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; fat 16g; cholesterol 88mg; saturated fat 7g; carbohydrates 22g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 24g; vitamin a 477.6IU; vitamin c 5.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 6.3mg; vitamin b6 0.5mg; folate 28.9mcg; vitamin b12 0.8mcg; sodium 925mg; potassium 479mg; calcium 134mg; iron 2.4mg.
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