Discover This Secret And Avoid Disappointing Results
It seems to be the latest rage in recipe-making these days to take one type of dish and turn it into another. I have seen many of my favorite soups brilliantly revamped into crazy-good casseroles, for instance. Well, Ali has gone the opposite direction and turned one of my favorite casserole-type meals, Beef Stroganoff, into a devastatingly delicious soup!
You would have to search long and far to find a heartier soup, jam-packed with tender noodles, succulent mushrooms and thinly sliced beef. There is no need to invest in an expensive cut of beef to make this scrumptious soup. A simple flank steak will work just fine. See the Quick Tip to avoid disappointing results when using this inexpensive cut.
Luscious and creamy, just like its namesake, this soup has a rich and savory broth that cradles the nooks and crannies of the noodles, which is why it is a good idea to use some type of pasta that has twists and turns and hidden places for that broth to linger. In a pinch, even macaroni would be a better choice than a flat noodle. This would be an excellent meal served with a loaf of crusty artisan bread, butter and your favorite jam or preserves.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Although sour cream was used to make the soup creamy, and stick to the traditional beef stroganoff construct, you could use milk, heavy cream, half & half or even coconut to get that same silky-smooth creamy texture.
Recipe and image courtesy of Ali at Gimme Some Oven
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