If you’re craving a cozy, rich, and hearty meal that feels like a warm hug in a bowl, this Slow Cooker Beef Stroganoff Soup Recipe is exactly what you need. It combines tender chunks of sirloin tip roast, creamy sour cream, and tender egg noodles, all simmered to perfection in a savory beef broth with mushrooms and a touch of Worcestershire sauce. This recipe transforms the classic beef stroganoff flavors into a comforting soup that’s incredibly easy to prepare and perfect for any day you want something satisfying without spending hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Beef Stroganoff Soup Recipe is simple yet crucial, carefully chosen to build up layers of flavor and create a luscious texture. From the hearty beef to the silky sour cream, each item plays its part to make the dish truly special.
- 2¼ lb sirloin tip roast: The star protein, cut into 1-inch cubes for perfect tenderness.
- ¼ cup all-purpose flour: Coats the beef, helping to develop a rich, thick broth.
- ½ tsp salt: Enhances all the savory flavors in the soup.
- ½ tsp ground pepper: Adds a gentle spicy warmth without overpowering.
- 2 Tbsp canola oil: Used for browning the beef and creating those deep caramelized notes.
- 8-oz sliced white mushrooms: Bring earthiness and texture while soaking up the stew’s flavors.
- 1 (1-oz) envelope dry onion soup mix: Infuses the broth with an extra punch of savory goodness.
- 4 cups beef broth: The flavorful base that ties all the ingredients together.
- 1 Tbsp tomato paste: Adds a subtle richness and slight tang to balance the creaminess.
- 1 Tbsp Worcestershire sauce: Boosts the depth of flavor with its unique, savory touch.
- 2 cups uncooked medium egg noodles: For those tender bites of comforting pasta in every spoonful.
- 1 cup sour cream: Makes the soup luxuriously creamy and perfectly tangy.
How to Make Slow Cooker Beef Stroganoff Soup Recipe
Step 1: Prepare and Brown the Beef
Start by combining the sirloin tip roast cubes with flour, salt, and pepper inside a large ziplock bag. Seal and shake until each piece is well coated. This step is vital for thickening the broth while giving the beef a beautifully browned crust. Next, heat the canola oil in a skillet over medium-high heat and sauté the beef until it’s browned on all sides, about 5 minutes. Browning locks in those rich flavors and adds a delicious depth to your soup.
Step 2: Layer the Slow Cooker
Transfer the browned beef into your slow cooker and add the sliced mushrooms, dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Every ingredient here works together to build the classic stroganoff flavor in a convenient, hands-off cooking method. Set it to LOW and let it cook for 8 hours, during which the beef will soften and all those flavors will meld into a wonderfully fragrant and hearty broth.
Step 3: Create the Creamy Base
After the long, slow cooking, whisk about a quarter cup of the hot broth into the sour cream in a separate bowl. This tempering step prevents the sour cream from curdling when added to the pot. Stir the soured broth mixture back into the slow cooker for that signature creamy richness you love in stroganoff.
Step 4: Cook the Noodles
Finally, add the uncooked egg noodles directly into the slow cooker and cover. Let the noodles simmer on LOW for 15 to 30 minutes until tender. This last touch makes the soup incredibly comforting, with every spoonful delivering tender pasta alongside tender beef and mushrooms in the creamy broth.
How to Serve Slow Cooker Beef Stroganoff Soup Recipe
Garnishes
To elevate your Slow Cooker Beef Stroganoff Soup Recipe, consider topping each bowl with fresh chopped parsley or a sprinkle of chopped chives. A small dollop of extra sour cream on top adds a cool contrast, while a light dusting of paprika can bring a lovely visual pop and subtle smoky hint that complements the mushrooms and beef beautifully.
Side Dishes
This soup is already a hearty meal, but it pairs wonderfully with crusty bread or warm garlic rolls for dipping into every last luscious drop. A simple green salad tossed with a tangy vinaigrette also offers a refreshing balance to the richness of the stroganoff soup.
