Categories: Soup

Ingredients

• 4 tbsp. unsalted butter
• 2- 8 oz rib-eye steaks, seasoned with salt and black pepper
• 8 oz button mushrooms, stemmed and sliced
• 1 tsp paprika
• 2 cups sliced onions
• 1 cup sliced celery
• 1 tbsp. minced fresh garlic
• 3 tbsp. flour
• 1 tbsp. tomato paste
• 1/2 cup dry sherry
• 6 cups beef broth
• 1 tbsp. Worcestershire
• 1 tbsp. beef base (such as Better Than Bouillon)
• 2 cups dry wide egg noodles
• 2 tbsp. chopped fresh dill
• Sour cream

Directions

1. Melt butter in a pot over medium-high heat. Add steaks and cook to desired doneness, 3-4 minutes per side for medium-rare; transfer to a plate. When cool, slice steak into bite-sized pieces.

2. Add mushrooms and paprika to pot; cook until mushrooms release their moisture and it evaporates, 3-4 minutes. Stir in onions, celery, and garlic, reduce heat to medium-low, and sweat, covered, until vegetables soften, about 10 minutes. Stir in flour and tomato paste; cook 2 minutes.

3. Deglaze pot with sherry, scraping up any brown bits; cook until evaporated. Stir in broth, Worcestershire, and beef base; bring soup to a boil over high heat. Add noodles and reduce heat to medium-low; simmer until tender, 8-9 minutes. Stir in dill and serve soup with sour cream.

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