Beef Stroganoff Soup

    (26)
    2 hours 20 minutes

    This is a really easy soup to make which combines the classic flavours of beef stroganoff. Very hearty!


    22 people made this

    Ingredients
    Serves: 5 

    • 450g egg noodles
    • 700g round steak, cut into small pieces
    • 1 small yellow onion, diced
    • 2 (300g) tins condensed cream of mushroom soup
    • 2 2/3 cups water
    • 450g sour cream
    • 1 teaspoon steak sauce

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.
    2. In a large frypan, brown the round steak pieces with the onion to desired doneness.
    3. In a slow cooker, combine the soup, water, sour cream and steak sauce. Mix until smooth. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.

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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (22)

    by
    36

    I made this recipe a little different and it turned out divine! Instead of using round stead, I used low fat hamburger. I also used low fat sour cream. To make the soup have more flavor I added two packages of sliced baby portabellas for more of a natural mushroom taste.  -  14 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    28

    This soup was fantastic. Normally my son wouldn't be caught dead eating Stroganoff but even after he knew what was in this he ate more and loved it.  -  04 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    22

    This was OK. I put it in my crock pot on low for 8 hours and did not cook the steak in advance - just put it in there to cook all day. I cooked my noodles on the stovetop and added them before serving. I used a can of beef broth instead of water and took the advice of others and used 1/4 cup of steak sauce. It was too much steak sauce for me. I also only used 8oz of sour cream and it was plenty. I did find this plenty "soupy" but I just didn't care for the flavor that much. It was almost too rich for soup - more like a sauce than a soup, but way too much liquid to serve as a sauce.  -  24 Jan 2008  (Review from Allrecipes USA and Canada)

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