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The Best Recipes: Beef Stroganoff Soup Popular Recipes

Trying to find recipes Beef Stroganoff Soup, our own site provides recipes Beef Stroganoff Soup that an individual need Listed below are the tested recipes Beef Stroganoff Soup of which you need

Beef Stroganoff Soup

"This recipe was born out of a desire to do something new with beef leftovers (I used London broil but suspect steak and ground beef could sub nicely). With minimal effort and basic ingredients, you can create a delicious and hearty dinner reminiscent of beef stroganoff! It's a new house fave in our Alaska kitchen. Enjoy!"

Ingredients :

  • 1 (1 1/2-pound) flank steak, sliced across the grain
  • 1 (10 ounce) package rotini pasta, or more to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 3 cups water
  • 1 1/2 tablespoons beef base
  • 1 tablespoon dried dill weed
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste
  • 2 fluid ounces cognac
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley (optional)

Instructions :

Prep : 15M Cook : 6M Ready in : 41M
  • Heat a large skillet over medium-high heat. Add steak. Cook and stir until steak is firm, hot in the center, and just turning from pink to grey, about 7 minutes. Transfer steak to a bowl.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Melt 1 tablespoon butter and olive oil in the same skillet over medium-high heat. Saute onion and garlic until onion is tender, about 2 minutes. Add the cooked steak and mushrooms; cook and stir until mushrooms are tender and onions are translucent, 3 to 5 minutes.
  • Transfer beef mixture to a large pot over medium-low heat. Add water, beef base, and dill. Combine thoroughly and let soup simmer until roux is ready.
  • Melt 1/2 cup butter in the skillet. Whisk in flour until smooth. Cook, stirring constantly, until a thick roux is formed, about 2 minutes. Mix roux slowly and thoroughly into the soup, stirring constantly. Mix in the cooked pasta. Stir in cognac and remove from heat. Add sour cream and mix thoroughly. Top with parsley.

Notes :

  • Use any cut of cooked beef you prefer.
  • Brandy can be substituted for the cognac, if desired.
  • Use whatever pasta you have on hand.

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