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Spoon in bowl with beef stroganoff soup topped with fresh parsley.

Easy Beef Stroganoff Soup

Yield: 6 to 7 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 to 1 ½ pounds lean ground beef
  • 8 ounces sliced or diced fresh white or baby bella mushrooms (optional - see note)
  • ½ cup chopped onion
  • 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
  • 6 cups beef broth
  • 1 tablespoon beef bouillon paste (optional - see note)
  • 1 tablespoon Worcestershire sauce
  • 2 cups lightly crushed country-style dry egg noodles (about 8 ounces)
  • 1 ½ cups milk
  • ½ cup sour cream
  • ⅓ cup all-purpose flour
  • Chopped, fresh parsley, for garnish

Instructions 

  • In a 6-quart pot set over medium heat, add the ground beef, mushrooms (if using - see note), onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the meat is no longer pink. Drain excess grease.
  • Add the broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium-high heat.
  • Add the noodles, reduce the heat to medium, and simmer the noodles until al dente according to package directions (they'll cook for a few more minutes in a later step). Partially cover the pot if the cooking time is more than 10 minutes.
  • In a blender, combine the milk, sour cream and flour and process until well-blended and smooth. Pour this mixture into the soup. Cook, stirring constantly, over medium heat until the soup comes to a simmer. Continue cooking for 3 to 4 minutes until the soup has thickened.
  • Season the soup to taste with salt and pepper (important!).
  • Serve, garnishing individual portions with fresh parsley, if desired. The soup will thicken considerably as it cools.

Notes

Beef Bouillon: I use the Better than Bouillon brand of beef bouillon paste - adding a tablespoon to the soup boosts flavor, but you can leave it out if you don't have it or you can sub in a beef bouillon cube or beef bouillon granules. 
Noodles: I use the Country Pasta brand of egg noodles. They're a thicker, homestyle type dried egg noodle.
Mushrooms: if you are working around mushroom haters, sauté the mushrooms separately in a skillet with a bit of olive oil and butter until golden and tender. Lightly sprinkle with salt toward the end of cooking time. Serve on the side with the finished soup.