A creamy base combined with mushrooms and sirloin steak make this soup recipe taste like a hearty stroganoff.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
6
Yield:
8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle meat with salt and pepper. In a 5- to 6-qt. Dutch oven melt butter over medium-high heat. Add meat, half at a time, and cook and stir 2 minutes or until slightly pink in center. Remove meat.

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  • Add mushrooms, onion, and garlic to Dutch oven. Cook over medium heat 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in broth, tomato paste, and Worcestershire sauce. Bring to boiling. Stir in agnolotti. Boil gently 3 to 5 minutes or until pasta is tender.

  • In a medium bowl whisk together sour cream and flour. Whisk about 1 cup of the hot broth mixture into sour cream mixture; return to remaining hot broth mixture in Dutch oven. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in meat; heat though. Top servings with parsley.

Nutrition Facts

323 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 88mg; sodium 925mg; potassium 479mg; carbohydrates 22g; fiber 2g; sugar 5g; protein 24g; trans fatty acid 0g; vitamin a 478IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 1mg; folate 29mcg; vitamin b12 1mcg; calcium 134mg; iron 2mg.
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