Beef Stroganoff Soup

8 Servings
Prep Time 5 minutes
Cook Time 1 hour 27 minutes
Total Time 1 hour 32 minutes

Beef Stroganoff Soup takes classic comfort food and makes it even more soothing in a soup dish with tender beef, mushrooms, and creamy broth. 

If you like Beef Stroganoff then you’re sure to love this irresistible creamy, savory Soup Recipe. It’s the perfect dish to warm you up on a cold night.

Beef Stroganoff Soup in pot


Beef Stroganoff Soup has everything you love about classic Beef Stroganoff made into a comforting, one-pot soup. The beef, mushrooms, and noodles are all served in a warm, creamy broth that’s similar to a stroganoff sauce. The rich taste of the beef goes perfectly with the thick broth, and the egg noodles absorb the flavor around them to make each bite perfect.

Just like Broccoli and Cheddar or Vegetable and Rice Soup, this creamy dish is much more filling than it would be if it were just in a plain broth. Mixing the sour cream and cream cheese into the broth not only makes a richer taste, but it also makes this dish into a more filling dinner. Just this one-pot meal should be enough to feed your family and you don’t have to worry about making a lot of sides or other dishes to fill out the dinner.

Making Beef Stroganoff Soup on the stovetop is very easy. Although you have to let the beef and broth simmer for a full hour, you can leave the pot mostly unattended during that time. If you want an even more hands-off recipe try the slow cooker or instant pot versions later in this post. 



  • Sear: Add vegetable oil to a dutch oven or large pot over high heat. Cut the chuck roast into bite-sized pieces and season with salt and pepper. Put the beef in the pot and sear on all sides. This should only take about 8-10 minutes. Slice the onions and cook for 4-5 minutes until translucent. 
  • Broth: Add in 8 cups of beef broth and 2 tablespoons Worcestershire sauce to the pot. Bring the broth to a boil, then reduce the heat. Cook with the lid off for 1 hour. 
  • Mushrooms and noodles: Add egg noodles, mushrooms, cream cheese, and sour cream to the dutch oven. Stir the mixture together until the cream cheese and sour cream blend into the broth. Cook for another 15 minutes. 
  • Serve: Ladle into bowls and serve while still hot. 

Beef Stroganoff Soup ingredients in pot before cooking


  • Noodles: If you don’t have egg noodles, you could also try shell noodles, elbow noodles, rotini, farfalle, or other short noodles. 
  • Add-ins: For some more filling ingredients add some chopped Yukon potatoes along with the pasta. Or to add some more vegetables to your Beef Stroganoff Soup toss in some carrots, celery, and frozen peas. 
  • Seasoning: For some extra flavor mix in seasonings like onion powder, garlic powder, and Italian seasoning. 


  • Set the instant pot to sauté mode and add some oil to the bottom. 
  • Sear the seasoned stew meat on all sides, then add the onions.
  • Add in the beef broth and Worcestershire sauce. Seal the pot and pressure cook on high pressure for 20 minutes. 
  • Use natural release for 10 minutes. Remove the lid and switch the instant pot back to sauté mode. 
  • Add in the mushrooms, noodles, cream cheese, and sour cream and continue to cook it until the noodles are tender. 


  • Sear the seasoned beef and onions in a skillet before adding them to the slow cooker. 
  • Add in the beef broth and Worcestershire sauce. Cook on low for 8-10 hours. 
  • About 20 minutes before serving add in the sliced mushrooms, egg noodles, cream cheese, and sour cream. 
  • Mix in the cream cheese and sour cream until combined.
  • Serve the soup once the noodles are tender. 



  • Serve: Don’t leave Beef Stroganoff Soup at room temperature for more than 2 hours. 
  • Store: The soup can keep well for 3-4 days in the fridge. Wait for it to cool, then store it in an airtight container. 
  • Freeze: You can keep Beef Soup in the freezer for up to 3 months. Just cook the soup as usual, but leave the noodles out. When you’re ready to serve the soup let it defrost in the fridge then heat it on the stove and add in the noodles. 

Beef Stroganoff Soup serving in ladle

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Beef Stroganoff Soup

Beef Stroganoff Soup takes classic comfort food and makes it even more soothing in a soup dish with tender beef, mushrooms, and creamy broth. 
Yield 8 Servings
Prep Time 5 minutes
Cook Time 1 hour 27 minutes
Total Time 1 hour 32 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 1 tablespoon vegetable oil
  • 2 pounds beef stew meat , or cut up chuck roast
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 8 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups mushrooms , sliced
  • 8 ounces egg noodles , cooked
  • 4 ounces cream cheese
  • 3/4 cup sour cream


  • Add oil to a large pot or dutch oven on high heat.
  • Season beef with salt and pepper.
  • Add to the pot and sear on all sides, about 8-10 minutes.
  • Add in the onions and cook for 4-5 minutes, until translucent.
  • Add in beef broth and Worcestershire sauce and bring to a boil, then reduce to low heat.
  • Cook, uncovered, for 1 hour.
  • Add in the mushrooms, egg noodles, cream cheese, and sour cream stir well and cook for 15 minutes.
  • Serve immediately (the noodles will continue to absorb the soup as it sits).


Calories: 275kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 1956mg | Potassium: 712mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi Sabrina! This recipe was very delicious. I forgot to cook the noodles and put them in uncooked. They ended up being soft and tasty. The dish did taste very salty. Had I cooked the noodles beforehand like I was supposed to would that have changed the saltiness or should I just change the salt quantity next time (recipe has 1 Tbsp) to suit my taste? Thanks and I love everything you do!

  2. Making this soup was easy and delicious on a cold fall day! I so enjoy all these easy to follow recipes and an looking forward to holiday baking!
    Thank you so much, Sabrina!

  3. In the recipe, noodles aren’t listed. How big of pkg and should they be cooked before adding. Can’t wait to try.