Friday, January 11, 2013

Beef Stroganoff Soup

This soup was delicious!! Make sure you have plenty of broth when you make your bowl, it is the best part! It tastes just like beef stroganoff, but in soup form. My whole family enjoyed it. I don't enjoy mushrooms, so I omitted them from my soup, and it still tasted wonderful.

Beef Stroganoff Soup
adapted from Stolen Moments Cooking

1 to 1-1/2 pounds ground beef
2 Tablespoons butter
1/2 large onion, diced
4 cloves garlic, minced
1/2 lb. sliced mushrooms, optional (I did not add mushrooms.)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 pound carrots, chopped in bite size pieces
8 cups beef stock
3 Tablespoons corn starch
1/4 cup water
1 cup sour cream
1/2 pound cooked noodles

In a large pot, brown ground beef with butter, onions and garlic. Cook until beef is browned completely. If using mushrooms, add them now and continue cooking until browned. After the neat is cooked, season with salt, pepper and thyme. Stir in carrots and beef stock. Bring to a boil and then reduce heat to low and simmer until carrots are tender, at least 20 minutes.
After the carrots are ready, bring the soup back to a slow boil. At this point I began to cook my pasta. Use whatever kind you want, I had penne, so that's what I used. In a small bowl, combine corn starch and water until smooth, then slowly stir into soup. Let soup boil until thickened, about 5 minutes. Once thickened, stir in sour cream and cooked noodles. Season with additional salt and pepper, if needed.


Macaroni and Cheesecake said...

I love Beef Stroganoff! What a great idea to put the flavors into a soup!

Unknown said...

Tasty and healthychef


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