Name: Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb flank steak, thinly sliced; 8 oz mushrooms (cremini or baby bella), sliced; 1 yellow onion, diced; 3 garlic cloves, minced; 4 cups beef broth; 2 tbsp olive oil; 2 tbsp butter; 2 cups green cabbage, thinly sliced; 4 oz egg noodles; 1/2 cup sour cream; 2 tbsp fresh parsley, chopped (for garnish); Salt and black pepper to taste

Rich, savory, and soul-warming, this Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles is the perfect comfort food on chilly evenings or when you simply need something hearty. With tender strips of flank steak, earthy mushrooms, and a flavorful broth topped with a dollop of tangy sour cream, this dish delivers a depth of flavor that feels like a cozy hug in a bowl.

What sets this recipe apart is its unexpected twist—a side of buttery cabbage noodles that add texture and sweetness, perfectly complementing the meaty soup. Whether you’re cooking for your family or impressing dinner guests, this one-pot wonder is satisfying, unique, and surprisingly easy to pull together.

Why You’ll Love This Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles

Unmatched Flavor: The combination of umami-rich mushrooms, seared steak, and creamy sour cream creates a deep, layered taste.
Comfort in a Bowl: Perfect for fall and winter nights, this soup warms you from the inside out.
Balanced Textures: The soup is smooth and savory, while the cabbage noodles add a satisfying crunch and contrast.
Elegant but Easy: Looks gourmet, tastes homemade, and requires no culinary degree to execute.
Meal Prep Friendly: Make ahead and enjoy the deepened flavors the next day.

Preparation Phase & Tools to Use

Essential Tools and Equipment

Heavy-bottomed Dutch Oven or Soup Pot: Essential for even heat distribution when browning the steak and sautéing mushrooms. Prevents burning and brings out deep flavor.
Sharp Chef’s Knife: A must-have for slicing the flank steak thinly and chopping mushrooms evenly for consistent cooking.
Wooden Spoon or Silicone Spatula: For stirring the soup and scraping the brown bits off the bottom of the pot—those bits are flavor gold.
Colander: Helpful for draining your cooked cabbage noodles without losing any pieces.
Ladle: Makes serving the soup easy and mess-free.
Large Skillet (optional): For browning the flank steak separately if your soup pot is on the smaller side.

Preparation takes around 15 minutes, while the cooking time sits around 35 minutes. Everything comes together easily, and with the right tools, cleanup is minimal.

Ingredients for the Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles

Flank Steak: This lean, flavorful cut becomes tender when thinly sliced and quickly seared. It provides the hearty, meaty base for the soup.
Mushrooms (cremini or baby bella): Earthy and rich, mushrooms add depth and an umami hit to the broth.
Yellow Onion: Adds a mild sweetness and base flavor that builds complexity.
Garlic Cloves: For aromatic, pungent warmth that enhances the beef and mushrooms.
Beef Broth: Forms the body of the soup, tying all flavors together with a rich, savory backdrop.
Butter: Used for sautéing and flavoring the cabbage noodles. Adds creaminess and richness.
Olive Oil: For browning the steak and mushrooms to develop flavor.
Green Cabbage: Sliced thin and cooked to tender, it complements the soup with its sweetness and a hint of crunch.
Egg Noodles: A neutral, chewy companion to the tender steak and broth.
Sour Cream: Adds a creamy, tangy finish on top, balancing the savory notes beautifully.
Fresh Parsley: For garnish and a fresh burst of color and flavor.
Salt and Black Pepper: Essential for seasoning each layer of the dish.

How To Make the Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles

Step 1: Sear the Flank Steak

Heat olive oil in your Dutch oven over medium-high heat. Season the thinly sliced flank steak with salt and pepper, then sear in batches until browned but still pink in the center. Remove and set aside.

Step 2: Sauté Aromatics and Mushrooms

Add a bit more oil or butter to the same pot. Sauté diced onions for 3-4 minutes until soft, then add minced garlic and cook for another minute. Toss in the mushrooms and cook until browned and their liquid is mostly evaporated.

Step 3: Build the Soup Base

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Simmer for 10-15 minutes to allow flavors to meld.

Step 4: Prepare the Cabbage Noodles

In a separate skillet, melt butter and sauté shredded cabbage until tender and slightly caramelized. In another pot, cook the egg noodles according to package directions. Combine cabbage with drained noodles and toss with a pinch of salt.

Step 5: Return Steak to the Pot

Return the seared steak (with its juices) to the pot and simmer just a few minutes more. Taste and adjust salt and pepper if needed.

Step 6: Assemble and Serve

Ladle soup into bowls, top with a scoop of sour cream and a sprinkle of chopped parsley. Serve with a side or scoop of cabbage noodles for a hearty, satisfying meal.

How to Serve and Store This Hearty Steak Soup

Serve this soup piping hot in a shallow bowl with a generous swirl of sour cream and a helping of buttery cabbage noodles right alongside or gently stirred in. A crusty slice of sourdough bread or a warm dinner roll makes it even more satisfying.

To store, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, freeze the soup without the sour cream topping or noodles—add those fresh when reheating. Reheat gently over the stove to preserve the steak’s tenderness.

Frequently Asked Questions

What can I use instead of flank steak?

Skirt steak or sirloin are great substitutes. Just slice them thinly against the grain to maintain tenderness.

Can I make this soup in advance?

Yes! It actually tastes even better the next day as the flavors deepen. Just store the cabbage noodles separately.

Is there a dairy-free option for the sour cream?

You can use a dairy-free sour cream alternative or leave it out entirely. A splash of coconut cream or cashew cream can also provide a rich topping.

How do I keep the flank steak tender?

Avoid overcooking! A quick sear and brief simmer are all you need. Always slice against the grain.

Can I add more vegetables?

Definitely. Carrots, parsnips, or even kale can add more nutrition and color to the soup.

Want More Soup Ideas with a Twist?

If you love this hearty steak and mushroom combo, here are a few more soups you might crave next:

Hearty Italian Sausage Soup with rustic flavors and a cozy texture.
Easy Thai Red Curry Dumpling Soup for when you want a bold, spiced profile.
Crab and Shrimp Seafood Bisque for a luxurious seafood twist.
Authentic Tom Kha Gai Soup if you’re craving something creamy and coconutty.
Minimal-Ingredient Hobo Casserole which doubles as a soupy skillet meal.

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And let me know in the comments how yours turned out. Did you load up on mushrooms? Add extra garlic? Maybe even tossed in a splash of red wine?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other make mealtime magic!