To brown the meat, melt the butter or oil in a large Dutch oven or saucepan over medium-high heat. Brown the meat on both sides after seasoning it with pepper and salt. Take the meat out of the pan and put it aside.
To prepare the veggies, sauté the chopped onion in the same skillet until it becomes tender. Continue cooking for an additional 5 to 7 minutes after adding the garlic and mushrooms, or until the mushrooms have browned and become soft.
After adding the spices and liquids, simmer for about one minute while stirring in the flour. While scraping the bottom of the saucepan for any browned pieces, slowly add the beef stock, water, Worcestershire sauce, Dijon mustard, and paprika.
Once the meat is back in the saucepan, reduce heat to a simmer and bring soup to a boil. Once the meat reaches the desired doneness, reduce the heat and simmer for 20 to 25 minutes.
Add the egg noodles and simmer for the recommended amount of time (often 8 to 10 minutes) or until soft.
Take the saucepan from the heat when the noodles are done, and then top with sour cream. To make the soup creamy, stir in the sour cream and combine well. Add more salt and pepper to taste.
Hot soup is ready to enjoy when ladled into bowls and topped with a sprinkle of fresh parsley.
To round up a dinner, try this Beef Stroganoff Soup with some crusty bread and a salad. Indulge in the tastes that will warm your heart with every mouthful!
