Do you love Beef Stroganoff? This hearty soup transforms the classic Russian beef stroganoff into a comforting, one pot soup thats dairy-free, gluten-free, and noodle-free. You read that right! The noodles in this soup are actually hearts of palm pasta but you can use regular noodles if you prefer. If you love a beefy soup try some of our others like Shepherd’s Pie Soup, or this Greek Beef Soup.
Why You’ll Love This Recipe
This soup brings all the savory flavors: of beef stroganoff including tender bites of beef, sautéed mushrooms for that earthy umami flavor, and soft noodles all in a creamy broth.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Beef stew: or chuck shoulder or round becomes tender and flavorful when cooked slowly with liquid.I like Grass Roots for all of my meat purchases.
Ghee: adds a rich, nutty flavor. I love Fourth and Heart ghee.
Mushrooms: impart a mild yet earthy flavor to a dish.
Carrots: are root vegetables that are perfect for cooking or roasting and have a natural sweetness and robust flavor.
Yellow onion: is an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Tomato paste: has a stronger flavor than tomato sauce and also acts as a thickener for the soup.
Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce. It brings a rich umami flavor and a subtle saltiness and sweetness to a dish.
Beef bone broth: is a nutrient-dense, savory liquid made by simmering roasted beef bones and vegetables for 12-24 hours. This cooking process breaks down collagen into gelatin which results in a thicker, richer broth.
Red wine vinegar: is known for it’s distinctive tangy flavor and the perfect addition to this dish in place of red wine.
Hearts of palm lasagna noodles: are typically made from one ingredient, hearts of palm (or the core of certain types of palm trees).
Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Fresh parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.
Sour cream alternative: is a dairy free alternative that is usually made from nuts, lemon juice or vinegar and water.
Instructions
In a large pot: melt the ghee.
Meanwhile: pat the meat dry with paper towels and sprinkle with salt and black pepper.
Sear the meat: for 2 minutes per side and then move it to plate.
Add onions and mushrooms: and cook for 5 minutes.
Now add the garlic: stirring for one minute.
Pour in the coconut aminos: and add the tomato paste.
Carefully add: the beef back to pot with juices.
Slowly pour in the beef broth: and add the carrots. Bring to a boil, reduce heat and simmer 20 minutes.
Add the red wine vinegar: stirring in.
Add the hearts of palm “noodles”: and simmer 10 minutes.
Make a slurry: with 2 tbsp of water and the arrowroot. Then add it to the pot and stir in.
Temper the sour cream: by removing a few tablespoons of broth to a bowl and add the sour cream stirring to combine. This will prevent the sour cream from curdling in the hot soup. Continue to simmer until the soup thickens a bit.
Garnish: with fresh parsley.
Enjoy!
Recipe Tips and Tricks
Sear the beef well: in small batches over high heat to brown without steaming which locks in the flavor and creates lots of yummy brown bits for the broth.
Lower the heat: before adding the sour cream and never boil the soup once it has been added.
Recipe Variations
Baby Bella mushrooms: instead of white mushrooms will add an earthy flavor to the broth.
Egg noodles: or any pasta of your choice can be used in place of the hearts of palm if you are not concerned about keeping this recipe Paleo or Whole30 friendly.
Sour cream: can be used instead of the dairy-free option.
Storage Tips
You can store this beef stroganoff soup in the refrigerator for up to 4 days when placed in an airtight glass container.
FAQ’s about Beef Stroganoff Soup
Can I use ground beef instead of steak?
Yes, ground beef is a common, fast cooking alternative.
Can I make this in the slow cooker?
Yes it can, just add the noodles in the last 15 minutes to prevent them from becoming too mushy.
How do I reheat this soup?
For best results, reheat on the stovetop over low-medium heat, stirring occasionally. Add extra broth if the soup became too thick.
Beef Stroganoff Soup
Ingredients
Method
- Melt ghee in a large pot.
- Pat the meat dry with paper towels and sprinkle with salt and pepper.
- Sear the meat 2 minutes per side and move to a plate.
- Add onions and mushrooms and cook for 5 minutes.
- Add garlic and stir one minute.
- Add coconut aminos and tomato paste.
- Add the beef back to pot with juices.
- Add beef broth, red wine vinegar and carrots, bring to a boil.
- Reduce heat and simmer 20 minutes.
- Add "noodles" and simmer for 10 minutes.
- Make a slurry with 2 tbsp water and arrowroot and add to pot stirring well.
- Temper sour cream by removing a few tablespoons of the broth and placing in a bowl and mixing with the sour cream. Now add sour cream and simmer till soup thickens a bit. This will prevent the sour cream from curdling in the hot soup.
- Garnish with fresh parsley.
- Enjoy!
