This Beef Stroganoff Soup is creamy, hearty, and full of classic stroganoff flavor — a comforting meal made easy for weeknights.

Scale

1 pound ground beef or thinly sliced beef sirloin

1 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced

4 cups beef broth

2 cups egg noodles

1 teaspoon Worcestershire sauce (halal or soy sauce alternative)

1 teaspoon paprika

Salt and black pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thicker texture)

2 tablespoons chopped parsley (for garnish)

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1. Heat olive oil in a large pot over medium heat.

2. Add beef and cook until browned.

3. Add onion and garlic, cooking until soft.

4. Stir in mushrooms; cook until tender.

5. Sprinkle flour over mixture and stir.

6. Add broth, paprika, Worcestershire sauce, salt, and pepper.

7. Bring to a simmer, then add noodles and cook until tender.

8. Lower heat; stir in sour cream until creamy.

9. Taste, adjust seasoning, and garnish with parsley.

Use Greek yogurt instead of sour cream for a lighter version.

Add spinach or peas for extra veggies.

Refrigerate leftovers for up to 3 days or freeze for 2 months.