Beef stroganoff soup
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Well well well, who doesn’t love some beef stroganoff? Well, how about trying a beef stroganoff soup! This meal is tasty, and delicious with a bit of a twist to your traditional beef stroganoff. It’s a reasonably healthy dish, but we have put in a few alternative ingredients where you can make it even healthier!
Image source: Youtube/JoCooks
Ingredients
3 cups Massel Chicken Style Liquid Stock
1/2 x 20g packet dried porcini mushrooms
700g piece beef topside roast
1/3 cup extra virgin olive oil
2 brown onions, thinly sliced
3 sprigs fresh thyme
1 dried bay leaf
3 garlic cloves, finely chopped
250g button mushrooms, thickly sliced
250g fusilli avellinesi pasta or your fast of choice (see notes)
1/2 cup thickened cream or light cream for a healthier alternative
Roughly chopped fresh chives, to serve
Method
Image source: Youtube/JoCooks
Ingredients
3 cups Massel Chicken Style Liquid Stock
1/2 x 20g packet dried porcini mushrooms
700g piece beef topside roast
1/3 cup extra virgin olive oil
2 brown onions, thinly sliced
3 sprigs fresh thyme
1 dried bay leaf
3 garlic cloves, finely chopped
250g button mushrooms, thickly sliced
250g fusilli avellinesi pasta or your fast of choice (see notes)
1/2 cup thickened cream or light cream for a healthier alternative
Roughly chopped fresh chives, to serve
Method
- Bring the stock and 3 cups of water to the boil in a medium saucepan over high heat. Add porcini. Set aside.
- Meanwhile, season beef with salt and pepper. Heat 1 tablespoon of oil in a large saucepan over high heat. Add beef. Cook, turning, for 8 minutes or until well browned on all sides. Transfer to a plate. Carefully wipe the pan clean with a paper towel.
- Heat 2 tablespoons of remaining oil in a pan over high heat. Add onion, thyme and bay leaf. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Reduce heat to medium. Add garlic. Cook for 4 minutes or until well browned. Strain stock mixture into pan with beef (see notes). Roughly chop porcini. Add to the pan. Bring to the boil. Cover. Reduce heat to medium-low. Cook for 1 hour 30 minutes or until beef is tender.
- Meanwhile, heat remaining oil in a large frying pan over high heat. Add button mushrooms. Cook, stirring occasionally, for 5 minutes or until golden.
- Using tongs, transfer beef to a board. Using 2 forks, shred meat. Remove and discard herbs. Return beef to the pan. Bring to the boil. Add button mushrooms and pasta. Boil, partially covered, for 15 minutes or until pasta is tender. Add cream. Stir to combine. Serve soup sprinkled with chives.
- Enjoy!
