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Hamburger Stroganoff Soup


  • 1-pound ground beef

  • ¼ pound butter

  • 1 cup sliced mushrooms

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 cup all-purpose flour

  • 1 teaspoon paprika

  • 1 teaspoon Worcestershire sauce

  • 4 cups beef broth

  • 1 cup sour cream, tempered

  • 8 ounces egg noodles

  • Salt and pepper as needed


  1. Cook the egg noodles according to package directions, drain and set aside

  2. In a stock pot or Dutch oven over medium heat, add the butter and the ground beef

  3. Add the mushrooms, onions, paprika, salt, pepper, and garlic and cook until the beef is completely cooked, and the vegetables are soft

  4. Turn the heat to low and add the flour a bit at a time while stirring to make a roux with the beef fat and butter

  5. Cook the roux for about 5 minutes while stirring, it is done when the mixture does not stick to the pan and resembles peanut butter

  6. Turn the heat back to medium and add the beef stock and Worcestershire sauce, stirring with a whisk until the soup begins to thicken

  7. Once the soup has thickened, turn the heat to simmer and add the sour cream and the cooked egg noodles

  8. Stir and simmer for about 10 minutes, adjusting the flavor with salt and pepper as needed

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