Ingredients:

  • 2 tablespoons olive oil
  • 1.5 lbs beef stew meat, cut into 1-inch cubes (680 grams)
  • 1 medium yellow onion, chopped
  • 8 oz cremini mushrooms, sliced (225 grams)
  • 2 cloves garlic, minced
  • 4 cups beef broth (950 ml)
  • 1 cup water (240 ml)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 8 oz egg noodles (wide or medium) (225 grams)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  2. Add onion and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Stir in thyme, smoked paprika, salt, and pepper.
  4. Return the beef to the pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the beef is tender.
  5. Stir in the egg noodles and cook according to package directions, about 8-10 minutes, or until the noodles are tender.
  6. Remove the pot from the heat. Stir in the sour cream until well combined. Taste and adjust seasonings as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley.