Pioneer Woman Beef Stroganoff Soup

Pioneer Woman beef stroganoff soup takes 45 minutes and sirloin, mushrooms and egg noodles to make a creamy, hearty soup. It's an easy beef noodle soup dinner for cold weeknights, Sunday supper, cozy fall dinners or a family gathering, and it's a one-pot meal.

Brown the beef just until it colors, then pull it out of the pot with its juices. Leave it in while the soup simmers and the slices turn tough and gray.

Stirring the sour cream in off the heat keeps it silky instead of grainy, which is what makes this taste like real stroganoff. Adding the beef back at the very end also keeps every slice tender, so it never boils down to chewy strips.

Pioneer Woman Beef Stroganoff Soup

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Course: SoupCuisine: American, RussianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

1134

kcal

Thin slices of seared sirloin and golden mushrooms float in a silky cream broth with wide egg noodles. Once the sour cream melts in, the soup turns tangy, rich and spoon-coating.

Ingredients

• 5 tbsp. Butter, Divided
  

• 1 lb. Beef Steak (Sirloin Is Great), Thinly Sliced (See Note)
  

• 1 Small Onion, Finely Chopped
  

• 8 oz. weight Baby Portobello Mushrooms, Thinly Sliced
  

• 2 tbsp. All-purpose Flour
  

• 3 c. Beef Broth
  

• 2 c. Heavy Cream
  

• 1 tbsp. Worcestershire Sauce
  

• Salt And Pepper, to taste
  

• 6 oz. weight Egg Noodles
  

• 1 c. Sour Cream
  

• 1/4 c. Finely Chopped Parsley
  

Directions

• Brown the beef: Melt 2 tablespoons butter in a soup pot over medium heat, then add 1 pound thinly sliced beef steak and season with salt and pepper. Cook, stirring often, just until browned, then move the beef and its juices to a plate.
• Soften the onion: Melt the remaining 3 tablespoons butter in the empty pot and add 1 finely chopped small onion. Cook for about 5 minutes, until it starts to soften.
• Cook the mushrooms: Add 8 ounces thinly sliced baby portobello mushrooms and cook for about 5 more minutes until tender. Season with salt and pepper to taste.
• Make the roux: Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir. Cook for 2 minutes so the raw flour taste disappears.
• Add broth and cream: Whisk in 3 cups beef broth and 2 cups heavy cream. Bring the pot to a boil.
• Season and add noodles: Stir in 1 tablespoon Worcestershire sauce and season with salt and pepper. Add 6 ounces egg noodles and cook for the time on the package, or until they're as firm as you like.
• Finish and serve: Take the pot off the heat, then stir in the beef with its juices, 1 cup sour cream and 1/4 cup finely chopped parsley. Taste once more, adjust the seasoning and serve right away.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground beef instead of steak?

Yes, ground beef works well here. Brown it dry in the pot and skip the extra 2 tablespoons of butter, since the fat from the meat covers it.

How do I slice the steak thinly?

Pop the steak in the freezer for a short while so it firms up but isn't rock-hard. A cold, slightly stiff piece of beef slices into thin, even strips much more easily.

Can I make this soup ahead of time?

You can make the broth, onions and mushrooms ahead and keep them in the fridge. Add the noodles, beef and sour cream when you reheat, so the noodles stay firm and the beef stays tender.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge. The noodles keep soaking up broth, so the soup thickens, and a splash of broth when you reheat it loosens it back up.

What's the most common mistake with stroganoff soup?

Boiling the soup after the sour cream goes in is the usual problem, because high heat makes it curdle and turn grainy. Take the pot off the heat first and stir it in gently.