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Beef stroganoff soup is a one-pot shortcut to a classic beef stroganoff when you’re in the mood but lack the motivation for multi-pan cooking. Same tender bites of beef, golden mushrooms and thick, tangy sour cream sauce but simplified.
Meat-free Monday? I got you! Mushroom stroganoff doubles up on mixed mushrooms and chewy noodles for a substantial vegetarian alternative to the same dish.
November and December were months of different dishes every day and elaborate celebration-style meals. January, with my kids heading back to university and the winter festivities over, has bought a slower pace and less pressure to perform.
While I’m still craving nourishment and comfort, I also want shortcuts! Which is how I came up with this beef stroganoff soup.
I’ve taken the hallmarks of the well-loved beef stroganoff recipe but maximised the nutrition by boiling my own bones for stock and engineered a noodle-based soup to skip the side dishes and cut back on the washing up.
Beef noodle soup
A signature stroganoff, be it beef, chicken, meatball or mushroom will contain butter-sautéed onions and mushrooms in a tangy mustard and cream sauce. Typically served over mashed potatoes or noodles, I got to imagining a single pot version; stroganoff-style beef noodle soup.
I soupified the original recipe by using beef stock, and bolstered with noodles (over potatoes) for their chewy texture. No additional sides here!
Unlike a classic stroganoff, you can bend the recipe rules and skip the cream if you wish. The result is a rich and beefy, clear broth soup base that is lower in fat and calories. Which will yours be? Brothy or creamy?
Homemade beef stock
Confession: I’m a bit of a bone hoarder. Not in a creepy way! In an efficient and thrifty cook’s way. After any bone-in roast, I reserve the bones and freeze them to make my own homemade stock. Ever tried it?
Here’s why I prefer homemade stock:
- It’s pure in that it doesn’t contain any additives or preservatives or excessive salt.
- It’s so quick and easy to make. Especially if you have an Instant Pot (just 30 mins!!).
- It yields a more unctuous, deeply flavoured and nutritious soup base than (most) off-the-shelf cartons.
Making your own stock for this creamy beef soup is completely optional, but if you have the time and the motivation, I highly recommend trying it for yourself. Follow the simple one step instruction below.
Important recipe tips and notes
- Make your own beef stock. It’s so easy, especially if you use your Instant Pot.
- You’ll need bones. So, save any beef bones from last week’s roast (freeze them until needed), or ask your local butcher for some, or use bone-in beef short ribs.
- However, feel free to use a store-bought beef broth if you don’t have the time or energy for boiling bones.
- Buy ready-cubed beef, like stewing beef, or chop your own from a cut like round, sirloin or chuck roast. Just make sure it’s marbly.
- Disclaimer: this soup is not authentic. I love beef stroganoff. I love beefy soups. It just made sense!
- Add the sour cream off the heat so it won’t curdle.
- You can stir it into the portioned soup before serving, or make like a Russian and slap a bowl of smetana on the table for everyone to help themselves, or not!
What goes with it
Brimming with beef, bobbing with mushrooms, crammed with chewy pasta, there’s really no need to fuss over additional dishes. All this beef noodle soup needs is a bit of embellishment just before serving.
To the individual bowls, I add:
- a splodge of sour cream
- a sprinkle of chopped dill (or parsley)
- a slice (on the side) of sour-grained bread, i.e. rye
Storage and leftovers
Store beef stroganoff mushroom soup in an This is an affiliate link.airtight container in the fridge for 4-5 days. Providing you have kept the sour cream (or crème fraiche) separate you can also freeze this super soup- it will keep for up to 3 months.
Thaw completely in the fridge overnight and reheat on the stovetop, not forgetting the dollop of thick, luxurious cream at the end.
More soups recipes to try
- Borscht Recipe
- Chicken and Bean Soup
- Heart Mulligatawny Soup
- Spicy Chicken and Rice Soup – Georgian Soup Kharcho
Beef Stroganoff Soup
Ingredients
For the homemade beef stock
- 1-2 beef bones, (optional)
- 1 kg / 2 lbs cubed beef, such as stewing beef
- 1 onion
- 1 carrot
- 2 This is an affiliate link.bay leaves
- 2 celery stalks
- 4-5 peppercorns
- Salt
- 1½ litre / 10 cups water
For the soup
- 1 tbsp butter
- 1 onion
- 2 cloves garlic, minced
- 250g / 8 oz button or chestnuts mushrooms, sliced
- 1 This is an affiliate link.bay leaf
- 1 tsp Vegeta soup seasoning, or your favorite seasoning
- 125g / 4 oz short pasta
- 1 tsp This is an affiliate link.Dijon mustard
- 250ml / 1 cup full fat creme fraiche, or sour cream
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- To make the stock combine the ingredients and cook over low heat for 1 hour-1.5 hours skimming the foam, which will rise to the surface once in a while. Alternatively, this could be done in Instant Pot, which will cut down the cooking time to 30 minutes on high pressure plus 20-23 for the Instant Pot to come to pressure. Alternatively, skip the first step and use already prepared beef or chicken broth. (See recipe notes at the bottom for instructions.)
- Once the stock is done remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
- In a soup pot melt the butter and add the chopped onion, saute over low heat for 5 minutes, then add the sliced mushrooms and turn the heat to medium, saute the mushrooms until slightly golden, then season with salt and add the minced garlic, stir fry for 30 seconds making sure not to burn the garlic.
- Add the strained beef stock to the pot along with the bay leaf and the soup seasoning. Bring to a boil, then add the pasta and cook for 8 minutes or until al dente according to the pasta cooking instructions on the package. Once the pasta is done take the soup off the heat and scoop out a ladleful of the beef broth into a small bowl and whisk in the sour cream (or creme fraiche) and mustard, then stir the mixture into the soup. Taste and add more salt if necessary. Serve sprinkled with fresh parsley or dill. (Alternatively, which is the more authentic way, serve the sour cream in a separate bowl and allow the people to stir it in the soup right before eating. This way the soup will be easier to reheat with the fear of the sour cream curdling and people can control how much to add.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
