Description
A comforting and hearty twist on the classic beef stroganoff transformed into a creamy, savory soup perfect for chilly evenings.
Ingredients
Beef and Vegetables
- 500 g beef chuck or stewing beef, diced
- 1 onion, finely chopped
- 250 g mushrooms, sliced
- 2 cloves garlic, minced
Seasoning and Liquids
- 1 tbsp paprika
- 4 cups beef stock
- 1/2 cup sour cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: Add the diced beef, finely chopped onion, sliced mushrooms, minced garlic, paprika, and beef stock into a large pot.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a boil, ensuring all ingredients are heated through.
- Simmer: Once boiling, reduce the heat to a gentle simmer and cook uncovered for 45 to 50 minutes until the beef becomes tender and the flavors meld together.
- Add Sour Cream: Just before serving, stir in the sour cream carefully to create a creamy texture without boiling, to prevent curdling.
- Season and Serve: Season with salt and black pepper according to your taste and serve immediately, ideally with crusty bread.
Notes
- Serve the soup alongside crusty bread for dipping.
- Avoid boiling the soup after adding sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
