Beef Stroganoff Soup

Yield: 6 servings

Ingredients

• 1 pound beef sirloin steak, trimmed and cut into bite size pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 8 ounces fresh button mushrooms, sliced
• 1 cup chopped onion
• 2 cloves garlic, minced
• 4 1/2 cups beef broth (low-sodium or regular)
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• Snipped fresh parsley (optional)

Instructions

1. Sprinkle steak with salt and pepper.
2. In a Dutch oven, melt butter with olive oil over medium-high heat. Cook steak one-half at a time, in until browned. Set beef aside.
3. Add mushrooms, onion and garlic to Dutch oven. Cook and stir over medium heat for 5 to 7 minutes or until mushrooms are tender.
4. Stir in beef, broth, wine, Worcestershire sauce, tomato paste; bring to boiling. Cover, and reduce to a simmer; cook for 45 minutes until beef is tender.
5. Add noodles; boil gently, uncovered, for 6 to 7 minutes until noodles are tender.
6. In a medium bowl, whisk together sour cream and flour. Add to soup, and cook, stirring until bubbly.