Beef Stroganoff Soup

Beef Stroganoff Soup

Ingredients:

1 lb boneless beef sirloin steak, trimmed and sliced into bite-size pieces

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp all-purpose flour

2 tbsp butter

8 oz fresh button mushrooms, sliced

1 cup chopped onion

2 cloves garlic, minced

1 carton Less Sodium Beef Broth with Red Wine

2 cups dried egg noodles

1/2 cup sour cream

1/4 cup flat leaf parsley

Instructions:

Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside.

Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.

Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.

Whisk in half cup sour cream until smooth. Cook and stir until slightly thickened, creamy and bubbly. Add beef back to soup and cook just until meat is heated through. Sprinkle with parsley before serving.