Imagine a cozy evening where the aroma of sautéed onions and garlic fills the kitchen, their savory scent mingling with the sweet, earthy notes of roasted bell peppers.
Picture a pot of Ground Beef Stroganoff Soup simmering away, its rich, creamy texture offering a comforting embrace with every spoonful.
This dish holds a special place in my heart, reminiscent of family dinners where warmth and laughter were as abundant as the food on our plates.
It’s perfect for busy weeknights or leisurely Sunday suppers, when you want something hearty and satisfying without spending hours in the kitchen.
I remember a particularly hectic day when this soup was a lifesaver; its simplicity and robust flavors brought us together at the table, turning a rushed evening into a cherished memory.
Ready? Let’s cook and create some comforting memories of our own!
Why You’ll Love It
- Delivers bold flavor with tender beef and creamy broth.
- Uses pantry staples, making it convenient and budget-friendly.
- Freezes beautifully for easy meal prep and leftovers.
- Satisfies with a hearty combination of beef, rice, and vegetables.
- Cooks quickly for a delicious meal in under an hour.
Ingredients
- 1 pound Ground Beef — use freshly ground for best flavor
- 1 tablespoon Olive Oil — choose extra virgin for added richness
- 1 Onion, diced — yellow onions work best
- 2 cloves Garlic, minced — fresh cloves enhance flavor
- 1 Green Bell Pepper, diced — provide a mild sweetness
- 1 Red Bell Pepper, diced — adds color and sweetness
- 1 tablespoon Worcestershire Sauce — opt for a high-quality brand
- 2 tablespoons All-purpose Flour — helps thicken the soup
- 4 cups Beef Broth — low-sodium preferred for better control of saltiness
- 1 cup Sour Cream — full-fat for a creamier texture
- 1 cup Cooked Rice — long grain rice holds shape well
- Salt and Pepper, to taste — sea salt and freshly cracked pepper preferred
- Fresh Parsley, chopped, for garnish — choose flat-leaf for robust flavor
Step-by-Step Method
Heat the Olive Oil
Begin by heating the olive oil in a large pot over medium heat. Verify the oil is evenly distributed across the bottom of the pot to prevent sticking. This step is fundamental for creating a flavorful base for your soup.
Once the oil is shimmering, it’s ready for the next ingredients.
Sauté Onion and Garlic
Add the diced onion and minced garlic to the pot. Sauté until they’re softened and fragrant. This usually takes about 3-4 minutes.
Stir occasionally to prevent burning. The aroma will signal when it’s time to move to the next step.
Brown the Ground Beef
Introduce the ground beef into the pot. Break it up with a wooden spoon and cook until it’s browned and crumbled. This process should take about 5-7 minutes.
Confirm that the beef is evenly cooked and no longer pink. Drain any excess fat to keep the soup from becoming greasy.
Add Bell Peppers
Incorporate the diced green and red bell peppers into the mixture. Cook them until they’re slightly softened, which should take about 3-4 minutes.
This step will add a vibrant color and fresh flavor to your soup.
Mix Worcestershire Sauce and Flour
Stir in the Worcestershire sauce and sprinkle the flour over the mixture. Cook for about 1 minute, stirring continuously to coat the ingredients.
This creates a roux that will help thicken the soup as it cooks.
Pour in Beef Broth
Gradually add the beef broth, stirring continuously to combine with the other ingredients. Verify there are no lumps from the flour.
Increase the heat slightly to bring the mixture to a simmer.
Simmer the Soup
Allow the soup to simmer for about 20 minutes. This will meld the flavors together and allow the broth to reduce slightly.
Stir occasionally to prevent sticking and verify even cooking.
Stir in Sour Cream
Add the sour cream to the pot, stirring until it’s fully incorporated.
This will give the soup a creamy texture and rich flavor. Make sure the sour cream is well combined with the other ingredients.
Add Cooked Rice
Gently stir in the cooked rice, verifying it’s evenly distributed throughout the soup.
Allow it to heat through for a few minutes. This will add heartiness to the dish, making it more filling and satisfying.
Season the Soup
Taste the soup and adjust the seasoning with salt and pepper as needed.
Keep in mind that the saltiness can vary depending on the type of broth used. Adjust according to your preference for seasoning.
Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley.
This adds a pop of color and a hint of freshness. Serve the soup hot to enjoy its full flavor, warmth, and creamy texture.
Ingredient Swaps
- For a lighter version, substitute ground turkey or chicken for ground beef.
