This comforting creamy beef stroganoff soup is a perfect family comfort food. You can make it in minutes and only dirty one pot.
Course Main Dishes
Essential Ingredient beef
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Jan Scott
2medium carrotsdiced (about 1 cup)
1medium oniondiced (about 1 cup)
2clovesgarlicgrated or pressed
1/2poundcremini mushroomscut into 1/4-inch thick slices
1.5cupsdried egg noodles
1/4teaspoonground pepperfreshly ground
1/2cupsour creamplus extra for serving
chopped fresh parsleyfor garnish
In a medium Dutch oven, heat the oil and butter over medium-high heat. Sauté the carrots, onion, and garlic with a generous pinch of salt until the onion is softened, about 2 minutes. Add the beef and mushrooms to the pot. Cook, stirring and breaking up the beef with a potato masher or woden spoon, until the beef is browned, about 3 minutes.
Stir in the mustard, Worcestershire sauce, and tomato paste. Cook for 1 minute more. Add the broth, noodles, and pepper. Boil gently, uncovered, for 5 to 7 minutes or until noodles are tender.
In a medium bowl, whisk together the sour cream and flour. Whisk 1 cup of the soup broth into the sour cream mixture until smooth. Add the sour cream mixture to the soup. Cook, stirring constantly, until thickened and bubbly. Add the peas, stir, and cook 1 minute more. Taste and adjust seasonings, if needed. Ladle the hot soup into bowls and top with parsley and, if desired, additional sour cream.