have.
- Mushrooms: 2 cups sliced I prefer cremini for better flavor.
- Onion: 1 medium finely chopped it adds such depth.
- Garlic: 3 cloves minced fresh is a must here.
- Tomato Paste: 2 tbsp for richness.
- Worcestershire Sauce: 1 tbsp this is my secret weapon.
- Red Wine: ½ cup optional but worth it.
- Beef Broth: 6 cups I use low sodium.
- Sour Cream: 1 cup for that classic stroganoff creaminess.
Pin it
Let's Cook Together
- Start With the Beef
- Heat your pot nice and hot add some oil and brown that beef in batches. Don't crowd the pan trust me on this one.
- Build the Base
- Cook those veggies in all those tasty beef bits until they smell amazing.
- Add the Good Stuff
- Stir in tomato paste Worcestershire and wine scraping up all the flavorful bits from the bottom.
- Let It Simmer
- Put the beef back in add broth and let it bubble away until that meat is super tender.
- Noodle Time
- Add your egg noodles and cook until just right.
- Make It Creamy
- Whisk sour cream with flour and stir it in. Watch the magic happen as it gets thick and silky.
My Kitchen Tips
I learned these tricks the hard way. Don't rush the beef browning it's worth taking time in batches. Add those noodles right at the end so they stay perfect. For my gluten free friends I use corn starch instead of flour and gluten free noodles work great too.
What to Serve With It
We love this soup with warm crusty bread for soaking up every last drop. Sometimes I make a quick side salad but honestly this soup is filling enough on its own. My family barely has room for anything else.
Mix It Up
No wine in the house? Just use extra beef broth. Not a mushroom fan? Try adding zucchini or bell peppers instead. Last week I tossed in some carrots and green beans my kids loved it.
Save Some For Later
Want to make this ahead? Cook everything except the noodles store it in the fridge for up to 3 days. When you're ready to eat just warm it up and cook fresh noodles right in the soup. I don't recommend freezing this one the sour cream gets weird.
A Bit of History
My grandmother used to make traditional beef stroganoff and this soup version brings back such warm memories. She'd be amazed to see her recipe transformed into this cozy bowl of comfort that still carries all those classic Russian flavors.
Perfect Drink Pairings
A glass of bold red wine goes beautifully with this soup especially on chilly nights. Don't drink wine? Try sparkling water with lemon or my personal favorite a warm cup of chamomile tea.
Pin it
Making It Gluten Free
My best friend can't have gluten so I created this version just for her. Use cornstarch instead of flour and swap in your favorite gluten free noodles. She says it tastes just as good as the original.
Kid Friendly Version
Got picky eaters? Skip the mushrooms and add their favorite veggies instead. My little ones love it with extra noodles and less pepper. The creamy broth wins them over every time.
Warming It Up
To reheat just warm it slowly on the stove stirring now and then. Sometimes I add a splash of broth if it's too thick. Skip the microwave your noodles will thank you.
One Pot Wonder
The best part about this recipe? Everything happens in one pot. Less dishes means more time to enjoy dinner with my family. Plus all those flavors get to mingle and make magic together.
From Scratch Love
Making this soup from scratch might take a little more time but oh is it worth it. The depth of flavor you get just can't compare to anything from a can. This is real food made with love.
Pure Comfort
When my kids have had a rough day at school they ask for this soup. There's something about a bowl of creamy beef stroganoff soup that just makes everything better.
Sweet Endings
After such a hearty soup we like to keep dessert light. A scoop of lemon sorbet or some fresh berries is all you need. Though sometimes we sneak in a small slice of pound cake.
Try Something New
Sometimes I use ground beef when I'm short on time or mix up the mushroom varieties for fun. Greek yogurt can replace sour cream if you're watching calories. This recipe is so flexible.
Meal Prep Magic
I often make a big batch on Sunday minus the noodles. Then we have easy dinners all week just heat and cook fresh noodles. Perfect for those busy weeknight schedules.
Pin it
Change With The Seasons
In fall I love adding butternut squash and in spring some fresh asparagus goes in. Using seasonal veggies makes this soup special all year round and keeps the flavors exciting.
Frequently Asked Questions
- → Can I substitute the wine?
Yes, replace the red wine with additional beef stock. Add a splash of red wine vinegar for similar acidity.
- → How do I prevent the noodles from getting mushy?
Cook noodles just until al dente. If making ahead, consider cooking noodles separately and adding when serving.
- → Why temper the sour cream mixture?
Adding hot soup to the sour cream mixture prevents curdling when it's added back to the pot. Don't skip this step.
- → How long does this keep?
Store in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid.
- → What cut of beef works best?
Pre-cut stew beef works well, or you can cut chuck roast into bite-sized pieces. Choose meat with some marbling.
Conclusion
A delightful twist on the classic beef stroganoff, this soup combines tender beef, earthy mushrooms, and soft egg noodles in a creamy, rich broth that epitomizes comfort food.