One-Pot Beef Stroganoff Soup

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Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner!

DIRECTIONS

• • 2 tablespoons unsalted butter
• • 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips
• • salt and pepper
• • 8 ounces sliced crimini mushrooms
• • 1 medium sweet onion, diced
• • 3 cloves garlic, minced
• • 2 tablespoons tomato paste
• • 1 tablespoon Worcestershire sauce

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itemprop="ingredients">• 5 cups low-sodium chicken or beef stock

• 1 1/2 cups dried egg noodles

• 1/2 cup sour cream

• 2 tablespoons all-purpose flour

• chopped fresh parsley

DIRECTIONS

1. In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
2. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
3. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
4. Serve in individual bowls with some fresh chopped parsley

Source>>One-Pot Beef Stroganoff Soup@bellyfull

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