Stroganoff Soup Recipe

5 2 2
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Stroganoff Soup Recipe

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5 2 2
Publisher Photo
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.
Recommended: 36 Ways to Love Toast
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1/2 pound sirloin steak or beef tenderloin, cut into thin strips
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 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

Directions

In a 3-qt. saucepan over medium heat, cook beef and onion in butter until meat is browned. Stir in 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; stir until smooth. Gradually add to soup, stirring constantly. Bring to a boil; boil for 2 minutes, stirring constantly. Add noodles and heat 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

Nutritional Facts

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

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  • 1/2 pound sirloin steak or beef tenderloin, cut into thin strips
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 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
  1. In a 3-qt. saucepan over medium heat, cook beef and onion in butter until meat is browned. Stir in 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; stir until smooth. Gradually add to soup, stirring constantly. Bring to a boil; boil for 2 minutes, stirring constantly. Add noodles and heat 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

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pattymaye User ID: 1641912 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 User ID: 2949817 19427
Reviewed Jan. 2, 2011

"Very good really enjoyed it!!!"

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