This easy beef stroganoff soup is thick, creamy, and so delicious! Made super simple with ground beef, it comes together fast!
Please meet one of our favorite soups; we make it all the time in the chilly months of fall and winter. It is simple and homey and so very good!
How to Make Beef Stroganoff Soup
- Brown ground beef, mushrooms (optional), onion and garlic; drain grease.
- Add beef broth, bouillon paste, and Worcestershire sauce. Bring to a boil.
- Add dry egg noodles, and cook until noodles are al dente.
- Stir in a mixture of milk + sour cream + flour and cook until thickened.
- Season to taste with salt and pepper.
- Dig in.
Because I live in a household with several resident mushroom haters, I always saute mushrooms in a skillet separately. Then, those of us who are good citizens of the universe and believe in enjoying life to the fullest can scoop as many mushrooms as we want onto our individual serving of soup.
The Best Type of Noodles
Hearty, thick, homestyle egg noodles work best in this soup.
I use the Country Pasta brand, however, there are other similar brands available, likely varying a bit depending on where you live.
You could also use frozen egg noodles (like Reame’s brand) or every day dried egg noodles (a bit thinner, but they’ll work). Homemade egg noodles are also an option, and will definitely win you some sort of domestic goddess award if you choose to go that level of effort.
We want to avoid overly mushy noodles heres, so check the al dente cooking time on whatever noodle package you choose to use, and alter the time in the recipe as needed.
A Few Additional Notes
- This beef stroganoff soup thickens considerably as it cools.
- I like to lightly crush the egg noodles so they form shorter noodle strands – if doing so, coarsley crush the noodles and then measure. If you are not breaking the noodles, you may want to increase the noodle measurement to 2 1/2 cups.
- The beef bouillon paste (I use the Better than Bouillon brand) is optional, but using it helps boost the flavor and I highly recommend it!
- I did not include salt in the recipe, because the risk of over salting a soup like this is real and the exact amount of salt will depend on the brand/type of beef broth, if you use beef bouillon, and more. So don’t forget the important step of adding salt and pepper to taste at the end!
Ok, I think that about covers it! This simple beef stroganoff soup is not complicated – and likely will end up being very adaptable based on the ingredients you have on hand.
It is so delicious! My son who regularly comes home for lunch during the school week told his friends accompanying him that “there is some beef noodle soup stuff in the fridge if you want to eat it, and I’m not going to lie, it’s fire.” 🔥😉
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Easy Beef Stroganoff Soup
- 1 to 1 ½ pounds lean ground beef
- 8 ounces sliced or diced fresh white or baby bella mushrooms (optional – see note)
- ½ cup chopped onion
- 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
- 6 cups beef broth
- 1 tablespoon beef bouillon paste (optional – see note)
- 1 tablespoon Worcestershire sauce
- 2 cups lightly crushed country-style dry egg noodles (about 8 ounces)
- 1 ½ cups milk
- ½ cup sour cream
- ⅓ cup all-purpose flour
- Chopped, fresh parsley, for garnish
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In a 6-quart pot set over medium heat, add the ground beef, mushrooms (if using – see note), onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the meat is no longer pink. Drain excess grease.
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Add the broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium-high heat.
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Add the noodles, reduce the heat to medium, and simmer the noodles until al dente according to package directions (they’ll cook for a few more minutes in a later step). Partially cover the pot if the cooking time is more than 10 minutes.
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In a blender, combine the milk, sour cream and flour and process until well-blended and smooth. Pour this mixture into the soup. Cook, stirring constantly, over medium heat until the soup comes to a simmer. Continue cooking for 3 to 4 minutes until the soup has thickened.
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Season the soup to taste with salt and pepper (important!).
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Serve, garnishing individual portions with fresh parsley, if desired. The soup will thicken considerably as it cools.
Noodles: I use the Country Pasta brand of egg noodles. They’re a thicker, homestyle type dried egg noodle.
Mushrooms: if you are working around mushroom haters, sauté the mushrooms separately in a skillet with a bit of olive oil and butter until golden and tender. Lightly sprinkle with salt toward the end of cooking time. Serve on the side with the finished soup.
Serving: 1 serving, Calories: 318kcal, Carbohydrates: 20g, Protein: 32g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 95mg, Sodium: 1037mg, Fiber: 1g, Sugar: 5g
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