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Creamy Beef, Mushroom and Noodle Soup
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Prep Time:
20 minutes
Total Time:
1 hour
Savory Stroganoff Soup: Sirloin, mushrooms, and noodles in a hearty blend.
Ingredients:
  • 2 tablespoons butter or margarine
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 1/2 pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces
  • 6 cups Progresso™ beef flavored broth (from two 32-oz cartons)
  • 1/2 cup dry sherry or Progresso™ beef flavored broth (from 32-oz carton)
  • 1/4 cup ketchup
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked medium egg noodles
  • 1 container (8 oz) sour cream
Instructions:
  • In a large Dutch oven, melt butter over medium-high heat. Cook onion, garlic, and mushrooms for 5 to 6 minutes, stirring often, until mushrooms are softened.
  • Add the beef and cook for 5 to 6 minutes, stirring often, until the beef is cooked through. Mix in all remaining ingredients except for the noodles and sour cream. Bring to a boil, then lower the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally. Add the noodles, cover, and cook for another 5 to 7 minutes, stirring occasionally, until noodles are tender.
  • Blend sour cream into the mixture for 3 to 5 minutes, stirring often until fully incorporated.

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