Beef Stroganoff Soup!
By: Kecia’s Flavor Breakthrough/KeciasKreations
One of my favorite meals when I was a kid was when my mother would take leftovers from a roast beef dinner and make a big batch of stroganoff. It was such a warm and comforting meal! It still is today! My husband, as you all know, works outside and today, it is very cold! In the 20’s. There is nothing he likes more on one of these cold days than to come home to a hot pot of soup! So I thought since I made roast over the weekend I would combine these two wonderful things and give him a welcoming, comforting delicious meal to come home to. I know he is going to love it! Me, too. I’m going to start with a rich beefy soup and add all the wonderful ingredients to make it like stroganoff!
- 2 tbsp. olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (unless you don’t like them) see note
- 2 tbsp. flour
- 2 cups leftover roast beef, cubed
- ½ cup dry red wine
- 6 cups beef stock
- 1 beef bouillon cube
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsps. Parsley flakes
- Salt and pepper to taste
- 1 cup sour cream
- 2 cups macaroni
Heat olive oil in a large stockpot over medium high heat, add the onion and cook until slightly translucent. Add the garlic and mushrooms, cook an additional minute stir in the flour to coat everything, deglaze the pan with the wine. Pour in the beef stock and add the bouillon cube, parsley, garlic powder, onion powder, salt and pepper. Bring to a slow simmer, cover. Let simmer for ½ hour to let the flavors blend. In the meantime, while traditionally egg noodles are used in stroganoff I chose macaroni for ease of eating in soup, cook per package instructions to al dente, drain and set aside. Taste your seasoning in your soup and adjust to taste. Remove from heat and stir in sour cream until it melts and blends together. Place some macaroni in the bowls and ladle some of the soup over the top. Serve hot.
Note: If you are like me and don’t like mushrooms (but my Honey loves them) sauté them separately in butter and add to the soup individually.
Always remember a recipe is a basic guide, feel free to experiment, add or subtract and substitute.