Beef Stroganoff Soup is your favorite comfort food turned into a hearty soup!
This Beef Stroganoff Soup is rich, flavorful, satisfying and SO easy made in the slow cooker! It’s loaded with tender, buttery beef, savory mushrooms and al dente egg noodles swimming in a broth kissed with silky, tangy sour cream. This Beef Stroganoff Soup is the perfect make-ahead dinner, reheats beautifully and you can double the recipe for a crowd!
Friends frequently tell Patrick he’s “so lucky” that I have a food blog because he gets to eat food like this creamy, comforting, hearty Slow Cooker Beef Stroganoff Soup.
And they would be right.
But what they don’t realize is he probably had it better before my blog because I still cooked the same, but now I have to take pictures…so Patrick and company have to wait.
I always try and make it worth the wait and this Beef Stroganoff Soup is definitely worth the wait.
Beef Stroganoff Soup
I’ve always loved beef stroganoff and chicken stroganoff, even ordering filet mignon beef stroganoff at a restaurant once (it was a special occasion), so I thought there is no better way to consume an entire bowl full of concentrated deliciousness than turn this classic into irresistiblee Beef Stroganoff Soup!
Melt in your mouth beef simmered, tenderized and spiced with onions, garlic, Worcestershire sauce, Dijon, tomato paste, paprika, basil, thyme and dill in a rich, creamy mushroom sauce. Warm, savory, flavorful comfort by the spoonful after spoonful, after spoonful…I think the soup idea was a good one.
My favorite way to prepare stroganoff has always been in the crockpot because every morsel tenderizes as it bathes in the spiced broth, soaking up all the flavor for hours AND because its so easy – simply let the slow cooker do all the work for you as it fills every crevice of your home with the aroma of savory, beefy soup.
Its a long, tough wait.
But Patrick will tell you – Its’s worth every tantalizing second.
WHAT CUT OF BEEF SHOULD I USE?
I recommend boneless chuck for this Beef Stroganoff. It is considered the “Mercedes” of roasts with its juicy, beefy, melt-in-your mouth texture. Its rich marbling ensures buttery tender beef as long as it is cooked long enough.
I do not recommend “stew meat” because it is a hodgepodge of different cuts of meat and therefore the pieces will require different cooking times due to their meat to fat ratio. This leaves you with tender bites, tough bites and rubbery bites – all in the same soup!
For the BEST Beef Stroganoff Soup. stick with chuck roast, and you will ecstatic with the melt-in-your-mouth results ever single time.
HOW DO YOU MAKE MEAT TENDER?
Your Beef Stroganoff Soup is only as good as the toughest piece of beef. Here is how to make every piece velvety tender:
- Cut of beef: As previously discussed, boneless chuck roast guarantees tender beef due to its rich marbling. If you choose another cut of beef, I cannot guarantee the same results.
- Size: Try and chop your beef roughly the same size so they cook evenly.
- Sear beef: I know this is one extra step and is not 100% required, but I HIGHLY recommend it! Searing the meat seals in the juices so the beef doesn’t dry out when cooked for an extended period of time. It also infuses the beef complex, rich, deep flavor due to the Maillard.
- Cook until tender. I learned this trick from my Mom’s Crazy Tender Pot Roast. and Beef Stew – if your beef isn’t as tender as you’d like it, continue to cook until it is tender. The extra times gives the proteins time to break down and tenderize.
WHAT NOODLES SHOULD I USE?
Broad Egg Noodles are the noodles commonly used in any Stroganoff recipe and I love them in this Beef Stroganoff Soup! They are slightly chewy and their wavy texture dances in your mouth.
If you are itching to make this Beef Stroganoff Soup and don’t have egg noodles on hand, you can substitute any medium twirly pasta like rotini, cavapait, fusilli or cellantini. I just don’t recommend flat noodles like penne or rigatoni because their texutre isn’t as delightful, and more importantly, the savory, creamy broth doesn’t get sandwiched in the crevices.
CAN I COOK THE NOODLES IN THE CROCKPOT?
