Beef Stroganoff Soup

This is another recipe that I made while laid up with the flu.  It was perfect because I could add a few ingredients gradually and lay down and rest before getting up and adding in more.

Beef Stroganoff Soup

1 1/2" beef stew meat, cut into small pieces
2 tbsp extra virgin olive oil
8 oz baby bella mushroooms, sliced small
1/4 cup onions, small diced
2 cloves garlic, minced
5 cups beef broth
1 bay leaf
2 tbsp flour
1 tsp dill weed
1/2 cup cream
1 cup sour cream
2 cups dumpling egg noodles

In a dutch oven, heat olive oil as you cut up the meat.  When heated, toss in meat and cook without browning.  Add in onions, mushrooms and garlic and cook until onions are translucent.  Stir in flour and coat everything well before pouring in beef broth and add in the bay leaf.  Allow to cook for 3 hours.  Add in dill weed, cream and sour cream.  Stir until mixed well.  Add in dumpling egg noodles and cook until tender.