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Beef Stroganoff Soup Recipe

Beef Stroganoff Soup
Source: Campbells

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Ingredients

  • 1 lb boneless beef sirloin steak, trimmed and sliced into bite-size pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 8 oz fresh button mushrooms, sliced
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 carton Campbell's® 30% Less Sodium Beef Broth With Red Wine
  • 2 cups dried egg noodles
  • 1/2 cup sour cream
  • 1/4 cup flat leaf parsley
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
4 servings

Instructions

  • Toss beef steak with salt, pepper, paprika and flour to sear evenly.
  • In a large Dutch oven, melt two tablespoons of butter over medium-high heat.
  • Saute steak until browned.
  • Set aside.
  • Add mushrooms, onion, and garlic to Dutch oven.
  • Cook and stir over medium heat until onions have softened, about 3 minutes.
  • Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.
  • Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.
  • Whisk in half cup sour cream until smooth.
  • Cook and stir until slightly thickened, creamy and bubbly.
  • Add beef back to soup and cook just until meat is heated through.
  • Sprinkle with parsley before serving.

Dinner

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A recipe from Campbells

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