Creamy Beef Mushroom And Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Tastes like beef stroganoff in a bowl. Oh so YUMMY! Stroganoff is one of my favorite foods. This soup was so good. My boyfriend said It would be nice if we could have it again. Smart ass.... LOL. He was kidding because sometimes I change recipes (as we all do I'm sure) and don't write it down and it never tastes the same again! Read more ! Well, I followed the recipe this time so it should be OK. I did use wheat egg noodles and you couldn't tell the difference! Enjoy everyone! Ingredients:
2 t. butter |
1 medium onion, coarsely chopped |
2 t. finely chopped garlic |
1 package (8 oz) sliced fresh mushrooms |
1 1/2 lb boneless beef top sirloin stead, cut into small pieces |
6 c. beef broth |
1/2 c. dry sherry |
1/4 c. ketchup |
3/4 t. salt |
1/8 t. pepper |
2 cups uncooked medium egg noodles |
1 8 oz. container sour cream |
Directions:
1. In 5 to 6 quart dutch oven, melt butter over medium-high heat. Cook onion, garlic and mushrooms in butter 5 to 6 minutes stirring frequently, until mushrooms are softened.
2. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling, reduce heat to medium-low. Cover; cook 10 minutes, stirring occasionally. Stir in noodles. Cover, cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
3. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
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