Main Dishesbellyfull5.0
One-Pot Beef Stroganoff Soup
Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- bowl
- oven
- whisk
- measuring cup
📝 Preparation Steps
1
In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and give it a quick sear, ⏱️ 1-2 minutes on each side. Using a slotted spoon, transfer meat to a bowl; keep warm. (At this stage the beef will still have specs of pink. Don't worry! It will finish cooking in the soup.)
salt and pepper
2
Add the mushrooms, onion, and garlic to the pot; saute until the vegetables have softened, about ⏱️ 3 minutes. Season with a touch of salt and pepper.
garlic (, minced)3 clovessalt and pepper
3
Stir in the tomato paste and Worcestershire sauce.
tomato paste2 tablespoonsWorcestershire sauce1 tablespoon
4
Pour in the beef stock; bring to a boil.
5
Add in the dried noodles. Reduce heat to a simmer and cook for ⏱️ 5-7 minutes until al dente.
6
In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup until combined; pour mixture back into the pot. Cook and stir for ⏱️ 1-2 minutes to thicken.
7
Add the seared meat back to the pot and simmer for a few more minutes to cook through.
8
Taste, and adjust seasoning with a little more salt and pepper, if necessary.
salt and pepper
9
Serve in individual bowls with some fresh chopped parsley.
Nutrition Facts
calories
269 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
535 mg
protein Content
24 g
cholesterol Content
70 mg
carbohydrate Content
19 g
saturated Fat Content
6 g
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