Beef Stroganoff Soup with Wine and Cheese Bread

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Beef Strogonoff SoupBeef 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.

Wine and Cheese BaguettesWine & Cheese Baguette

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 1/4 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
1/2 cup red wine (I use Cabernet Sauvignon)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 pound mushrooms* (225 grams or 8 ounces)
1/4 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.

Buerre Manie

4 tablespoons butter, softened
4 tablespoons flour
Mix together well.  Store in refrigerator or freezer for longer storage.

My love of soup and bread is well known and one of these days I’d love to write a book on the subject.Wine & Cheese Baguettes

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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15 thoughts on “Beef Stroganoff Soup with Wine and Cheese Bread

  1. Kere Griffin

    HI Helen, I skipped over to read how to make the wine and cheese baguette’s. In the instructions, it says add the water and wine to the dry ingredients, but nothing more on when to add the yeast disolved in water, am I correct in guessing yout add it at the same time, or do you add it first, mix an the and water and wine?

    1. hfletcher Post author

      I’m sure it is. Unfortunately, I have no control over the ads. I wish I didn’t have to have them but my blog is expensive and I’m not wealthy. Hope you understand.

    2. hfletcher Post author

      I’m sure it is. Unfortunately, it quite expensive to run a blog like mine. I’d love to do away with them, but they pay for the blog.

  2. Lynette Pruett

    I think you’ve just provided my Valentine’s Day menu! Soup and bread is a favorite of ours, and this sounds delicious and easy! Can’t wait to taste it!!! Helen, a cookbook of soups and breads sounds wonderful…I’ll be first in line to purchase it!

      1. Lynette Pruett

        Update: Helen, I made both the soup and bread yesterday, plus a salad and we had an early Valentine’s dinner with son and family since terrible weather with SNOW is forecast starting tomorrow! 3-6” for our area in Texas! Crazy…
        But the dinner was wonderful, and everyone enjoyed it. I shaped the baguette dough in a heart shape; certainly not traditional for a baguette, but fun nevertheless. Thanks for the recipes; they’re going in my regular rotation!

        1. hfletcher Post author

          Hi Lynette – Great idea to shape it like a heart. We are supposed to get a lot of snow in the next few days and the temps are crazy cold! Thanks for letting me know about your early dinner.

  3. Karieeleison

    I don’t normally like to substitute ingredients without having made a dish first, but is there another cheese that will suffice? Even as a kid, I couldn’t stand Swiss cheese. If not, I’ll just skip the bread

    1. hfletcher Post author

      Sure, substitute any cheese you do like but not bleu cheese – it would be too strong. Try Monterey Jack or even cheddar.
      Really good bread.

  4. Nikki P

    I love Beef Stroganoff and this sounds heavenly. Not sure I could get away without serving noodles to go with it. (would be a family request) So just might have to make bread and the noodles. Going shopping today for mushrooms after our weekend of SNOW this will be perfect.

    1. hfletcher Post author

      Hi Nikki – This is a soup but noodles would be interesting! My son’s family got a heavy snow too. I would be embarrassed to tell you how little we got.

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