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.
- 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
- 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.
This looks so yummy Nikki, I love beef stroganoff! Can't wait to give this a try! :)
Hi looks good how can we make it with out onion soup mix to much salt for some thanks
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.
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?
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 :)
If your broth or stew is boiling when you add cream, it will separate or "break". Turn off the heat until the liquid stops bubbling and make sure it is no longer near simmer. Add the sour cream quickly with a whisk and it should come out creamy.
This looks so warm and comforting!!!
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.
Nobody wants a neuro toxin in their food, not matter how it enhances flavor.
Making this right now....House smells fantastic!!!
What is half and half?
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 :)
Great recipe! Made it tonight and came out awesome
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!
I add pasta into slow cooker stews: just add 20 min before done, it does not get mushy (20 min was for small shells, probably 15 for egg noodles).
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.
Do you brown the stew meat before putting it into the crock pot? Excited to try this recipe!
Do you need to brown the meat chunks first?
How many does this serve?
We made this exactly as written. I know it's supposed to be a soup, but it was way too watery. The flavor was bland compared to the rich, smooth, and creamy texture of a traditional stroganoff. It was also extremely frustrating to eat, as it required a fork and knife to eat the noodles and cut the meat. But it also required switching back and forth between those utensils and a large spoon to scoop up the liquidity soup and mushrooms. We also didn't like that this, being a crock pot recipe, took 6 hours to make, as opposed to only an hour for a traditional stroganoff. It sounded like a good idea, but we weren't fans. We won't make this again.
I made it just as written and it tasted wonderful. The entire family liked it. Will add this to the dinner rotation. Thanks for sharing.
I made this and it is better than I expected it to be.
I love this recipe. I made a double batch... had it warming in the Crock-Pot when early potluck guestd arrived and ate it all before I knew it. This is the best soup ever, AS ARE ALL recipes that you do. Thank you for sharing!
Most of the substitutions I make in recipes are usually for one of two reasons: 1. I don't have the ingredients but am stubborn enough to want to try it anyway, or 2. I'm trying to lighten it up, for better or for worse... Sooo.... this soup looks delish. I put in a bit less of the dry onion soup mix (using up some partial packets I had) added a generous splash of red wine (b/c I thought that sounded good), swapped the sour cream for plain non-fat yogurt and the half and half for milk. I also added a bunch of carrots, for bulk and to add veggies. So far, so good :)
I love how your posts are not so long that I have to scroll and scroll to get to the recipe! I am an experienced cook with a lot of years behind me (nothing professional - just cooking for the family!) and I appreciate that there is not a picture of every single thing. Thank you! I am glad I found your blog!
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