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–+ servings
beef stroganoff soup in round white bowl
Penny Kovacs

Beef Stroganoff Soup

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This dairy-free, gluten free beef stroganoff soup is a comforting, creamy dish that is reminiscent of the classic Russian beef, mushroom, and sour cream dish.
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Stew Beef cut in bite size pieces
  • 2 Tbsp Ghee
  • 8 oz White Mushrooms sliced
  • 4 Carrots sliced, I used large
  • 1 Yellow Onion diced, I used a large one
  • 3 cloves Garlic minced
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Coconut Aminos
  • 6 cups Beef Bone Broth
  • 2 Tbsp Red wine vinegar
  • 14 oz Hearts of Palm "lasagna" sliced into noodles
  • 2 Tbsp Arrowroot Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Parsley Flat Leaf, fresh, chopped
  • 1 cup Sour Cream Alternative - Kite Hill

Method
 

  1. Melt ghee in a large pot.
  2. Pat the meat dry with paper towels and sprinkle with salt and pepper.
  3. Sear the meat 2 minutes per side and move to a plate.
  4. Add onions and mushrooms and cook for 5 minutes.
  5. Add garlic and stir one minute.
  6. Add coconut aminos and tomato paste.
  7. Add the beef back to pot with juices.
  8. Add beef broth, red wine vinegar and carrots, bring to a boil.
  9. Reduce heat and simmer 20 minutes.
  10. Add "noodles" and simmer for 10 minutes.
  11. Make a slurry with 2 tbsp water and arrowroot and add to pot stirring well.
  12. 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.
  13. Garnish with fresh parsley.
  14. Enjoy!

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