Beef Stroganoff Soup

Serves 4

Having made Beef Stroganoff for dinner, I had plenty of the sauce left over for a second time around. The day after, I made a corned beef, boiled potato and corn dinner, with plenty of beef for sandwiches.

Not wanting to waste the more fatty end parts of the corned beef, I made a stock, added beef stroganoff sauce and, “oh, boy”, did I like what I tasted. I think you will too. So, the recipe below is for making a stroganoff soup, less the corned beef stock.

Guten Appetit…!

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Ingredients

• 1/3 lb. of egg noodles
• 1 lb. of fillet mignon or stir fry strips
• ¼ cup olive oil for the broth
• 1 cup of chopped yellow onions
• 8 oz. ounces sliced mushrooms – thick ¼”
• 3 medium cloves thinly sliced garlic
• 1 tsp sea salt – for the broth
• ½ tsp fresh ground pepper
• ½ tsp dry mustard
• ¼ tsp dry (1 tsp chopped) tarragon
• 2/3 cup of red wine – cabernet sauvignon
• 1 tblsp Worcestershire sauce
• 1 cup boiling water for chicken broth
• 1 large Knorr chicken bouillon
• 1 10-1/2 oz. can consommé or beef stock
• 1/8 cup butter for roux
• 2tablespoons flour for roux
• 8 oz. of sour cream

Preparation

Cook the Pasta:

o While making the sauce, cook pasta according to the package directions to al dente in four quarts of water in a stock pot and drain well
o Place back into the same pot it was cooked in and put on a cool burner that has been turned off, toss in 1 tblsp butter, cover and keep pasta warm

Make the Sauce:

o Heat olive oil in a skillet over medium-high heat
o Add salt, pepper, dry mustard, tarragon and onions – sauté onions until translucent and light golden yellow
o Add and sauté garlic until pale yellow
o Add mushrooms, wine and Worcestershire and cook 3 more minutes to incorporate flavor
o Add chicken broth, consommé or beef stock and bring to a boil – boil 2 minutes
o Reduce heat to low simmer

Make the Roux:

o Heat a small skillet or sauce pan over medium-low heat and melt the butter
o Add flour, (1 tblsp at a time) to the butter and stir with a spoon until the roux is smooth
o Continue cooking 2 minutes and then slowly add the roux to the broth while stirring until the roux is totally blended

Sear the Meat:

o Heat a skillet with 2 tblsp of olive oil over medium-high heat until hot
o Place strips of meat into the pan and sear the meat on both sides to medium-rare, put on the side
o Deglaze pan with ¼ cup of red wine, scraping bits and add to meat

Prepare & Serve:

• Remove stroganoff soup from the heat and slowly add sour cream, stirring well
• Put back on medium heat and cook 2 minutes – do not boil, avoid curdling sour cream
• Add the pasta, add seared meat strips and simmer until hot
• Serve hot, season with salt and pepper to taste.

Guten Appetit…!