Beef Stroganoff Soup




10 min


40 min



  • 1 lb. ‏boneles beef sirloin steak, thinly sliced into bite size servings
  • 2Tbsp ‏butter
  • 3 cups ‏sliced fresh button mushrooms
  • 1 cup ‏chopped onion
  • 2 ‏cloves garlic, minced
  • 5 cups ‏50% less sodium beef broth
  • 1Tbsp ‏Worcestershire sauce
  • 1Tbsp ‏tomato paste
  • 1 1/2 cups ‏dried egg noodles
  • 1 cup ‏sour cream
  • 2Tbsp ‏all-purpose flour
  • to liking ‏snipped fresh Italian parsly

Skinny one pan recipe that is easy to make and super delicious.


  1. Sprinkle meat with salt and pepper. In a 4-quart Dutch oven melt butter over medium high heat. Add meat, half at a time, and cook until browned. Remove from pan.
  2. In the same Dutch oven cook the mushrooms, onions and garlic over medium heat 5 to 7 minutes or until the onion is tender, stirring occasionally. Add the beef broth, Worcestershire, and tomato paste. Bring to a boil. Stir in the noodles; reduce heat. Boil gently, uncovered for 5 to 7 minutes or until tender.
  3. In a medium bowl combine the sour cream and flour. Gradually stir in about 1 cup of the hot soup, broth; add the sour cream mixture to the soup. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in meat; heat through. Top servings with additional sour cream (if desired) add parsley.

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