Beef Stroganoff Soup

A soupy twist on this classic dish makes the perfect weeknight recipe. 

Products you'll need:

Campbell's® 30% Less Sodium Beef Broth With Red Wine

Campbell's® 30% Less Sodium Beef Broth With Red Wine

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  • 1 lb (454 g) beef sirloin steak, trimmed and sliced into bite-size pieces
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) black pepper
  • 1/2 tsp (3 mL) smoked paprika
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tbsp (30 mL) butter
  • 8 oz (226 g) fresh button mushrooms, sliced
  • 1 cup (250 mL) chopped onion
  • 2 cloves garlic, minced
  • 1 carton Campbell's® 30% Less Sodium Beef Broth With Red Wine
  • 2 cups (500 mL) dried egg noodles
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (60 mL) flat leaf parsley


  1. Toss steak with salt, pepper, paprika and flour to coat evenly. In a large Dutch oven, melt butter over medium-high heat. Cook steak until browned. Set aside. 
  2. Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in broth, scraping any brown bits from the pan; bring to boil. 
  3. Add noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.  
  4. Whisk in sour cream until smooth. Cook and stir until slightly thickened and bubbly. Add meat back to soup and cook just until meat is heated though. Sprinkle with parsley before serving. 

Recipe tips

Substitute parsley with chives if desired. 

Ratings & Reviews

  • Mariah W.

    November 20, 2018

    Awesome Soup!

    Lots of flavour from the broth and easy to make

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  • Paulina K.

    November 19, 2018

    Easy & very tasty!

    I love Beef Stroganoff in general but to make a soup? Thought I would give it a try & was very surprised & happy on how easy & super tasty it is! Heats up very well for the next day's lunch. Mmm mmm!

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Amount Per Serving
Calories 390
Fat 17 g
Sodium 910 mg
Carbohydrate 28 g
Dietary Fibre 2 g
Protein 32 g
Calcium 7 %DV

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