Beef Stroganoff Soup is super simple, filling, and a hearty comfort food that your whole family will love.

Beef Stroganoff Soup

So last week I got a hankering for some pot roast, and threw some in the oven for the family. Complete with onion, carrots, and baby potatoes baked in with the roast.

Pot roast is one of my FAVORITE meals. And no matter how I try – I can’t call it oven roast. Or just a roast beef. Even though I DON’T cook mine in a pot, on the stove – pot roast it is. Old habits and all.

So I had a bunch of leftover roast beef, and nothing specific to do with it the other day. Which led directly to this little bowl full of awesome.

It’s beef stroganoff, but in really hearty soup form. It made a great mid-week lunch, and I can’t wait until the next time I have extra roast beef to make it for the family for dinner.

Buy our favorite pasta by clicking on the image below!

These noodles are perfect for soups and stews. They are a “homestyle” egg noodle, and take about 15 minutes to cook fully. That lets them retain their texture without getting mushy, even in leftovers the next day. BONUS. I buy mine in bulk at Costco, but I’ve seen them in lots of other grocery stores as well.

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Yield: 8 people

Beef Stroganoff Soup

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Turn beef stroganoff into a hearty and comforting soup! This easy recipe is always a hit, and makes a perfect fall and winter comfort food.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 2 tablespoons avocado oil
• 2 pounds chuck roast
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons butter, divided
• 2 cups crimini mushrooms, quartered
• 1 small onion, sliced
• 1/3 cup dry sherry
• 12 beef stock
• 4 cups homestyle egg noodles
• 2 teaspoons parsley
• Sour Cream for garnish

Instructions

1. Add the avocado oil to a Dutch oven and preheat over medium-high heat.
2. Season the chuck roast with the salt, pepper, and garlic and onion powder.
3. Brown on all sides in the Dutch Oven.
   Remove the roast from the pot and set aside.
   Melt 2 tablespoons of the butter in the pan and add the mushrooms. Brown on both sides and remove and set aside.
   Add the remaining tablespoon of butter to the pan and add the onion. Sauté for 4-5 minutes.
4. Deglaze the pan with the dry sherry.
5. Put the roast back in the Dutch oven and add the beef stock. It should be covering the roast. Add additional stock, if necessary.
   Cover and let simmer for 2-3 hours. Until the roast is fork-tender and shreddable. Once it gets there, remove the roast and discard all of the unappetizing bits and chop into bite-sized pieces.
   Add the noodles to the pot and simmer over medium-low heat. Cook, stirring frequently, until the noodles are tender.
6. Add the mushrooms back into the pot.
7. Garnish with parsley and serve with sour cream on the side.

Recommended Products

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• 
  All-Clad Soup Ladle
• 
  MadeIn Enameled Cast Iron Dutch Oven

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 409Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 104mgSodium: 1143mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 32g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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