Beef Stroganoff Soup

 

Beef Stroganoff Soup

(6 servings)

Ingredients:

1 tbsp. Olive Oil

1 tbsp. Unsalted Butter

1 lb. Beef Sirloin, cut into thin strips

½ tsp. Salt

¼ tsp. Black Pepper

8 oz. Cremini Mushrooms, sliced

1 large Onion, chopped

2 cloves Fresh Garlic, minced

1 tsp. Worcestershire Sauce

1 tsp. Smoked Paprika

8 cups Beef Broth

4 oz. Egg Noodles

½ cup Sour Cream

1 tbsp. Fresh Parsley, chopped

Directions:

In a large Dutch oven over medium-high heat, add oil and butter.  Add the sirloin strips and season with salt and pepper.  Cook until meat is slightly browned (about 5 minutes).  Using a slotted spoon transfer the meat to a plate.  Add the mushrooms, onion, garlic, stir and sauté until vegetables soften (about 3 minutes).  Next add the Worcestershire sauce, smoked paprika and beef broth.  Stir everything together, bring to a boil then add the beef back to the pot.  Stir in noodles and cook for about 8 minutes or until noodles are cooked to your liking.  In a small bowl, whisk the sour cream together with about ½ cup of the hot soup. Then pour back into th e pot and stir.  Taste and adjust seasoning with salt and pepper as needed.  Garnish with parsley and serve.

Notes:              This soup can be made Gluten-Free by using a GF pasta in place of the egg noodles.

Notes:              You can freeze this soup too.  Just leave out the noodles until you thaw and heat soup back up.  Then just bring to a boil, add noodles and cook until they are done.

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