ONE-POT BEEF STROGANOFF SOUP

Well, my kids were in shorts again this past weekend. I knew I shouldn’t have traded out their summer clothes for pants and sweaters yet. When will I learn? *throws hands up*
But in that full week of rain and cooler temperatures, I went on a soup binge. Some old. And some new…like this one!
There’s a fantastic beef stroganoff recipe in my cookbook that is from my childhood. I adapted that in combination with a BHG soup that inspired me. It turned out wonderfully. And bonus – it’s all done in one pot! No need to cook the noodles first. Huzzah!
We’re so in-love. I’m making this one all winter long!

Ingredients

• 2 tablespoons unsalted butter
• 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
• salt and pepper
• 8 ounces sliced crimini mushrooms
• 1 medium sweet onion , diced
• 3 cloves garlic , minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 5 cups low-sodium chicken or beef stock
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• chopped fresh parsley

Directions

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2. In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
3. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
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for full instruction please see : bellyfull.net

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