Ingredients
Protein and Vegetables
- 1 tablespoon olive or vegetable oil
- 1 pound beef sirloin, trimmed of fat, thinly sliced into short strips
- 8 ounces thinly sliced crimini mushrooms
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 fresh thyme stems or 1/2 teaspoon dried thyme
Liquids and Broth
- 1/4 cup sherry or red wine (optional)
- 4 cups low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mushroom or beef bouillon (optional)
Seasonings and Thickeners
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
Pasta and Dairy
- 6 ounces dried egg noodles
- 1/2 cup sour cream
- 1/4 cup heavy cream (optional, but lovely)
Garnish
- Chopped fresh parsley
- Additional sour cream for garnish
Instructions
- Heat the Oil and Sear the Beef: Heat 1 tablespoon of olive or vegetable oil in a large soup pot or Dutch oven over medium heat until shimmering. Lightly season the beef sirloin strips with salt and freshly ground black pepper. Add the beef to the pot and cook, stirring frequently, until browned and seared on all sides, about 3 to 4 minutes. Remove the beef from the pot and set aside.
- Deglaze the Pot: Pour in 1/4 cup sherry or red wine (or a splash of broth if not using wine) to deglaze the pot. Scrape up any browned bits stuck to the bottom, which adds rich flavor to the soup base.
- Sauté Aromatics and Mushrooms: Add the sliced crimini mushrooms, diced onion, and minced garlic to the pot. Sauté the vegetables until softened, about 8 minutes, stirring occasionally to prevent burning.
- Add Tomato Paste and Thickeners: Push the sautéed vegetables to one side of the pot and add 2 tablespoons of tomato paste. Stir the tomato paste with the vegetables until fragrant, about 1 minute. Then add a splash of beef broth along with the Dijon mustard and flour over the vegetables. Stir thoroughly to combine; it will become somewhat pasty, which is normal, and cook for about a minute to remove the raw flour taste.
- Add Broth and Seasonings: Pour in 4 cups of low-sodium beef stock along with 1 tablespoon Worcestershire sauce, 1 teaspoon bouillon (if using), and the thyme stems or dried thyme. Increase the heat to medium-high and bring to a gentle boil.
- Cook the Egg Noodles: Add 6 ounces of dried egg noodles to the boiling soup. Lower the heat to maintain an active simmer and cook for 7 to 10 minutes, or according to the noodle package instructions, until tender.
- Incorporate the Cream: In a medium bowl, whisk together 1/2 cup sour cream and 1/4 cup heavy cream (if using). Ladle some of the hot soup broth into the cream mixture gradually to temper it and prevent curdling. Once combined, add this mixture back into the soup, stirring well to create a creamy broth.
- Remove Thyme Stems and Add Beef: If you used fresh thyme stems, fish them out now. Their leaves would have infused the broth. Add the seared beef strips with any accumulated juices back to the pot. Simmer for a few more minutes until the beef is heated through and tender.
- Serve and Garnish: Ladle the soup into bowls, garnish with chopped fresh parsley and a dollop of additional sour cream if desired. Enjoy warm for a comforting meal.
Notes
- For a non-alcoholic version, omit the sherry or red wine and use extra beef broth instead.
- The heavy cream is optional but adds a lovely richness to the soup; you can substitute with more sour cream or omit if you prefer.
- Make sure to temper the sour cream and cream mixture with hot soup broth to avoid curdling when added to the soup.
- Use low-sodium beef stock to better control the salt level in the soup.
- If fresh thyme is unavailable, dried thyme works well and is more convenient.
- Sour cream garnish adds a tangy finish and creamy texture.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian-American Fusion
