Leftover Steak Soup Recipe with Sour Cream and Mushrooms

Name: Leftover Steak Soup Recipe with Sour Cream and Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 slices bacon, chopped; 1 small onion, chopped; 8 ounces fresh mushrooms, sliced; 5 cups 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; 1/8 teaspoon cayenne; 1 teaspoon salt; 2 tablespoons cornstarch; 1 cup sour cream; 1 pound steak already cooked (leftovers would be perfect)

JUMP TO RECIPE CARD

Sneak Preview: Turn leftover steak or roast into a hearty soup with mushrooms, bacon, and seasonings. A swirl of sour cream at the end gives it classic stroganoff flavor—perfect for dipping French bread or ciabatta.

Leftover Steak Soup--In a bowl with French bread on the side.

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Are you like me and wondering what to do with leftover steak?

Our Christmas is over; the decorations are boxed and stashed back into the attic, but my fridge is still reeling from excess food, specifically leftover rib roast. It was delicious but too much for one meal.

That’s why this recipe was invented.

Shared & Loved
“Delicious blend of flavours! … 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.”—JENNOE

Ingredients and Substitutions

BACON: Pork, turkey, or ham. Bacon bits work too.

ONION: Yellow, white, or even frozen onions.

MUSHROOMS: Fresh white button are 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.

frying bacon bits — **Fry bacon until crispy**; Remove from pot

cooking mushrooms and onions. — **Fry bacon until crispy**; Remove from pot

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.
• No Beef Broth? Use water plus bouillon concentrate.

Leftover Steak Soup Recipe with Sour Cream and Mushrooms

By Paula Rhodes

Use leftover steak or beef roast to make a delicious soup full of mushrooms and seasonings. Sour cream stirred in at the end creates stroganoff-like flavors.

4 from 34 votes

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Prep time: 15

Cook time: 10

Total time: 25

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

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FAQ

Can I freeze this soup?

I don’t recommend freezing soup with sour cream as it tends to separate during the thawing and reheating process.

How can I use this recipe to rescue tough leftover steak?

If the steak is a tougher cut of meat like chuck steak or round steak, add it to the broth (in step three) and let it cook until it’s tender.

Can I use raw steak in this recipe?

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, go in a different direction by dishing up mashed cauliflower or potatoes, noodles, or rice in each soup bowl first, then topping with this stroganoff-like soup.

Are You Looking for a Good Bread To Dip in Your Soup?

Suggestions for Soup Lovers

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

4.39 from 34 votes (31 ratings without comment)

8 Comments

Mike says:

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Very good … it didn’t thicken much with the cornstarch. I doubled the cayenne.

1. Paula says:
  
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  Thanks for the 5-star review, Mike. Double the cayenne sounds delicious!
  
Betty Jean Chopick says:

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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! ❤️

1. Paula says:
  
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  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.
  
Mary Ann Fusco says:

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Do you think you could add carrots to this recipe?

1. Paula says:
  
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  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.
  
Jennoe says:

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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.

1. Paula says:
  
  at
  
  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.