Beef Stroganoff Soup
American Instant Pot soup version of beef stroganoff with tender stew meat, mushrooms and noodles in a sour-cream broth. Course: Main Course. Cuisine: American. Author: Tiffany.
Ingredients
| 1.5 pounds | 680 g | stew meat |
| 6 cups | 1.4 l | beef broth (lower sodium) |
| 4 tbsp | 60 ml | worcestershire sauce |
| 0.5 tsp | 2.5 ml | Italian seasoning blend |
| 1.5 tsp | 7.5 ml | onion powder |
| 2 tsp | 10 ml | garlic powder |
| — | salt and pepper to taste | |
| 0.5 cup | 120 ml | sour cream |
| 8 ounces | 225 g | mushrooms, sliced |
| 8 ounces | 225 g | short noodles, cooked (egg noodles, rotini, cellentani) |
| 0.33 cup | 79 ml | cold water |
| 0.25 cup | 60 ml | corn starch |
Instructions
Prep: 15 min | Cook: 1 h 30 min | Total: 1 h 45 min | Servings: 4 people
Instant Pot Instructions
- In your Instant Pot, combine the stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Place the lid on the Instant Pot, make sure the vent nozzle is in the non-venting position, press "Pressure Cook" and set the timer to 1 hour.
- Move the venting nozzle to the vent position and allow to vent until the button drops down. Remove the lid and switch the Instant Pot to "Soup" mode. Stir together the sour cream and 1 cup of broth from the Instant Pot until smooth. Stir the mixture back into the pot along with the mushrooms. Whisk together the cold water and corn starch in a bowl.
- Once the soup is boiling, whisk the corn starch mixture into the Instant Pot until the soup thickens. Stir in the noodles. Taste, add salt and pepper if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
Slow Cooker Instructions
- In your slow cooker, combine the stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Cover and cook on high 3 hours, or low 6 hours.
- Stir together the sour cream and 1 cup of broth from the slow cooker until smooth. Stir the mixture back into the pot along with the mushrooms. Whisk together the cold water and corn starch in a bowl, then stir into the slow cooker.
- Cover and cook on high for 1 hour longer. Taste, add salt and pepper if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
What type of noodles should I use? Any short noodle works great! Egg noodles are common with traditional stroganoff and taste great in this soup; twirly noodles (Cellentani) are a favorite. You could also use penne, rotini or macaroni elbows.
Can I cook the noodles in the Instant Pot/Slow Cooker? Technically yes, but cooking them separately is preferred: 1) you'd need extra liquid to account for what the noodles absorb, which dilutes the soup; 2) it's tricky to time short noodles so they don't overcook or turn to mush.
What cut of beef should I use? Stew meat is the favorite here because it gets juicy and fall-apart tender in the Instant Pot on the pressure cooker setting (only takes an hour!) or after slow cooking all day. It's also budget friendly.