When the weather turns cool, a pot of hearty soup is always a good idea. This Hearty Beef Stroganoff Soup takes the rich, savoury flavours of classic beef stroganoff and turns them into an easy, comforting one-pot meal that works beautifully for a weeknight dinner.
It has everything you love about the original: savoury beef, a creamy finish, tender noodles and plenty of flavour. But instead of serving it as a traditional skillet meal, the ingredients simmer together in a warming broth with carrots, celery, parsnip, peas and egg noodles.
The recipe starts with a simple base of onion, carrots, celery, parsnip and garlic. As the vegetables soften, lean ground beef is added and browned in the same Dutch oven. Ketchup or tomato paste, Dijon mustard, Worcestershire sauce, dried thyme and smoked paprika give the broth its signature stroganoff-inspired flavour: tangy, savoury and just a little smoky.
Once the broth is simmering, dried egg noodles are added directly to the pot. This makes the recipe especially practical: fewer dishes, less fuss and a complete meal that comes together in about 50 minutes. Keep an eye on the noodles as they cook, since timing can vary slightly by brand.
The finishing touch is what gives the soup its creamy stroganoff character. Sour cream is whisked with flour and a ladle of warm broth before it is stirred back into the pot. This simple step helps create a smooth, thickened soup while preventing the sour cream from curdling. Frozen peas go in at the end for a bright pop of colour and sweetness.
Serve each bowl with chopped parsley and a piece of crusty bread, a warm biscuit or a simple green salad. It is a satisfying meal for a cold evening, a busy weeknight or a weekend lunch when you want comfort food without spending hours in the kitchen.
This recipe serves four to six, making it a great choice for families or for planning ahead. Leftovers can be refrigerated promptly and reheated the next day gently; add a splash of broth if the noodles have absorbed more liquid overnight.
Hearty Beef Stroganoff Soup
Ingredients
- 2 Tbsp canola oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium parsnip, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 Tbsp ketchup or tomato paste
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 6 cups reduced-sodium beef broth
- 1 1/2 cups dried egg noodles
- 2/3 cup sour cream
- 2 Tbsp all-purpose flour
- 1 cup frozen peas
- chopped parsley for garnish
Instructions
- In a large Dutch oven, warm the oil over medium-high heat. Sauté the onion, carrots, celery and parsnip for 5 minutes, then stir in the garlic and sauté until the vegetables are softened and fragrant, a few more minutes. Add a generous pinch of salt at this time. Stir in the ground beef and break it up with a wooden spoon. Cook until the beef is browned, about 5 minutes.
- Stir in the ketchup, mustard, Worcestershire sauce, thyme leaves, salt, paprika, and pepper. Cook for 1 minute, then pour in the beef broth. Cover, bring to a boil then simmer for 10 minutes. Stir in the noodles and cook for another 10 minutes or until the noodles are tender. This timing will depend on what brand of noodles you use, so check every few minutes.
- In a small bowl, whisk together the sour cream and flour. Stir in 1 cup of the soup broth (that’s right, take it straight from the pot), and whisk until smooth. Add the sour cream mixture back into the soup pot, stirring until thickened and bubbly, about 2 minutes. Stir in the peas and cook for another 2 minutes. Taste and adjust the seasoning.
- Ladle into bowls and garnish with parsley.
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