Description
This Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles is a hearty, low-carb comfort food made with tender flank steak, mushrooms, and tangy sour cream. A nourishing one-pot meal perfect for weeknight dinners or meal prep.
Ingredients
450g flank steak
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
250g mushrooms, sliced
4 cups beef broth
3/4 cup sour cream
3 cups green cabbage, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 bay leaf
1 tablespoon fresh dill (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add thinly sliced flank steak and sear for 2-3 minutes until browned. Remove and set aside.
2. In the same pot, sauté chopped onion and garlic until translucent, about 4-5 minutes.
3. Add sliced mushrooms and cook until golden and moisture evaporates, around 6-8 minutes. Season with salt, pepper, paprika, and add bay leaf.
4. Pour in beef broth and bring to a simmer. Return seared steak to the pot. Cover and simmer on low heat for 20-25 minutes.
5. Stir in sliced cabbage and cook for another 10 minutes, until the cabbage softens.
6. Remove from heat, discard bay leaf, and stir in sour cream until fully incorporated.
7. Taste and adjust seasoning if needed. Garnish with fresh dill if desired and serve hot.
Notes
Use fresh flank steak sliced thinly against the grain for tenderness.
Cabbage noodles make this soup a healthy, low-carb twist on classic beef noodle soup.
For added depth, a splash of red wine can be stirred in with the broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg