Creamy Beef Stroganoff Soup

Name: Creamy Beef Stroganoff Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef sirloin, sliced into thin strips; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 4 cups beef broth; 1 cup sour cream; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: No-Fuss Kitchen Dishes

I absolutely love this Creamy Beef Stroganoff Soup! It combines the rich, earthy flavors of beef, mushrooms, and a hint of tangy sour cream in a comforting broth. We often enjoy this dish on chilly evenings when we want something warm and satisfying. The combination of herbs and spices truly makes this soup a standout, and it's surprisingly easy to make in just one pot. Pair it with some crusty bread, and you've got a cozy meal that the whole family will adore.

Created by

Anna

Last updated on 2026-01-20T13:02:28.589Z

When I first attempted this Creamy Beef Stroganoff Soup, I wanted a recipe that encapsulated the classic flavors of the traditional dish while being a quick and hearty option for weeknight dinners. I found that by adding a splash of Worcestershire sauce, I could elevate the flavor profile significantly, enhancing the broth's depth and richness.

After perfecting this recipe over several attempts, I realized that simmering the beef just right makes all the difference. This ensures that it stays tender and absorbs all the amazing flavors from the seasonings and mushrooms. I can't wait for you to try it!

Why You Will Love This Recipe
Rich, savory flavor that warms the soul
Creamy texture that brings comfort with every spoonful
Easy to prepare and perfect for weeknight meals

Understanding the Ingredients

The key to a flavorful Beef Stroganoff Soup lies in selecting high-quality ingredients. Beef sirloin is ideal for this recipe due to its tenderness and rich flavor. When slicing the beef, aim for uniform thin strips to ensure even cooking and tenderness. Additionally, fresh mushrooms enhance the earthy notes of this soup, and I recommend using cremini or button mushrooms for their robust flavor profile. If you can't find fresh mushrooms, dried ones rehydrated in warm water can work as a substitute, though the flavor may vary slightly.

Sour cream plays a crucial role not only in creating the creamy texture but also in adding a tangy finish that balances the savory notes of the beef and broth. When adding it to the pot, do so at a lower heat to prevent curdling. If you prefer a lighter option, Greek yogurt can make an excellent substitute and maintain a similar creamy consistency without overwhelming richness.

Techniques for Success

Searing the beef properly is essential for depth of flavor. Ensure your pot or Dutch oven is adequately heated before adding olive oil, as this helps develop a rich crust on the beef. You’ll want to sear the meat for about 3-4 minutes on each side until you see a nice brown color, which adds complexity to the soup's overall profile. Avoid overcrowding the pot, as this can steam the meat rather than sear it. If necessary, sear the beef in batches.

When simmering the soup, the goal is to meld the flavors without overcooking. A gentle simmer is best, with a few bubbles breaking the surface rather than a rolling boil. This slow cooking allows the beef to become tender and lets the flavors develop beautifully over the 20 minutes. Keeping the pot partially covered can help retain moisture while allowing some steam to escape, ensuring the broth doesn’t become too watery.

Ingredients

For the Soup

1 lb beef sirloin, sliced into thin strips
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups beef broth
1 cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped for garnish

Combine these ingredients to build the best creamy beef stroganoff soup!

Instructions

Sear the Beef

In a large pot, heat the olive oil over medium-high heat. Add the beef strips and sear until browned on all sides. Remove the beef and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and sliced mushrooms, cooking until they are tender.

Simmer the Soup

Return the beef to the pot. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a boil, then reduce to a simmer for 20 minutes.

Finish with Sour Cream

Stir in the sour cream, and season with salt and pepper. Heat through for an additional 5 minutes, being careful not to boil.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread!

This creamy beef stroganoff soup will surely impress your family and friends!

Pro Tips

For extra flavor, add a splash of red wine while sautéing the mushrooms. You can also substitute the beef with chicken or make it vegetarian by using mushrooms and vegetable broth.

Serving Suggestions

This Creamy Beef Stroganoff Soup pairs wonderfully with crusty bread or fluffy rice, offering a satisfying option to soak up the delicious broth. Try serving it with a side of garlic bread for that extra comforting touch. Additionally, a light green salad with a tangy vinaigrette can complement the richness of the soup, providing a clean contrast on the palate.

For a fun twist, consider topping the soup with crispy fried onions or a sprinkle of grated cheese just before serving. These toppings add a delightful crunch and extra flavor, appealing to different textures and tastes. You can also adjust the garnish by using chives or dill instead of parsley for a herby kick.

Storage and Reheating

This soup can be made ahead of time, perfect for meal prep. Store in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop over medium-low heat, stirring frequently, until warmed through. If the soup thickens too much upon reheating, add a splash of beef broth or water to restore its creamy consistency.

For longer storage, you can freeze the soup. However, for the best texture, I suggest omitting the sour cream before freezing, as it may separate upon thawing. Instead, stir in the sour cream only after defrosting and reheating. This way, you maintain the rich, creamy quality that makes this soup so comforting.

Questions About Recipes

→ Can I use leftover beef for this soup?

Absolutely! Leftover roast beef works great. Just add it in during the simmering step.

→ How can I make this soup gluten-free?

To make it gluten-free, use a gluten-free Worcestershire sauce and ensure your broth is also gluten-free.

→ Can I freeze this soup?

Yes, you can freeze the soup, but omit the sour cream until you reheat it, as it may curdle when frozen.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, rice, or even a fresh green salad.