Instant Pot or Slow Cooker Beef Stroganoff Soup
A creamy, savory beef stroganoff transformed into soup form. Tender stew meat and mushrooms simmer in a rich broth thickened with sour cream and cornstarch, then finished with egg noodles.
Ingredients
Method
Completed steps 0
Add stew meat, beef broth, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to the pot. Seal the lid with the vent nozzle in the sealed position. Select pressure cook and set the timer for 1 hour.
Once time is up, switch the vent nozzle to venting and release pressure until the button drops. Open the lid and select soup mode. Whisk sour cream with 1 cup of the hot broth in a separate bowl until smooth, then pour back into the pot. Add the mushrooms.
In a small bowl, mix cold water with cornstarch. When the soup reaches a boil, gradually add the cornstarch slurry while stirring constantly until thickened to your liking. Fold in the cooked noodles. Adjust seasoning with salt and pepper. Serve topped with cracked pepper, fresh herbs, and Parmesan.
Combine stew meat, beef broth, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper in the slow cooker. Put the lid on and cook on high for 3 hours, or on low for 6 hours.
Whisk sour cream together with 1 cup of broth from the slow cooker in a bowl until smooth. Return this mixture to the slow cooker with the mushrooms. In a separate bowl, combine cold water and cornstarch, then stir into the slow cooker.
Replace the lid and continue cooking on high for an additional 1 hour. Check the seasoning and adjust salt and pepper as needed. Stir in the cooked noodles. Ladle into bowls and finish with cracked pepper, fresh herbs, and grated Parmesan.
Notes
Use low-sodium broth if preferred; the Worcestershire sauce provides plenty of saltiness.
Egg noodles, rotini, or cellentani all work well; cook them separately and add them at the end to prevent mushiness.
For thicker soup, increase cornstarch by ½ teaspoon at a time until you reach your desired consistency.
Calories: 593 kcal · Carbs: 58 g · Protein: 51 g · Fat: 16 g · Sodium: 1635 mg · Fiber: 3 g · Sugar: 6 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.