Beef Stroganoff is a popular dish that comes in many forms, but the things that most variations have in common are beef and sour cream. The version we eat in my home regularly (recipe here) is made with ground beef, but I found myself wondering what a soup version with slow-cooked braising steak would be like and here you have it… One Pot Beef Stroganoff Orzo Soup is the result of this experimentation and it’s a comforting, hearty and warming bowl that’s as soothing as it is delicious!
This recipe is not at all hard to make – in fact it requires very little effort or attention, but what it will take is a bit of time in the oven while you get on with your day. Slow-cooking the beef makes it super soft and tender, so you’ll want to start this recipe about 2 1/2 to 3 hours before you intend to eat. Trust me, it’s totally worth it and once you get it in the oven, you don’t have to do much until about 15 minutes before serving. Meanwhile the aromas filling your kitchen will be so appetising that you’ll be excited to eat when the soup is finally ready and there will only be one pot to wash up when you’re finished!
You don’t need much to make this soup, but some sort of flame-proof casserole with a lid that can also go into the oven is essential. Something like a large cast-iron casserole (Dutch oven) is perfect for making Beef Stroganoff Orzo Soup. There are many of these casseroles on the market these days to suit most budgets and I highly recommend investing in one because you will definitely get a lot of use out of it if you cook often. They can even be used for baking bread. I’ve had my large casserole for 13 years and it’s among the most frequently used items in my kitchen. Let’s get started!
Ingredients
- 50g unsalted butter
- 2 tablespoons garlic oil
- 500g braising steak
- Salt & pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1.5 litres beef stock (can be made from a cube, concentrate or stock pot)
- 300g orzo pasta
- 300ml soured cream
- Chopped fresh dill to serve
Method
- Pre-heat the oven to 140°C / 120° Fan / 285°F.
- Heat the butter & garlic oil in a large, flame-proof casserole with a lid on medium-high heat. When it has melted and starts to sizzle, add the beef. Season with a little salt and a really generous amount of black pepper. Cook until its browned all over and showing no signs of rawness.
- Add the paprika, Worcestershire sauce and beef stock and stir to combine. Bring to a boil and then clamp on the lid and pop it into the oven for 2 to 3 hours. Check on it about halfway through to make sure it’s not too dry.
- Remove the casserole from the oven and place on the hob. There should still be quite a lot of liquid in the pot. Bring this to a boil and then toss in the orzo pasta, give it a stir, reduce the heat to low and pop on the lid. Leave this to cook for 10 minutes or until the pasta is al dente. Check on it once or twice during the cooking time, stirring it to prevent sticking.
- Remove the lid, keep the heat on low and stir in the soured cream. Season with some more black pepper.
- To serve, ladle into bowls and sprinkle with some more black pepper and chopped fresh dill across the top. Serve piping hot.
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