Beef Stroganoff Soup

September 30th, 2011

As much as I love beef stroganoff, it seems I never have enough sauce for the noodles.  It occured to me that I could actually turn all of the ingredients into a soup.  It is a creative cooking adventure to deconstruct a recipe and turn it into something else.  Rachel Ray is always doing this with her stoups.  I wonder if she has done it with beef stroganoff?  I haven’t looked.

We have had a constant house party here at the lake this September.  It has been fun, but cooking for two again is relaxing.  The weather has cooled and I have the last load of beach towels in the dryer ready to be folded and stored for the season.  The light on the lake has lengthened and mornings are crisp and clear.  It is soup time.

The beef stroganoff recipe came about because it was what I had on hand.  There was a top sirloin steak in the freezer, beef broth and noodles in the pantry, and heavy cream and sour cream in the fridge.  It would have been good with mushrooms if I had them but the lack of them did not change the goodness of the soup.

A quick word about photography and my blog makeover.  The above picture was taken at my kitchen window which receives morning light.  The shadow that you see on the plate could be easily eliminated.   Cristobal told me that by using a white core board in front of the soup the light from the window would be reflected back on the food.  Here is an example of what I am talking about from expert photographer and blogger Helene of  Tartlette.  Notice the white board in her fourth picture.  I just need to get one for myself.  My new blog look is still in the works.  Son Michael is doing it in his spare time, so I will have to be patient. 

But you don’t have to be patient waiting for this soup to cook.  It comes together quickly and tastes like it cooked for hours.


1 1/2 to 2 pounds top sirlion steak or roast cut into 1/2 inch cubes
1 tablespoon butter, 1 tablespoon olive oil
1 large onion, chopped
1/2 cup dry sherry
2 to 3 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 1/2 to 2 cups medium egg noodles
1/2 cup heavy cream
Sour cream and snipped chives for garnish

Melt butter and oil in heavy soup pot.  Add beef cubes in two batches and cook until nicely browned.  Add the chopped onion when you add the second batch of beef.  Return reserved beef to pot and add the sherry to the mixture.  Stir to deglaze the pan and cook over medium high heat until the sherry has reduced.  Salt and pepper the beef to taste.  Add the beef broth, water and Worcestershire sauce to pan.  Bring the mixture to a boil, reduce the heat to low, cover and cook until beef is tender, about 30 to 45 minutes.  Add the noodles to the pot and simmer until they are cooked through.  Add the cream to the mixture and stir and cook until it is warmed through.  Ladle the soup into bowls and garnish with a dollop of sour cream and snipped chives.

Printable recipe


10 responses to “Beef Stroganoff Soup”

  1. Barbara says:

    Always have preferred the white stroganoff to the red…so I’d love this, Penny.
    Went to the link and must say I’m amazed they needed the white board. There is so much natural light coming in those windows!
    I enjoyed reading about your lessons and am looking forward to seeing your blog makeover!

  2. Pondside says:

    We love beef stroganoff – I have a family-favorite recipe and always make extra sauce. I’m looking forward to seeing your blog makeover – I’ll be left in the dust with my old-fashioned template!

  3. EliFla says:

    I got all ingredients in my kitchen….. thanks for recipe, have a wonderful weekend, hugs, Flavia

  4. Kat says:

    We have Stroganoff about once a month. If fact, just had some this week. Love it, and we always try to make extra sauce. Nice photos.

  5. Big Dude says:

    This soup sounds delicious as do the last several dishes you’ve made. Sounds like you guys have been very busy.

  6. bellini says:

    On a rainy day like today this soup is so comforting.

  7. What a great idea Penny. The sauce in Stoganoff is so wonderful. Actually it’s probably my favorite part. What pretty linens with the olives. Very Provence.

    We look forward to your new look and wish you luck. I’m always a little chicken to do things on the computer.

  8. Robin Sue says:

    I think RR’s Stoups have been her greatest creations, It makes a meal out of soup. This looks like a good one. Will have to try this out on my picky gang.

  9. Lisa says:

    Thank you! This is how my mom used to make it, but she refused to give me the recipe, insisting it’s the same thick sauce as everyone else’s- and I don’t like thick sauce! I haven’t tried this yet but I am pretty sure if it’s not the same, it’s close. It looks delicious!!!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.