Monday, December 17, 2012

Beef Stroganoff Soup

Only a little soup left ... want some?

Sunday at Big Al Brewing we had a little soup contest. The mandatory ingrediant was "beef" and there were four entries, ALL of them very tasty! The winner was Kris' Beef Stroganoff soup, and here's the recipe:

Let a handful of dried mushrooms go swimming in a cup of sherry for a day


  • 1 pound chunk of beef with a bone in it and heavily marbled (noticable fat)
  • 4 medium sized parsnips
  • 1 large sweet Walla Walla onion

Put all the above into cast iron Dutch oven or casserole if you aren't lucky enough to have one.

Cook 4 hours at 300F
Remove from oven
Dredge out bones and gristle
Transfer carmelized veggies and meat to 2nd pot


  • half cup sherry
  • half tablespoon of marjoram
  • half tablespoon of salt (or to taste)
  • 2 and a half cups water
  • 1 cup sour cream. We used  a Mexican style sour cream from the Savon store in White Center; it has extra flavor!

Simmer for 45 minutes on medium high

You can add a quarter cup of chopped pickles, if you like that in your Stroganoff. We didn't do that this time.

Serve and stand back!

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