Easy One-Pot Beef Stroganoff Soup Recipe
Classic Beef Stroganoff is transformed into a creamy, comforting soup perfect for the cold weather!
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Servings: 4 SERVINGS
Calories: 488kcal
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
Calories: 488kcal | Carbohydrates: 23g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 1514mg | Potassium: 244mg | Fiber: 1.5g | Sugar: 2.5g | Vitamin A: 4IU | Vitamin C: 3.5mg | Calcium: 6.5mg | Iron: 18mg