One-Pot Beef Stroganoff Soup

• Meat

  • 1 lb Beef sirloin

• Produce

  • 8 oz Crimini mushrooms
  • 3 cloves Garlic
  • 1 Parsley, fresh
  • 1 Sweet onion, Medium

• Canned Goods

  • 5 cups Chicken or beef stock, low-sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 1/2 cups Egg noodles, dried

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Sour cream

Found on bellyfull.net

Description

Ingredients

• • 2 tablespoons unsalted butter
• • 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips
• • salt and pepper
• • 8 ounces sliced crimini mushrooms
• • 1 medium sweet onion, diced
• • 3 cloves garlic, minced
• • 2 tablespoons tomato paste
• • 1 tablespoon Worcestershire sauce
• • 5 cups low-sodium chicken or beef stock
• • 1 1/2 cups dried egg noodles
• • 1/2 cup sour cream
• • 2 tablespoons all-purpose flour
• • chopped fresh parsley

Directions

• In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
• Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
• In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
• Serve in individual bowls with some fresh chopped parsley.