Beef Stroganoff Soup

8 Feb

This week has been a strange week for leftovers. For some reason, the other person that shares this house and all its food didn’t take many lunches. This left me with a rather large hunk of roast beef (meant to be used for roast beef sandwiches). Needless to say, there’s only so many roast beef sandwiches or roast beef reheats a girl can do. Today the limit was reached and when my special someone announced that there was another work lunch today, I realized that all that expensive grass fed, non-medicated blah blah blah roast beef was going to go to waste! Nooooooo!

It seemed to me that this was an occasion to call on the resident superhero (also known as a  the crock pot) to whip me up some lunch. I looked in the fridge and realized that I hadn’t roasted my veggies this week and that my portobello mushrooms were teetering on the edge of wasteland too. Then the idea formed, mushrooms, beef, noodles, in soup form is Beef Stroganoff but with less fat. Not that I’m against fat but sometimes it’s just, you know, a bit too much. This soup gives that Stroganoff taste but is a much lighter meal while being quite substantially heavier on the veggie portions side – gotta get your 7-10 a day!


  • Beef – I used about 2-3 cups of cubed roast beef, but I’m sure you could use just about any lean cut (other than ground beef).
  • 3-4 large Portobello mushrooms
  • 1-2 medium onions
  • 1-2 tsp salt
  • 1 tbs paprika
  • 2 tsp tarragon
  • bay leaves
  • 2 tsp black pepper
  • GF beef bouillon – the amount will depend on your tastes and the type you have. Start low and work your way up, especially if your brand is high in sodium.
  • 1 package of GoGo Quinoa brand Penne pasta (Lower on GI index & higher in protein than most rice pastas)
  • Sour cream for garnish
  • Optional: GF onion bouillon, GF herb bouillon, GF veggie bouillon. I used quite a bit because I like a very robust flavored broth.


  • Cube the beef, onions, mushrooms and place in a crock pot.
  • Throw in the bouillon and spices.
  • Cover with hot water to almost the top of the pot, leaving room for the pasta.
  • Cook on high for 2.5 hours or until the onions and mushrooms are tender, stirring once or twice to make sure the spices etc. are mixing up nicely.
  • Add pasta and continue to cook until the pasta is just al dante. The pasta will continue to cook as the soup cools so keep your eye on it so it does not overcook.
  • Serve with a dollop of sour cream.


  • You could probably use stew meat for this soup and it would be great. Some people prefer to brown the meat first. I have never had success with that method as my meat comes out tough every time. I find that it is much more tender if I just let the crock pot do the work.
  • You can get a more caramelized flavor by  browning the onions and mushrooms first. This is certainly not necessary but would give more depth of flavor.
  • I use a tea ball for the bay leaves so that I don’t have to go fishing them out or serving them to people.

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