Beef Stroganoff Soup Recipe


  • 1 onion diced
  • 3 tablespoon olive oil divided
  • 1 lb stewing beef trimmed
  • salt & pepper to taste
  • 1 clove garlic minced
  • 8 ounces mushrooms brown or white, sliced
  • 6 cups beef broth low sodium
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1/2 cup sour cream
  • 3 tablespoons parsley chopped
  • 1 1/2 cups egg noodles


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

Nutrition Facts

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

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