Thursday, December 14, 2017

Easy Beef Stroganoff Soup (VIDEO)

An Easy Beef Stroganoff Soup made in one pot on the stove-top using simple ingredients (no canned cream soups or mixes) in about one hour.  Each spoonful is packed with tender beef, earthy mushrooms, fragrant onion & garlic, thick & hearty noodles, and a rich, slightly creamy & savory broth. This is simple comfort food at its best! Fix a batch any time you're craving a delicious stick-to-your-ribs meal that'll keep you warm. (Gluten-Free Option)

Easy Beef Stroganoff Soup
Note: This is a sponsored conversation written by me on behalf of Reames®. In return for my time and creative effort, I'm being compensated financially for this post. Thank you for allowing me to keep creating great content by supporting partnerships with brands I collaborate with on The Rising Spoon. As always, the opinions expressed here are 100% my own.

I'd like to make an announcement. I like mushrooms. {gasp} 

Yes, after decades of turning my nose up at every dish with big chunks of mushrooms in it (because of the texture) I am now a reformed mushroom hater. 

You know how they say your taste buds change every 7 years? Maybe that's an old wives tale, but I've found it to be true in my case. 

How else can I explain why I used to loathe onions, blue cheese, and mushrooms and now LOVE all three? I used them all in my fall charcuterie board, which is a big deal for me. :P

So just you wait. If you still hate mushrooms (or some other food), you may wake up one day craving them. Or see/smell them on someone else's plate and start salivating. In the words of Mr. Biebs, never say never.

Needless to say, this is the first time I've posted a recipe with mushrooms on The Rising Spoon. Five whole years and not a single one...until today.

So, I'm going all out and sharing my take on a classic comfort food dish: beef stroganoff.

What Inspired Me To Make a Beef Stroganoff Soup

The two main ways I've been eating mushrooms the past year have been sauteed on top of cast-iron steaks and in homemade green bean casserole, so a dish with a mash-up of creamy + beefy flavors sounded perfect.

My first thought was classic beef stroganoff with a rich gravy over buttered noodles. But, I'm obsessed with brothy soups right now--specifically creamy soups like Zuppa Toscana soup and creamy chicken noodle soup--so I considered simmering all the ingredients, noodles included, in a savory beef broth.

Bone broth, especially homemade broth, leaves me feeling warm, nourished, and satisfied. And since beef stroganoff uses steak, this would technically be a steak soup, which reminds me of my late grandfather (who loved it). It didn't take me long to make the switch.

Easy Beef Stroganoff Soup Recipe

Ingredients For Beef Stroganoff Soup

I consulted five different cookbooks for a basic beef stroganoff to use as a base for this recipe and settled on one from The Science of Good Cooking. I loved their addition of tomato paste, mustard, wine, and Worcestershire sauce + their in-depth explanations of beef cuts and crème fraîche versus sour cream.

Before I go into the individual ingredients, I want to point out that you DO NOT need to use any canned cream of mushroom soup or any dry onion soup mix packages to make an easy and flavorful beef stroganoff. Both of those products are just loaded with sodium & MSG to make them taste good. You can make a much better version with the simple ingredients below (it's not difficult or super time consuming, I promise). And you can always add extra salt at the end. Easy peasy.

Sirloin Steak: This is one of the key ingredients for the dish, so it's important to get it right. You want to pick a cut of steak that has a bit of marbling/fat running through it so it will break down and turn tender as you simmer the noodles in the broth. Avoid super lean cuts like eye of round, which will be tough after simmering for 20-30 minutes. Since there are a bunch of cuts of meat that go by different regional names, it's best to ask you butcher what they recommend for beef stroganoff or steak soup. I used beef flap steak because my butcher said it was his favorite for a variety of recipes.

Onion + Garlic: These are the aromatics that add a ton of flavor to the base of the soup. I made a point of sauteing my onion first to let it sweat out some of the moisture before adding the mushrooms. If you have extra time and want to make this soup EVEN BETTER (I want to try this next time), saute the onions for 30+ minutes to let them caramelize like you would for French onion soup. Mmmmm.

Mushrooms: This is the other essential ingredient for beef stroganoff. Many of the recipes I looked at from old cookbooks called for white mushrooms, but I went with Baby Bella so they'd have a slightly stronger taste. Crimini would be another good option. Like the onions, I made sure to cook these for 10 minutes so they could release their moisture and have more flavor. I'm sure you could speed up the cook-time by combining the onion, mushrooms, garlic, etc. all at once, but I think it's worth it to let the veggies extract their flavor before adding any liquids.

