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Stroganoff Soup Recipe

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My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself.
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups water
  • 1-1/2 cups milk
  • 1/4 cup tomato paste
  • 2 teaspoons beef bouillon granules
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
  • 1/3 cup all-purpose flour
  • 2 cups cooked wide egg noodles
  • 1/2 cup sour cream

Nutritional Facts

1 cup: 314 calories, 13g fat (8g saturated fat), 78mg cholesterol, 935mg sodium, 28g carbohydrate (12g sugars, 2g fiber), 17g protein .

Directions

  1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
  2. Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream. Yield: 6 servings.
Originally published as Stroganoff Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p30

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Stroganoff Soup

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MY REVIEW
pattymaye 242842
Reviewed Jan. 29, 2016

"Made this on a cold night left out beef bouillon it turned out great had Texas toast with it. Will have again."

MY REVIEW
Gotcitris 19427
Reviewed Jan. 2, 2011

"Very good really enjoyed it!!!"

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