Imagine a bowl of pure culinary magic that combines the rich, creamy elegance of classic Beef Stroganoff with the warming comfort of a hearty soup. This isn't just another recipe—it's a Russian-inspired masterpiece that will transform your dinner from ordinary to extraordinary in just 45 minutes! Get ready to tantalize your taste buds with tender beef, velvety mushrooms, and a luxurious sour cream base that will make your family beg for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 6 servings
Ingredients
- 1 lb beef sirloin, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 cup sour cream
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the beef sirloin into thin strips, chop the onion, and slice the mushrooms. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced beef sirloin. Sear the beef for about 3-4 minutes until browned on all sides. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent. Stir occasionally to prevent sticking.
- Add the sliced mushrooms to the pot with the onions. Cook for an additional 5-7 minutes, stirring frequently, until the mushrooms are softened and have released their moisture.
- Sprinkle the flour over the mushroom and onion mixture, stirring well to combine. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer, scraping the bottom of the pot to deglaze and incorporate any browned bits.
- Once the soup is simmering, return the seared beef to the pot. Season with salt and pepper to taste. Allow the soup to simmer for about 15 minutes, stirring occasionally, until the beef is cooked through and tender.
- Reduce the heat to low and stir in the sour cream. Mix well until the sour cream is fully incorporated and the soup is creamy. Do not let the soup boil after adding the sour cream to prevent curdling.
- Adjust seasoning as necessary, adding more salt and pepper if desired. If the soup is too thick, you can add a little more beef broth to reach your preferred consistency.
- Serve the Beef Stroganoff Soup hot, garnished with fresh parsley if desired. Enjoy this comforting dish with crusty bread or over egg noodles for a heartier meal.
Tips
- Slice your beef when it's slightly cold for more precise, thin cuts
- Sear the beef at high heat to lock in maximum flavor and prevent toughness
- Use fresh mushrooms for the best texture and depth of flavor
- Stir sour cream gently and keep heat low to prevent curdling
- For extra richness, consider using full-fat sour cream
- If the soup is too thick, gradually add more beef broth
- Fresh parsley as a garnish adds a bright, fresh finish to the dish
- Serve with crusty bread or over egg noodles for a complete meal
- Leftovers can be stored in the refrigerator for 2-3 days
- For a lighter version, you can substitute Greek yogurt for sour cream
Nutrition Facts
Calories: 243kcal
Carbohydrates: 8g
Protein: 17g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 47mg
