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Stroganoff Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

6 servings

My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself.
Stroganoff Soup Recipe photo by Taste of Home

Ingredients

  • 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups water
  • 1-1/2 cups 2% milk
  • 1/4 cup tomato paste
  • 2 teaspoons beef bouillon granules
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
  • 1/3 cup all-purpose flour
  • 2 cups cooked wide egg noodles
  • 1/2 cup sour cream
  • Minced fresh thyme, optional

Directions

  1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is almost cooked through. Stir in water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil.
  2. Combine evaporated milk and flour until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Remove from heat; top each serving with sour cream. If desired, garnish with fresh thyme.

Nutrition Facts

1 cup: 314 calories, 13g fat (8g saturated fat), 78mg cholesterol, 935mg sodium, 28g carbohydrate (12g sugars, 2g fiber), 17g protein.

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