(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Beef Stroganoff Soup

beef stroganoff soup
Beef Stroganoff Soup

Beef Stroganoff Soup

Beef Stroganoff Soup has the classic flavor of Beef Stroganoff, but in your soup bowl. You have seasoned browned beef, thick egg noodles, all simmered to a thick, hearty soup consistency, so you have the delicious goodness of a stroganoff on your spoon. You don’t miss a bit of the flavor. We use our Baltimore Pit Beef Rub to give the browned beef strips a very savory flavor.

It’s a soup you make any time of the year when you want not just a good soup, but crave Beef Stroganoff. It’s hearty enough to be the centerpiece of your dinner. All you need is a side salad and your meal is complete. Enjoy!

Servings: 4 to 6

Ingredients:
2 Tablespoons Butter
1 Pound Boneless Prime Rib, Top Sirloin or Other Similar Cut. Trim off any visible fat, and cut into bite-size strips.
2 Tablespoons Sheffield’s Baltimore Pit Beef Rub
2 Teaspoons Freshly Ground Pepper
8 Ounces Button Mushrooms, Sliced
3 Cloves Garlic, Minced
1 Medium Onion, Diced
2 Tablespoons Tomato Paste (You can use our Tomato Powder reconstituted with water to make the amount of tomato paste you need.)
1 Tablespoon Worcestershire Sauce
48 Oz Low-sodium Beef Stock
2 Cups Dried Egg Noodles. Thicker Hearty Egg Noodles add extra texture to the soup.
½ Cup Sour Cream
2 Tablespoons All-purpose Flour
Chopped Fresh Parsley for Topping

Directions:
Place the beef strips in a medium mixing bowl. Sprinkle with the Baltimore Pit Beef Rub and Ground Black Pepper. Toss to coat evenly.

Melt the butter in a large Dutch Oven or stock pot, over medium high heat. Add the seasoned beef strips. Cook for 2 to 3 minutes, turning once or twice to brown on all sides. Transfer the strips to a bowl. Cover with foil to keep warm.

Add the mushrooms, garlic, and onion. Sauté for 3 to 4 minutes until the onions are translucent. Stir frequently so they don’t burn. Add the Worcestershire sauce and the tomato paste. Stir to combine.

Add the beef stock, turn up the heat and bring to a boil. Add the egg noodles and reduce the heat to a simmer. Cook about 6 to 7 minutes until the noodles are ad dente tender.

In a medium mixing bowl, add the flour and sour cream. Whisk to combine. Carefully add 1 cup of the soup. Whisk slowly to combine. Pour the mixture back into the soup pot. Cook for another couple minutes, allowing the soup to thicken. Transfer the cooked beef strips back into the soup. Simmer for 2 to 3 minutes to allow the meat to heat thoroughly. Don’t overcook or the noodles will get too soft. Adjust salt and pepper if desired.

Ladle into bowls. Garnish with the chopped parsley. Enjoy!