Thursday, November 13, 2014

Tried and True: Beef Stroganoff Soup



I very nearly put off attempting to make up this recipe once again last week.  I was dithering about which menu to attempt as the morning was fairly warm and then the weather took a turn as the morning progressed and by 10am the thermometer was dropping steadily, the breeze put on a cold shoulder and soup seemed the only possibility.  I decided it was now or never to try my hand at this inspiration.

                                                the ingredients all lined up and ready to go

I knew that if I wanted to make soup and have it taste like stroganoff, I'd have to adjust my seasonings accordingly or it would just taste bland over all.  So I increased the amounts of tomato product, sherry and beef broth.  I think that adjustment alone made this experiment a success.



I used sirloin because I had it on hand.  Stew beef would work if you're willing to simmer for a longer time period.  Round steak would also be a good choice if you live in an area that still has that cut of meat.  I think you might try hamburger if you brown well and keep it in small chunky pieces rather than breaking it up really well.

I didn't have egg noodles, but did have some fettuccine.  In fact, I used leftover cooked fettuccine.  I highly recommend that hot noodles and cold sour cream be added to your bowl and topped with the soup.  That way you can freeze the soup mixture if you choose.  Otherwise the pasta will break down unless it is very al dente and the sour cream will curdle.  It won't affect the flavor but it will spoil the appearance of the soup.

I had photos of the vegetables chopped and cooking but my camera batteries died half way between the first shot above and the one you'll see next.


Beef Stroganoff Soup
2 cups sliced mushrooms
1 cup rough diced onions
1 tsp minced garlic
1 tbsp olive oil
1 pound sirloin steak cut into cubes, trimmed of fat, but reserve fat
salt
pepper
1/2 cup flour
4 cups beef broth
1 cup water
1/2 cup white wine or dry sherry
2 tbsp tomato paste
salt and pepper to taste
1 cup cooked noodles
sour cream

Put oil in dutch oven.  Heat until shimmers, then add onions and mushrooms to pan and cook until onion is just transparent.  Add garlic and cook 1 minute.  Remove from pan and set aside.

Put beef fat into the dutch oven and allow to render.  Season the steak cubes with salt and pepper.  Toss with some of the flour to coat.


Remove fat pieces from pan.  Brown beef cubes a few at a time until seared.
Remove and set aside.



Remove beef and set aside.  Put remaining flour in the pan.  Stir until brown.  Slowly add some of the beef broth and whisk smooth to make a thin gravy, adding more broth as needed.

When just slightly thick, add tomato paste, wine, remaining broth, vegetables and beef.


Taste the soup for seasoning and adjust as needed.

 Reduce to slow simmer and cover.  Cook for 45 minutes, stirring occasionally to prevent sticking.

Cook pasta at last ten minutes of simmer time.  Add 1/4 cup noodles and 1 tsp sour cream to each deep bowl.  Pour ladles of soup into bowls, then stir gently to mix altogether.

I'd say this will make five generous servings.  If you need to stretch the recipe a bit more you can add more vegetables, more broth.

The end result: hearty, rich, delicious...and we ate TWO bowls.

Note: I used ketchup, which is what I normally use in my Stroganoff.  I used 1/4 cup.  It was made the soup a little tart and so I've put tomato paste on the list of ingredients instead.  It should be the only adjustment needed.

I hope you will try this recipe, too.  

3 comments:

M Ripples said...

That looks wonderful! I'm always looking for new recipes to try. This will be added to my list.

JoAnn Baker said...

Oh! This looks so good! I've been waiting for this recipe... can't wait to try it... perhaps this week when it is supposed to get cold.

Julie Baker said...

I tried making your beef stroganoff soup the other day, it turned out delicious! thank you for the recipe.