Beef Stroganoff Soup

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4.0 by 7 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Prep: 20 mins
  • Cook: 30 mins

Beef Stroganoff Soup

Directions

  1. Sprinkle steak with salt and pepper. In a Dutch oven melt butter over medium-high heat. Cook steak, half at a time, in hot butter until browned. Set meat aside.
  2. Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat 5 to 7 minutes or until mushrooms are tender. Stir in broth, Worcestershire sauce, and tomato paste; bring to boiling. Add noodles; boil gently, uncovered, 5 to 7 minutes or until noodles are tender.
  3. In a medium bowl whisk together the 1/2 cup sour cream and flour. Whisk a cup of the soup broth into sour cream mixture until smooth. Return sour cream mixture to soup. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add meat to soup and cook just until meat is heated though. Top servings with parsley and, if desired, additional sour cream.
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Nutrition Facts (Beef Stroganoff Soup)

  • Per serving:
  • 248 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 72 mg chol. ,
  • 565 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 22 g pro.
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7 Ratings

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