Beef Stroganoff Soup with Wine and Cheese Bread

Beef Stroganoff Soup is one of my favorite beef dishes. At the take out shop, it filled a crepe and we would serve it in a huge Portobello mushroom and now in this soup. This soup takes all the components of this entrée and turns them into a delicious, easy to make soup.

As the beef tenderloin used in the entrée would be a waste in the Beef Stroganoff soup, I have substituted beef stew meat, well trimmed. The mushrooms and onions are here as well as the brandy. Each person stirs in their own sour cream.

My husband cheered every time I made this. He will eat anything I make and always tells me it’s good – even if I have reservations. Keep in mind not everything works perfectly the first time – so re-do’s are necessary. However, he was really vocal and enthusiastic about this soup going back to get seconds.

Baking gets better when you subscribe

Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

If you can't get enough soup, try the Easy Light Chicken Soup called Spoo or the Tuscan Vegetable Stew - both incredibly easy and tasty.

Wine and Cheese Baguettes

This Wine and Cheese Baguette is the perfect accompaniment to the Beef Stroganoff Soup. Swiss cheese and white wine provide the basis for this silken textured baguette.

Serve this with a green salad and the Wine and Cheese Baguettes for a memorable meal. To make matters even better, this is good the day it is made but like stew, even better the second day.

Buerre Manie

The buerre manie is basically an uncooked roux which is just butter and flour mixed together in equal proportions. Whereas the roux is cooked first, the buerre manie is added at the end to thicken. It needs to be cooked several minutes after adding to make sure the flour is cooked. I keep this in the freezer for a quick fix when I need it.

Beef Stroganoff Soup

1 medium onion
2 tablespoons vegetable oil
1 ¼ quarter pounds beef stew meat, well trimmed
Coarse ground pepper as needed
3 to 4 tablespoons flour
2 cups beef broth (canned is fine)
2 cups water
½ cup red wine (I use Cabernet Sauvignon)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon salt
½ pound mushrooms* (225 grams or 8 ounces)
¼ cup brandy
2 tablespoons red wine vinegar
Sour Cream for garnish

*I used white button mushrooms, but any mushroom would be good. Your choice!

Dice the onions and place in a Dutch oven with the oil. Cook until just browning. Remove when they are done.

In the meantime, sprinkle the meat liberally with pepper. Dredge in the flour, shaking off any excess. After the onions are removed, add another tablespoon or two of oil and brown the meat, in batches if necessary. Do not crowd or the meat will steam instead of brown. Remove the first batch to the bowl with the onions. Add more oil if necessary. Remove the second batch of meat to the bowl.

Add the beef stock and bring to a simmer. Scrape all of the browned, caramelized bits from the bottom of the pan. When they are all scraped up, return the meat and onions to the pan, adding the tomato paste, water, red wine, thyme and salt. Bring to a boil, reduce heat and simmer, uncovered for about 45 minutes.

While the meat is cooking, stem and slice the mushrooms. Set aside.

After about 45 minutes, test the meat to see if it is getting tender. If so, add the mushrooms, brandy and red wine vinegar. Continue simmering until the meat is tender. At this point, add the buerre manie, below, one tablespoon at a time, stirring in and cooking for several minutes. When it reaches the desired thickness, cook for several minutes to make sure there is no taste of flour.

Correct the salt and pepper for the Beef Stroganoff Soup if necessary.

When ready to serve, pass sour cream so each person can add a dollop to their soup, stirring it in.