This Beef Stroganoff soup recipe is a fun and easy twist on a dinnertime favourite. Soup is a fantastic quick and simple solution for busy weeknights. Add a simple side salad and a crusty piece of rustic bread and you've got a great meal solution.
Prep: 20 mins
Cook: 15 mins
Yields: Makes: 4 -6 servings
4 tsp olive oil
2 carrots, diced
1 onion, chopped
2 cloves garlic, minced
2 tsp dried thyme
450 g lean ground beef
1 pkg (227 g) cremini mushrooms, stemmed and sliced
1 tbsp EACH Dijon mustard and Worcestershire sauce
1 pkg (900mL) sodium-reduced beef broth
1-1/2 cups broad egg noodles
1/2 tsp salt
1/4 tsp pepper
1/2 cup frozen peas
1/3 cup sour cream
2 tbsp chopped fresh parsley
In Dutch oven or large heavy-bottomed saucepan, heat olive oil over medium-high heat.
Sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add ground beef and cremini mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes. Stir in Dijon mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute.
Add beef broth, broad egg noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes.
Stir in frozen peas and sour cream; cook until heated through, about 1 minute. Sprinkle with chopped fresh parsley.
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