Modern Beef Stroganoff Soup Recipe

Published on August 16th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Modern Beef Stroganoff Soup

Beef Stroganoff has been a feature dish on many dining room tables worldwide. Stroganoff is a dish that contains these classical yet straightforward ingredients. These are steak, onions, garlic, mushrooms, wine, beef stock, butter, parsley, mustard, and sour cream, simmered together and served over wide noodles. Over time, this recipe has been altered in many ways. Some have added gherkins or tomatoes to the recipe, served over rice or potatoes. In addition, freeze-dried instant versions were available in the 60s in America. In most cases, beef sirloin or chuck is used to make Stroganoff as they're both lean cuts of beef but still contain the right amount of fat to keep it moist. 

Another way to alter this classic dish is to create a soup: not only a soup but a keto one-pot soup to feed the whole family. The base ingredients of this classic Beef Stroganoff are keto and contain only 8 grams of net carbohydrates per serving. You could also add in some extra low-carb vegetables and low-carb noodles or serve it alongside some toasted keto bread for this keto soup. 

Author: Jennifer Dodd
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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Serves
4 persons

Ingredients

  • 2 teaspoons Olive Oil 

  • 1 pound Sirloin Steak, trimmed of any extra fat & cut into bite sized pieces

  • 3/4 cups Red Wine 

  • 1 small Yellow Onion, small dice

  • 1 pound Mushrooms (any type will work), washed and cut into quarters 

  • 4 cloves Garlic, minced 

  • 1 tablespoon Dijon Mustard 

  • 4 cups Keto Beef Stock

  • 1/2 cup Sour Cream 

  • 1 teaspoon Sea Salt

  • 1/8 teaspoon Fresh Cracked Black Peppercorns 

  • 1/4 cup Fresh Italian Parsley, chopped 

  • 1 teaspoon fresh Thyme, chopped 

  • 1 teaspoon fresh Rosemary, chopped 

Instructions

Place a large heavy-bottomed pot with half the olive oil onto the stovetop, setting it to high heat. 

Overview of a pot heating up with olive oil inside

Once the oil is hot, sear off half the beef for 1 minute per side to brown the beef. 

Overview of a pot with beef searing inside of it

Remove the seared beef from the pot and onto a plate. Add the rest of the olive oil and repeat by searing off the remainder of the beef. 

Second round of searing beef in a pot

Lower the heat to medium-low once the beef is seared off and add in 1/4 cups of red wine and scrape the bottom charged bits using a wooden spoon. 

Wooden spoon scraping the bottom of the pot

Add and sauté the onions and garlic for 3-4 minutes until translucent. 

Onions and garlic cooking in a pot

Add the mushrooms and sauté for 6 minutes until most of the moisture from the mushrooms has evaporated from the pot. 

Overview of mushrooms cooking in a pot

Deglaze the pot with the rest of the red wine and allow it to reduce by 3/4s about 2 minutes 

Red wine reducing in a pot

Stir in the mustard & beef stock. Reduce the heat and let it cook for 10-15 minutes. 

Mustard and beef stock being stirred into a pot

Using a whisk, whisk in the sour cream, salt and pepper. 

Sour cream being whisked into a pot

Add the beef back into the pot along with the fresh herbs, turn off the heat and allow the soup to stand for 5 minutes. 

Beef and herbs being added to a pot of stroganoff soup

Portion the soup out into bowls & garnish with a few fresh parsley leaves.

Overview of a bowl of beef stroganoff soup next to sliced and toasted bread
Jennifer Dodd
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Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Keywords
beef stroganoff soup, recipe, easy, best, instant pot, slow cooker, without cream of mushroom soup, mix, how to make

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