Beef Stroganoff and Noodle Soup

Contributors

Cookbook

300 Sensational Soups

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

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

CostModerate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureCreamy, Herby, Meaty, Rich, Savory

Type of DishHot Soup, Soup

Ingredients

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

Instructions

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.