Friends frequently tell Patrick he’s “so lucky” that I have a food blog because he gets to eat food like this creamy, comforting, hearty Slow Cooker Beef Stroganoff Soup.
And they would be right.
I always try and make it worth the wait and this Beef Stroganoff Soup is definitely worth the wait.
I’ve always loved beef stroganoff and cooking beef stroganoff, even ordering filet mignon beef stroganoff at a restaurant once (it was a special occasion), so I thought there is no better way to consume an entire bowl full of concentrated deliciousness than turn this classic into a soup!
Melt in your mouth beef simmered, tenderized and spiced with onions, garlic, Worcestershire sauce, Dijon, tomato paste, paprika, basil, thyme and dill in a rich, creamy mushroom sauce. Warm, savory, flavorful comfort by the spoonful after spoonful, after spoonful…I think the soup idea was a good one.
My favorite way to prepare stroganoff has always been in the crockpot because every morsel tenderizes as it bathes in the spiced broth, soaking up all the flavor for hours AND because its so easy – no browning meat, no sauteing onions, simply let the slow cooker do all the work for you as it fills every crevice of your home with the aroma of savory, beefy soup.
Its a long, tough wait.
But Patrick will tell you – Its’s worth every tantalizing second.
- 1 pound chuck roast, cut into 1” cubes
- 7 cups beef broth
- 1 onion, diced
- 4-6 garlic cloves, minced
- 8 oz. cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 12 oz. can evaporated milk (may use nonfat/lowfat)
- 1/4 cup flour
- 1/2 - 1 cup sour cream (your preference)
- 12 oz. broad egg noodles, cooked al dente (I like No Yolk)
- Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
- One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour. When ready to serve, stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)
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