When you need something comforting and quick, this One Pot Beef Stroganoff Soup with Sauteed Mushrooms and Egg Noodles is the perfect easy dinner recipe. Low in calories but rich with flavor, this delicious meal is on the table in less than 40 minutes!
You may not think it from looking at the recipes on this site, but I don’t always have the time or the energy to make a complicated meal. Some days, I just need something comforting and quick to make for dinner with as little fuss as possible. Other days, after taste-testing indulgent desserts or rich Guinness-filled Shepherd’s Pies, I crave something healthier and lower in calorie to offset all the richness I’m eating. And sometimes, I just need something I can easily freeze and store for future meals.
That’s how this recipe for One Pot Beef Stroganoff Soup with Sauteed Mushrooms and Egg Noodles came about, and I love it. I needed something Sam could make me when I was injured and sick, and due to my dietary sensitivities, no store-bought soup would do it.
Egg noodles are one of my favorite things when I’m under the weather or in need of something comforting, and I can never get enough earthy mushrooms. The soup broth is tangy from the sour cream and Dijon mustard– just like the sauce of a traditional Beef Stroganoff – and the soup is packed with chunks of delicious tender beef.
Best of all, this recipe is simple to make and comes together in 30-40 minutes. Everything gets cooked in one big pot over the stove, limiting your dirty dishes, and the most labor intensive part is cutting up the beef and the mushrooms. Even the noodles simply cook in the broth you’ve made!
With eight servings, you have plenty to feed the family on the first night and enough to store and reheat for an even faster meal on a more hectic day.
Whether you need something hot and comforting, or you’re just looking a quick and easy meal outside of your normal routine, One Pot Beef Stroganoff Soup is a perfect solution. Check out the recipe below and let me know what you think!
One Pot Beef Stroganoff Soup with Sauteed Mushrooms and Egg Noodles
- 2 Tbsp butter
- 1 lb beef sirloin, thinly sliced and cut into 1/2 inch bite-size pieces
- 8 oz button mushrooms, sliced
- 2 tsp dried thyme
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon-style mustard
- 8 cups chicken broth (64 oz)
- 1 1/2 cups dried egg noodles (One 12 oz bag; I prefer the thinner kind, but any will work)
- 1/2 cup sour cream
- 2 Tbsp flour
- 2 tsp salt, divided
- 1 tsp pepper, divided
- In a large pot or dutch oven, melt butter over medium heat. Add the beef and sprinkle with 1 tsp salt and ½ tsp pepper. Stir to distribute the seasoning. Cook, occasionally stirring up the meat, until just brown on all sides. Transfer the meat to a bowl or plate with a slotted spoon and cover to keep warm. A generous amount of drippings should remain in the pot, but if it seems dry, feel free to add another ½ Tbsp butter.
- Add the mushrooms and the dried thyme to the pot, sauteing until softened (about 5 minutes). Add the remaining 1 teaspoon salt and ½ teaspoon pepper. Mix in the tomato paste, Worcestershire sauce, and Dijon mustard and let simmer for 2 minutes so that the flavors mingle.
- Slowly pour in the chicken broth and increase heat to high. Once the contents start to boil, stir in the egg noodles and reduce the heat to a simmer. Allow to cook 5-7 minutes until the noodles are al-dente, or just underdone.
- While the soup simmers, whisk together the sour cream and the flour with a fork in a heat-safe measuring cup or bowl (I use a 2-cup Pyrex measuring cup). Once the noodles are ready, whisk one cup of hot soup into the flour mixture to temper it, and then stir the contents into the pot of soup. Stir for a few minutes to evenly distribute the mixture and allow the soup to thicken.
- Stir the meat and any drippings back into the pot, and let simmer an additional 2-3 minutes. Taste, and add additional salt and pepper if necessary. Serve in bowls and enjoy!