- Use vegetable broth instead of beef broth for a vegetarian version, and replace the ground beef with mushrooms or a plant-based meat alternative.
- If you’re avoiding dairy, swap the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream.
You Must Know
- Drain Excess Fat: After browning the ground beef, be certain to drain the excess fat from the pot to avoid a greasy texture in your soup.
- Gradually Pour Broth: When adding the beef broth, do it gradually while stirring continuously to guarantee a smooth consistency without any lumps.
- Adjust Seasoning: Taste the soup before serving and adjust seasoning with salt and pepper as needed, since different beef broths can vary in saltiness.
- Customize Spice Level: For a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
- Garnish Freshly: Top the soup with freshly chopped parsley right before serving for a burst of color and fresh flavor.
Serving Tips
- Pair with crusty bread or garlic toast for a complete meal.
- Serve in a hollowed-out bread bowl for a fun presentation.
- Garnish with extra fresh parsley and a dollop of sour cream for added richness.
- Accompany with a side salad for a balanced meal.
- Add a sprinkle of grated cheese on top for extra flavor.
Storage & Make-Ahead
Ground Beef Stroganoff Stuffed Pepper Soup can be stored in the refrigerator for up to 3-4 days in an airtight container.
It also freezes well for up to 2 months.
For make-ahead convenience, prepare the soup up to the point of adding rice.
Then store and add rice when reheating.
Reheating
To gently reheat Ground Beef Stroganoff Soup, use a microwave on low power.
Warm on the stovetop over low heat.
Alternatively, reheat in the oven at a low temperature, stirring occasionally.
Historical Context of Stroganoff
Although many associate Stroganoff with Russian cuisine, its origins are a bit more complex and fascinating. I often marvel at how this creamy, savory dish became a staple in kitchens worldwide.
It all started with the Stroganov family, a wealthy Russian dynasty in the 19th century. Legend has it, a French chef developed the dish for the family, blending French culinary techniques with Russian ingredients.
Here’s a quick rundown of its journey:
- 19th-century creation: Born in a Russian aristocrat’s kitchen.
- French influence: A French chef introduced the creamy sauce.
- Popularity in Russia: Embraced by the Russian elite.
- Global spread: Adapted by various cuisines over time.
- American version: Incorporates ground beef and sour cream.
Isn’t it intriguing how one dish can weave through history like this?
Final Thoughts
Give this Ground Beef Stroganoff Stuffed Pepper Soup a try for a comforting and delicious meal! Feel free to tweak the recipe by adding your favorite spices or extra sour cream for an even creamier texture.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely, you can use ground turkey instead of ground beef! I’ve tried it myself, and it still tastes delicious. Just remember, turkey is leaner, so you might need to add a bit more oil for moisture.
What Type of Rice Works Best for This Recipe?
I’d suggest using white rice, like jasmine or basmati, for this recipe. They’ll soak up the flavors beautifully and won’t overpower the dish. If you’re feeling adventurous, try brown rice for a nuttier taste.
How Can I Make This Recipe Dairy-Free?
To make the recipe dairy-free, I’d substitute the sour cream with a plant-based alternative, like coconut cream or cashew cream. These options provide a creamy texture without dairy, keeping the soup delicious and satisfying.
Is There a Vegetarian Version of This Soup?
I’d swap the ground beef for lentils or mushrooms to make a vegetarian version. Use vegetable broth instead of beef broth. You’ve still got the delicious flavors without meat, and it’s satisfying and hearty. Enjoy experimenting!
Can I Freeze the Soup After Cooking?
Yes, you can freeze the soup after cooking. I do it all the time! Just let it cool completely, then transfer it into airtight containers. It’s a lifesaver for busy days when you need a quick meal.
Ground Beef Stroganoff Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion diced
- 2 clove garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon Worcestershire sauce
- 2 tablespoon all-purpose flour
- 4 cup beef broth
- 1 cup sour cream
- 1 cup cooked rice
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until softened.
- Stir in the ground beef, cook until browned and crumbled.
- Drain excess fat from the pot.
- Add the diced green and red bell peppers, cooking until slightly softened.
- Stir in Worcestershire sauce and flour, cooking for 1 minute.
- Gradually pour in the beef broth, stirring continuously.
- Bring the mixture to a simmer and cook for 20 minutes.
- Stir in the sour cream until well combined.
- Add the cooked rice, stirring until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
