It’s a fast dinner that is a take on a family favorite.
Becky Low shares how to make beef stroganoff soup.
1 medium onion, chopped
1 cup diced celery
2-3 cloves minced garlic
8-10 ounces fresh mushrooms
4 tablespoons butter, divided
1 ½ pounds steak
1 teaspoon sweet paprika
3 tablespoons flour
8 cups low sodium beef stock, divided
1 tablespoon Worcestershire sauce
4-6 beef bouillon cubes (to taste)
4 ounces egg noodles (about 2 cups dry)
1-2 cups sour cream, or heavy cream
Salt and Pepper, to taste
Fresh snipped parsley
Peel and chop onion. Trim and small dice celery. Mince garlic. Trim and slice mushrooms. Set vegetables aside.
Melt 2-tablespoons butter over medium to medium high heat in a Dutch oven or soup pot. Placesteak in Dutch oven and sear both sides (about 3-4 minutes per side). Remove steak and set aside
to cool while sauteing vegetables. When cool, slice steak into bite-size pieces.
Add remaining 2-tablespoons butter to Dutch oven and melt. Add onion, celery, garlic, mushrooms and paprika. Saute until moisture is absorbed and vegetables are beginning to appear translucent and golden brown. Stir flour into vegetables and continue to cook 1-2 minutes longer. Stir in 4-cups broth, loosening up brown bits on the bottom of the pan as you stir; add Worcestershire sauce, bouillon, and steak;bring soup to a boil, cover and reduce heat; simmer until meat and vegetables
are tender (add additional broth if needed). Add remaining 4-cups broth, bring to a boil, add noodles and cook 8-12 minutes or until noodles are tender. Season to taste with salt and pepper. Serve with sour cream. Sour cream or heavy cream may be stirred into the soup or dolloped on top. Garnish with snipped fresh parsley.
Love fall, love stroganoff, love soup – absolutely love this fall recipe. Serves 6-8