This One Pot Beef Stroganoff Soup with Sauteed Mushrooms and Egg Noodles is comforting, quick, and low on calories, coming together in less than 40 minutes.
Adapted from the recipe on Belly Full
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!
Make Ahead and Store! This recipe freezes well for future reheats. Spoon portions into individual freezer-safe containers and enjoy within 2-3 months.