Classic Beef Stroganoff is transformed into a creamy, comforting soup by using just one pot. The noodles are cooked in the same pot for ease and convenience, making this recipe perfect for busy weeknight dinners.
How To Make One-Pot Beef Stroganoff Soup:
- Season the meat with salt and pepper and heat one tbsp of avocado oil over medium-high heat in a large Dutch oven. Cook the meat for about 5 minutes until brown on all sides. Transfer to a plate.
- Add the remaining tbsp of oil to the pot and saute the onion, garlic, and mushrooms until tender, about 5 more minutes.
- Return the beef cubes to the pot and stir in the beef broth, Worcestershire sauce, bay leaf, and parsley. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the uncooked noodles and cook until tender, about 8 more minutes.
Mix the cornstarch with ¼ cup cold water and mix it in the soup. Season with salt and pepper and cook until thickened about 5 minutes. Remove from heat and stir in the sour cream. Serve hot.
Make This Soup In Advance:
You can make the soup in advance but don’t add the noodles or sour cream until you are ready to serve it.
Reheat the soup, bring it to a boil, reduce the heat, add the noodles, and simmer until cooked through. Remove from heat and stir in the sour cream.
Easy One-Pot Beef Stroganoff Soup Recipe
Equipment
- Large Dutch oven
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tbsp avocado or olive oil, divided
- 1 tsp salt or to taste
- Freshly cracked black pepper to taste
- 1 lb chuck steak, cubed
- 1 cup onion, diced
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 6 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp parsley flakes
- 1 ½ cups wide egg noodles, dry
- 3 tbsp cornstarch
- ¼ cup cold water
- ½ cup sour cream
Instructions
- Season the meat with salt and pepper and heat one tbsp of avocado oil over medium-high heat in a large Dutch oven. Cook the meat for about 5 minutes until brown on all sides. Transfer to a plate.
- Add the remaining tbsp of oil to the pot and saute the onion, garlic, and mushrooms until tender, about 5 more minutes.
- Return the beef cubes to the pot and stir in the beef broth, Worcestershire sauce, bay leaf, and parsley. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the uncooked noodles and cook until tender, about 8 more minutes.
- Mix the cornstarch with ¼ cup cold water and mix it in the soup. Season with salt and pepper and cook until thickened about 5 minutes. Remove from heat and stir in the sour cream. Serve hot.
Nutrition
Frequently Asked Questions about Beef Stroganoff Soup
1. Can I Use A Different Cut Of Beef?
If you want a less expensive cut of beef, you can use stewing beef, but you have to simmer the soup for at least 45 minutes for it to tenderize.
2. Can I Use A Different Type Of Noodle?
Yes, you can use any type of pasta adding it towards the end of the cooking time.
3. Can I Use A Slow Cooker?
Absolutely! Brown the beef in a skillet before placing all ingredients in the crockpot, and add the sour cream at the end. You can cook it on low for 6-8 hours or on high for 4-6 hours. Add the noodles one hour before the cooking time is over.
4. What If My Beef Is Tough?
If your beef is tough it may need more simmering time.
5. How Can I Make This Recipe Quicker?
To make it quicker, you can use pre-cooked beef and cook the noodles separately and just add them towards the end of the cooking time.
6. What Should I Do If My Soup Is Too Thin?
You can add more cornstarch dissolved in cold water. Remember to let the cornstarch cook for at least 5 minutes in the boiling soup to help thicken the soup.
7. Can I Freeze The Soup?
Yes, you can, but again do it without the noodles or sour cream.
8. How Do I Avoid Curdling The Sour Cream?
By removing the soup from the heat before adding the sour cream, you prevent the sour cream from curdling.
