Beef Stroganoff Soup

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This Beef Stroganoff soup recipe is a fun and easy twist on a dinnertime favourite. Soup is a fantastic quick and simple solution for busy weeknights. Add a simple side salad and a crusty piece of rustic bread and you’ve got a great meal solution.

MAKES 6 Servings - PREP TIME 20 min - COOK TIME 15 min - TOTAL TIME 35 min

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Ingredients

• 4 tsp olive oil

• 2 carrots, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tsp dried thyme

• 450 g Van Osch Farms ground beef

• 1 pkg (227 g) cremini mushrooms, stemmed and sliced

• 1 tbsp EACH Dijon mustard and Worcestershire sauce

• 1 pkg (900mL) sodium-reduced beef broth

• 1-1/2 cups broad egg noodles

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup frozen peas

• 1/3 cup sour cream

• 2 tbsp chopped fresh parsley

DIRECTIONS

1. In Dutch oven or large heavy-bottomed saucepan, heat olive oil over medium-high heat.

2. Sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add ground beef and cremini mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes. Stir in Dijon mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute.

3. Add beef broth, broad egg noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes.

4. Stir in frozen peas and sour cream; cook until heated through, about 1 minute. Sprinkle with chopped fresh parsley.

For the original recipe, click here.

*Date and availability subject to change without notice. Please contact us with any questions.