If you make a big pot of this and happen to have leftovers, first of all, lucky you! But you need to be aware that the noodles are going to continue soaking up liquid while it is stored overnight in your fridge.

Be prepared to add some additional beef stock and Worcestershire sauce when you get ready to reheat this soup. Unless, of course, you want to eat it more like the original beef stroganoff casserole.

So the next time the autumn or winter winds are howling around your house, and you need something to warm you up quick and satisfy your taste for a soup that’s a cut above the ordinary, pull out this recipe. You will be glad you saved it then.

 

INGREDIENTS

3 tablespoons butter, divided

1.5 pounds flank steak or sirloin steak, thinly sliced into bite-sized pieces

Salt and pepper, to taste

8 ounces sliced baby bella (Crimini) mushrooms

1 small white onion, peeled and diced

4 cloves garlic, minced

½ cup dry white wine

6 cups beef stock, divided

1 tablespoon Worcestershire sauce

8 ounces uncooked wide egg noodles

¼ cup all-purpose flour

½ cup sour cream

Fresh parsley, chopped

 

INSTRUCTIONS

Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add the steak and season with a few generous pinches of salt and pepper. Sauté for 5-7 minutes, stirring once every minute or so, until browned. Remove steak from the pot with a slotted spoon and transfer to a separate plate. Set aside.

Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion and garlic. Sauté for 5-6 minutes, or until the onions are soft and the mushrooms are browned. Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan. Let the mixture continue cooking for 3 minutes, until the liquid has reduced by about half.

Add in 5½ cups beef stock, Worcestershire sauce, and egg noodles, and stir until combined. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and continue to simmer until the noodles are al dente, about 5-8 minutes, stirring occasionally.

Meanwhile, as the noodles are cooking, whisk the remaining ½ cup of beef stock and flour together in a small bowl until combined. When the noodles are al dente, stir the flour mixture and sour cream into the soup until they are combined. Continue simmering for 5 minutes. Stir the cooked steak back into the soup. Taste, and season with salt and pepper, as needed.

Serve hot, garnished with parsley if desired.

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Quick Tip:  Flank steak is one of the least tender cuts of beef, which is why it is used so often in soups and stews, where long, slow cooking should tenderize to the point where it is no longer quite so akin to shoe leather. Still, there are tricks to use with flank steak so that you won’t have disappointing results. First, cut the steak when it is partially frozen to get a nice, clean cut. Always cut against the grain of the meat, not with it, to ensure that your pieces will have a matrix of the ends of the steak fibers, which break up more easily when cooked and are easier to chew than the long fibers that make up the grain. Finally, when sautéing the steak before adding it to your soup/stew, make sure your pan is heated to medium-high so you will get a good sear on it. If it is still tough at the end of the allotted cooking time, cook it for 15-20 minutes longer.

Recipe and image courtesy of Ali at Gimme Some Oven