Best Stroganoff Soup Recipes

STROGANOFF SOUP

Steps:

• In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. , Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.

BEEF STROGANOFF SOUP

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

PAULA DEENS BEEF STROGANOFF SOUP

Steps:

• In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat.
• In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender.
• In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately.

CAMPBELLS SOUP BEEF STROGANOFF RECIPE

Steps:

• 1. Mix All 5 ingredients together in a 8*13 baking dish, cover with foil, and bake in oven at 300 degrees for 3 hrs
• 2. Serve over....Mash potatoes, or Rice....

SAUSAGE STROGANOFF SOUP

Steps:

• In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender., Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired.

STROGANOFF SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.
• In a large skillet, brown the round steak pieces with the onion to desired doneness.
• In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.

SLOW COOKER BEEF STROGANOFF SOUP RECIPE - (4.6/5)

Steps:

• 1) Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time). 2) One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour. When ready to serve, stir in sour cream until melted followed by cooked noodles. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)

SAUSAGE STROGANOFF SOUP

Steps:

• In a large saucepan, cook the sausage, garlic and mushrooms until the sausage is lightly browned, about 5-6 minutes. Stir in the contents of the potato and sauce packets. Add the water and broth. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until the potatoes are tender. Stir in the half-and-half, sour cream and mustard. Heat through but DO NOT BOIL. Sprinkle with paprika if desired.

HAMBURGER STROGANOFF WITH CREAM OF CHICKEN SOUP

Steps:

• Bring water to boil for noodles and begin browning beef and onion; drain.
• Add butter, flour, salt, pepper, blend till smooth and add soup. Add mushrooms and simmer 5-10 minutes Cook noodles during this time, drain. Just before serving stir in sour cream and parsley flakes to meat mixture. Stir in pasta and serve.
• I Serve with Garlic Bread and corn.