Beef Stroganoff Soup

This soup is a fabulous spin on a classic recipe. It is packed with flavor and is absolutely DELICIOUS! It is wonderful on a cold day and will quickly become a family favorite!

Beef Stroganoff Soup... This soup is a fabulous spin on a classic recipe. It is packed with flavor and is absolutely DELICIOUS! It is wonderful on a cold day and will quickly become a family favorite!

Happy New Year! I took a wonderful break to celebrate the holidays with my family and am so excited to be back at sharing some yummy new recipes with all of you!

Today’s recipe is absolutely FABULOUS! Who here likes Beef Stroganoff?! I LOVE it! Seriously. The flavor is out of this world yummy!

As I was planning out my menu, it dawned on me to turn this beloved classic into a soup and the end result was DELICIOUS!

If you are looking for a new, tasty and fun dinner idea, give this one a try! It received 2 thumbs up all around the dinner table :)

* NOTE: I have made a couple changes to this recipe since posting. I reduced the amount of Worcestershire Sauce, reduced the amount of sour cream and added half and half (half cream half milk mixture found at the grocery store). These changes are updated in the recipe itself already.

4.3 from 3 reviews
Beef Stroganoff Soup
 
This soup is a fabulous spin on a classic recipe. It is packed with flavor and is absolutely DELICIOUS! It is wonderful on a cold day and will quickly become a family favorite!
Author:
Recipe type: Dinner
Ingredients
  • 2 pounds stew meat
  • 2 Lipton onion soup mix packets, dry
  • 64 ounces beef broth
  • 2 Tablespoons Worcestershire Sauce
  • 8 to 16 ounces sliced mushrooms
  • 2 cups egg noodles, cooked according to package directions
  • 1 cup sour cream
  • 1 cup half and half
Instructions
  1. Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: beef, dinner, soup

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Comments

  1. Roxana

    This looks so yummy Nikki, I love beef stroganoff! Can't wait to give this a try! :)

  2. Bakerstorms

    Hi looks good how can we make it with out onion soup mix to much salt for some thanks

  3. Vicky

    The sodium for 6 servings is 1227mg. I would use low sodium beef broth, one packet of onion soup, and some minced onion. This looks good.

  4. Chelsea

    I made it tonight and it tasted pretty good. I had a question about the source cream though. When we added it it didn't combine as well as I thought it would. It's almost like it separated and had tiny chunks everywhere instead of incorporating itself into the soup. Any tips? Use room temperature sour cream?

    1. Chef in Training

      Hi Chelsea, I stirred in my sour cream when it was still warm and stirred until the tiny chunks dissolved. I remade and retested this recipe again today and have updated it with a few changes. See note in post :)

  5. Martin St.John

    4

    I strongly advocate the addition of 2-4 glugs of inexpensive SHERRY to this recipe about the time you add the noodles. And stir to incorporate. Sherry gives Stroganoff a class act finish. Also, Lawry's used to distribute a Stroganoff packet which contained: MSG (think Accent), salt, sugar, onion, garlic, mushroom, powdered milk, and flour. Much less salt than onion soup mix.

  6. Armymum

    Making this right now....House smells fantastic!!!

  7. Sarah

    What is half and half?

    1. Chef in Training

      it is found in next to the milk usually. It is a blend of half cream half milk. I hope that helps :)

  8. Lisa

    5

    Great recipe! Made it tonight and came out awesome

  9. Debi

    Did you, by chance, try cooking the egg noodles in the crockpot with the soup. If it worked, this could be a crazy easy meal! Thanks!

  10. Garet

    4

    I made this a few weekends ago, and we loved it! One friend went back for 4 bowls if that says something, and we had leftovers for a few days. The only way this would have been better had been if I could have cooked the egg noodles directly in the soup.

  11. Sammie C

    Do you need to brown the meat chunks first?