Beef Stroganoff Soup Beef Stroganoff Soup

Beef Stroganoff Soup Author: The Canadian Living Test Kitchen Credits: Stacey Brandford

This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.

  • Prep time 25 minutes
  • Total time 25 minutes

Ingredients

  • 4 teaspoons olive oil
  • 2 carrots, diced
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 2 teaspoons dried thyme
  • 450 g lean ground beef
  • 1 pkg (227 g) cremini mushrooms , stemmed and sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 pkg (900 mL) sodium-reduced beef broth
  • 1 1/2 cup broad egg noodles
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh parsley

Method

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.

Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 721 mg
  • Sugars 4 g
  • Protein 21 g
  • Calories 289
  • Total fat 16 g
  • Potassium 543 mg
  • Cholesterol 58 mg
  • Saturated fat 6 g
  • Total carbohydrate 16 g

%RDI

  • Iron 19
  • Fibre 0.0
  • Folate 12
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48
  • Vitamin C 8
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef Stroganoff Soup

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