Beef Stroganoff and Noodle Soup
For this spin on a classic dish, creamy, beefy soup, loaded with mushrooms and gilded with a touch of Cognac, is ladled onto tender bites of steak and silky egg noodles. Make sure you don’t skimp on the cut of meat — tough steak will ruin the luxurious effect. If you really want to make a splash, try using beef tenderloin. To clean mushrooms, you can either rinse them quickly in water or wipe them with a damp paper towel. Mushrooms will be much happier in your refrigerator if you store them in a paper bag.
Serves4 to 6
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Herby, Meaty, Rich, Savory
Type of DishHot Soup, Soup
- 1½ lbs (750 g) boneless beef top sirloin or other grilling steak, halved lengthwise, then cut crosswise into ¼-inch (0.5 cm) thick slices
- Salt and freshly ground black pepper
- 2 tbsp (25 mL) vegetable oil (approx.)
- ¼ cup (50 mL) unsalted butter, divided
- ¼ cup (50 mL) finely chopped shallots
- 1½ lbs (750 g) mushrooms, thickly sliced
- 3 tbsp (45 mL) all-purpose flour
- 4 cups (1 L) beef stock
- 2 tbsp (25 mL) cognac
- ½ cup (125 mL) whipping (35%) cream
- 1 tbsp (15 mL) Dijon mustard
- 4 oz (125 g) wide egg noodles
- 1 cup (250 mL) sour cream
- 1 tbsp (15 mL) chopped fresh dill
Season steak with salt and pepper to taste. In a large pot, heat 1 tbsp (15 mL) of the oil over high heat. Add steak, in two or three batches, and sauté until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate. Set aside and keep warm.
Reduce heat to medium, add 3 tbsp (45 mL) of the butter to the pot and heat until melted. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and sauté until they have released their liquid and are browned, about 10 minutes. Sprinkle with flour and sauté for 2 minutes.
Gradually whisk in stock, then Cognac; bring to a boil. Reduce heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes. Gradually whisk in cream and mustard; simmer for 5 minutes. Do not let boil.
Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6 to 8 minutes. Drain, transfer to a bowl, add the remaining butter and toss to coat. Season with salt and pepper to taste. Keep warm.
In a bowl, whisk together sour cream and dill.
Divide beef and noodles among heated bowls and top with soup. Top each with a dollop of dilled sour cream.
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2008 Carla Snyder and Meredith Deeds