Super Easy Stroganoff..Make Life Simple

Having this in a soup makes this a great option. I love the fact that all the favorite elements of stroganoff are in this. In fact, this would be the perfect soup to make and fill our Thermos with for the next away football game or evening out at the beach.

ONE-POT BEEF STROGANOFF SOUP

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips
• salt and pepper
• 8 ounces sliced crimini mushrooms
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 5 cups low-sodium chicken or beef stock
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• chopped fresh parsley

DIRECTIONS

1. In a large pot or dutch oven, melt butter over medium-high heat.
2. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned.
3. Using a slotted spoon, transfer meat to a bowl; keep warm.
4. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.
5. Stir in the tomato paste and Worcestershire sauce.
6. Pour in the chicken (or beef) stock and bring to a boil.
7. Add in the noodles.
8. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
9. In a bowl or large measuring cup, combine the sour cream and flour.
10. Whisk in 1 cup of the hot soup; pour mixture back into the pot.
11. Cook and stir for 1-2 minutes to thicken.
12. Add cooked meat back to the pot and heat through.
13. Taste, and adjust seasoning with a little more salt and pepper, if necessary.

Quick Tip: Need to speed things up even more? Next time you make this go ahead and cook up twice as much meat, mushrooms, onions and garlic. Freeze in bag and when  you want something super quick just start thaw out and start at number 5 on the recipe!

Photo and Recipe courtesy of Amy at Full Belly