Beef Stroganoff Soup

This rich Beef Stroganoff Soup is extra cozy and simply comfort in a bowl! Think of it as a delicious beef stroganoff in soup form, loaded with tender beef and noodles in a creamy broth.

Are you up for giving a classic a really fun twist? This beef stroganoff soup is all about cozy vibes and big flavors!

Think classic beef stroganoff but spoonable – perfect for those nights when you need a little comfort food without too much effort.

If you’re a fan of beef stroganoff but could do without the heaviness, this soup's your new best friend. It packs all the yum – tender beef, mushrooms, and that oh-so-good sour cream – in a light, slurp-worthy broth.

Be sure to try my Sausage Potato Soup and Instant Pot Hamburger Soup, too.

Why you’ll love this beef stroganoff soup

• Made from scratch — There is no canned condensed cream soup or any other heavily processed ingredients in this soup!
• Indulgent yet quite light — Each bowl of soup feels like a proper treat without being heavy.
• One-pot — This soup is a one-pot wonder, which means easy prep and minimal cleanup!

Ingredients to make beef stroganoff mushroom soup

Olive oil — You’ll need a glug of olive oil to get those flavors dancing.

Beef sirloin — Sirloin is a great choice for beef stroganoff soup for its tenderness and flavor. If you're looking for alternatives, you can use chuck roast or stew meat; just give it a bit more time to tenderize.

Onion and garlic — Freshly chopped onions and garlic are like the dynamic duo of flavor – can't go wrong with them! You can use garlic powder in a pinch if you don't have fresh.

Mushrooms — Crimini mushrooms add that earthy wow factor to this soup, but feel free to experiment with portobellos or even shiitake for a fun twist.

Worcestershire sauce — This adds a unique umami flavor. If you don’t have it, you could use soy sauce mixed with a little bit of apple cider vinegar as a substitute.

Smoked paprika — Smoked paprika brings the heat and the sweetness. If you don’t have any, try regular paprika with a hint of liquid smoke for that smoky vibe.

Tomato paste — Tomato paste thickens things up and brings richness to the soup.

Dijon mustard — Dijon mustard adds that tangy kick; if you don’t have any, regular yellow mustard will do.

Plain flour — Our thickening hero! If you want to make the beef stroganoff soup gluten-free, swap in cornstarch or a gluten-free flour blend to keep things smooth.

Beef stock — Beef stock is our soup’s foundation, but chicken or vegetable stock can lighten things up. Use low-sodium stock as needed.

Egg noodles — Egg noodles have that delightful chew, but you can totally go with fusilli, gluten-free pasta, or even rice or barley.

Sour cream — Sour cream swirls in that creamy touch. If you're looking for a dairy-free option, coconut cream or a dairy-free yogurt can work.

How to make beef stroganoff soup

Heat the olive oil in a large pot over medium heat. Add the sliced beef sirloin and cook until it's nicely browned. You may need to do this in batches to avoid overcrowding. Remove the beef from the pot and set it aside on a plate.

In the same pot, add the finely diced onion. Cook for about 3 minutes until the onion becomes translucent.

Add the garlic and cook for another minute until fragrant.

Next, add the sliced crimini mushrooms and continue to cook for 3-5 minutes until the mushrooms release their liquid.

Stir in the Worcestershire sauce, smoked paprika, tomato paste, and Dijon mustard into the veggie mixture.

Sprinkle the plain flour over the veggies and stir well. Return the browned beef to the pot.

Pour in the low-sodium beef stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes.

Add the noodles to the pot and continue to simmer until the noodles are cooked. It should take about 8-10 minutes.

Take a ladle of the soup liquid and mix it with the sour cream in a small bowl to temper it. Add the mixture to the soup and stir well.

Adjust the seasoning as needed and serve the soup hot with some freshly chopped parsley on top if you like.

Leftovers and storage

• Pop any leftover soup into an airtight container and stash it in the fridge. It will keep well for 3-4 days.
• Warm it up in a pot over medium heat, stirring occasionally. If it's a bit thick, splash in some stock or water.
• Freeze the soup without sour cream and noodles for best results. Use freezer-safe containers or bags, and it'll keep well for 2-3 months.

Tips for making the best beef stroganoff soup

• Get those beef pieces nice and browned! It’s not just for looks – it's all about building those deep, meaty flavors.
• Drop in a bay leaf or some fresh thyme while simmering. It's a simple touch that adds a whole new layer of flavor.
• Why not throw in some extra veggies? Try carrots orpeas — they add color amd nutrition, and hey, it's an easy way to make it a bit healthier.

If you liked this beef stroganoff with mushroom soup, you might also like some of my other easy soup recipes:

• Easy Cowboy Soup
• Chicken Barley Soup
• Easy Salmon Chowder
• Turkey Meatball Soup
• Sausage White Bean Soup

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