Stroganoff Soup with Gluten-Free Porcini Mushroom Trumpets
Serving Size:Â 2-3
Prep Time:Â 10 Minutes
Cook Time:Â 35 Minutes
Total Time:Â 45 Minutes
Ingredients:
8-9 oz. Pappardelle’s Gluten-Free Porcini Mushroom Large Trumpet
2 Tbsp. unsalted butter
1 tsp. salt, divided, plus more to taste
1 tsp. black pepper, divided, plus more to taste
1 lb. beef sirloin, trimmed of fat & thinly sliced into bite-sized pieces
8 oz. sliced mushrooms (Cremini, White Button or Porcini)
1 sweet onion, diced
3 cloves garlic, minced
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
4 cups low-sodium beef stock
1 cup sour cream
Fresh parsley, chopped, for garnish
Instructions: Â Â
- Season beef with 1/2 tsp. salt and 1/2 tsp. black pepper.
- In a dutch oven, melt butter over medium-high heat. Add meat and give it a quick sear until it has developed color, about 1-2 minutes per side. Transfer to a plate and set aside.Â
- Add mushrooms, onion, and garlic to the pot. Sauté until vegetables have softened, about 3 minutes. Season with 1/2 tsp. salt and 1/2 tsp. black pepper.
- Stir in tomato paste and Worcestershire sauce. Add beef stock and bring to a boil.
- Add pasta and reduce heat to a simmer. Cook, stirring occasionally, until al dente, about 8-10 minutes.Â
- In a large bowl, mix sour cream with 1 cup of hot soup and whisk to combine. Pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
- Add the seared meat back to the pot and simmer for a few more minutes to cook through, about 5-10 minutes.Â
- Ladle the soup into serving bowls and garnish with fresh parsley. Serve and enjoy!