Name: "Beef Stroganoff" Noodle Soup with Mushrooms, Carrot, Celery & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 1774 ml chicken or vegetable broth; 0.68 kg cremini mushrooms; 170 g fettuccine pasta; 1.02 kg flank steaks; 1 small bunch Italian (flat-leaf) parsley; 355 ml whole milk; all-purpose flour; black pepper; butter, unsalted; salt; Worcestershire sauce

"Beef Stroganoff" Noodle Soup with Mushrooms, Carrot, Celery & Parsley"Beef Stroganoff" Noodle Soup with Mushrooms, Carrot, Celery & Parsley — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

1774 ml chicken or vegetable broth

0.68 kg cremini mushrooms

170 g fettuccine pasta

1.02 kg flank steaks

1 small bunch Italian (flat-leaf) parsley

355 ml whole milk

all-purpose flour

black pepper

butter, unsalted

salt

Worcestershire sauce

Instructions

Wash and dry the fresh produce.

Thinly slice mushrooms. Place in a large bowl.

Peel, trim, and slice carrots crosswise into thin rounds. Add to the bowl with the mushrooms.

Preheat a large pot over medium heat.

While the pot heats up, trim and small dice celery. Add to the bowl.

Once the pot is hot, add butter and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until soft, 5-6 minutes.

Meanwhile, use your hands to break the pasta into 2-inch pieces.

When the veggies are soft, add flour to the pot. Cook, stirring frequently, for 1 minute.

Add pasta, broth, milk, Worcestershire, salt, and pepper to the pot; stir to combine the soup and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until noodles are almost tender and soup has thickened, 10-12 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the soup and set remaining parsley aside for serving.

Pat the steak dry with paper towels and place on a cutting board. Slice in half lengthwise, then cut crosswise (against the grain) into thin strips.

When the noodles are almost tender, add beef slices to the soup. Continue to cook, stirring occasionally, until beef and noodles are cooked through, 4-5 minutes more. Remove from heat.

To serve, divide soup between bowls and top with reserved parsley. Enjoy!

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