Ground Beef Stroganoff Soup

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Ground Beef Stroganoff is one of our favorite meals. It definitely counts as comfort food and this time of year, it one of the recipes I turn to the most when I’m just not sure what to make or when I’m short on time. And then there’s soup. My love for soup and the fact that I could eat it for every single meal is no secret around these parts.

On Halloween, I was debating back and forth between those two options when I was trying to decide what to make for dinner. I eventually decided that I’d split the difference and experiment with a ground beef stroganoff soup. Plus I thought it would be a great pre-Trick or Treating meal that was both comforting and warming.

The Costumed Crew, or at least 3 of the 5 are costumed. Did you know 12 is too old to go trick or treating? Neither did I!

We were thrilled with the results. Eric thought that it was some of the best soup that I’ve ever made. I don’t know if I’d go that far (I tend to be partial to the creamier soups, like Loaded Baked Potato or Vegetable Curry), but it was definitely yummy! I tossed in some carrots to make it a complete meal. I didn’t have any egg noodles on hand, which would have been most appropriate, but the bow-tie pasta I had on hand worked just as well.

Ground Beef Stroganoff Soup

  • 1 lb. ground beef
  • 2 T. butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 lb. sliced mushrooms
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. thyme
  • 1/2 lb. baby carrots
  • 8 c. beef stock
  • 3 T. corn starch
  • 1/4 c. water
  • 1 c. sour cream
  • 1/2 lb. cooked noodles

1. In a large pot, brown ground beef with butter, onions and garlic. Cook until beef is browned completely. Add mushrooms and continue cooking until browned.

2. Season with salt, pepper and thyme. Stir in baby carrots and beef stock. Bring to a boil and then reduce heat to low and simmer until carrots are tender, at least 20 minutes. (You can let the soup slowly simmer for several hours at this point, if you want.)

3. Bring the soup back to a slow boil. Combine corn starch and water until smooth; slowly stir into soup. Let soup boil until thickened, about 5 minutes.

5. Stir in sour cream and cooked noodles. Season with additional salt and pepper, if need. Serve immediately and enjoy.

  • Share/Bookmark

Comments

  1. Sandy says:

    I cannot wait to try this! I’m going to transfer it to my crock pot at step 2 for a super easy Sunday dinner.

  2. Erin says:

    Oh, yes. Trying this one for sure.

  3. Sounds really good! Printed and pinned.

  4. Kelly says:

    This was AWESOME!!!!!!!!!!

    Will be a soup favorite for the winter months. I’m hoping the college boys like it as much as we did. Thanks :)

  5. that sounds delicious! Stroganoff is one of my favorites from growing up. What a great idea to make it into soup! I’m going to make this in the next couple weeks.

  6. Just made this tonight, minus the mushrooms, and we loved it. My husband said we’ll definitely have to have it again.

  7. Jill Hetherington says:

    I just received your email regarding soups and was wondering what the serving sizes are on each of them. Thanx.

  8. betty says:

    thank you – I’ve saved the recipe and have no doubt my family will love it

  9. Lovely must try this!

  10. kim says:

    Tried this last night and liked but think adding wine would send it to over the top good.

Speak Your Mind

*

Spam Protection by WP-SpamFree

Blog Widget by LinkWithin