Creamy Beef, Mushroom and Noodle Soup

(6)
  4 reviews
  • 20 min prep time
  • 60 min total time
  • 12 ingredients
  • 7 servings

Ingredients

2
tablespoons butter or margarine
1
medium onion, coarsely chopped (1/2 cup)
2
teaspoons finely chopped garlic
1
package (8 oz) sliced fresh mushrooms (3 cups)
1 1/2
lb boneless beef top sirloin steak, cut into 2x3/4x1/4-inch pieces
6
cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2
cup dry sherry or Progresso™ beef flavored broth (from 32-oz carton)
1/4
cup ketchup
3/4
teaspoon salt
1/8
teaspoon pepper
2
cups uncooked medium egg noodles
1
container (8 oz) sour cream

Directions

  1. 1 In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
  2. 2 Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
  3. 3 Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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