Stroganoff Soup Recipes

BEEF STROGANOFF SOUP

Steps:

• Sprinkle steak with salt and pepper. In a Dutch oven melt butter over medium-high heat. Cook steak, half at a time, in hot butter until browned. Set meat aside.
• Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat 5 to 7 minutes or until mushrooms are tender. Stir in broth, Worcestershire sauce, and tomato paste; bring to boiling. Add noodles; boil gently, uncovered, 5 to 7 minutes or until noodles are tender.
• In a medium bowl whisk together the 1/2 cup sour cream and flour. Whisk a cup of the soup broth into sour cream mixture until smooth. Return sour cream mixture to soup. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add meat to soup and cook just until meat is heated though. Top servings with parsley and, if desired, additional sour cream.

BEEF STROGANOFF SOUP

Steps:

• Heat a soup pot over medium heat. Melt 2 tablespoons butter in the pot and add beef. Season to taste with salt and pepper. Cook, stirring frequently, just until steak is browned. Remove to a plate along with the juices. Melt remaining butter in the now-empty pot. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Season with salt and pepper to taste. Sprinkle in flour and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Add Worcestershire sauce and season to taste with salt and pepper.Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness. Remove from heat. Stir in beef (along with the juices), sour cream, and parsley. Taste once more to adjust seasoning and serve.Notes:• It's easiest to slice beef thinly when it's still somewhat frozen but not rock-hard.• You can substitute ground beef for the steak if you prefer. If you do make that substitution, you can brown the meat "dry" in the pan and leave out the extra 2 tablespoons of butter.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

BEEF STROGANOFF SOUP

Steps:

• Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside.
• Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.
• Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.
• Whisk in half cup sour cream until smooth. Cook and stir until slightly thickened, creamy and bubbly. Add beef back to soup and cook just until meat is heated through. Sprinkle with parsley before serving.

EASY STROGANOFF

Steps:

• In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
• Cook noodles in a large pot of boiling water until done. Drain.
• Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

STROGANOFF SOUP

Steps:

• In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. , Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.

SAUSAGE STROGANOFF SOUP

Steps:

• In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender., Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired.