Beef Stroganoff Soup
I am flying to Austin today! My husband and I are meeting my parents to experience Austin City Limits (ACL) music festival for the first time. My parents have been going for years and always rave about it. Finally, after putting it off for years, we made the decision and bought plane tickets. I’m excited about the music but I hear the food is ridiculously good. Look for a recap in the travel section by early November.
While October is here, we are still enjoying 85-90 degree days in Charleston. I can eat soup year round but my husband is more of a traditionalist. Beef Stroganoff soup is the perfect compromise for us. He will eat steak in any form, at any point in the year, and I get a big bowl of soup. This has all the flavors of your standard stroganoff but I’ve made a few tweaks to health-ify it a little and turn it into soup form. If you can get away with it in your house, I recommend including 1/4-1/2 cup minced kale to increase the veggie content. Pair with a side salad if you can’t handle anything green in your stroganoff.
Beef Stroganoff Soup
10 oz strip steak
½ TBS olive oil
1/3 cup diced onion
½ TBS minced garlic
½ TBS tomato paste
1/3 cup + 2 cups vegetable broth
1 ½ cup chopped portobello or cremini mushrooms + ¼ cup diced
½ TBS Worcestershire sauce
2 ½ cups dry egg noodles
1/3 cup + 2.5 TBS coconut milk
½ TBS Flour
½ tsp red pepper flakes
¼ tsp thyme
¾ tsp salt, divided
½ tsp pepper, divided
Slice steak, against the grain, into 1 -2 inch strips around 1/8 inch thick. Season with salt and pepper.
Heat small dutch oven over medium heat
Sear steak to brown each side. It does not need to be fully cooked
Set steak aside and turn down heat to med-low
Add ½ TBS olive oil
Add diced onion and minced garlic. Cook for around 5 minutes or until onion is soft and beginning to brown
While onions cook, blend 2 ½ TBS thick coconut milk, ½ TBS flour, ¼ cup diced mushrooms together into a thick paste. Set aside
Add 1/2 TBS tomato paste, ½ tsp red pepper flakes, ¼ tsp thyme, ¼ tsp salt, ¼ tsp pepper. Stir to combine all and cook for a couple minutes
Add 1/3 cup broth to deglaze, scraping up the bottom of the pan to combine all the flavors
Add the remaining 2 cups of broth and bring to a slow simmer
Add ½ TBS Worcestershire sauce, 1/3 cup coconut milk and mushroom paste (from step 7). Stir to combine and bring back to a slow simmer
Add 1 ½ cups chopped mushrooms, ½ tsp salt and ¼ tsp pepper and mix to combine
Add 2 ½ cups dry egg noodles and bring to a simmer. Cook for 8 minutes
Add steak slices and cook additional 3-5 minutes until steak is warm and noodles are fully cooked.