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.
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!
