Lunch / Dinner
Beef Stroganoff Soup with Fresh Dill
Beef stroganoff is the ultimate comfort food. Full of tender strips of flavorful steak, mushrooms sautéed in butter for a rich sauce, and egg noodles topped with sour cream, it just doesn’t get much better than that. Unless of course the classic dish is rearranged into a quick-to-make, satisfying soup — now that’s something everyone is sure to get on board with!
For the best flavor and texture in this soup, rib-eye steak can’t be beat — its marbling keeps the meat moist even if it’s cooked longer than intended. It’s worth the investment, but if rib-eye is a bit too pricey for your budget, try top sirloin.
Add mushrooms and paprika to pot; cook until mushrooms release their moisture and it evaporates, 3–4 minutes. Stir in onions, celery, and garlic, reduce heat to medium-low, and sweat, covered, until vegetables soften, about 10 minutes. Stir in flour and tomato paste; cook 2 minutes.
Deglaze pot with sherry, scraping up any brown bits; cook until evaporated. Stir in broth, Worcestershire, and beef base; bring soup to a boil over high heat. Add noodles and reduce heat to medium-low; simmer until tender, 8–9 minutes. Stir in dill and serve soup with sour cream.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 110mg 36%
Sodium 768mg 32%
Carbs 39g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.