Beef Stroganoff Soup

This hearty beef stroganoff soup transforms the classic Russian dish into a comforting bowl of warmth that's perfect for chilly evenings. Tender chunks of beef simmer alongside earthy mushrooms in a rich, tangy broth before being joined by egg noodles that soak up all those wonderful flavors. The signature stroganoff tang comes from a generous swirl of sour cream that creates a silky, creamy texture that coats every spoonful. This one-pot wonder delivers all the beloved flavors of traditional stroganoff with the soul-satisfying comfort of a homemade soup.

I first created this recipe during a particularly cold winter when my family was craving something hearty but different from our usual soup rotation. The moment I served it, my husband declared it his new favorite comfort food. My children, who are typically skeptical of mushrooms, devoured their bowls and asked for seconds—the ultimate success in my book! Now it's part of our regular meal plan, especially when we need something warming after a long day.

Ingredients You'll Need

• 1½ pounds Beef Stew Meat: Choose a well-marbled cut like chuck roast for the most tender results. The slow simmer will break down the tougher fibers into melt-in-your-mouth bites.
• 8 ounces Fresh Mushrooms, sliced: White button mushrooms work perfectly, though cremini (baby portobello) mushrooms offer a slightly deeper, earthier flavor if you prefer.
• 1 medium Yellow Onion, diced: Provides the aromatic foundation that develops depth in the broth. Sweet onions work beautifully too.
• 3 cloves Garlic, minced: Fresh garlic adds an aromatic punch that dried simply can't match.
• 6 cups Beef Broth: Homemade beef bone broth creates exceptional flavor, but good-quality store-bought broth works well too.
• 2 tablespoons Worcestershire Sauce: This umami-rich ingredient adds complexity and enhances the beefy flavor of the soup.
• 2 tablespoons Tomato Paste: Adds richness, subtle acidity, and beautiful color to the broth.
• 8 ounces Egg Noodles: Wide egg noodles are traditional in stroganoff and hold up beautifully in soup.
• 1 cup Sour Cream: The defining ingredient that gives stroganoff its characteristic tangy creaminess. Full-fat provides the best texture.
• 2 tablespoons Cornstarch: Helps thicken the broth without making it too heavy or flour-tasting.
• Olive Oil, Salt, and Pepper: Kitchen staples that enhance and bring all the flavors together.

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Step-by-Step Cooking Instructions

Prepare and Season the Beef:

Start by cutting your beef stew meat into bite-sized pieces if it isn't already prepared that way. The ideal size is about ¾-inch cubes—small enough to fit on a soup spoon but large enough to maintain their texture during cooking. Pat the meat dry with paper towels (this helps achieve a better sear), then season generously with salt and freshly ground black pepper. Seasoning the meat directly before searing ensures that the flavor penetrates deeply as it cooks.

Develop Rich Flavor Through Searing:

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until it's hot enough that a drop of water sizzles on contact. Add two tablespoons of olive oil and allow it to heat until shimmering but not smoking. Working in batches to avoid overcrowding (which would steam rather than sear the meat), add the beef pieces to the pot with space between each piece. Let them cook undisturbed for 2-3 minutes until a deep brown crust forms, then turn each piece to sear the other sides. Once browned all over, transfer the beef to a clean plate and set aside. Don't worry that it's not cooked through—it will finish cooking in the soup.

Build the Aromatic Base:

To the same pot, add another tablespoon of olive oil if needed. Add the diced onions and sliced mushrooms, stirring to scrape up those flavorful browned bits from the bottom of the pot—these contain concentrated flavor that will enrich your broth. Cook for about 4 minutes, stirring occasionally, until the onions become translucent and the mushrooms begin to release their moisture and brown slightly. Add the minced garlic and cook for just 30 seconds more until fragrant, being careful not to let it burn.

Create Depth with Key Flavors:

Add the tomato paste and Worcestershire sauce to the pot, stirring continuously for about a minute to coat the vegetables and slightly caramelize the tomato paste. This brief cooking of the tomato paste removes any raw flavor and develops a sweeter, more complex taste. The Worcestershire sauce adds umami depth that complements the beef beautifully. The combination of these ingredients creates the distinctive stroganoff flavor profile that makes this soup so satisfying.

Simmer to Tenderness:

Return the seared beef to the pot along with any accumulated juices from the plate—these contain valuable flavor. Pour in the beef broth and stir well, scraping the bottom of the pot to incorporate any remaining browned bits. Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot and let it cook for about 20 minutes, or until the beef is tender enough to easily cut with the side of a spoon. This slow simmer allows the beef to become perfectly tender while infusing the broth with rich flavor.

