Beef Stroganoff Soup
Tender chunks of beef with mushrooms and noodles are made extra-delicious with a rich broth enhanced with red wine and sour cream.
Foto: Spend With PenniesIngredients
- 1 onion (diced)
- 3 tablespoons olive oil (divided)
- 1 pound stewing beef (trimmed)
- salt and black pepper (to taste)
- 1 clove garlic (minced)
- 8 ounces mushrooms (brown or white, sliced)
- 6 cups reduced sodium beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- ½ cup sour cream
- 3 tablespoons chopped fresh parsley
- 1 ½ cups egg noodles (measured dry, cooked according to package directions)
Steps
Heat 2 tablespoons olive oil over medium-high heat. Season the stewing beef with salt and pepper and cook until browned. Set aside.
Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
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.
Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
Place egg noodles in the bottom of a bowl. Top with soup and serve.
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