Ingredients
Scale
For the Soup:
- 1 pound beef sirloin or tenderloin, thinly sliced
- 1 large onion, finely chopped
- 8 ounces mushrooms (cremini or button), sliced
- 4 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Fresh herbs for garnish
Optional Additions:
- Cooked egg noodles or rice for a heartier version
Instructions
- Sautéing Perfection:
- In a large pot, sauté the thinly sliced beef and chopped onions over medium heat until the beef is golden brown, and the onions are caramelized.
- Mushroom Marvel:
- Add the sliced mushrooms to the pot and continue sautéing until they release their aroma and develop a golden color.
- Broth Elegance:
- Pour in the beef broth, bringing depth and richness to the soup. Allow the ingredients to meld, creating a flavorful broth.
- Stroganoff Essence:
- Integrate the classic stroganoff elements by adding sour cream and Dijon mustard to the pot. Stir well to achieve a creamy texture and a hint of tanginess.
- Simmering Symphony:
- Let the soup simmer gently, allowing all the flavors to meld and intensify. This slow-cooking process results in a delectable masterpiece.
- Serving Warmth:
- Ladle the Beef Stroganoff Soup into bowls, garnish with fresh herbs, and serve piping hot. Each spoonful promises a comforting journey through layers of flavor.
Optional Heartier Version:
- For a more substantial meal, consider adding cooked egg noodles or rice to the serving bowl before ladling the hot soup over them.