Cook the Noodles:

Once the beef is tender, add the dry egg noodles directly to the simmering soup. Stir gently to ensure they're submerged in the liquid. Cook for about 5-7 minutes, stirring occasionally to prevent sticking, until the noodles are al dente—tender but still with a slight bite in the center. Be careful not to overcook them as they'll continue to soften in the hot broth even after cooking is complete. The noodles will absorb some of the broth as they cook, intensifying the flavors while adding hearty substance to the soup.

Create Silky Creaminess:

While the noodles are cooking, prepare the signature stroganoff cream mixture. In a medium bowl or large measuring cup, whisk together the sour cream and cornstarch until completely smooth. This is crucial for avoiding lumps in your finished soup. Once smooth, gradually add about a cup of the hot broth from the soup, whisking continuously. This process, called tempering, gradually warms the sour cream mixture, preventing it from curdling when added back to the hot soup. Once the noodles are cooked to al dente, reduce the heat to low and slowly stir in the tempered sour cream mixture. Continue to simmer gently for 1-2 minutes until the soup thickens slightly, being careful not to let it boil which could cause the sour cream to separate.

I learned about the importance of tempering sour cream the hard way when I first started making stroganoff dishes. During one family dinner, I added cold sour cream directly to the hot broth and watched in dismay as it immediately separated into unappetizing curds. After that kitchen disaster, I developed the method of whisking it with cornstarch and gradually adding hot broth to create a smooth mixture that integrates perfectly into the soup. My grandmother later told me this was exactly how she'd always done it—I wish I'd asked her sooner!

Storage Solutions

This soup makes excellent leftovers, though the noodles will continue to absorb liquid as it sits. Store in an airtight container in the refrigerator for up to three days. When reheating, add a splash of beef broth to restore the soupy consistency if needed. For the best texture, heat gently on the stovetop rather than using the microwave, which can make the sour cream separate. If you know you'll have leftovers, consider cooking and storing the noodles separately, adding them to individual portions when serving.

Perfect Pairings

While this soup is hearty enough to be a meal on its own, a few simple sides can create a complete dining experience. Crusty artisan bread or soft dinner rolls are perfect for soaking up every last drop of the flavorful broth. A simple green salad with a light vinaigrette dressing provides refreshing contrast to the rich soup. For a true Russian-inspired meal, serve with a side of pickled vegetables or a traditional vinaigrette salad made with beets, potatoes, and sauerkraut.

Slow Cooker Adaptation

This recipe adapts beautifully to the slow cooker for those busy days when you want dinner waiting for you. Still take the time to sear the beef and sauté the vegetables before transferring everything to your slow cooker—these steps develop essential flavors. Cook on low for 6-8 hours or high for 4-6 hours until the beef is tender. About 30 minutes before serving, cook the noodles separately on the stovetop. Just before serving, temper the sour cream mixture with hot broth from the slow cooker, then stir it in along with the cooked noodles.

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Flavor Variations

While the classic stroganoff flavor is hard to beat, there are several ways to put your own spin on this recipe. For extra richness, add a splash of dry white wine or brandy after sautéing the vegetables. Fresh herbs like thyme or dill make excellent additions—add thyme early in the cooking process and save dill for garnishing at the end. For heat lovers, a pinch of cayenne pepper or a dollop of prepared horseradish stirred into the sour cream mixture adds subtle warmth that complements the rich flavors.

I've been making various stroganoff recipes for years, but turning it into a soup was a game-changer for my family. There's something about cradling a warm bowl in your hands that makes dinner feel more special and connected. My daughter, who's now away at college, specifically requests this soup when she comes home for visits. I always make a double batch so she can take some back to her apartment—it's become our special tradition and a way to send a bit of home comfort back with her. Good food creates these moments of connection that last far beyond the meal itself.

Recipe Tips & Questions

→ Can I use a different cut of beef?

Yes, chuck roast cut into cubes works well, or you can use sirloin for a more tender option. Just make sure to cut it into bite-sized pieces.

→ How can I make this gluten-free?

Substitute the egg noodles with gluten-free pasta and make sure your Worcestershire sauce and beef broth are gluten-free certified.

→ Can I make this ahead of time?

For best results, make the soup base without noodles and refrigerate. When ready to serve, bring to a simmer, add noodles, and finish with the sour cream mixture.

→ What can I substitute for sour cream?

Greek yogurt makes a great substitute, though it will be slightly tangier. Heavy cream with a splash of lemon juice can work too.

→ What's the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat. You may need to add a splash of broth as the noodles will have absorbed some liquid.