Wine, Worcestershire Sauce, Tomato Paste & Mustard: These extra ingredients enhance the main beef stroganoff flavors of beef, onion & mushroom and improve the dish, in my humble opinion. Could you leave them out? Yes. Would I recommend it? No, although you could definitely leave out the wine and sub extra beef broth if you're avoiding alcohol. If you're worried about not using all the tomato paste, here's an easy tip: measure out the leftover into tablespoon portions, flash freeze until solid, then store in the freezer. You can grab one or two at a time for recipes and no spoilage! :)

Beef Broth: For an extra savory & beefy soup, use homemade beef broth. Otherwise, store-bought beef broth works great. The store version won't have as much beef flavor, so this is where the Worcestershire sauce will help bump up the umami (meaty) taste of the soup. 

Crème fraîche or Sour Cream
: This is stirred into the soup at the end right before serving. It adds a rich creaminess to the broth (or gravy if you're making regular beef stroganoff). Never used crème fraîche before? It's a French-style cultured cream similar to sour cream, except it has a higher percentage of butterfat and is a little runnier. It's slightly tangier than regular sour cream (for us Americans) but less tangy than yogurt. Its velvety texture + extra fat makes it more resistant to curdling when added to hot dishes, so it's a better option in dishes like beef stroganoff. You should be able to find it at your local grocery store next to the sour cream, yogurt, or imported cheeses.

Parsley: The light bitterness of fresh parsley cuts through the rich & heavy flavors of beef stroganoff and also adds a beautiful pop of green to the dish. I usually keep a bundle on hand in my fridge for chimichurri sauce or salads and it lasts awhile if you store it in the fridge in a mason jar with a bit of water and cover it loosely with a plastic bag.

Easy Beef Stroganoff Soup Recipe

How to Make Beef Stroganoff Soup Even Better: Upgrade Your Noodles

It's all about those noodles. Really.

To make the best beef stroganoff soup, you need to use thick & hearty noodles that maintain their texture while everything simmers together. Thinner dried egg noodles won't cut it (they'd start to fall apart).

Enter Reames® Frozen Egg Noodles. Have you tried them yet? These are my favorite noodles for hearty soup recipes. They have amazing taste and texture (thick & slightly chewy) and can hold their own against other ingredients.

The best part? These little gems are made with only three simple ingredients--flour, water, and eggs. That's just how you'd make them from scratch...but Reames® does the work for you. So easy. And there are no additives! Yay for real food!

How do they accomplish this? The noodles are made fresh, flash-frozen, then shipped to local grocery stores. These will fool almost any eater into thinking you fixed homemade noodles from scratch as a special treat. 

These frozen egg noodles are perfect for beef stroganoff soup because they easily soak up the savory beefy mushroomy broth, release a bit of starch to thicken the soup, and give the other ingredients more time to develop, all without falling apart.

Thankfully, Reames® has been around quite awhile, so you should have no problem finding their noodles in the freezer aisle of your local grocery store (I used the homestyle egg noodles in the blue and yellow bag). However, if you want to be doubly sure before you run out to the store, click here to find out where to buy Reames® noodles.

Cold Weather Comfort Food For The Holiday Season

If you're entertaining guests during the busy holiday season or just want to treat yourself to a hot, cozy bowl of homemade goodness, this beef stroganoff soup is the perfect meal. You can make it on the stove in about an hour and the prep is quick. It's mostly sauteeing and simmering.

When I made a batch of this soup for dinner earlier in the week, my beau rolled in the door feeling tired, under the weather, and hungry. He was happy to see I already had a big pot of soup on the stove.

He immediately grabbed one of my oversized mugs (these are awesome for soup/stew and hot cocoa) filled it with soup, sprinkled the top with cayenne pepper for extra kick, and gobbled it down in minutes. Then went back for seconds. I'd call that a win. He loves the thick noodles (he calls any soup I make with them "pasta soup"), so this easy beef stroganoff soup is going into my monthly rotation all winter long.

Easy Homemade Beef Stroganoff Soup Recipe

Watch The Recipe Video

Before you jump into the instructions, make sure to watch my short recipe video by clicking below. It illustrates the whole process of making homemade beef stroganoff soup!

More Beef Recipes You'll Love: 

noodle, mushroom, one pot, creamy, sour cream, recipe
Yield: 4-6 servings

Easy Beef Stroganoff Soup

Easy Beef Stroganoff Soup

prep time: 10 Mcook time: 50 Mtotal time: 60 M
An Easy Beef Stroganoff Soup made in one pot on the stove-top using simple ingredients in about one hour. Each spoonful is packed with tender beef, earthy mushrooms, fragrant onion & garlic, thick & hearty noodles, and a rich, slightly creamy & savory broth. This is simple comfort food at its best!


