Beef Stroganoff Soup
0:35
Easy
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Serves: 4
2 tbsp Bertolli Classic Olive Oil
350g beef fillet, thinly sliced, seasoned with salt and pepper
1 brown onion, thinly sliced
1 chicken stock cube
2 tbsp tomato paste
1 tbsp plain flour
2 bay leaves
5 black peppercorns
1L salt-reduced chicken stock
200ml double cream
100ml creme fraiche, plus extra to serve
300g dried pasta, cooked to packed instructions, drained
Flat leaf parsley, to serve
STEP 1
Heat 1 tbsp Bertolli Classic Olive Oil in a large saucepan over medium-high heat. Add beef and stir fry until browned and just cooked through. Remove beef from pan and keep warm.
STEP 2
Add remaining oil to the pan, reduce heat to medium and add onions, frying while stirring for around 3-4 mins or until softened. Crumble in the stock cube and fry a further 2 mins.
STEP 3
Add tomato paste then flour and stir well. Add bay, peppercorn and gradually stir in stock and cream until smooth. Bring to a gentle boil, stirring constantly, until the soup boils and thickens slightly. Cover and simmer 10 mins. Stir in creme fraiche, cooked pasta and beef.
STEP 4
Divide among 4 bowls, serve with extra crème fraiche, a sprinkle of parsley and an extra drizzle of Bertolli Classic Olive Oil.
