Slow Braised Beef Stroganoff Soup

This recipe starts by browning the beef to build the flavour, followed by cooking the onions
and mushrooms until they start caramelizing, which continues the flavour train! Next up we have some garlic, and thyme and one of the primary ingredients, the paprika which when combined with the sour cream, forms the base flavour for the broth. The flavours just keep getting better with the addition of dijon mustard, worcestershire sauce, a hit of fish sauce and a personal favourite, dill. After the soup braises for a few hours, and all of the flavours have had a chance to come out and mingle and the beef tenderizes, it's time to add the egg noodles to cook before adding the sour cream and enjoying! 

Slow Braised Beef Stroganoff Soup

A warm an comforting bowl of slow braised beef stroganoff soup with melt in your mouth beef and egg noodles in a paprika and sour cream broth!

ingredients

• 1 tablespoon oil
• salt and pepper to taste
• 1 pound stewing beef (such as chuck), cut into 1 inch cubes
• 1 large onion, diced or sliced
• 1 pound mushrooms, quartered or sliced
• 4 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
• 2 teaspoons paprika*
• 2 tablespoons flour (rice flour for gluten-free)
• 6 cups beef broth
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce
• 2 teaspoons fish sauce (or soy sauce or tamari)
• 2 teaspoons dried dill (optional)*
• 1/2 pound egg noodles (gluten-free fort gluten-free)
• 1/3 cup sour cream
• salt and pepper to taste

directions

1. Heat the oil in a large pan over medium-high heat, season the beef with salt and pepper to taste, add to the pan and cook until lightly browned on all sides, about 5-8 minutes per side, before setting aside.
2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
3. Add the garlic and thyme, sprinkle on the flour and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
5. Add the mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
6. Add the egg noodles, bring to a boil, reduce the heat and simmer until the noodles are cooked, about 5-8 minutes, before seasoning with salt and pepper to taste, removing from the heat and mixing in the sour cream.

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