Romanoff style beef and mushroom cream

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Romanoff style beef and mushroom cream

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 40 Minutes

Here is a soup for large appetites!

Beefy, exquisite, filled with mushrooms, beef and cream, it will please the hungriest of diners. Ideal for a lunch that will satisfy your energy needs until the evening meal. The egg noodles nicely complement this soup with their intake of grain products.

For fans of traditional Romanoff sauce, this soup is a pleasant reminder of the flavors of this classic recipe.

Romanoff style, beef and mushroom soup

Butter – [3 tablespoons]  (45 ml.)
Minced Onions – [1/2 cup]  (125 ml.)
Minced Garlic cloves – [2]
Mushrooms  – [3 cups]  (750 ml.)
Stewing Beef  – [1 1/2 lbs.]  (679 g.)
Beef broth  – [6 cups]  (1,5 L.)
Dry Sherry wine – [1/2 cup]  (125 ml.)
Tomato paste (5.5 oz/163 ml can) – [1]
Salt – [1/2 teaspoon]  (3 ml.)
Freshly ground black pepper  – [1/4 teaspoon]  (1 ml.)
Egg noodles  (box 8.8 oz./ 250 gr.) – [1]
Sour Cream – [1 cup]  (250 ml.)

1- Wash and slice the mushrooms.
2- Cut the beef into small cubes or strips.
3- In a large saucepan, melt the butter over medium heat.
4- Add the onions, garlic and mushrooms. Cook 5 minutes, stirring regularly.
5- Add the beef and cook for 5 minutes to brown.
6- Add the broth, wine, tomato paste, salt and pepper.
7- Mix well and bring to a boil.
8- Reduce heat and simmer 15 minutes, stirring every 5 minutes.
9- Add the noodles and cook for 7 minutes.
10- Add the sour cream. Mix well and simmer another 5 minutes. stir regularly.

One Comment

  1. Ping from cake supplies:


    That is spectacular! My mouth is starting to water!…