I can’t think of anything more comforting than creamy Beef Stroganoff Soup. Tender chunks of beef with mushrooms and noodles are made extra-delicious with a rich beefy broth.
Stir up a pot of this filling soup easily on the stovetop or slowly simmer it in the slow cooker.
What’s In Beef Stroganoff Soup?
Beef stroganoff soup combines everything we love most about comfort food (and beef stroganoff of course); a flavorful broth, noodles, tender beef and a rich gravy!
Chuck steak is a cut of beef that benefits from a low and slow cooking to unlock its intense beefy flavors while becoming so tender it can be cut with a spoon. If you don’t have chuck you can use stewing beef.
Stewing beef often comes from various end cuts of meat and, much like when making beef stew, can need extra time to become tender. If your beef is tough, it likely needs more cooking time.
How to…
To make on the stovetop:
- Season beef chunks and sear until browned.
- Simmer beef in broth with mushrooms and onions until beef is fork tender.
- Thicken broth with a bit of cornstarch, remove from heat and stir in sour cream.
Once the sour cream has been added be sure it doesn’t come to a boil to prevent the milk solids from solidifying and the broth from becoming grainy or curdled.
To make in the slow cooker: Sear the beef and transfer to a crockpot with mushrooms and onions.
- Add broth and beef and cook on high 4-6 hours or on low 6-8 hours.
- Precook the noodles on the stovetop al dente and drain. Add cornstarch slurry and let thicken 10 minutes.
- Before serving, lower to warm setting and stir in noodles and sour cream.
My Favorite Soup Sides
Beef stroganoff soup is hearty and filling so it doesn’t need a lot of fussy side dishes.
Texas toast, garlic bread or thick slices of sourdough slathered with butter are great to dip and dunk. You could also brush slices of crusty artisanal bread with olive oil, sprinkle with parmesan and savory herbs and lightly toast under the broiler for a little crunchy contrast.
Comforting Soups & Stews
- Beef Barley Soup – so easy & delicious!
- Slow Cooker Beef Stew – comfort food heaven
- Slow Cooker Vegetable Beef Soup – hearty, healthy meal
- Crock Pot Cabbage Roll Soup – simple twist on a traditional!
- Italian Wedding Soup – ready in 40 mins!
- Beef Cabbage Soup – a favorite!
Beef Stroganoff Soup
Ingredients
- 1 onion diced
- 3 tablespoon olive oil divided
- 1 pound stewing beef trimmed
- salt and pepper to taste
- 1 clove garlic minced
- 8 ounces mushrooms brown or white, sliced
- 6 cups low sodium beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- ½ cup sour cream
- 3 tablespoons chopped fresh parsley
- 1 ½ cups egg noodles measured dry, cooked according to package directions
Instructions
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Heat 2 tablespoons olive oil over medium-high heat. Season the stewing beef with salt and pepper and cook until browned. Set aside.
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Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
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Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
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Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
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Place egg noodles in the bottom of a bowl. Top with soup and serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup
Cuisine American
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Yummy! We had a little bistro in our neighborhood called Lola’s. They had the most delicious beef stroganoff soup and Lola’s strawberry cake recipe (she was the owner’s grandmother). It burned and she decided not to rebuild. I was so sad. Then I found your recipe. Thanks for sharing!
made this last night and it was amazing. used left over chuck roast and added some peas and carrots was delicious
Great
sound delicious !
Excellent! I used 48 ounces of broth (6 cups versus 8 low sodium). Also increased noodles to 2 cups dry. Next time I would increase meat to 1 1/2 lbs. I pressure cooked for 12 minutes after browning meat and adding onions, mushrooms, and red wine. After cooked and pressure reduced on it’s own, I added the broth and parsley. Then thickened and poured cooked noodles right into soup. I have an old stovetop pressure cooker so other than cooking the noodles, I browned and cooked all in the pressure cooker. Stew meat is generally a little tougher, but not in a pressure cooker. Pull-apart tender! Recipe is a keeper.
TY for pressure cooker time and instructions. I use an instant pot and always have to change her instructions to accommodate. Wish she would give more pressure cooker/instant pot instructions. Her recipes are usually delicious.
This dish turned out delicious! I definitely plan to make it again.
I want that stroganoff soup recipe. That’s looks so much better than mine.
can the leftovers be frozen?
I haven’t tried freezing this soup Emily. I’d suggest freezing it without the pasta and serve over fresh pasta. Let us know if you do try freezing it!
Sour cream doesn’t freeze well. You could do everything but that, thaw & finish with the sour cream and noodles.
Looks delicious
What are the directions for crock pot?
You can also find this info in the post, hope that helps!
To make in the slow cooker: Sear the beef and transfer to a crockpot with mushrooms and onions.
Add broth and beef and cook on high 4-6 hours or on low 6-8 hours.
Precook the noodles on the stovetop al dente and drain. Add cornstarch slurry and let thicken 10 minutes.
Before serving, lower to warm setting and stir in noodles and sour cream.
Do I cut the meat into pieces or do I leave it all in one piece?
Thank you,
Katelin
Stewing beef is usually cut into cubes, if you have chuck or a roast, you can cut it into bite sized cubes.