Tag Archives: beef stroganoff

Beef Stroganoff Soup

Spring is on the horizon but for now it’s still soup weather at my house.  Oh let’s face it, I make soup all year long.  But this one is especially nice for warming up on a chilly day.  I was in the mood for beef stroganoff but wanted something not quite so heavy.  I also only had a small amount of meat on hand.  So I decided to turn one of my favorite dishes into soup instead.  In  the process, I managed to slip in some extra veggies.  And ding, ding, ding…we have a winner!  I will definitely be making this again.

Don’t get me wrong, this is still a somewhat indulgent soup with a nice creamy base.  But it’s also got a healthy dose of veggies.  Compared to eating a plate of beef stroganoff, I’d say this is the healthier choice, if for no other reason that I’m not heaping it on top of a pile of noodles.  I would caution you to resist substituting low or no fat sour cream or whipping cream for the regular versions in this. The lower fat versions tend to curdle sometimes and you will just not get the same nice creamy flavor and texture.  If you want to lighten it up, simply use less of these ingredients and then balance with a bit more water or broth to get the soupy consistency you want.

Beef Stroganoff Soup.

Beef Stroganoff Soup.

Beef Stroganoff Soup

3/4 pound sirloin, sliced thinly
8 oz. mushrooms, sliced
1 onion, finely chopped
1/2 tsp. dried thyme
1 tbsp. flour
Salt & pepper
2 tbsp. butter
4 cups beef broth
1 cup water
1 cup dry pasta (I used bow ties but any small shape will work)
3/4 cup sour cream
3/4 cup whipping cream
1-2 tbsp. sherry
1 cup chopped spinach

Toss beef strips with flour, thyme and salt & pepper.  In a soup pot or Dutch oven, melt butter.  Add beef and cook until brown.  Add onion and mushrooms and saute 2-3 minutes until veggies start to soften.  Add broth, bring to a boil, then turn down heat and simmer for at least 30 minutes.

Add water and bring to a boil again.  Add pasta, stir, and reduce heat to medium (low boil).  Cook for 10-15 minutes until pasta is tender.  In a small bowl stir together whipping cream and sour cream until smooth. Stir in spinach, cream mixture and sherry.  Cook 2-3 minutes until spinach is wilted and soup is heated through.  Add salt & pepper to taste.  Serve immediately.

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Beef Stroganoff

One day when I was a teenager, I had an amazing revelation at my friend Bethany’s house.  My life has never been the same.  Until that day I dreaded the vile substance that was beef stroganoff.  Seeing that nasty Hamburger Helper box at my house made me quake in my shoes.  Yuck.  When I found out that Bub’s mom (tops among friend moms) was making beef stroganoff for dinner, I steeled myself to be polite and choke it down.  But then a miracle happened.  It was delicious!  As it turns out, beef stroganoff does not really come from a box at all!

One of my huge regrets is that I never got her recipe.  But over the years I have done my best to recreate that tasty experience.  I know mine is not exactly the same, but I think I’ve hit the high points.  Lean chunks of beef, creamy sauce, fresh ingredients.  Yum. Thanks, Mrs. S!

Beef Stroganoff!

Beef Stroganoff

1 pound sirloin sliced into bite sized pieces (or you can use beef cut up for stew or stir fry if you’re in a hurry)
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/2 cup sliced onion
8 oz. mushrooms, sliced
3 tbsp. butter
1 1/4 cup beef broth
3/4 cup sour cream
Noodles or rice

In a ziplock bag or bowl combine flour and seasonings.  Toss beef with flour mixture until all pieces are well coated.  Heat a large skillet over medium high heat.  Add one tbsp of butter and swirl around to coat the pan.  In 2 or 3 batches, add the meat to the pan, leaving space in between each piece. Brown for a minute or two on each side, then remove to a plate while you do the next batch (add a little more butter to the pan for each batch).  After the meat is done, add onion and mushrooms to the pan.  Cook and stir a few minutes until onion is soft, scraping all the little bits off the bottom of the pan.  Add beef back into the pan.  Add beef broth.  Turn heat down and cover.  Simmer for 10-15 minutes.  During this time you can cook the rice or pasta to serve with it. Stir in sour cream and heat through, but don’t boil.  Serve over rice or pasta.  I actually prefer rice, but the kids love it over curly egg noodles.  I always get outvoted!

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