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Creamy Beef Stroganoff Soup

Published Date
Author Aimee

by Aimee

What’s keeping us warm this winter? This comforting creamy beef stroganoff soup. You can make it in minutes and only dirty one pot.

A beautiful new cookbook arrived on my doorstep shortly after the holidays and was immediately transported to the kitchen, where it hasn’t left since.

Today, Jan Scott, friend of Simple Bites, releases into the world Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More. It’s a passionate ode to home cooking without an ounce of pressure, written by an author who has logged many hours at the stove – and has figured out a thing or two along the way.

I’ve been a fan of one-pan/pot cooking for a while but was in need of new inspiration. Jan shares my passion for family food, writing the popular blog Family Bites, and we often find ourselves cooking the same dishes at the exact same time. I feel like Oven to Table was written specifically for me and I know you’ll find it relatable too.

The future of family food is this brilliantly creative and approachable cookbook. Read on to see what I’ve cooked from Oven to Table so far, and get the recipe for Creamy Beef Stroganoff Soup.

If you’ve been reading for a while, you may remember Jan as a former contributor here on Simple Bites. Her Asparagus Goat Cheese Galette is a favourite springtime recipe, and a St Paddy’s Day doesn’t go by without her super simple Baked Cheese Toasties.

Jan understands the need for convenience in the family kitchen, but doesn’t compromise on flavour – or fun! I want to make every single recipe in her new book – and I’m well on my way…

Crowd-Pleasing Puffy Oven Pancake was indeed just that; I topped it with orange slices and pure maple syrup and served it up to the family on a lazy Saturday morning. If it looks small – it’s not! That’s my 12-inch skillet and the pancake puffed up beautifully.

Jan’s Creamy Beef Stroganoff Soup kept us warm during a long, cold January. I made it twice, much to my kids delight, and sent the leftovers in their thermos for a comforting school lunch. Lucky for you, the recipe is at the bottom of the post.

Always looking for new ways to enjoy kale, I whipped up the Harvest Kale Platter Salad from the book. Piled high with roast squash, crisp apples, crumbled feta and pumpkin pepitas, the salad is almost a meal in itself. Delish!

On a recent weekday when we were both working from home, Danny and I shared a super quick pot of Cider-Braised Mussels with Mustard and Cream. Talk about my kind of fast food – and the best way to eat local out here in Nova Scotia as these mussels were just hours old.

In an attempt to break out of my week-day lunch rut, I made the Muffin Pan Tuna Melts from Oven to Table. I am now officially a tuna melt convert; I’ve been on the fence most of my life, but add crispy golden toast and I’m here for this comforting classic.

We’re saving the Salted Chocolate Tahini Skillet Blondies for Valentine’s Day. Oh, and I’ve got my next brunch recipe picked out: Baked Oatmeal and Pear Breakfast Pie with Walnut Streusel Topping. I know!

Creamy Beef Stroganoff Soup

It’s hearty pots of comforting soup that are keeping my three kids fuelled on these wintery days. On weekends we’re usually skating on the lake or sledding nearby for hours and hours, burning calories in the bright, cold air, returning home ravenous. I love that this recipe can come together with a pound of ground beef and a heap of pantry staples. Of course, it’s all done in one pot. Super simple.

Read on for the recipe and be sure to check out Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More where books are sold.

Creamy Beef Stroganoff Soup

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 medium carrots (diced (about 1 cup))
  • 1 medium onion (diced (about 1 cup))
  • 2 cloves garlic (grated or pressed)
  • Kosher salt
  • 1 pound ground beef
  • 1/2 pound cremini mushrooms (cut into 1/4-inch thick slices)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon tomato paste
  • 4 cups beef broth
  • 1.5 cups dried egg noodles
  • 1/4 teaspoon ground pepper (freshly ground)
  • 1/2 cup sour cream (plus extra for serving)
  • 2 Tablespoons all-purpose flour
  • 1 cup frozen peas
  • chopped fresh parsley (for garnish)

  1. In a medium Dutch oven, heat the oil and butter over medium-high heat. Sauté the carrots, onion, and garlic with a generous pinch of salt until the onion is softened, about 2 minutes. Add the beef and mushrooms to the pot. Cook, stirring and breaking up the beef with a potato masher or woden spoon, until the beef is browned, about 3 minutes.

  2. Stir in the mustard, Worcestershire sauce, and tomato paste. Cook for 1 minute more. Add the broth, noodles, and pepper. Boil gently, uncovered, for 5 to 7 minutes or until noodles are tender.

  3. In a medium bowl, whisk together the sour cream and flour. Whisk 1 cup of the soup broth into the sour cream mixture until smooth. Add the sour cream mixture to the soup. Cook, stirring constantly, until thickened and bubbly. Add the peas, stir, and cook 1 minute more. Taste and adjust seasonings, if needed. Ladle the hot soup into bowls and top with parsley and, if desired, additional sour cream.

Recipe excerpted from Oven to Table by Jan Scott. Copyright© 2019 Jan Scott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Creamy Beef Stroganoff Soup

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