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Pioneer Woman Beef Stroganoff Soup

Pioneer Woman Beef Stroganoff Soup - recipe card
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This hearty, creamy soup transforms classic beef stroganoff into a soul-warming bowl of comfort. Tender chunks of beef, earthy mushrooms, and a rich, tangy sour cream broth are served over silky egg noodles for a deeply satisfying meal.

Ingredients

Scale
  • 1 1/2 pounds beef sirloin, trimmed and cut into 1/2-inch cubes (or use stew meat, chuck, or round)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced (about 2 1/2 cups)
  • 1/2 cup onion, finely diced (about 1 small onion)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups beef broth, preferably low-sodium (32 fl oz)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup sour cream, at room temperature
  • 6 ounces wide egg noodles (about 5 cups uncooked)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with 1/2 teaspoon salt and the black pepper. Let sit at room temperature for 10-15 minutes while you prep other ingredients—this helps browning, not drying out.
  2. Heat a large Dutch oven or heavy-bottomed pot (4-5 quart) over medium-high heat. Add the butter and olive oil. When the butter has foamed and the foam begins to subside (but not brown), add the beef in a single layer—work in batches if necessary to avoid crowding. Sear until deeply browned on all sides, about 2-3 minutes per side. Use tongs to flip. The beef should form a golden crust; do not stir too often.
  3. Transfer the seared beef to a plate with a slotted spoon. Leave any brown bits (fond) in the pot—they are flavor gold.
  4. Reduce heat to medium. Add the sliced mushrooms. Cook, stirring occasionally, until they release their liquid and that liquid evaporates, and the mushrooms turn golden brown, 5-7 minutes. The mushrooms should shrink and look glazed.
  5. Add the onions and cook, stirring, until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  6. Sprinkle the flour over the vegetables. Stir to coat everything evenly. Cook for 1 minute, stirring constantly, to cook out the raw flour flavor.
  7. Slowly pour in the beef broth while whisking constantly. The mixture will thicken slightly as it comes to a simmer. Continue whisking to smooth out any lumps.
  8. Add the Worcestershire sauce, Dijon mustard, and the remaining 1/2 teaspoon of salt. Stir well.
  9. Return the browned beef and any accumulated juices to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes. This tenderizes the beef and melds the flavors. The beef should be just fork-tender but will cook more later.
  10. While the soup simmers, cook your egg noodles in a separate pot of salted boiling water according to package directions, until just shy of al dente (about 1 minute less than the package suggests). Drain well and set aside.
  11. Once the beef is tender, temper the sour cream: place the sour cream in a small bowl. Ladle about 1/2 cup of hot broth into the sour cream and stir until smooth. This prevents curdling when added to the hot soup.
  12. Stir the tempered sour cream into the soup. Heat over low heat for 2-3 minutes, but do not let the soup boil—this will cause the cream to separate.
  13. Stir in the cooked egg noodles, or place a portion of noodles in each bowl and ladle the soup over them. If you add the noodles to the pot, they will absorb liquid and may swell if stored, so consider that when serving.
  14. Taste and adjust seasoning with more salt and pepper. Garnish with chopped fresh parsley and a few cracks of black pepper. Serve immediately.

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid; for best results, store soup and noodles separately and combine when reheating. Freezing: The soup (without noodles) can be frozen for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat; add a splash of broth or water if too thick. Do not let it boil. Reheat in the microwave in 1-minute intervals, stirring, until hot.

Nutrition

Keywords: beef stroganoff soup, stroganoff soup, creamy beef soup, mushroom beef soup, Russian-inspired soup, egg noodle soup, sour cream soup, comfort food, weeknight dinner, pioneer woman beef stroganoff soup, easy stroganoff soup, one-pot soup

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