Categories: Soup
Ingredients
- 4 tbsp. unsalted butter
- 2- 8 oz rib-eye steaks, seasoned with salt and black pepper
- 8 oz button mushrooms, stemmed and sliced
- 1 tsp paprika
- 2 cups sliced onions
- 1 cup sliced celery
- 1 tbsp. minced fresh garlic
- 3 tbsp. flour
- 1 tbsp. tomato paste
- 1/2 cup dry sherry
- 6 cups beef broth
- 1 tbsp. Worcestershire
- 1 tbsp. beef base (such as Better Than Bouillon)
- 2 cups dry wide egg noodles
- 2 tbsp. chopped fresh dill
- Sour cream
Directions
-
Melt butter in a pot over medium-high heat. Add steaks and cook to desired doneness, 3-4 minutes per side for medium-rare; transfer to a plate. When cool, slice steak into bite-sized pieces.
-
Add mushrooms and paprika to pot; cook until mushrooms release their moisture and it evaporates, 3-4 minutes. Stir in onions, celery, and garlic, reduce heat to medium-low, and sweat, covered, until vegetables soften, about 10 minutes. Stir in flour and tomato paste; cook 2 minutes.
-
Deglaze pot with sherry, scraping up any brown bits; cook until evaporated. Stir in broth, Worcestershire, and beef base; bring soup to a boil over high heat. Add noodles and reduce heat to medium-low; simmer until tender, 8-9 minutes. Stir in dill and serve soup with sour cream.