Leftover Steak Soup (Stroganoff-Style)
Sneak Preview: Turn leftover steak or rib roast into a hearty mushroom soup with bacon and a swirl of sour cream for classic stroganoff flavor. Ready in about 25 minutes.
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Whenever I end up with leftover rib roast or steak in the refrigerator, this is one of the first soups I make. It turns already-cooked beef into something rich and comforting without reheating it into toughness. If you’re starting with raw steak instead of leftovers, try my slow-cooker beef and mushroom soup instead.
Ingredients & Substitutions
BACON: Pork, turkey, or ham. Bacon bits work too.
ONION: Yellow, white, or even frozen onions.
MUSHROOMS: Fresh white button mushroom work best; canned only if necessary.
BROTH: Beef stock, or water + bouillon concentrate.
KITCHEN BOUQUET: Or swap with Worcestershire sauce.
SOY SAUCE: Adds depth and salt.
RED WINE: Just a splash, or omit.
BAY LEAF: Flavor boost, but optional.
CORNSTARCH: Substitute flour for cornstarch 1:1. If you need gluten-free, substitute arrowroot flour 1:1.
SOUR CREAM: Light or full-fat—your choice.
LEFTOVER STEAK: Rib-eye, tenderloin, or roast beef.
Step-by-Step: How To Assemble Leftover Steak Soup
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
• Sour Cream Trick: Tempering with hot broth before stirring it in so it won’t curdle.
• Add Steak at the End: Keeps it tender instead of overcooking and making it tough.
• Slice leftover steak thinly across the grain before adding it to the soup so it stays tender.
• No Beef Broth? Use water plus bouillon concentrate.
Leftover Steak Soup (Stroganoff-Style)
Ingredients
- 2 slices bacon, chopped
- 1 (70 g) small onion, chopped
- 8 ounces (226 g) fresh mushrooms, sliced
- 5 cups (1135 g) beef broth or stock (see the ingredient section in the post for substitutes)
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- splash of red wine optional
- 1 bay leaf
- freshly ground black pepper
- ⅛ teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup (227 g) sour cream
- 1 pound (454 g) steak already cooked (leftovers would be perfect)
Instructions
- Cook Bacon: Fry 2 slices bacon, chopped, in a large pot. Remove pieces and set aside, leaving the grease.
- Sauté Vegetables: Add 1 (70 g) small onion, chopped and 8 ounces (226 g) fresh mushrooms, sliced to the pot. Cook until softened.
- Add Liquids and Seasonings: Stir in 5 cups (1135 g) beef broth or stock , 1 tablespoon Kitchen Bouquet , 1 teaspoon soy sauce, splash of red wine, 1 bay leaf, 1 teaspoon salt, freshly ground black pepper, and 1/8 teaspoon cayenne.
- Thicken Soup: Whisk 2 tablespoons cornstarch with ¼ cup water. Add to pot and simmer 5 minutes until slightly thickened.
- Temper Sour Cream: Combine ½ cup hot soup liquid with 1 cup (227 g) sour cream in a bowl. Whisk until smooth, then stir back into soup.
- Finish with Steak: Add 1 pound (454 g) steak already cooked (leftovers would be perfect) and cut in bite-sized pieces along with the reserved bacon. Heat gently until warmed through—do not boil.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
I don’t recommend freezing soup with sour cream as it tends to separate during the thawing and reheating process.
I recommend you use my recipe for Easy Beef and Mushroom Soup in a Slow Cooker for raw beef if you have raw meat that needs to cook for an extended period of time like chuck or round beef.
Final Thoughts
Hopefully, you’ve got some Sourdough Bread, Garlic Sticks, or White Crusty Bread in the house. Toast a slice for dipping in the saucy sour-cream-flavored goodness.
Or, serve this stroganoff-style soup over mashed cauliflower potatoes, noodles, or rice for a heartier meal.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Are You Looking for a Good Bread To Dip in Your Soup?
- Bread Machine Sourdough Dinner Rolls
- Really Crusty Rolls from Your Bread Machine
- A Crusty Bread Machine French Bread
Very good … it didn’t thicken much with the cornstarch. I doubled the cayenne.
Thanks for the 5-star review, Mike. Double the cayenne sounds delicious!
Thanks for posting this very different recipe! We loved it so making again today. Rather than water Bouquet and concentrate I just use boxed liquid beef or chicken bouillon. Heavy on the ‘splash’ of red wine ?! So yummy!
Thanks again! ❤️
Hi Betty,
Ooooh yes. That splash of red wine would add just the right umami flavor. Thank your for taking the time to leave a review and the 5-star rating.
Do you think you could add carrots to this recipe?
Hi Mary Ann,
Sure. Add them to the broth and ensure they are cooked through before adding the thickener. I think your soup will be delicious.
Delicious blend of flavours! I had no sour cream so used a little cream cheese thinned out with milk, which worked well. As the recipe suggests, add the beef right at the end to avoid making it too chewy /tough. Really good soup/stew! Will make again.
Hi Jennoe,
Thank you so much for coming back to leave a comment. Glad you liked it. I never thought of using cream cheese, but why not? Creme fraiche would also be good instead of sour cream.