I never recommend cooking pasta directly in the crockpot, regardless of the dish because you end up with a funny texture. Pasta should be added to water once at a roaring boil in order to cook evenly and properly. This Beef Stroganoff is never going to be at a roaring boil so the noodles would become chewy or gummy if cooked directly in the soup.
If you want your noodles to be done when your Beef Stroganoff Soup is done, you cook the cook the noodles at the same time you start your soup. Simply cook al dent, drain, rinse in cool water and toss with a little olive oil to prevent the noodles from sticking together. Refrigerate in an airtight container until ready to add to the soup.
WHAT MUSHROOMS SHOULD I USE?
Mushrooms are optional in this Beef Stroganoff Soup, but I love the earthy flavor they add. I recommend baby bella (cremini) mushrooms because they are a more mature version of the white button mushroom and therefore boast a deeper mushroom flavor.
If you like your mushrooms to add flavor, but you care about their texture, then add them to the Beef Stroganoff at the beginning of cooking. If you like firmer mushrooms, add them halfway through cooking time.
How Do I keep my Sour Cream from Curdling?
We use evaporated milk instead of half and half or heavy cream in this Beef Stroganoff Soup to prevent curdling. Evaporated milk will never curdle at high temperatures.
Sour cream, however, can be more temperamental. I personally have never had a problem with sour cream curdling but here are a few tips just in case:
- Use room temperature sour cream – get it out about 60 minutes before you plan on using it.
- Use full fat sour cream – it will also melt more easily.
- Add the noodles first so they reduce the temperature of the soup followed by the sour cream.
- Stir until completely melted – little specks will continue to melt when stirred gently. May times what people think is curdling is just sour cream that hasn’t fully melted. That being said, if you have specks of sour cream, it won’t affect the taste of the Beef Stroganoff Soup.
How Do I thicken my Soup?
If you would like a thicker Beef Stroganoff Soup, you have two options:
- Cornstarch: Remove some broth from the stew and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
- Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the soup. Add it to the Beef Stroganoff Soup, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
HOW DO I STORE Beef Stroganoff Soup?
Let your slow cooker of Beef Stroganoff Soup cooled to room temperature, then remove the ceramic insert to the refrigerator and cover. You may also transfer the soup to smaller airtight containers.
Beef Stroganoff Soup is good for 3-4 days when stored properly in the refrigerator.
HOW DO I REHEAT Beef Stroganoff Soup?
Crockpot: Place the ceramic crockpot insert back into your slow cooker and heat on low for 1-2 hours. You will likely need to add more liquid as the noodles will soak some of it up in the refrigerator.
Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through to 165 degrees F.
Microwave: For smaller batches or individual servings, you can use the microwave. Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
WHAT TO SERVE WITH BEEF STROGANOFF SOUP?
LOOKING FOR MORE CROCK POT SOUP RECIPES?
- Crock Pot Creamy White Chicken Chili
- Slow Cooker Potato Soup
- BBQ Chicken Chili (Slow Cooker or Stove Top)
- Slow Cooker Bacon Ranch Chicken Chowder
- Slow Cooker Salsa Verde Chicken Tortilla Soup
- Slow Cooker Cheesy Chicken Broccoli Wild Rice Soup
- Slow Cooker Chicken Tortellini Soup
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Tools Used in This Recipe
Slow Cooker Beef Stroganoff Soup
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- 1 pound chuck roast, chopped into 1” cubes
- 7 cups low sodium beef broth
- 1 onion, diced
- 4-6 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 1 tsp EACH salt, dried basil
- 1/2 tsp EACH pepper, dried dill, dried thyme
- ¼ – 1/2 teaspoon red pepper flakes
- 1 12 oz. can evaporated milk (may use nonfat/lowfat)
- 1/4 cup flour
- ½ – 1 cup sour cream (your preference)
- 12 oz. broad egg noodles cooked al dente (I like No Yolk)
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
- Add all of the ingredients except the “Reserved Ingredients” to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
- One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour.
- When ready to serve, turn off slow cooker then stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)
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