A delightful twist on the classic beef stroganoff, transforming it into a creamy, hearty soup that’s as satisfying as it is delicious.
Ingredients
Scale:
1 pound beef stew meat, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or rice (optional, for garnish)
Instructions
In a large pot or Dutch oven, add 1 tablespoon of oil over medium heat. When hot, add the beef stew meat and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.
In the same pot, add the diced onion and mushrooms. Sauté for about 5 minutes until the onions become translucent and the mushrooms are tender.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Return the browned beef to the pot and pour in the beef broth. Stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
After simmering, add the heavy cream to the pot and stir to combine. Allow the soup to simmer for an additional 10 minutes.
If desired, serve over cooked egg noodles or rice. Garnish with fresh parsley before serving.