Creative Ways to Present
For a charming dinner, serve the soup in rustic bread bowls that soak up the broth perfectly, or ladle it over roasted potatoes for a different take on comfort food. You can also set up a toppings bar for guests with shredded cheese, chopped fresh herbs, and croutons, letting everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Stroganoff Soup Recipe tastes just as delicious the next day. Store it in an airtight container in the refrigerator and enjoy within 3 to 4 days. Be sure to stir the soup before serving as the noodles may soak up some broth while stored.
Freezing
If you want to save soup for later, remove the noodles before freezing to prevent them from becoming mushy. Freeze the soup base in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and cook fresh noodles to add at serving time.
Reheating
Reheat gently on the stovetop over low heat, stirring often to avoid scorching. Add a splash of beef broth or water if the soup seems too thick after refrigeration. Stir in fresh sour cream or a little cream if you want to revive its velvety texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin tip roast is ideal for its tenderness and flavor, you can use other cuts suitable for slow cooking like chuck roast or brisket. Just be sure to cut the meat into uniform chunks for even cooking.
Is it possible to make this recipe without a slow cooker?
Yes! You can adapt this recipe to a stovetop simmer or a Dutch oven in the oven. Brown the beef and then cook gently over low heat with the liquids for 2 to 3 hours until the meat is tender before adding the noodles and sour cream.
Can I substitute sour cream with something else?
If you’re not a fan of sour cream or need a dairy-free option, plain Greek yogurt or a vegan sour cream alternative both work well and provide that tangy creaminess this stroganoff soup requires.
What noodles work best in this soup recipe?
Medium egg noodles are classic and hold up well in the soup, but you can also use other small pasta shapes like mini shells or orzo. Just adjust cooking times based on the package instructions to ensure they stay tender but not overcooked.
How can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free all-purpose flour to coat the beef and swap regular noodles for gluten-free pasta. Also, double-check your broth and soup mix ingredients to ensure they don’t contain gluten additives.
Final Thoughts
This Slow Cooker Beef Stroganoff Soup Recipe is such a rewarding dish that feels totally worth every step. It brings together familiar, beloved flavors in a cozy, easy-to-make soup that’s perfect for chilly nights or anytime you crave something comforting. I truly hope you give it a try and share it with the people you love — it’s bound to become a favorite in your recipe rotation!
Print
Slow Cooker Beef Stroganoff Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stroganoff Soup is a hearty and comforting dish perfect for cozy meals. Tender sirloin tip roast simmered with mushrooms, onion soup mix, and beef broth creates a rich base, finished with creamy sour cream and egg noodles for a satisfying twist on the classic beef stroganoff.
Ingredients
Beef Mixture
- 2¼ lb sirloin tip roast, cut into 1-inch cubes
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- 2 Tbsp canola oil
Soup Base
- 8 oz sliced white mushrooms
- 1 (1-oz) envelope dry onion soup mix
- 4 cups beef broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
Finishing Ingredients
- 2 cups uncooked medium egg noodles
- 1 cup sour cream
Instructions
- Coat the Beef: Combine the sirloin tip roast cubes, all-purpose flour, salt, and pepper in a large ziplock bag. Seal the bag and shake thoroughly to ensure each piece of beef is evenly coated with the flour mixture.
- Brown the Beef: Heat canola oil in a large skillet over medium-high heat. Remove the beef pieces from the bag, discarding any excess flour mixture. Sauté the beef in the skillet until browned on all sides, about 5 minutes, to lock in flavor.
- Slow Cook the Soup: Transfer the browned beef to the slow cooker. Add sliced mushrooms, dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Cover and cook on LOW for 8 hours, until the beef is tender and the flavors meld together.
- Prepare the Sour Cream Mixture: Before serving, whisk ¼ cup of hot broth from the slow cooker into the sour cream to temper it and prevent curdling. Pour this mixture back into the slow cooker and stir well to combine.
- Cook the Noodles: Add the uncooked egg noodles to the slow cooker. Cover and cook on LOW for an additional 15-30 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
Notes
- For best results, use sirloin tip roast or a similar beef cut that becomes tender with slow cooking.
- Tempering the sour cream with hot broth before adding prevents it from curdling in the slow cooker.
- You can substitute egg noodles with other pasta types like wide noodles or even gluten-free noodles if needed.
- Adjust seasoning with extra salt and pepper before serving, if desired.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
