Beef Stroganoff Soup

• porcijos: 6 servings
• bendras laikas: 2 hours 5 minutes

Ingredientai

1 lb. beef stew meat, cut into bite-size pieces

2 tsp. paprika

1 tsp. black pepper

3 Tbsp. canola oil, divided

2 tsp. kosher salt, divided

2 (8-oz.) pkg. cremini mushrooms, quartered lengthwise (about 6 cups)

1 medium (2-oz.) shallot, finely chopped (about 1/4 cup)

6 medium garlic cloves, finely chopped (about 2 Tbsp.)

4 (3-in.) fresh thyme sprigs

2 fresh bay leaves

2/3 cup dry red wine

2 Tbsp. Worcestershire sauce

2 tsp. Dijon mustard

8 cups lower-sodium beef broth

6 oz. wide egg noodles (about 3 cups)

2 Tbsp. cornstarch

3 Tbsp. tap water

3/4 cup sour cream, plus more for garnish

Chopped fresh flat-leaf parsley

Nurodymai

Season and brown beef pieces: Heat a large Dutch oven or stock pot over medium-high. Toss beef with paprika, pepper, 1 tablespoon of the oil, and 1 teaspoon of the salt in a medium bowl until evenly coated. Add beef to Dutch oven in an even layer, and cook until lightly browned on all sides, turning occasionally, about 8 minutes total. Transfer to a plate; set aside.

Cook mushrooms and aromatics: Without wiping Dutch oven clean, heat remaining 2 tablespoon oil over medium. Add mushrooms and remaining 1 teaspoon salt; cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Add shallot, garlic, thyme, and bay leaves, and cook, stirring constantly, until shallots are softened, about 2 minutes.

Add wine, then broth: Stir in red wine, Worcestershire, and mustard. Bring to a boil over medium-high; cook, scraping up any browned bits on bottom of Dutch oven, until wine has reduced by half, about 5 minutes. Stir in broth and reserved beef along with any accumulated juices on plate.

Simmer before adding egg noodles: Bring to a simmer over medium-high; reduce heat to medium-low to maintain a gentle simmer, partially cover, and simmer, stirring occasionally, until beef is tender, 1 hour to 1 hour 15 minutes. Add egg noodles. Simmer over medium-low, uncovered and stirring occasionally, until tender, about 10 minutes.

Make cornstarch slurry: Stir together cornstarch and water in a small bowl; stir cornstarch mixture into broth. Cook, stirring often, until slightly thickened, 1 to 2 minutes.

Add sour cream: Place sour cream in a medium bowl, and slowly whisk in 1 cup of the hot broth from soup. Remove soup from heat, and stir in sour cream mixture. Remove and discard thyme sprigs and bay leaf; serve immediately garnished with parsley and additional sour cream.

Pastabos

Tempering the sour cream (whisking in the hot broth before stirring into the soup) ensures that it does not break.

Cooking the noodles in the soup also adds body to the soup, helping to thicken it with the starchy water.

For the red wine, reach for a cabernet sauvignon or pinot noir.

Store leftovers this in an airtight container in the refrigerator for up to four days. I would recommend reheating on the stove or in a microwave. The noodles will continue to absorb the broth though, so you may need to add a bit.

You could freeze the soup base, but hold on adding the noodles and the beef.