Side Pannel
Slow Braised Beef Stroganoff Soup
- Prep Time: 10 minutes
- Cooking Time: 2 hours 20 minutes
- Serves: 6
Slow Braised Beef Stroganoff Soup
- Recipe Submitted by maryjosh on 06/11/2018
Ingredients List
- 1 tablespoon oil
- salt and pepper to taste
- 1 pound stewing beef (such as chuck), cut into 1 inch cubes
- 1 large onion, diced or sliced
- 1 pound mushrooms, quartered or sliced
- 4 cloves garlic, chopped
- 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
- 2 teaspoons paprika*
- 2 tablespoons flour (rice flour for gluten-free)
- 6 cups beef broth
- 1 tablespoon dijon mustard
- 2 teaspoons worcestershire sauce
- 2 teaspoons fish sauce (or soy sauce or tamari)
- 2 teaspoons dried dill (optional)*
- 1/2 pound egg noodles (gluten-free fort gluten-free)
- 1/3 cup sour cream
- salt and pepper to taste
Directions
Heat the oil in a large pan over medium-high heat, season the beef with salt and pepper to taste, add to the pan and cook until lightly browned on all sides, about 5-8 minutes per side, before setting aside.
Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
Add the mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Add the egg noodles, bring to a boil, reduce the heat and simmer until the noodles are cooked, about 5-8 minutes, before seasoning with salt and pepper to taste, removing from the heat and mixing in the sour cream.
Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
Add the mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Add the egg noodles, bring to a boil, reduce the heat and simmer until the noodles are cooked, about 5-8 minutes, before seasoning with salt and pepper to taste, removing from the heat and mixing in the sour cream.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
