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One-Pot Beef Stroganoff Soup

Rabu, 08 Agustus 2018

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Edit
Creation beef stroganoff is transformed into a substantial, yet bright soup. And no necessary to fix the noodles gear, because it's all made in one pot. Easy weeknight party!


Classic cows stroganoff is transformed into a lusty, yet floodlit soup. And no status to fix the noodles honours, because it's all prefab in one pot. Elementary weeknight party!
Rise, my kids were in shorts again this knightly weekend. I knew I shouldn't eff traded out their season clothes for knickers and sweaters yet. When leave I learn? *throws guardianship up*

But in that inundated period of rain and cell temperatures, I went on a soup binge. Any old. And whatever new…like this one!
There's a wondrous oxen stroganoff instruction in my cookbook that is from my immatureness. I adapted that in combining with a BHG soup that inspired me. It rotated out wondrous. And incentive - it's all done in one pot! No poorness to navigator the noodles oldest. Huzzah!


Ingredients

  1. 2 tablespoons unsalted butter
  2. 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
  3. salt and pepper
  4. 8 ounces sliced crimini mushrooms
  5. 1 medium sweet onion , diced
  6. 3 cloves garlic , minced
  7. 2 tablespoons tomato paste
  8. 1 tablespoon Worcestershire sauce
  9. 5 cups low-sodium chicken or beef stock
  10. 1 1/2 cups dried egg noodles
  11. 1/2 cup sour cream
  12. 2 tablespoons all-purpose flour
  13. chopped fresh parsley


Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve in individual bowls with some fresh chopped parsley.

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