Beef Stroganoff Soup

Make sure the pan is really hot when you sear the meat to ensure the meat stays tender and the flavorful juices stay inside the meat.

Serves: 6Hands-on: 30 minutesTotal: 40 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 lbs. top sirloin steak, trimmed of visible fat and cut into ½" cubes
  • ½ tsp. salt
  • Freshly ground black pepper
  • 4 Tbsp. all-purpose flour
  • 4 Tbsp. butter
  • 1 Tbsp. olive oil
  • ½ cup sliced yellow onions
  • 3 cups sliced mushrooms
  • 2 Tbsp. minced garlic
  • ¼ cup dry white wine
  • 2 cups beef stock
  • 2 Tbsp. chopped parsley, plus extra for garnish
  • 2 tsp. Worcestershire sauce
  • ½ cup sour cream

Directions

  • Pat the meat dry with paper towels and season with salt and pepper. Place the flour in a shallow bowl. Dredge the meat in the flour, shaking off excess. Reserve remaining flour.
  • Melt the butter in a large nonstick skillet over high heat until bubbling. Add the meat and brown on all sides, stirring occasionally to cook evenly, about 6 minutes. Use a slotted spoon to transfer the meat to a plate and tent with foil to keep warm.
  • Heat the oil over medium-high heat and add the onions, mushrooms, and garlic. Cook until soft, about 6 minutes, stirring occasionally.
  • Sprinkle the reserved flour over the vegetables. Cook and stir until thick. Add the white wine and cook until thick and reduced, about 4 minutes. Add the stock, parsley, and Worcestershire; bring to a simmer and cook until somewhat reduced, about 6 minutes.
  • Add the meat and any accumulated juices and simmer, uncovered, for 10 minutes. To serve, stir in the sour cream and heat through. Serve hot in warm shallow bowls.

Recipe Information

Serves: 6

Ingredients

  • 2 lbs. top sirloin steak, trimmed of visible fat and cut into ½" cubes
  • ½ tsp. salt
  • Freshly ground black pepper
  • 4 Tbsp. all-purpose flour
  • 4 Tbsp. butter
  • 1 Tbsp. olive oil
  • ½ cup sliced yellow onions
  • 3 cups sliced mushrooms
  • 2 Tbsp. minced garlic
  • ¼ cup dry white wine
  • 2 cups beef stock
  • 2 Tbsp. chopped parsley, plus extra for garnish
  • 2 tsp. Worcestershire sauce
  • ½ cup sour cream

Directions

  • Pat the meat dry with paper towels and season with salt and pepper. Place the flour in a shallow bowl. Dredge the meat in the flour, shaking off excess. Reserve remaining flour.
  • Melt the butter in a large nonstick skillet over high heat until bubbling. Add the meat and brown on all sides, stirring occasionally to cook evenly, about 6 minutes. Use a slotted spoon to transfer the meat to a plate and tent with foil to keep warm.
  • Heat the oil over medium-high heat and add the onions, mushrooms, and garlic. Cook until soft, about 6 minutes, stirring occasionally.
  • Sprinkle the reserved flour over the vegetables. Cook and stir until thick. Add the white wine and cook until thick and reduced, about 4 minutes. Add the stock, parsley, and Worcestershire; bring to a simmer and cook until somewhat reduced, about 6 minutes.
  • Add the meat and any accumulated juices and simmer, uncovered, for 10 minutes. To serve, stir in the sour cream and heat through. Serve hot in warm shallow bowls.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat23g
Saturated Fat9g
Cholesterol120mg
Sodium340mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars2g
Protein37g