BEEF STROGANOFF SOUP

This rich and creamy Beef Stroganoff Soup is the perfect comfort food, combining tender stew meat, savory mushrooms, and egg noodles in a flavorful broth. Ideal for chilly days or a hearty dinner, it’s easy to prepare in a slow cooker.

Ingredients:

• 2 pounds stew meat
• 2 packets Lipton onion soup mix (dry)
• 64 ounces beef broth
• 2 tablespoons Worcestershire sauce
• 8 to 16 ounces sliced mushrooms
• 2 cups egg noodles (cooked according to package directions)
• 1 cup sour cream
• 1 cup half and half

Instructions:

1. Prep the slow cooker.
Spray your slow cooker with vegetable spray to prevent sticking and make cleanup easier.

2. Add the meat.
Place the stew meat on the bottom of the slow cooker to allow it to absorb all the flavors from the broth and seasonings.

3. Mix in the ingredients.
Add the two packets of dry Lipton onion soup mix, beef broth, Worcestershire sauce, and sliced mushrooms to the slow cooker. Stir gently to combine.

4. Slow cook for 6 hours.
Cover and cook the soup on low for 6 hours, allowing the meat to become tender and the flavors to blend together.

5. Add the noodles.
Five to ten minutes before serving, stir in the cooked egg noodles and cover again, letting the noodles warm through in the broth.

6. Stir in sour cream and half and half.
Just before serving, add the sour cream and half and half to give the soup its creamy, signature Stroganoff flavor. Stir until well combined.

7. Serve hot.
Ladle the Beef Stroganoff Soup into bowls and enjoy! It pairs well with crusty bread or a side salad.

Serving and Storage Tips:

Serving Tips

• Garnish with fresh herbs. Top the soup with a sprinkle of fresh parsley or chives to add color and a burst of freshness.
• Side pairings. Serve the soup with crusty bread, garlic bread, or buttered rolls to complement the rich flavors and to dip into the creamy broth.
• Add a fresh side. Pair with a simple green salad or steamed vegetables like broccoli or green beans for a balanced meal.

Storage Tips

• Refrigerating leftovers. Store any leftover Beef Stroganoff Soup in an airtight container in the fridge for up to 3 days. Be sure to let the soup cool before storing.
• Reheating. Reheat gently on the stove over medium-low heat or in the microwave, stirring occasionally to ensure even heating. Add a splash of water or broth if the soup thickens too much.
• Freezing the soup. You can freeze the soup without the sour cream and half and half for up to 2 months. Freeze in an airtight container or freezer-safe bag. When ready to serve, thaw in the refrigerator overnight, reheat, and stir in the dairy for the best texture.

Variations:

1. Chicken Stroganoff Soup

• Swap the beef for boneless, skinless chicken thighs or chicken breast for a lighter variation. The chicken will shred easily after cooking, offering a tender, juicy texture.

2. Vegetarian Version

• Substitute the stew meat with portobello mushrooms, tofu, or seitan for a meatless option. Use vegetable broth instead of beef broth and add extra vegetables like zucchini or carrots for more substance.

3. Gluten-Free Stroganoff Soup

• Replace the egg noodles with gluten-free pasta or rice noodles. Ensure the onion soup mix and other ingredients are certified gluten-free.

4. Creamier Version

• For an even creamier texture, increase the amount of half and half or substitute with heavy cream. You can also add cream cheese for extra richness.

5. Low-Carb/Keto Version

• Skip the egg noodles and use zucchini noodles or cauliflower rice instead. This variation keeps the soup low in carbohydrates while maintaining its delicious flavor.

6. Cheesy Beef Stroganoff Soup

• Stir in shredded cheddar cheese or Parmesan along with the sour cream and half and half. This gives the soup a cheesy, comforting twist.

7. Spicy Beef Stroganoff Soup

• Add some heat by mixing in red pepper flakes, hot sauce, or diced jalapeños. This gives the soup a spicy kick that balances well with the creamy broth.

8. Instant Pot Beef Stroganoff Soup

• For a quicker version, use an Instant Pot. Sauté the meat and mushrooms first, then pressure cook on high for 35 minutes before stirring in the dairy and noodles.

9. Mediterranean Style

• Add kalamata olives and sun-dried tomatoes to give the soup a Mediterranean twist. You can also sprinkle in some feta cheese for added tanginess.

10. Asian-Inspired Stroganoff Soup

• Incorporate soy sauce and ginger into the broth, and add bok choy or snow peas. Replace the egg noodles with rice noodles for an Asian flair.

11. Smoky Beef Stroganoff Soup

• Add a smoked paprika or a few drops of liquid smoke to infuse the soup with a smoky flavor. This pairs well with the rich, creamy broth.

12. Tex-Mex Beef Stroganoff Soup

• Mix in black beans, corn, and diced green chilies for a Tex-Mex twist. Top with shredded cheese and cilantro before serving.

13. Rustic Beef Stroganoff Soup

• For a heartier version, add cubed potatoes along with the meat and mushrooms. The potatoes will soak up the flavors and make the soup even more filling.

14. Curry Beef Stroganoff Soup

• Stir in curry powder or garam masala for an Indian-inspired twist. This adds a warm, spiced flavor that complements the creamy broth.

15. Sweet and Savory Stroganoff Soup

• Add diced apples or caramelized onions for a hint of sweetness. This contrast enhances the savory elements of the soup.

These variations allow you to customize the Beef Stroganoff Soup to your liking, whether you prefer a different protein, need a gluten-free option, or want to add some heat or cheesiness!

FAQs:

1. Can I use a different type of meat?
Yes, you can substitute the stew meat with ground beef, chuck roast, or chicken. Each offers a different texture and flavor but will still be delicious in the soup.

2. Can I make this soup in advance?
Yes, you can make Beef Stroganoff Soup a day ahead and store it in the refrigerator. The flavors will intensify, but wait to add the sour cream and half and half until reheating for the best consistency.

3. Can I freeze Beef Stroganoff Soup?
Yes, but it’s best to freeze the soup before adding the sour cream and half and half. When reheating, thaw, heat, and then stir in the dairy for a creamier texture.

4. What’s the best way to reheat the soup?
Reheat Beef Stroganoff Soup on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each round until fully warmed.

5. Can I use different noodles?
Absolutely! You can swap egg noodles for fettuccine, rotini, or even gluten-free pasta depending on your preference. Adjust cooking times according to the package instructions.

6. How can I make the soup thicker?
If you prefer a thicker consistency, you can whisk in a slurry made from 1 tablespoon cornstarch and 2 tablespoons cold water during the last 30 minutes of cooking.

7. What if I don’t have half and half?
You can substitute half and half with whole milk or heavy cream. The soup will still be creamy, but using heavy cream will make it even richer.

8. Can I add more vegetables to the soup?
Yes! Feel free to add extra vegetables like carrots, zucchini, spinach, or peas to make the soup heartier and more nutritious.

9. How long can I store leftovers in the fridge?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the soup completely before refrigerating.

10. What toppings go well with Beef Stroganoff Soup?
Garnish the soup with fresh parsley, dill, or chives. You can also add a sprinkle of grated Parmesan cheese or a dash of paprika for extra flavor.