My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stroganoff. With a crusty roll, it's a satisfying meal in itself. —Karen Shiveley, Springfield, Minnesota
Stroganoff Soup
Ingredients
- 1 tablespoon butter
- 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
- 1/2 cup chopped onion
- 2 cups water
- 1/4 cup tomato paste
- 1-1/2 cups 2% milk
- 1 can (8 ounces) mushroom stems and pieces, drained
- 2 teaspoons beef bouillon granules
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup all-purpose flour
- 1 can (12 ounces) evaporated milk
- 2 cups cooked wide egg noodles
- 1/2 cup sour cream
- Minced fresh thyme, optional
Directions
- In a large saucepan, melt butter over medium heat. Add beef and onion; cook and stir until beef is almost cooked through, 3-5 minutes. In a small bowl, whisk water and tomato paste until blended; stir into saucepan. Add 2% milk, mushrooms, bouillon, salt and pepper; bring to a boil.
- In a small bowl, whisk flour and evaporated milk until smooth. Gradually stir into saucepan. Return to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Top each serving with sour cream and, if desired, thyme.
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