a cozy fall meal

we had a brief moment of rain pass through, enough to make me want to dash out and make something warm and cozy...

I love soup and salad, the prefect anytime meal...

I also love stroganoff, the rich taste of beef and sour cream

imagine my delight when I spied this stroganoff soup

much lighter than the heavy meal but with all the delicious taste, go ahead, lift of the lid and enjoy...

beef stroganoff soup

Ingredients

• 2 tablespoons unsalted butter
• 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
• salt and pepper
• 8 ounces sliced crimini mushrooms
• 1 medium sweet onion , diced
• 3 cloves garlic , minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 5 cups low-sodium beef stock (or chicken stock)
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• chopped fresh parsley

Directions

1. In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
2. Add to the pot the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.
3. Stir in the tomato paste and Worcestershire sauce.
4. Pour in the beef stock and bring to a boil.
5. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
6. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
7. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
8. Serve in individual bowls with some fresh chopped parsley.

perfect with crunchy sour dough for dunking and a crisp green salad