Slow Braised Beef Stroganoff Soup

With the cooler days I have been enjoying a lot of soups and the one that I have been crushing on recently is this slow braised beef stroganoff soup! This soup was inspired by the flavours of beef stroganoff with the beef in a paprika and sour cream broth along with egg noodles! Instead of going for a quicker stir-fried beef version I like a slow braised beef one that takes nice big chunks of stewing beef and slowly simmers it until it’s melt in your mouth tender; pure comfort food in a bowl! 

This recipe starts by browning the beef to build the flavour, followed by cooking the onions and mushrooms until they start caramelizing, which continues the flavour train! Next up we have some garlic, and thyme and one of the primary ingredients, the paprika which when combined with the sour cream, forms the base flavour for the broth. The flavours just keep getting better with the addition of dijon mustard, worcestershire sauce, a hit of fish sauce and a personal favourite, dill. 

After the soup braises for a few hours, and all of the flavours have had a chance to come out and mingle and the beef tenderizes, it’s time to add the egg noodles to cook before adding the sour cream and enjoying! After writing this I can’t wait to curl up in a comfy chair with a nice big bowl of this slow braised pot roast beef stroganoff soup tonight!

Slow Braised Beef Stroganoff Soup

Prep Time:10 minutes Cook Time:2 hours 20 minutes Total Time:2 hours 30 minutes Servings: 6

A warm an comforting bowl of slow braised beef stroganoff soup with melt in your mouth beef and egg noodles in a paprika and sour cream broth!

ingredients

1 tablespoon oil

salt and pepper to taste

1 pound stewing beef (such as chuck), cut into 1 inch cubes

1 large onion, diced or sliced

1 pound mushrooms, quartered or sliced

4 cloves garlic, chopped

2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)

2 teaspoons paprika*

2 tablespoons flour (rice flour for gluten-free)

6 cups beef broth

1 tablespoon dijon mustard

2 teaspoons worcestershire sauce

2 teaspoons fish sauce (or soy sauce or tamari)

2 teaspoons dried dill (optional)*

1/2 pound egg noodles (gluten-free fort gluten-free)

1/3 cup sour cream

salt and pepper to taste

directions

1. Heat the oil in a large pan over medium-high heat, season the beef with salt and pepper to taste, add to the pan and cook until lightly browned on all sides, about 5-8 minutes per side, before setting aside.
2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
5. Read Full Recipes >> www.closetcooking.com

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