Beef Stroganoff Soup

Method4 steps · about 1 hr 50 min

1. 1

   Step 1: For the homemade-stock route, combine the cubed beef, optional beef bones, stock onion (1), carrot (1), celery, two bay leaves, peppercorns, salt and 1.5 litres water in a stockpot. Bring to a simmer and cook gently for 1–1 ½ hours, skimming foam, until the beef is tender.

   Simmer homemade stock until beef is tender · 90 minUses 1-2 beef bones (optional) · 1 kg / 2 lbs cubed beef (such as stewing beef) · 1 onion · 1 carrot · 2 bay leaves · 2 celery stalks · 4-5 peppercorns · Salt

2. 2

   Step 2: Remove the cooked beef with a slotted spoon and reserve it. Strain the broth through a fine sieve; discard the stock vegetables, bones and whole spices.

   Uses Cooked tender beef and homemade stock

3. 3

   Step 3: In a soup pot, melt the butter (1 tbsp) and sauté the separately listed chopped soup onion (1) over low heat for 5 minutes. Add sliced mushrooms, raise the heat to medium and sauté until lightly golden. Season with a little salt, then add minced garlic (2 cloves) and stir-fry for 30 seconds without burning it.

   Uses 1 tbsp butter · 1 onion, chopped, for the soup · 250 g button or chestnut mushrooms, sliced · 2 cloves garlic (minced) · Some salt to season the sautéed mushrooms

4. 4

   Step 4: Add the strained stock and reserved cooked beef to the sautéed vegetables with the soup bay leaf (1) and Vegeta seasoning. Bring to a boil, add the dry pasta and cook for about 8 minutes or according to its package until al dente. Take off the heat. Whisk a ladleful of hot broth with the crème fraîche or sour cream and Dijon mustard (1 tsp) in a separate bowl, then stir it back into the soup. Taste for salt and pepper and serve with parsley or dill. Alternatively, offer the cream separately for each person to stir into their bowl.

   Cook pasta in beef soup; follow package endpoint · 8 minUses Sautéed onion mushrooms and garlic in butter · Strained homemade beef stock · Reserved cooked tender beef · 1 bay leaf · 1 tsp Vegeta soup seasoning (or your favorite seasoning) · 125 g dry short pasta · 1 tsp Dijon mustard · 250 ml full-fat crème fraîche or sour cream; choose one