Ground Beef Stroganoff Soup combines all of the stroganoff flavors you love into a thick and hearty soup the whole family will enjoy.
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This thick and comforting soup will warm you up on the chilliest of days. But don’t stop there – you can absolutely enjoy this soup any time of year!
How to Make Ground Beef Stroganoff Soup
A rich beef broth combined with the creamy, silkiness of sour cream gives this soup the familiar texture and flavor of beef stroganoff, yet it doesn’t involve any labor intensive work or extra time in the kitchen. In fact, this soup comes together in just under 45 minutes.
The soup is packed with ground beef, mushrooms, carrots and noodles. It makes a complete meal on its own, or with a side salad or freshly baked bread or rolls.
Although the soup start off with a thinner beef stock base, the addition of sour cream combined with some cornstarch really thickens it up and adds a great depth of flavor.
Egg noodles are the ideal add-in noodle for this soup, but feel free to use whatever you have on hand. As you can see in the picture, I substituted bow ties because that was what I had available.
Ground Beef Stroganoff Soup
Ingredients
- 1 pound Ground Beef
- 2 Tablespoons Butter
- 1 Onion (diced)
- 2 cloves Garlic (minced)
- 1/2 pound Mushrooms (sliced)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Thyme
- 1/2 pound Baby carrots
- 8 cups Beef stock
- 3 Tablespoons Corn starch
- 1/4 cup Water
- 1 cup Sour cream
- 1/2 pound Cooked noodles (Egg noodles are best, but any kind will do)
Instructions
- In a large pot, brown ground beef with butter, onions and garlic over medium-high heat. Cook until beef is browned completely. Add mushrooms and continue cooking until browned.
- 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.)
- 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.
- Stir in sour cream and cooked noodles. Season with additional salt and pepper, if needed. Serve immediately and enjoy.
Notes
- The longer you let the soup simmer, the richer the flavors will become. However, if you’re in a big hurry, you can cut the simmer stage down to just 10 minutes by slicing the carrots before adding them to the soup.
- If you want to make this a one-pot soup, you can cook the noodles along with the soup during step 2. To do this, you will need to add 2 additional cups of beef stock or water.
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