One-Pot Beef Stroganoff Soup
A creamy, comforting soup with tender seared sirloin, browned cremini mushrooms, and egg noodles cooked right in a savory beef broth, finished with tangy sour cream. Everything is made in one pot in under an hour, with about 25 grams of protein per serving.
Ingredients
For the Beef
For the Mushroom and Onion Base
For the Broth and Noodles
For the Creamy Finish
Instructions
Sear the Beef
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Pat the sirloin strips dry with paper towels and season them with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add half of the beef in a single layer and sear for about 1 minute per side, until browned on the outside but still pink in the middle. Transfer to a plate, repeat with the remaining beef, and set it all aside. The beef will finish cooking later, so it is fine that it is not cooked through yet.
Brown the Mushrooms
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Reduce the heat to medium and add the butter to the same pot. Once it has melted, add the mushrooms and let them sit without stirring for 2 to 3 minutes so they can brown. Stir and cook for another 3 to 4 minutes, until they are golden and most of their liquid has cooked away. The mushrooms may release a lot of water at first, this is normal and it will evaporate.
Soften the Onion and Garlic
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Add the onion and cook for about 4 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and thyme and cook for 30 seconds, until fragrant. Add the tomato paste and stir for about 1 minute, until it darkens slightly and coats the vegetables.
Cook in the Flour
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Sprinkle the flour over the vegetables and stir constantly for 1 minute. The flour should coat everything evenly and smell lightly toasted. This step helps the soup thicken into a smooth, silky broth.
Build the Broth
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Slowly pour in about 1 cup of the broth while stirring, scraping up the browned bits from the bottom of the pot with a wooden spoon. Once the mixture looks smooth, add the remaining broth, Worcestershire sauce, Dijon mustard, and smoked paprika. Raise the heat to medium-high and bring the soup to a boil, about 5 minutes.
Simmer the Noodles
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Stir in the egg noodles and reduce the heat to a steady simmer. Cook for 7 to 9 minutes, stirring occasionally so the noodles do not stick to the bottom, until they are tender. The broth will thicken noticeably as the noodles release some of their starch.
Temper the Sour Cream
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Turn the heat down to low. Place the sour cream in a medium bowl and whisk in about 1 cup of the hot broth until smooth and creamy. Pour the mixture back into the pot and stir gently. Keep the soup at a low, gentle heat from this point so the sour cream stays smooth.
Finish and Serve
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Return the seared beef and any juices from the plate to the pot. Warm it on low for 2 to 3 minutes, until no pink remains and the beef is tender. Taste and add a little more salt and pepper if needed. Stir in most of the parsley, ladle into bowls, and sprinkle the rest on top.
Note
For easier slicing, place the sirloin in the freezer for 20 to 30 minutes before cutting. It firms up and slices thinly with much less effort.
Slice the beef across the grain. This shortens the fibers and keeps each piece tender.
If the soup looks grainy or separated, the heat was likely too high after the sour cream went in. Lower the heat and stir gently. Bringing the sour cream to room temperature before tempering helps prevent this.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The noodles will absorb more broth as the soup sits, so add a splash of broth or water when reheating.
Reheat gently on the stovetop over low to medium-low heat, stirring often. Avoid boiling, which can cause the sour cream to separate and the beef to toughen.
The finished soup does not freeze well because the noodles soften and the sour cream can turn grainy. To make ahead, freeze the broth base before adding the noodles and sour cream for up to 3 months, then finish with fresh noodles, sour cream, and freshly seared beef when ready to serve.
