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Beef Stroganoff Soup

This Beef Stroganoff Soup recipe is easy to make, full of tender beef and noodles, and absolutely delicious!
4.5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 6 -8 servings


  • 3 tablespoons butter divided
  • 1.5 pounds flank steak or sirloin steak thinly sliced into bite-sized pieces
  • salt and pepper
  • 8 ounces sliced baby bella crimini mushrooms
  • 1 small white onion peeled and diced
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 6 cups beef stock divided
  • 1 tablespoon Worcestershire sauce
  • 8 ounces  uncooked wide egg noodles
  • 1/4 cup  all-purpose flour
  • 1/2 cup sour cream*
  • chopped fresh parsley


  • Melt 2 tablespoons butter in a large stockpot over medium-high heat.  Add the steak and season with a few generous pinches of salt and pepper.  Sauté for 5-7 minutes, stirring once every minute or so, until browned.  Remove steak from the pot with a slotted spoon and transfer to a separate plate.  Set aside.
  • Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion and garlic.  Sauté for 5-6 minutes, or until the onion is soft and the mushrooms are browned.  Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan. Let the mixture continue cooking for 3 minutes, until the liquid has reduced by about half.
  • Add in 5 1/2 cups beef stock, Worcestershire sauce, and egg noodles, and stir until combined.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low and continue to simmer until the noodles are al dente, about 5-8 minutes, stirring occasionally.
  • Meanwhile, as the noodles are cooking, whisk the remaining 1/2 cup of beef stock and flour together in a small bowl until combined.  When the noodles are al dente, stir the flour mixture and sour cream into the soup until they are combined.  Continue simmering for 5 minutes.  Stir the cooked steak back into the soup. Taste, and season with salt and pepper as needed.
  • Serve hot, garnished with parsley if desired.