Ancho Beef Stroganoff Soup


A classic comfort-food favorite with a smoky, spicy spin. We’re using one pepper two ways—a fresh poblano and the dried form, the ancho—for an extra depth of flavor.

YIELD 8 servings
PREP TIME 45 minutes
COOK TIME 40 minutes

5 cups beef broth
6 anchos, stemmed and seeded
1 pound beef chuck roast, sliced or cubed
2 tablespoons flour
Salt and pepper to taste
2 tablespoons olive oil, divided
1 onion, diced
1 (8-ounce package) sliced mushrooms
1 poblano, seeded and diced
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 (12-ounce) package wide egg noodles
1½ cups sour cream plus more for garnish
chopped parsley for garnish

1. In a large pot, bring the broth to a boil and add the peppers. Reduce the heat and simmer for 10 minutes. Let cool for 30 minutes to allow the peppers to steep. Remove the peppers with a spoon, then scoop out the flesh. Transfer the broth into a large bowl and add the flesh. Set aside.
2. Place the meat, flour, salt and pepper in a resealable bag and shake to evenly coat.
3. Warm 1 tablespoon oil over medium in the same pot and add the meat, shaking off any excess flour. Brown on all sides, about 5 minutes. Remove from the pot and set aside.
4. Add the remaining oil to the pot and sauté the onions, mushrooms and peppers until tender, about 5–6 minutes. Add the garlic and cook for 1 minute.
5. Add the reserved broth and meat, along with the Worcestershire. Stir to combine and bring to a boil.
6. Add the noodles and cook until al dente per package instructions.
7. Reduce the heat to a simmer and stir in the sour cream. Cook for 3–5 minutes, until combined and thick.
8. Ladle the soup into bowls and garnish with the parsley and sour cream before serving.

Get more recipes like this in our November/December 2017 issue, available in print and through Magzter!

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