This is a wonderful hearty soup on a rainy Fall day. Whenever the temperature starts to dip, I start craving soups and stews. I had already made a pot of split pea and ham soup so I wanted to try making this in the Instant Pot (I tweaked my crock pot recipe).
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 the bottom of your instant pot, 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 20 minutes on the soup selection. Add in dill weed, cream and sour cream. Stir until mixed well. Add in dumpling egg noodles and cook until tender.
