Beef Stroganoff Soup

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January 23, 2017

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.

This recipe is courtesy of Canadian Living.  For more great recipe and ideas visit 7 Simple Techniques Every Home Cook Should Know


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