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Beef Stroganoff Soup

From Statesboro Market2Go

<p>Rich &amp; meaty with fresh mushrooms, garlic, and parsley! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

1 tablespoon Unsalted butter
3 tablespoons Olive oil (divided)
1 pound Stew beef
Salt & Pepper to taste
8 ounces cremini mushrooms (sliced)
1 cup Onion (diced)
3 cloves Garlic
2 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
1/2 cup Dry red wine
5-6 cups Beef stock
2 cups Egg noodles (uncooked)
1/2 cup Sour cream
2 tablespoons Flour
Fresh parsley (for garnish)

Step by Step Instructions
  1. Melt the butter and 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the stew beef and season it with salt & pepper. Sear for 2 minutes on each side. Once cooked, put the meat into a bowl and set it aside.
  2. Heat the remaining oil in the pot, then saute the onion for 4 to 5 minutes. Add the mushrooms & garlic and cook for 3 to 4 minutes. Stir in the tomato paste & Worcestershire sauce, then deglaze the pan with the wine. Bring to a boil and cook for 1 to 2 minutes.
  3. Add the stew beef to the pot and add the beef stock. Bring to a boil, then cover the pot, reduce the heat to low, and let simmer for 35 to 40 minutes. Add the egg noodles, cover again, and simmer for 5 to 7 minutes.
  4. While the noodles are cooking, mix the sour cream & flour together in a bowl. Add 2 cups of soup to the flour mixture and whisk until well combined, then stir this mixture into the soup. Let simmer for 1 to 2 minutes, stirring frequently. Add more stock if the soup seems too thick.
  5. Serve garnished with fresh parsley.