Beef Stroganoff Soup

3/1/2014 7:00:00 AM

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds chuck roast, trimmed and cut into 1-inch pieces
1/4 cup butter, divided
1 8-ounce package sliced baby Portobello mushrooms
1 large onion, thinly sliced
1 tablespoon minced garlic
2 32-ounce cartons beef broth
2 tablespoons Worcestershire sauce
10 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
8 ounces thin egg noodles
1/2 cup sour cream
1 tablespoon Dijon mustard

  1. In a large re-sealable plastic bag, combine flour, salt and pepper. Add beef, seal bag, and shake to coat.
  2. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5-6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5-6 minutes or until browned.
  3. Return all beef to the pan. Stir in mushrooms, onion and garlic. Cook, stirring frequently, for 5 minutes.
  4. Add broth, Worcestershire sauce and thyme. Bring to a boil over medium high heat; reduce heat and simmer for 1 hour or until beef is tender.
  5. Add egg noodles and cook, stirring occasionally for 8 minutes or until pasta is tender.
  6. In a small bowl, whisk together sour cream and mustard. Add to soup whisking    until combined.
  7. Remove thyme sprigs and serve immediately.
Yield: 6-8 servings

Recipe from Cooking with Paula Deen magazine and photo by Lois Linke.

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