{One Pot} Beef Stroganoff Soup Recipe - Belly Full (2024)

FAQs

How do you make stroganoff less bland? ›

I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

If too runny, add more flour-water mixture and if too thick, add more sour cream. Serve noodles with stroganoff mixture over the top.

Nutrition Facts

1 cup beef stroganoff with 1/2 cup noodles: 349 calories, 12g fat (4g saturated fat), 78mg cholesterol, 393mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 33g protein.

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Keep Stroganoff Sauce from Curdling

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

What if I add too much liquid to my beef stroganoff? ›

How to use cornstarch to fix a watery beef stroganoff. Adding cornstarch is very easy. First, in a separate bowl, create a cornstarch slurry by mixing equal parts of cornstarch (start with one or two tablespoons) and cold water. Ensure it's well mixed, aiming for a smooth consistency without lumps.

Great homemade beef stroganoff features a thick, flavorful sauce made with the help of a slurry of flour and broth. Bringing everything to a boil towards the end of your cook time really helps to thicken the sauce in our Classic Beef Stroganoff dish, while adding sour cream afterwards makes it deliciously creamy.

On the rare occasions he did cook, Beef Stroganoff was a perennial favorite, and something I crave to this day. It wasn't fancy but something about the way the intensely savory flavors of the mushrooms, onions and beef melded with the rich and slightly tangy sour cream made it irresistibly appealing.

Homemade Beef Stroganoff (1 serving) contains 88g total carbs, 76g net carbs, 19g fat, 50g protein, and 752 calories.

Beef stroganoff, without noodles (1 cup) contains 11.1g total carbs, 9.6g net carbs, 28.8g fat, 28.9g protein, and 421 calories.

Add more salt and pepper to taste. Add some acidity. Acidity can help to brighten up the flavor of your sauce. You can add a splash of vinegar, lemon juice, or wine.

Adding spices and herbs is an easy way to fix bland dishes. Experiment with different spice blends, such as curry powder, cumin, or chili powder, to add a depth of flavour.

Leave quicker-dissolving fine sea salt or table salt for times when you want it to meld into the finished dish. Salt-forward pantry staples are another way to go and can add other dimensions of umami-rich flavor. Contenders include soy sauce, fish sauce, parmesan cheese and Worcestershire sauce.