One-Pot Beef Stroganoff Soup (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
3 tablespoons olive oil, divided
02 -
1 ¼ pounds (560 grams) stew meat, cut into bite sized cubes
03 -
Salt and pepper to taste
04 -
1 medium onion, diced
05 -
10 ounces (280 grams) cremini mushrooms, sliced
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
2 tablespoons Worcestershire sauce
09 -
8 cups (2 liters) beef broth
10 -
3 cups (8 ounces) (225 grams) wide egg noodles, uncooked
→ For Thickening
11 -
¾ cup (180 ml) sour cream
12 -
3 tablespoons cornstarch
→ For Garnish
13 -
Fresh parsley, chopped
# Let's Cook!:
01 -
Place the stew meat in a medium bowl and season it generously with salt and pepper. Mix to combine
02 -
In a dutch oven, heat 2 tablespoons olive oil over medium-high heat. Once hot, sear the meat a few minutes on each side until browned. Remove the meat and set aside
03 -
Add the remaining olive oil to the dutch oven and saute the onions, mushrooms, and garlic until the onions start to become translucent, about 3-5 minutes
04 -
Add the tomato paste and Worcestershire sauce to the pot and stir together to combine
05 -
Return the seared meat back to the pot and pour in the beef broth. Bring it to a boil and simmer covered for 20 minutes, or until the beef is tender
06 -
Add the dried egg noodles and continue to simmer until noodles are al dente, about 5 minutes
07 -
Combine the sour cream and cornstarch in a large measuring cup and mix together. Add about a cup of the hot broth from the pot and whisk until there are no clumps
08 -
Stir the sour cream mixture into the pot and continue simmering until the broth begins to thicken. Taste and adjust seasonings as needed
09 -
Garnish with fresh parsley and serve hot
# Cook's Notes:
01 -
Avoid boiling after adding sour cream - keep at a simmer
02 -
Don't overcook the beef during the initial searing
03 -
Noodles will continue to absorb liquid when stored