Straightforward 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 considered one of our favourite soups; we make it on a regular basis within the chilly months of fall and winter. It’s easy and homey and so superb!

How one can Make Beef Stroganoff Soup

1. Brown floor beef, mushrooms (non-compulsory), onion and garlic; drain grease.
2. Add beef broth, bouillon paste, and Worcestershire sauce. Deliver 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.

As a result of I dwell 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 imagine in having fun with life to the fullest can scoop as many mushrooms as we wish onto our particular person serving of soup.

The Finest Kind of Noodles

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

I exploit the Nation Pasta model, nonetheless, there are different comparable manufacturers out there, probably various a bit relying on the place you reside.

You might additionally use frozen egg noodles (like Reame’s model) or on daily basis dried egg noodles (a bit thinner, however they’ll work). Selfmade egg noodles are additionally an choice, and will certainly win you some form of home goddess award for those who select to go that degree of effort.

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

A Few Extra Notes

• This beef stroganoff soup thickens significantly because it cools.
• I wish to calmly crush the egg noodles in order that they type shorter noodle strands – if doing so, coarsley crush the noodles and then measure. If you’re not breaking the noodles, you might need to enhance the noodle measurement to 2 1/2 cups.
• The meat bouillon paste (I exploit the Higher than Bouillon model) is non-compulsory, however utilizing it helps enhance the flavour and I extremely advocate it!
• I didn’t embody 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/sort of beef broth, for those who use beef bouillon, and extra. So don’t neglect the essential step of including salt and pepper to style on the finish!

Okay, I feel that about covers it! This easy beef stroganoff soup just isn’t difficult – and sure will find yourself being very adaptable based mostly on the elements you’ve available.

It’s so scrumptious! My son who often comes residence for lunch in the course of the college week informed his associates accompanying him that “there’s some beef noodle soup stuff within the fridge if you wish to eat it, and I’m not going to lie, it’s hearth.” 🔥😉

One Yr In the past: Applesauce Spice Cake with Brown Butter Cream Cheese Frosting 
Two Years In the past: Cowboy Dinner {Cornbread Beef and Bean Casserole} 
Three Years In the past: Straightforward No-Knead Peasant Bread 
4 Years In the past: Wonderful Straightforward Fluffy Blender Rolls
5 Years In the past: Excellent Selfmade Caramel Apples {Tons of Tips + Finest Caramel to Use} 
Six Years In the past: Fluffy Honey Oat Dinner Rolls
Seven Years In the past: Buttery, Flaky Make-Forward In a single day Crescent Dinner Rolls {No Kneading/No Stand Mixer}
Eight Years In the past: Easy Herb Roasted Turkey + No-Fail Gravy Ideas
9 Years In the past: Wonderful Crustless Pumpkin Pie Cupcakes 
Ten Years In the past: Chocolate Caramel Pecan Pie

Straightforward Beef Stroganoff Soup

Yield: 6 to 7 servings

Prep Time: 10 minutes minutes

Cook dinner Time: 30 minutes minutes

Whole Time: 40 minutes minutes

• 1 to 1 ½ kilos lean floor beef
• 8 ounces sliced or diced contemporary white or child bella mushrooms (non-compulsory – 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 (non-compulsory – see observe)
• 1 tablespoon Worcestershire sauce
• 2 cups calmly crushed country-style dry egg noodles (about 8 ounces)
• 1 ½ cups milk
• ½ cup bitter cream
• ⅓ cup all-purpose flour
• Chopped, contemporary parsley, for garnish

Cook dinner ModeForestall 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 dinner for five to 7 minutes, breaking the meat into small items, till the meat is not pink. Drain extra grease.

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

• Add the noodles, cut back the warmth to medium, and simmer the noodles till al dente based on package deal instructions (they’re going to cook dinner for just a few 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 well-blended and clean. Pour this combination into the soup. Cook dinner, stirring consistently, over medium warmth till the soup involves a simmer. Proceed cooking for 3 to 4 minutes till the soup has thickened.

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

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

Beef Bouillon: I exploit the Higher than Bouillon model of beef bouillon paste – including a tablespoon to the soup boosts taste, however you’ll be able to depart it out for those who don’t have it or you’ll be able to sub in a beef bouillon dice or beef bouillon granules. 
Noodles: I exploit the Nation Pasta model of egg noodles. They’re a thicker, homestyle sort 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. Calmly sprinkle with salt towards the tip of cooking time. Serve on the facet with the completed soup.

Serving: 1 serving, Energy: 318kcal, Carbohydrates: 20g, Protein: 32g, Fats: 11g, Saturated Fats: 5g, Ldl cholesterol: 95mg, Sodium: 1037mg, Fiber: 1g, Sugar: 5g