With the cooler days I have been enjoying a lot of soups and the one that I have been crushing on recently is this slow braised beef stroganoff soup! This soup was inspired by the flavours of beef stroganoff with the beef in a paprika and sour cream broth along with egg noodles! Instead of going for a quicker stir-fried beef version I like a slow braised beef one that takes nice big chunks of stewing beef and slowly simmers it until it’s melt in your mouth tender; pure comfort food in a bowl! This recipe starts by browning the beef to build the flavour, followed by cooking the onions and mushrooms until they start caramelizing, which continues the flavour train! Next up we have some garlic, and thyme and one of the primary ingredients, the paprika which when combined with the sour cream, forms the base flavour for the broth. The flavours just keep getting better with the addition of dijon mustard, worcestershire sauce, a hit of fish sauce and a personal favourite, dill. After the soup braises for a few hours, and all of the flavours have had a chance to come out and mingle and the beef tenderizes, it’s time to add the egg noodles to cook before adding the sour cream and enjoying! After writing this I can’t wait to curl up in a comfy chair with a nice big bowl of this slow braised pot roast beef stroganoff soup tonight!
Top with cheese and melt! Gouda in this case!
Slow Braised Beef Stroganoff Soup
A warm an comforting bowl of slow braised beef stroganoff soup with melt in your mouth beef and egg noodles in a paprika and sour cream broth!
- 1 tablespoon oil
- salt and pepper to taste
- 1 pound stewing beef (such as chuck), cut into 1 inch cubes
- 1 large onion, diced or sliced
- 1 pound mushrooms, quartered or sliced
- 4 cloves garlic, chopped
- 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
- 2 teaspoons paprika*
- 2 tablespoons flour (rice flour for gluten-free)
- 6 cups beef broth
- 1 tablespoon dijon mustard
- 2 teaspoons worcestershire sauce
- 2 teaspoons fish sauce (or soy sauce or tamari)
- 2 teaspoons dried dill (optional)*
- 1/2 pound egg noodles (gluten-free fort gluten-free)
- 1/3 cup sour cream
- salt and pepper to taste
- Heat the oil in a large pan over medium-high heat, season the beef with salt and pepper to taste, add to the pan and cook until lightly browned on all sides, about 5-8 minutes per side, before setting aside.
- Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
- Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
- Add the mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
- Add the egg noodles, bring to a boil, reduce the heat and simmer until the noodles are cooked, about 5-8 minutes, before seasoning with salt and pepper to taste, removing from the heat and mixing in the sour cream.
Option: Start by cooking 4 strips bacon cut into 1 inch pieces and use the bacon grease to cook the steak and veggies in instead of oil and butter adding the bacon back into the sauce near the end!
Option: I like smoked hot paprika for this but your favourite type of paprika will work!
Option: I like dried dill in this but it is a none standard ingredient so feel free to omit it.
Option: Add a pinch of red pepper flakes with the garlic for a bit of heat.
Option: Add small onions in addition to the diced onion for even more onion flavour!
Option: Instead of the fish sauce use 1-2 tablespoons white miso paste.
Option: Add 1 tablespoon tomato paste to the sauce.
Option: Add 1/2 cup grated parmigiano reggiano (parmesan cheese) for an even more flavourful sauce!
Option: Serve topped with cheese and melt it under the
Pot Roast Mushroom Soup
Beef and Barley Soup
Hungarian Mushroom Soup
Pot Roast Beef Stroganoff
Pork Chops in a Mushroom Paprika Sauce
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Creamy Asiago Chicken and Mushroom Tortellini Soup
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
Jamaican Style Jerk Beef Stew
Beef Short Rib Borscht
Kielbasa Sauerkraut Soup
Beef Massaman Curry
Irish Beef Stew
French Style Braised Short Ribs
Julie Wampler says
mmm the ultimate comfort!!
Janet McKnight says
This looks so yummy! Will be making this for soup club at Work when it's my turn next
I wish I could make this but with my daughter,going on about foods that she can't eat cause they have gluten in them and paleo this and paleo that. We would never hear the end of it.
Deborah Maufer says
This sounds delicious – can't wait to try it!
Where are you getting your recipes from? Your copying recipes from Food.com be honest where your getting recipes so you don't appear to be a liar to your follower. Quote your reference
Hooked ! Thank you !
Joy Lackey says
Good ol' Anonymous…. Needs to make this soup, chillax, and take some grammar and spelling lessons. Great soup, Kevin! Will be trying it soon!
Heather Christo says
Looks delicious Kevin and agree with Joy!
Anonymous got up on the wrong side of the bed this morning. I'd hate to have to try and identify the original source of ANY recipe on the internet, just as I would any of the recipes I have painstakingly written out on cards in my recipe box which have come to me through hundreds (thousands?) of hands. Thanks for the recipe, Kevin.
I wasn't sure when to add the paprika. It wasn't clear in the recipe instructions.
What a Dish! says
This looks so delicious- can't wait to make it, hopefully this week.
What a Dish! says
Made this and LOVED IT!! I think I like it better than regular beef stronanoff. Thanks so much. I made this twice in two weeks. The second time, I added 8 cups of broth since the noodles soaked up a lot of broth the first time.
Making this now and had a couple comments. I missed the direction to remove the beef from the pan in #1 because it wasn’t super clear. I thought it was weird that you wouldn’t do so but was moving quickly and put the onions and mushrooms in on top of the beef then realized it. And, I can’t seem to find when the paprika should be added. Simmering on the stove now, looking forward to it!
I love that you put alternate cooking methods at the end.
What a great recipe to make when winter just won’t go away. This is delicious!