Our hearty Beef Stroganoff Soup takes all the classic flavors of stroganoff and transforms them into a rich, comforting soup. Tender chunks of slow-cooked chuck roast, earthy mushrooms, and homestyle egg noodles in a savory beef broth make one of the best soups of the season. Finish with a dollop of sour cream for added tang and flavor; this soup is the perfect meal, perfect for a chilly fall or winter night.
Beef Stroganoff Soup
This soup is an excellent way to enjoy the taste of beef stroganoff with a lighter, broth-based twist. The egg noodles cook right in the soup and absorb all of those great flavors. Serve this soup with a side of crusty bread and a fresh green salad.
With minimal prep and a hands-off simmering process, this recipe is excellent for a weekend dinner or meal prep for the week ahead. The longer it sits, the better the flavors meld, making leftovers just as delicious.
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This recipe was originally published in May 2015. It has been updated with new photos and now uses fresh chuck roast instead of pre-cooked roast.
Why You’ll Love This Dish
- Slow-cooked, tender beef – Chuck roast becomes fork-tender after simmering for hours.
- Rich, savory broth – Dry sherry, beef stock, and seasonings create a flavorful base.
- Comforting and filling – A hearty bowl that satisfies with every bite.
- Perfect for cold weather – It warms you up with deep, savory flavors.
- Great for meal prep – It tastes even better the next day.
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Beef Stroganoff Soup Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Avocado Oil
- Chuck Roast
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Butter
- Crimini Mushrooms
- Onion
- Dry Sherry
- Beef Stock
- Egg Noodles
- Parsley
- Sour Cream
Try our easy Beef Dumpling Soup Recipe, too!
How To Make Beef Stroganoff Soup
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Sear the Beef – Heat avocado oil in a Dutch oven over medium-high heat. Season the chuck roast with salt, pepper, garlic powder, and onion powder, then brown on all sides. Remove and set aside.
- Sauté the Mushrooms and Onions – Melt butter in the pot and brown the mushrooms. Remove and set aside. Add more butter and sauté the onions until softened.
- Deglaze and Simmer – Pour dry sherry into the pot, scraping up any browned bits. Return the beef to the pot and cover with beef stock. Simmer for 2-3 hours until fork-tender.
- Shred the Beef and Cook the Noodles – Remove the meat, discard any tough bits, and chop into bite-sized pieces. Add the egg noodles to the pot and cook until tender.
- Finish and Serve – Return the mushrooms to the pot, garnish with parsley, and serve with sour cream on the side.
How To Cook This On A Traeger
Do you have a smoker you’re mildly obsessed with, like me? You can make this recipe on the Traeger! Adjust the recipe by smoking the roast after it is seasoned for 1-2 hours. Sauté the onions and mushrooms on the stovetop while it smokes. Move the pot back to the Traeger to braise the meat in the broth. Or not. You’ll get a good dose of smoke flavor just from the smoking process, so you could also just proceed in the kitchen on the stovetop if you prefer. This recipe is very flexible!
Our Smoked Italian Wedding Soup is a popular recipe!
FAQ
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
How do I reheat this soup?
Reheat on the stove over low heat, adding a splash of beef stock if needed to loosen the broth.
Can I make this in a slow cooker?
Yes! Sear the beef and sauté the mushrooms and onions first, then transfer everything (except the noodles) to a slow cooker. Cook on low for 6-8 hours, shred the beef, and add the noodles 30-40 minutes before serving.
What can I use instead of dry sherry?
White wine or extra beef stock can be used as a substitute, though sherry adds a unique depth of flavor.
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Serve This With…
- Fresh Rolls – Perfect for soaking up the rich broth.
- Grilled Broccolini – A simple side for added texture.
- Side Salad – A fresh contrast to the hearty soup.
Beef Stroganoff Soup gives you all the flavors of the classic dish in a cozy, broth-based meal. The slow-cooked beef, rich broth, and tender noodles make this a dish you’ll crave all season long.
More Soup For You
We Love Chuck Roast
Beef Stroganoff Soup
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.
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
- Add the avocado oil to a Dutch oven and preheat over medium-high heat.
- Season the chuck roast with the salt, pepper, and garlic and onion powder.
- 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. - Deglaze the pan with the dry sherry.
- 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. - Add the mushrooms back into the pot.
- Garnish with parsley and serve with sour cream on the side.
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Nutrition Information:
Yield:
10Serving Size:
1Amount 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!
Betty
Friday 27th of December 2019
This sounds very very good. What can I replace the sherry with?
Nicole Johnson
Sunday 29th of December 2019
You could use white wine, or if you are looking for something non-alcoholic, you can just omit it and replace with some additional water.
Skillet Garlic Beef Stroganoff » Or Whatever You Do
Tuesday 27th of September 2016
[…] obsessed with beef stroganoff dishes. I have an Instant Pot French Onion Beef Stroganoff recipe, a Beef Stroganoff Soup recipe that uses leftover chuck roast, and a Beefy Noodles recipe that turns ground beef into […]