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
Cuisine American
Essential Ingredient beef
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 562kcal
Author Jan Scott
Ingredients
1Tablespoonolive oil
1Tablespoonbutter
2medium carrotsdiced (about 1 cup)
1medium oniondiced (about 1 cup)
2clovesgarlicgrated or pressed
Kosher salt
1poundground beef
1/2poundcremini mushroomscut into 1/4-inch thick slices
1TablespoonDijon mustard
1TablespoonWorcestershire sauce
1Tablespoontomato paste
4cupsbeef broth
1.5cupsdried egg noodles
1/4teaspoonground pepperfreshly ground
1/2cupsour creamplus extra for serving
2Tablespoonsall-purpose flour
1cupfrozen peas
chopped fresh parsleyfor garnish
Instructions
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.