Beef Stroganoff Soup

Instructions:

1. Sauté the beef: In a large pot or Dutch oven, heat butter or oil over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. Remove the beef and set it aside.
2. Cook the vegetables: In the same pot, add the diced onion and sauté until softened. Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are browned and tender.
3. Add the liquids and seasonings: Stir in the flour and cook for about a minute. Slowly add the beef broth, water, Worcestershire sauce, Dijon mustard, and paprika, scraping any browned bits from the bottom of the pot.
4. Simmer the soup: Return the beef to the pot and bring the soup to a boil. Lower the heat and let it simmer for about 20-25 minutes, or until the beef is tender.
5. Cook the noodles: Stir in the egg noodles and cook according to package instructions (usually around 8-10 minutes) until tender.
6. Finish with sour cream: Once the noodles are cooked, remove the pot from heat. Stir in the sour cream, mixing well until the soup becomes creamy. Adjust seasoning with salt and pepper if needed.
7. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

This Beef Stroganoff Soup is perfect with crusty bread or a side salad for a complete meal. Enjoy the rich flavors and warmth in every bite!