Recipe Background
There's magic in turning a beloved dish into a soup. Perhaps it comes from soup being such a natural comfort food, a balm for the soul as much as it is nourishment for the body. Or perhaps people just really like sipping things. Hard to say, but there's no debate on how delicious Sirloin Stroganoff Soup tastes. All the flavors of the classic Eastern European dish are here, with the tender egg noodles and the tangy, creamy, beefy broth paired with hearty mushrooms to make a monumental meal. Of course, it can't be Sirloin Stroganoff Soup without the savory seared steak, and there are plenty of bites of that swimming about in each bowl! Here's just more evidence that making something into soup is a surefire way to make comfort food even more comforting!
There's magic in turning a beloved dish into a soup. Perhaps it comes from soup being such a natural comfort food, a balm for the soul as much as it is nourishment for the body. Or perhaps people just really like sipping things. Hard to say, but there's no debate on how delicious Sirloin Stroganoff Soup tastes. All the flavors of the classic Eastern European dish are here, with the tender egg noodles and the tangy, creamy, beefy broth paired with hearty mushrooms to make a monumental meal. Of course, it can't be Sirloin Stroganoff Soup without the savory seared steak, and there are plenty of bites of that swimming about in each bowl! Here's just more evidence that making something into soup is a surefire way to make comfort food even more comforting!
Ingredients
- 5 tablespoons butter divided
- 1 pound beef steak thinly sliced
- salt to taste
- pepper to taste
- 1 small onion finely chopped
- 1 (8-ounce) carton baby portobello mushrooms thinly sliced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 6 ounces egg noodles
- 1 cup sour cream
- 1/4 cup parsley finely chopped
Directions
- Heat a soup pot over medium heat.
- Melt 2 tablespoons of the butter in the pot.
- Add the beef, seasoning it with the salt and the pepper, and cook until it reaches at least 130 degrees F for medium-rare, and is just browned, about 2-3 minutes per side.
- Transfer the steak and the juices to a plate.
- Melt the remaining butter in the pot.
- Add the onions to the melted butter and cook until they begin to soften, about 5 minutes.
- Add the mushrooms to the onions and cook until tender, about 5 minutes.
- Season the onion mixture with the salt and the pepper.
- Sprinkle the flour into the onion mixture and cook until the raw flour smell disappears, about 2 minutes.
- Whisk the beef broth and the heavy cream into the onion mixture and bring to a boil.
- Add the Worcestershire sauce to the onion mixture and season to taste with the salt and the pepper.
- Add the noodles to the onion mixture and cook until al dente according to the package directions.
- Transfer the pot from the heat and stir in the cooked beef, the sour cream, and the parsley.
- Serve.
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