Beef stroganoff is a classic of Russian cuisine, featuring tender-cooked beef in a tangy sour cream sauce. Now you can enjoy those same flavors as a hearty, creamy, savory soup. Loaded with mushrooms and sirloin and rich to the point of aristocracy, Stroganoff Soup will get you toasty warm when the weather starts to chill. In 40 minutes or less, you can have Stroganoff Soup with a filling, slow-cooked taste steaming on the table. No matter how cold the night is, you can call on this soup to heat you up!
Ingredients• 1/2 pound top sirloin steak, cut into thin strips • 1/2 cup onion, chopped • 1 tablespoon butter • 2 cups water • 1 1/2 cups milk, not skim • 1/4 cup tomato paste • 2 teaspoons beef bouillon granules • 1 (8-ounce) can mushroom stems and pieces, drained • 1 teaspoon salt • 1/8 teaspoon pepper • 1 (12-ounce) can evaporated milk • 1/3 cup all-purpose flour • 2 cups wide egg noodles, cooked • 1/2 cup sour cream • thyme, optional, minced
In a 3-quart saucepan over medium heat on the stove-top, melt the butter.
Cook the steak and the onion in the butter until the steak is nearly cooked through.
Pour in the water, milk, tomato paste, and bouillon, and stir to combine.
Add in the mushrooms, salt, and pepper.
Bring the mixture to a boil.
In a medium bowl, mix the evaporated milk and flour until smooth.
Slowly pour the evaporated milk mixture into the steak mixture.
Bring the mixture to a boil once again and stir until thickened, about 1-2 minutes.
Add in the egg noodles and cook until heated through.
Remove the soup from the heat.
Top each serving with a dollop of sour cream and thyme, and serve hot!
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