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
- 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
- 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.