Beef Stroganoff and Noodle Soup Recipe

Name: Beef Stroganoff and Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices; 2 tablespoons vegetable oil (approx.); ¼ cup unsalted butter, divided; ¼ cup chopped shallot; 1 12 lbs mushrooms, thickly sliced; 3 tablespoons all-purpose flour; 4 cups beef stock; 2 tablespoons cognac; ½ cup whipping cream; 1 tablespoon Dijon mustard; 4 ounces wide egg noodles; 1 cup sour cream; 1 tablespoon chopped fresh dill

Servings: persons

1 12 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices
2 tablespoons vegetable oil (approx.)
¼ cup unsalted butter, divided
¼ cup chopped shallot
1 12 lbs mushrooms, thickly sliced
3 tablespoons all-purpose flour
4 cups beef stock
2 tablespoons cognac
½ cup whipping cream
1 tablespoon Dijon mustard
4 ounces wide egg noodles
1 cup sour cream
1 tablespoon chopped fresh dill

1
Season steak with salt and pepper to taste.
2
In a large pot, heat 1 tablespoon oil over high heat.
3
Add steak, in two or three batches, and saute until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches.
4
Remove with a slotted spoon to a warm plate; set aside and keep warm.
5
Decrease heat to medium, add 3 tablespoons butter to the pot and heat until melted.
6
Add shallots and saute until they have softened, about 3 minutes.
7
Add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.
8
Sprinkle with flour and saute for 2 minutes.
9
Gradually whisk in stock, then Cognac; bring to a boil.
10
Decrease heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.
11
Gradually whisk in cream and mustard; simmer for 5 minutes.
12
Do not let boil.
13
Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6-8 minutes.
14
Drain, transfer to a bowl, add the remaining butter and toss to coat.
15
Season with salt and pepper to taste; keep warm.
16
In a bowl, whisk together the sour cream and dill.
17
Divide beef and noodles among heated bowls and top with soup.
18
Top each with a dollop of dilled sour cream.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 12 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices, 2 tablespoons vegetable oil (approx.), ¼ cup unsalted butter, divided, ¼ cup chopped shallot, and more.

Yes, Beef Stroganoff and Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stroganoff and Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions