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    You are in: Home / Recipes / Paula Deens Beef Stroganoff Soup Recipe
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    Paula Deens Beef Stroganoff Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Kerena's Note:

    From the Sept/Oct 2013 Issue of Cooking with Paula Deen. Prep and Cooking time are estimates as none were listed.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat.
    2. 2
      In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender.
    3. 3
      In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately.

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    Nutritional Facts for Paula Deens Beef Stroganoff Soup

    Serving Size: 1 (336 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.1
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 7.9 g
    Cholesterol 62.2 mg
    Sodium 1498.2 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 2.5 g
    Sugars 4.0 g
    Protein 11.3 g

    The following items or measurements are not included:

    sirloin tip roast

    fresh thyme

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