My friend Stephanie recently moved to Scotland. On her blog she wrote about making beef stroganoff, but she didn’t realize that the cream of mushroom soup she purchased was not condensed, and therefore the stroganoff was runny and more like a soup. This gave me the bright idea to intentionally try to make Beef Stroganoff soup. I think it turned out really good. It’s creamy and delicious and definitely a keeper!
1 – 1 ½ lbs extra lean ground beef (I use 7% fat – but if you use a higher fat content, make sure to drain the fat from the meat.
6 oz. egg noodles, cooked and drained – according to package directions
1 tablespoon butter
1 tablespoon olive oil
1 white onion chopped
3 cloves garlic, finely chopped
8 oz. sliced mushrooms (I used “Baby Bellas”)
¼ cup brandy
4 tablespoons butter
4 tablespoons flour
4 cups beef broth
1 ½ cups water
2 beef bouillon cubes
½ teaspoon thyme
8 - 10 oz sour cream (I used light)
Salt & Pepper to taste
Fresh flat leaf parsley, chopped, for garnish
Spray a non-stick skillet with cooking spray. Cook the ground beef until browned and cooked through. Place the cooked meat in your soup pot, along with the cooked noodles.
In the same non-stick skillet, melt 1 tablespoon of butter into 1 tablespoon of olive oil; sauté the onions and garlic for about 7 minutes. They should be translucent – but not yet browning. Add the mushrooms and continue to sauté until the mushrooms are cooked and everything is nicely browned. Add the brandy and continue cooking until bubbly. Add everything to the soup pot. (If you feel confident, light the brandy on fire after adding to the mushrooms and onions. Let it flame for about a minute – or until it burns out. This burns off the alcohol.)
In the same skillet, melt 4 tablespoons of butter. Add the flour to make a roux. Continue cooking and stirring until the mixture becomes a light peanut butter color. Be very careful not to let the roux burn. Gradually add 3 cups of the beef broth to the roux, whisking to thoroughly combine, making sure to not leave any lumps. Add to the soup pot.
Add the remaining beef broth to the soup pot, along with the water, the bouillon cubes, and the thyme. Bring to a boil.
Reduce heat and let simmer for a couple of minutes. Remove from heat and stir in the sour cream. Make sure to thoroughly combine and not leave any lumps. Serve with fresh chopped parsley sprinkled over all.