Prep time
10 MIN
Total time
30 MIN
A soupy twist on this classic dish makes the perfect weeknight recipe. 



  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. 

Recipe Made With

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

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


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Tell us what you think.


  • Awesome Soup!

    Lots of flavour from the broth and easy to make

    Mariah W. | November 20, 2018

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  • 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!

    Paulina K. | November 19, 2018

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