Beef Stroganoff Soup Recipe

Name: Beef Stroganoff Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) flank steak, sliced across the grain; 1 (10 ounce) package rotini pasta, or more to taste; 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 (8 ounce) package fresh mushrooms, sliced; 3 cups water; 1 1/2 tablespoons beef base; 1 tablespoon dried dill weed; 1/2 cup butter; 1/2 cup all-purpose flour; salt and ground black pepper to taste; 2 fluid ounces cognac; 1/2 cup sour cream; 1/4 cup chopped fresh parsley (optional)

Servings: persons

1 (1 1/2-pound) flank steak, sliced across the grain
1 (10 ounce) package rotini pasta, or more to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, sliced
3 cups water
1 1/2 tablespoons beef base
1 tablespoon dried dill weed
1/2 cup butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
2 fluid ounces cognac
1/2 cup sour cream
1/4 cup chopped fresh parsley (optional)

1
Heat a large skillet over medium-high heat. Add steak. Cook and stir until steak is firm, hot in the center, and just turning from pink to grey, about 7 minutes. Transfer steak to a bowl.
2
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3
Melt 1 tablespoon butter and olive oil in the same skillet over medium-high heat. Saute onion and garlic until onion is tender, about 2 minutes. Add the cooked steak and mushrooms; cook and stir until mushrooms are tender and onions are translucent, 3 to 5 minutes.
4
Transfer beef mixture to a large pot over medium-low heat. Add water, beef base, and dill. Combine thoroughly and let soup simmer until roux is ready.
5
Melt 1/2 cup butter in the skillet. Whisk in flour until smooth. Cook, stirring constantly, until a thick roux is formed, about 2 minutes. Mix roux slowly and thoroughly into the soup, stirring constantly. Mix in the cooked pasta. Stir in cognac and remove from heat. Add sour cream and mix thoroughly. Top with parsley.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 (1 1/2-pound) flank steak, sliced across the grain, 1 (10 ounce) package rotini pasta, or more to taste, 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Beef Stroganoff Soup falls under the Soups & Stews 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.

Beef Stroganoff Soup

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