Easy Beef Stroganoff Soup – Mel’s Kitchen Cafe

This straightforward beef stroganoff soup is thick, creamy, and so scrumptious! Made tremendous easy with floor beef, it comes collectively quick!

Please meet certainly one of our favourite soups; we make it on a regular basis within the chilly months of fall and winter. It is straightforward and homey and so superb!

How to Make Beef Stroganoff Soup

1. Brown floor beef, mushrooms (elective), onion and garlic; drain grease.
2. Add beef broth, bouillon paste, and Worcestershire sauce. Bring to a boil.
3. Add dry egg noodles, and cook dinner till noodles are al dente.
4. Stir in a combination of milk + bitter cream + flour and cook dinner till thickened.
5. Season to style with salt and pepper.
6. Dig in.

Because I stay in a family with a number of resident mushroom haters, I all the time saute mushrooms in a skillet individually. Then, these of us who’re good residents of the universe and consider in having fun with life to the fullest can scoop as many mushrooms as we would like onto our particular person serving of soup.

The Best Type of Noodles

Hearty, thick, homestyle egg noodles work finest on this soup.

I take advantage of the Country Pasta model, nonetheless, there are different comparable manufacturers accessible, doubtless various a bit relying on the place you reside.

You may additionally use frozen egg noodles (like Reame’s model) or each day dried egg noodles (a bit thinner, however they’ll work). Homemade egg noodles are additionally an possibility, and will certainly win you some type of home goddess award for those who select to go that stage of effort.

We need to keep away from overly mushy noodles heres, so test the al dente cooking time on no matter noodle bundle you select to make use of, and alter the time within the recipe as wanted.

A Few Additional Notes

• This beef stroganoff soup thickens significantly because it cools.
• I prefer to flippantly crush the egg noodles so that they kind shorter noodle strands – if doing so, coarsley crush the noodles and then measure. If you aren’t breaking the noodles, you might need to enhance the noodle measurement to 2 1/2 cups.
• The beef bouillon paste (I take advantage of the Better than Bouillon model) is elective, however utilizing it helps increase the flavour and I extremely suggest it!
• I didn’t embrace salt within the recipe, as a result of the danger of over salting a soup like that is actual and the precise quantity of salt will rely upon the model/kind of beef broth, for those who use beef bouillon, and extra. So don’t overlook the necessary step of including salt and pepper to style on the finish!

Ok, I feel that about covers it! This easy beef stroganoff soup is just not difficult – and sure will find yourself being very adaptable primarily based on the substances you have got readily available.

It is so scrumptious! My son who repeatedly comes residence for lunch in the course of the faculty week instructed his mates accompanying him that “there is some beef noodle soup stuff in the fridge if you want to eat it, and I’m not going to lie, it’s fire.” 🔥😉

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Easy Beef Stroganoff Soup

Yield: 6 to 7 servings

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

• 1 to 1 ½ kilos lean floor beef
• 8 ounces sliced or diced contemporary white or baby bella mushrooms (elective – see observe)
• ½ cup chopped onion
• 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
• 6 cups beef broth
• 1 tablespoon beef bouillon paste (elective – see observe)
• 1 tablespoon Worcestershire sauce
• 2 cups flippantly crushed nation-model dry egg noodles (about 8 ounces)
• 1 ½ cups milk
• ½ cup bitter cream
• ⅓ cup all-goal flour
• Chopped, contemporary parsley, for garnish

Cook ModePrevent your display screen from going darkish

• In a 6-quart pot set over medium warmth, add the bottom beef, mushrooms (if utilizing – see observe), onion, and garlic. Cook for five to 7 minutes, breaking the meat into small items, till the meat is now not pink. Drain extra grease.

• Add the broth, bouillon paste (if utilizing), and Worcestershire sauce. Bring to a boil over medium-high warmth.

• Add the noodles, scale back the warmth to medium, and simmer the noodles till al dente in accordance with bundle instructions (they will cook dinner for a number of extra minutes in a later step). Partially cowl the pot if the cooking time is greater than 10 minutes.

• In a blender, mix the milk, bitter cream and flour and course of till nicely-blended and clean. Pour this combination into the soup. Cook, stirring continuously, over medium warmth till the soup involves a simmer. Continue cooking for 3 to 4 minutes till the soup has thickened.

• Season the soup to style with salt and pepper (necessary!).

• Serve, garnishing particular person parts with contemporary parsley, if desired. The soup will thicken significantly because it cools.

Beef Bouillon: I take advantage of the Better than Bouillon model of beef bouillon paste – including a tablespoon to the soup boosts taste, however you may go away it out for those who don’t have it or you may sub in a beef bouillon dice or beef bouillon granules. 
Noodles: I take advantage of the Country Pasta brand of egg noodles. They’re a thicker, homestyle kind dried egg noodle.
Mushrooms: in case you are working round mushroom haters, sauté the mushrooms individually in a skillet with a little bit of olive oil and butter till golden and tender. Lightly sprinkle with salt towards the top of cooking time. Serve on the facet with the completed soup.

Serving: 1 serving, Calories: 318kcal, Carbohydrates: 20g, Protein: 32g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 95mg, Sodium: 1037mg, Fiber: 1g, Sugar: 5g