What is Beef Stroganoff Soup?

Beef Stroganoff Soup is a variation of the traditional Russian dish Beef Stroganoff, transformed into a creamy, comforting soup. It features tender strips of beef cooked with mushrooms and onions in a flavorful broth enriched with sour cream, often served with noodles or rice. This one-pot meal offers the same rich taste of the classic dish but in a warm, easy-to-serve soup form.

How do I store leftover Beef Stroganoff Soup safely?

After cooking, let the Beef Stroganoff Soup cool to room temperature. Store it in an airtight container in the refrigerator for up to three days. Because noodles can absorb liquid and become soft, it’s best to store them separately or omit them if you plan to freeze the soup. For freezing, place the soup without noodles in a sealed container and freeze for up to two months. Thaw in the refrigerator overnight and reheat on the stove or microwave before serving.

Can I make Beef Stroganoff Soup in advance for meal prep?

Yes, Beef Stroganoff Soup is excellent for meal prep. Prepare the soup fully but keep noodles separate until ready to serve to prevent sogginess. Store the soup portion in the fridge for up to three days or freeze for longer storage. When reheating, warm the soup thoroughly and cook fresh noodles or reheat reserved noodles separately before combining.

What kind of beef is best for making Beef Stroganoff Soup?

Tender cuts of beef such as sirloin, ribeye, or tenderloin work best for Beef Stroganoff Soup. These cuts cook quickly and stay tender in the soup. Avoid tougher cuts that require long cooking times, as the soup is designed to be made relatively quickly. Slice the beef into thin strips to ensure it cooks evenly and stays juicy.

Can Beef Stroganoff Soup be made dairy-free or vegan?

Yes, you can make a dairy-free or vegan version of Beef Stroganoff Soup by substituting the sour cream with plant-based alternatives like coconut cream or cashew cream. Replace beef with mushrooms, tofu, or seitan for protein. Use vegetable broth instead of beef broth. This adaptation maintains the creamy texture and rich flavor while accommodating dietary restrictions.

Beef Stroganoff Soup: 30 Minute One Pot Dinner Delight

Name: Beef Stroganoff Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Russian‑American Fusion
Ingredients: – 2 Tbsp (28 g) unsalted butter; – 1 lb (450 g) beef sirloin, trimmed and thinly sliced; – Salt and freshly ground black pepper, to taste; – 8 oz (225 g) crimini mushrooms, sliced; – 1 medium sweet onion, diced (about 150 g); – 3 cloves garlic, minced; – 2 Tbsp (30 g) tomato paste; – 1 Tbsp (15 ml) Worcestershire-style sauce (or soy/fish sauce as a substitute); – 5 cups (1.2 L) low-sodium beef stock (or chicken stock); – 1.5 cup (150 g) dried egg noodles; – 0.5 cup (120 ml) sour cream; – 2 Tbsp (16 g) all-purpose flour (or 1-to-1 gluten-free flour blend); – Chopped fresh parsley, for garnish

Ingredients

– 2 Tbsp (28 g) unsalted butter

– 1 lb (450 g) beef sirloin, trimmed and thinly sliced

– Salt and freshly ground black pepper, to taste

– 8 oz (225 g) crimini mushrooms, sliced

– 1 medium sweet onion, diced (about 150 g)

– 3 cloves garlic, minced

– 2 Tbsp (30 g) tomato paste

– 1 Tbsp (15 ml) Worcestershire-style sauce (or soy/fish sauce as a substitute)

– 5 cups (1.2 L) low-sodium beef stock (or chicken stock)

– 1.5 cup (150 g) dried egg noodles

– 0.5 cup (120 ml) sour cream

– 2 Tbsp (16 g) all-purpose flour (or 1-to-1 gluten-free flour blend)

– Chopped fresh parsley, for garnish

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Instructions

1-Melt the butter in a large pot over medium-high heat. Season the sliced beef with salt and pepper, then sear for 1-2 minutes per side until browned but still pink. Remove and set aside.

2-Add the mushrooms, diced onion, and minced garlic to the pot; sauté for about 3 minutes until softened. Season lightly to bring out the flavors.

3-Stir in the tomato paste and Worcestershire-style sauce; cook for 1 minute to blend everything nicely.

4-Pour in the beef stock, bring to a boil, then add the dried noodles. Reduce to a simmer and cook 5-7 minutes, or until the noodles are al dente.

5-In a small bowl, whisk together the sour cream and flour. Dilute this mixture with 1 cup of the hot soup, then stir the slurry back into the pot. Cook 1-2 minutes until the broth thickens slightly.

6-Return the seared beef to the pot and simmer a few minutes until the meat is heated through.

7-Adjust seasoning with additional salt and pepper if needed. Serve hot, topped with chopped parsley.

Notes

🔥 Sear the beef quickly over high heat to lock in flavor while keeping it tender.
❄️ Cool the soup completely before refrigerating; omit noodles if you plan to freeze for longer storage.
🥄 For a richer broth, stir in a splash of Dijon mustard or a dash of sherry before serving.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: One‑pot stovetop
Cuisine: Russian‑American Fusion
Diet: High‑protein

Nutrition

Serving Size: 1 bowl (≈ 350 ml)
Calories: 269
Sugar: 6 g
Sodium: 535 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 70 mg