This is a delicious, creamy soup which is great for a cold day. It is easy to cook and takes less than 30 minutes – perfect for a weeknight or a busy weekend.
If you don’t want to eat this as a soup, simply reduce the amount of liquid by half and you can use it as a more traditional stroganoff recipe to eat with pasta or rice.
I served my soup with some white bread but garlic bread would work really well instead.
I adapted this recipe from one I found in the August 2016 issue of Woolworth’s (- an Australian supermarket) magazine.
Ingredients – serves 4:
- drizzle of olive oil
- 500g/1 lb beef, any fat removed then cut into thin strips (I used boneless blade steak)
- 250g/9oz Swiss Brown mushrooms (or button mushrooms instead), thinly sliced
- 1 teaspoon smoked paprika
- 2 garlic cloves, crushed
- 1 medium onion, finely diced
- 1 red capsicum (bell pepper), diced
- 1/4 cup plain (all purpose) flour
- 2 cups beef stock (I used a beef stock cube dissolved in boiling water)
- 1 cup milk
- 1/4 cup light sour cream, plus extra to serve
- fresh chives, snipped, to serve
- Drizzle a little olive oil into a large sauté pan and add the beef strips. Cook over a medium-high heat until the beef is just browned.
- Add the sliced mushrooms, paprika and garlic to the pan and toss to mix with the beef. Cook for a couple of minutes or until the mushrooms release their liquid. Use tongs to remove the beef and mushrooms from the pan and place on a plate.
- Add the diced onion and capsicum (bell pepper) to the pan, reduce the heat to medium and cook for a couple of minutes until the onion starts to turn translucent.
- Add the flour to the pan and stir. Cook for a minute and then add 1/2 cup of the beef stock. Cook for another minute.
- Add the beef & mushroom mixture back to the pan along with the remaining beef stock and also the milk. Bring to the boil then immediately turn the heat to low. Simmer gently for 15 minutes until the beef is tender and the soup has thickened.
- Remove from the heat and stir in the sour cream.
- Divide the soup between your serving dishes and dollop a little extra sour cream on top. Scatter over a few snipped chives.
- Serve and enjoy!