Stroganoff Soup

Total Time

Prep: 15 min. Cook: 25 min.


6 servings

Updated: Jul. 20, 2023
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 Stroganoff. With a crusty roll, it's a satisfying meal in itself. —Karen Shiveley, Springfield, Minnesota


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


  1. In a large saucepan, melt butter over medium heat. Add beef and onion; cook and stir until beef is almost cooked through, 3-5 minutes. In a small bowl, whisk water and tomato paste until blended; stir into saucepan. Add 2% milk, mushrooms, bouillon, salt and pepper; bring to a boil.
  2. In a small bowl, whisk flour and evaporated milk until smooth. Gradually stir into saucepan. Return to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Top each serving with sour cream and, if desired, thyme.

Nutrition Facts

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