  • 1 1/2 pounds of beef sirloin steak* (I used beef flap steak), cut into bite-sized strips (see notes)
  • 1 tablespoon of cooking oil (I used avocado oil)
  • 1 tablespoon of butter
  • 1 large yellow onion, diced
  • 8 ounces of mushrooms (I used Baby Bella), sliced or diced
  • 1 teaspoon of sea salt + extra for seasoning the beef
  • 1 teaspoon of black pepper + extra for seasoning the beef
  • 4 cloves of garlic, minced
  • 2 teaspoons of tomato paste
  • 1 teaspoon of mustard
  • 2 teaspoons of Worcestershire sauce
  • 1/3 cup of dry white wine
  • 8 cups of beef broth (homemade or store-bought)
  • 1 (12 oz) package of Reames® Frozen Egg Noodles, dried egg noodles** OR gluten-free egg noodles (see notes)
  • 1/2 cup of crème fraîche OR sour cream
  • Fresh parsley, chopped
  • Sea salt & black pepper, to taste


How to cook Easy Beef Stroganoff Soup

  1. First things first, pull your beef out of the fridge so it can warm up. If it's not chopped up already, trim any excess fat on the outside, then cut the meat into bite-sized strips. Sprinkle the pieces generously with salt and pepper, then set it aside while you prep and measure out the other ingredients.
  2. When you're ready, add the cooking oil to a large Dutch oven or stockpot set to medium-high heat. Add half the beef strips (it should sizzle) and cook 2-3 minutes, flipping halfway through, or until the meat is browned on both sides. Using tongs or a large spoon, remove the steak and set it on a separate plate (make sure it's rimmed to collect all the juices). Repeat the same steps with the other half of the strips.
  3. Once the beef is cooked and set aside, reduce the heat to medium and add the butter to the pot, along with the diced onion. Cook for 5-7 minutes or until the onion is translucent (if you have extra time you can let the onion cook down longer so its caramelized). Now add the mushrooms, sea salt & black pepper and cook 10 minutes, stirring occasionally.
  4. Add the garlic and cook for 30 seconds to a minute. Stir in the tomato paste, mustard, Worcestershire sauce, and white wine. Add the steak + any accumulated juices back into the pot. Pour in the beef stock and the 12-oz bag of Reames® Frozen Egg Noodles. Increase the heat to medium-high. Bring the soup to a light boil, then reduce the heat to medium-low and cook for 20 minutes or until the noodles reach your desired tenderness.
  5. Once the noodles are cooked, turn the heat to low. Measure the crème fraîche or sour cream into a small bowl and spoon 1/4 cup or so of the hot broth into the bowl. Stir to combine, then pour the crème fraîche into the soup and stir well. Taste for seasonings (salt & pepper) and add more if needed. Ladle the soup into bowls. Top with chopped fresh parsley, if desired, and serve immediately while hot. It's even better with some buttered crusty bread on the side for dunking in the hot broth.


*Seek out a cut of beef that has a bit of fat/marbling throughout, so the meat will break down as it cooks in the broth and become tender instead of tough. I used a whole beef flap that I cut myself (also known as steak tips in some places) because my butcher recommended it and said it was his favorite for many recipes. Other options might be chuck roast, top sirloin, or flank steak. When in doubt, ask the butcher. **I've found that dry egg noodles suck up more of the broth than the frozen egg noodles, so you may want to reduce the amount you use here, keep extra beef broth on hand for adding at the end, or cook the noodles separately (just make sure to salt the water well if you do the latter).

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Wondering if your local store sells these noodles? Click here to find out where to buy Reames® noodles in your area.

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Love beef stroganoff but want to try something new? Fix this easy beef stroganoff soup! Prep it in 10 minutes & cook it all in one pot on the stovetop in about one hour! It's packed with tender beef, earthy mushrooms, fragrant onion and garlic, thick noodles & a rich, slightly creamy and savory broth. This makes an excellent dinner for cold weather (fall & winter months or even a rainy day) when you need a hearty meal to warm you up.

This is a sponsored conversation written by me on behalf of Reames®. In return for my time and creative effort, I'm being compensated financially for this post. Thank you for allowing me to keep creating great content by supporting partnerships with brands I collaborate with on The Rising Spoon. As always, the opinions expressed here are 100% my own.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I ONLY recommend helpful products that I myself would use. And I'm really picky about what I share with you guys. Recommending products that I love or want to own helps me cover the costs of running this blog and keep providing you with free, helpful information. And it costs nothing extra for you. Thanks!

MEDICAL DISCLOSURE: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan.

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