aThese cold December nights call for hearty stews and warm soups. I came up with an idea to combine the two. The Russians know how to keep themselves warm with meaty Beef Stroganoff. You will most often see Beef Stroganoff slathered on egg noodles and topped off with sour cream. I believe a concoction of small pieces of beef cooked to tenderness was once paired with thin strips of French Fries at The Russian Tea Room in New York City. That recipe is for another time. If you ever have an opportunity to try the Beef Stroganoff at The Russian Tea Room these days, you will most likely find red wine-braised beef short ribs with thick noodles tossed in creamy mushroom and black truffle cream sauce.
Imagine if you can turn this rich stew with noodles into a soup? I have come up with a Beef Stroganoff Soup. It is essentially cooked using the same ingredients as a Beef Stroganoff, however you can cook it in a Dutch Oven. It is essentially a slow cooked stew like soup that can be cooked in seven easy steps.
Ingredients
1 pound chuck roast, chopped into 1” cubes
1/4 cup flour
1/4 cup butter
1 onion, diced
4-6 garlic cloves, minced
7 cups low sodium beef broth
8 oz. cremini mushrooms, sliced
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon paprika
1 tsp EACH salt, dried basil
1/2 tsp EACH pepper, dried dill, dried thyme
1/4 - 1/2 teaspoon red pepper flakes
Reserved Ingredients
1 12 oz. can evaporated milk
1/2 - 1 cup sour cream
12 oz. broad egg noodles cooked al dente
Method
- Pre-Heat Oven to 300 Degrees Fahrenheit.
- Coat Beef in flour.
- Heat Butter in Dutch Oven and brown the beef. Set aside.
- Add onions to Dutch Oven and cook to tender but not brown. Add garlic and soften.
- Add the rest of the ingredients except the "Reserved Ingredients".
- Cook in oven for to 3 hours until beef is tender.
- One hour before serving, add evaporated milk to soup (you can add up to ¼ cup flour in milk. before adding to soup for additional thickness). Cook additional hour. When ready to serve, stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste.
