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
Scale
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.
