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Stroganoff Soup

 Stroganoff Soup
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.
6 ServingsPrep: 15 min. Cook: 40 min.


  • 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


  • 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.
  • 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.

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Stroganoff Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 314 calories, 13 g fat (8 g saturated fat), 78 mg cholesterol, 935 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.