Beef Stroganoff Soup

  •  1 Lb. Beef Sirloin Steak, trimmed and sliced into bite size pieces
  • 2 Tbsp. Butter
  • 8 oz. button mushrooms, sliced
  • 1 Cup chopped Onions
  • 2 Cloves Garlic
  • 5 Cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Tomatoes paste
  • 1 1/2 Cup dried Egg Noodles
  • 1/2 Cup Sour Cream
  • 2 Tbsp. All Purpose Flour
Sprinkle the steak with salt and pepper.  In a Dutch oven, melt the butter.  Over medium High heat brown the steak on each side, set aside.

Add the mushrooms, garlic and onion to the Dutch oven and cook until the mushrooms are soft, about 5-7 minutes.  Add then the broth, Worcestershire sauce and tomatoes paste.  When it starts boiling, add the Egg Noodles, cook until the noodles are ready.

In a separate bowl, mix the Sour Cream with the Flour.  Add a cup of the soup with the sour cream until smooth, Return the sour cream mixture back to the soup.  Cook together, until it thickens and it bubbles. Then add the beef and cook it's all warms up.


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