Beef Stroganoff Soup
Ingredients:
1 lb beef stew meat (or sirloin, cut into bite-sized pieces)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
4 cups beef broth
1 1/2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
Salt and black pepper, to taste
6 oz egg noodles
1/2 cup sour cream
2 tablespoons all-purpose flour (for thickening, optional)
Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and pepper, then add it to the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Cook the Vegetables:
In the same pot, add the onions and sauté until softened, about 3-4 minutes.
Add the garlic and cook for another minute until fragrant.
Add the mushrooms and cook until browned and softened, about 5-6 minutes.
3. Add the Liquids and Seasonings:
Pour in the beef broth, water, Worcestershire sauce, Dijon mustard, and paprika.
Return the seared beef to the pot and bring the mixture to a simmer. Let it cook for about 20-25 minutes, or until the beef is tender.
4. Cook the Noodles:
Add the egg noodles to the soup and cook for an additional 8-10 minutes until the noodles are tender.
5. Make it Creamy:
In a small bowl, whisk together the sour cream and flour (if using flour as a thickener).
Stir the sour cream mixture into the soup and simmer for an additional 3-5 minutes, until the soup thickens slightly. Adjust seasoning with salt and pepper, if needed.
6. Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.