Beef Stroganoff Soup

This post may contain affiliate links. Please read my disclosure policy.

I can’t think of anything more comforting than creamy Beef Stroganoff Soup. Tender chunks of beef with mushrooms and noodles are made extra-delicious with a rich beefy broth.

Stir up a pot of this filling soup easily on the stovetop or slowly simmer it in the slow cooker.

Beef Stroganoff Soup in a pot with sour cream

What’s In Beef Stroganoff Soup?

Beef stroganoff soup combines everything we love most about comfort food (and beef stroganoff of course); a flavorful broth, noodles, tender beef and a rich gravy!

Chuck steak is a cut of beef that benefits from a low and slow cooking to unlock its intense beefy flavors while becoming so tender it can be cut with a spoon. If you don’t have chuck you can use stewing beef.

Stewing beef often comes from various end cuts of meat and, much like when making beef stew, can need extra time to become tender. If your beef is tough, it likely needs more cooking time.

Beef Stroganoff Soup ingredients in a pot

How to…

To make on the stovetop: 

  1. Season beef chunks and sear until browned.
  2. Simmer beef in broth with mushrooms and onions until beef is fork tender.
  3. Thicken broth with a bit of cornstarch, remove from heat and stir in sour cream.

Once the sour cream has been added be sure it doesn’t come to a boil to prevent the milk solids from solidifying and the broth from becoming grainy or curdled.

To make in the slow cooker: Sear the beef and transfer to a crockpot with mushrooms and onions.

  1. Add broth and beef and cook on high 4-6 hours or on low 6-8 hours.
  2. Precook the noodles on the stovetop al dente and drain. Add cornstarch slurry and let thicken 10 minutes.
  3. Before serving, lower to warm setting and stir in noodles and sour cream.

Beef Stroganoff Soup being served

My Favorite Soup Sides

Beef stroganoff soup is hearty and filling so it doesn’t need a lot of fussy side dishes.

Texas toast, garlic bread or thick slices of sourdough slathered with butter are great to dip and dunk. You could also brush slices of crusty artisanal bread with olive oil, sprinkle with parmesan and savory herbs and lightly toast under the broiler for a little crunchy contrast.

Comforting Soups & Stews

Beef Stroganoff Soup being served
4.87 from 50 votes
Review Recipe

Beef Stroganoff Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 bowls
Tender chunks of beef with mushrooms and noodles are made extra-delicious with a rich broth enhanced with red wine and sour cream.

Ingredients

  • 1 onion diced
  • 3 tablespoon olive oil divided
  • 1 pound stewing beef trimmed
  • salt & pepper to taste
  • 1 clove garlic minced
  • 8 ounces mushrooms brown or white, sliced
  • 6 cups beef broth low sodium
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • ½ cup sour cream
  • 3 tablespoons parsley chopped
  • 1 ½ cups egg noodles measured dry, cooked according to package directions

Follow Spend with Pennies on Pinterest

Instructions

  • Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
  • Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
  • Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
  • Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
  • Place egg noodles in the bottom of a bowl. Top with soup and serve.

Nutrition Information

Calories: 454, Carbohydrates: 26g, Protein: 35g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 637mg, Potassium: 1250mg, Fiber: 2g, Sugar: 3g, Vitamin A: 702IU, Vitamin C: 8mg, Calcium: 93mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Beef, Soup
Cuisine American
Beef Stroganoff Soup with sour cream and title
Beef Stroganoff Soup with title
Beef Stroganoff Soup with title
About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. Made in the slowcooker but realized midcook the directions weren’t very clear. I had no idea when to add the seasoning. The end result tasted like Worcestershire and not much else. The meat was chewy not tender. It didn’t thicken up much at so it looked like cloudy broth. I will not be making this again.

    1. Hi Marie, when making in the crockpot we would still follow steps 1 and 2 of the recipe seasoning and browning the beef, and sauteeing the mushrooms and onions with garlic before adding to the crockpot. From there you can transfer it to the crockpot to follow step 3 but cook on high for 4-6 hours or on low for 6-8 hours. For step 4, when adding the slurry it does need to come to a boil (or close to), I would turn the crockpot up to high. I hope those tips help!

  2. I’m not clear on when/how to cook the noodles. Do they cook enough just by putting them at the bottom of a bowl?

    1. Sorry for the confusion Lori, I’ve updated the recipe. The egg noodles should be measured dry and then cooked according to the package directions. We add them to each bowl so they don’t get too soft.

  3. This was a great base recipe, but as written is very bland. I did not use the wine since I was making in a crock pot (alcohol does not completely cook out in a crock pot), so I added extra beef broth per SWP’s suggestion. The result was very bland. I ended up pulling up my favorite long-cook stroganoff recipe and adding grainy mustard (about a tablespoon), some thyme (a couple teaspoons), some extra worchestershire sauce (at least a tablespoon), and some better than bullion (about a teaspoon), as well as extra salt and pepper. Next time, I will add the seasonings at the start so they have some time to to meld and blend and develop their flavor better.3 stars

  4. My family loved this recipe, but my soup didn’t thicken after adding the corn starch. Is there any tips you can give me for next time?4 stars

    1. Hi Mia, make sure to bring it back to a boil once you add the corn starch, and if it is still not thickening enough you can add a little extra corn starch and water mixture to help it thicken.

  5. This one is a keeper! Very rich and decadent! The family loved it! I used a hunk of beef top sirloin and it was amazingly tender!5 stars

    1. Chuck and stewing meat are tough and cooking low and slow helps break down the tough proteins and makes it tender.

      Sirloin is not the best meat for cooking low and slow. You can pan sear the meat until browned over medium high heat and remove form the pan. It doesn’t need to be cooked through as it’s steak so having it a little pink in the middle will keep it tender. Add it back to the pot to heat through just before serving. We use this method with our beef stroganoff and it’s great every time.

  6. The soup is very tasty. It’s easy, I will add a few more noodles next time. I didn’t have red wine so I used a grape cranberry juice with 1 tablespoon of vinegar added. Yummy comfort food.5 stars

  7. I cook a lot but I am always looking for new recipes, especially soup. I have tried and kept a number of “Spend with Pennies” recipes but this will not be one of them. It was just bland. I used shoulder to make sure the meat was tender which wound up being expensive for a little over a pound but I have used stew meat before and it is always tough no matter how long it is cooked. I seasoned the meat with salt and pepper before browning but other than being tender it had no flavor. I added a lot of seasoning at the end but nothing made me want to keep this recipe.1 star

    1. Greek yogurt would be the next best option. If you can’t have that, I would suggest a spreadable cream cheese. Melt it before adding to ensure it melts smoothly.

  8. I made your soup last week. It was fantastic! I didn’t change a thing. I’ve made several of your recipes now and they never disappoint.5 stars

    1. Red cooking wine could be used in its place Chuck. It may change the taste slightly but will be delicious nonethless!

    1. I haven’t tried freezing this soup Robin. I’d suggest freezing it without the pasta and serve over fresh pasta. Let us know if you do try freezing it!

  9. Looks yummy going to make this tomorrow in the crock pot however the directions are unclear as to whether or not to sauté the mushroom, onions with beef before adding to crock pot.
    Could someone add some clarity to these directions?5 stars

    1. I prefer a dryer red wine but you can use any wine that you would like to drink. I most often use a cabernet sauvignon as it is the wine I drink.

      1. Hi Brenda, we haven’t tried it with sliced sirloin but that sounds like a delicious substitution!