One-Pot Beef Stroganoff Soup


INGREDIENTS
2 tablespoons unsalted butter
1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips
salt and pepper
8 ounces sliced crimini mushrooms
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
5 cups low-sodium chicken or beef stock
1 1/2 cups dried egg noodles
1/2 cup sour cream
2 tablespoons all-purpose flour
chopped fresh parsley

DIRECTIONS
  1. In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
  2. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
  3. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
  4. Serve in individual bowls with some fresh chopped parsley.


Original Recipes: One-Pot Beef Stroganoff Soup @ bellyfull.net

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