Easy Flank Steak and Mushroom Soup with Sour Cream and Cabbage Noodles: A Hearty, Low-Carb Comfort Dish

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There’s something undeniably comforting about a hearty bowl of soup, especially when it’s filled with tender, juicy steak, earthy mushrooms, and a creamy broth. Picture yourself on a chilly evening, craving something warm, savory, and satisfying. That’s where this Easy Flank Steak and Mushroom Soup with Sour Cream & Cabbage Noodles comes in.

This soup is the perfect remedy for those days when you’re looking for comfort but don’t want to rely on traditional carbs like bread or pasta. The dish offers a rich, flavorful broth made from flank steak and mushrooms, topped with creamy sour cream, and served over sautéed cabbage noodles for a deliciously low-carb alternative to traditional pasta.

Whether you’re on a keto diet, watching your carb intake, or simply seeking a delicious, filling meal, this soup is a win. And the best part? It’s incredibly easy to make. In just an hour, you’ll have a warm, comforting dish that satisfies without weighing you down.

Why This Flank Steak and Mushroom Soup is Perfect for Any Meal

When you think of a comforting meal, soups and stews often come to mind. This Easy Flank Steak and Mushroom Soup fits perfectly into that category, but with a twist—it’s low-carb and packed with flavor.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Key Benefits:

Key Ingredients for the Best Flank Steak and Mushroom Soup

For the most delicious version of this soup, you’ll want to make sure you have all the right ingredients. Below is a list of the key items you’ll need to gather before you start cooking. These ingredients come together to create a rich, satisfying meal.

Ingredients Table

Ingredient	Quantity
Flank steak (thinly sliced)	1 1/2 pounds
Kosher salt	To taste
Black pepper	To taste
Avocado or vegetable oil	5 tablespoons (divided)
Yellow onion	1, sliced
Mushrooms	10 ounces, sliced
Garlic	2 cloves, minced
Dried thyme	2 teaspoons
Hot sauce (Tabasco)	1/2 teaspoon
Beef broth	1 cup
Heavy cream	1/2 cup
Xanthan gum	1/2 teaspoon
Sour cream	1 cup
Cabbage	1/2 head, shredded
Black pepper	1/4 teaspoon

These simple yet flavorful ingredients will give you a soup that is hearty, creamy, and absolutely delicious. Make sure to get fresh, quality ingredients for the best results, as this will make a significant difference in the overall taste and texture.

How to Make Easy Flank Steak and Mushroom Soup: Step-by-Step Instructions

Now that you have everything you need, it’s time to get cooking! This recipe may look long, but it’s broken down into simple steps, ensuring you can easily follow along. Don’t worry—this soup is easier to make than it looks, and it will be well worth the effort.

Step 1: Prep the Flank Steak

First, you’ll need to slice the flank steak into thin strips. This is best done when the steak is slightly chilled, so consider placing it in the freezer for 15 minutes beforehand. This will firm up the meat and make it easier to slice.

Once the steak is sliced, season it with kosher salt and black pepper. You want to keep the seasoning simple because the other ingredients in the soup will bring plenty of flavor.

Step 2: Sear the Steak

Heat 2 tablespoons of oil in a large, lidded pan over medium-high heat. When the oil is shimmering, add the sliced steak in batches. Sear each side for about 1-2 minutes until it’s nicely browned. You want to get a nice sear on the steak, but don’t overcook it—since the steak will continue to cook in the broth, it should remain tender.

Once the steak is seared, remove it from the pan and set it aside. You’ll add it back in later.

Step 3: Sauté the Vegetables

Reduce the heat to medium, then add the remaining 2 tablespoons of oil to the same pan. Add the sliced onions and mushrooms, cooking them until the onions become translucent (about 6-8 minutes). As the vegetables cook, be sure to scrape up the browned bits left from the steak—these little bits add so much flavor to the dish!

Once the vegetables are softened and starting to brown, add the minced garlic. Stir and cook for another 30 seconds until fragrant.

Step 4: Simmer the Soup

Now it’s time to bring everything together. Return the seared steak to the pan and add 1 teaspoon of kosher salt, dried thyme, hot sauce, beef broth, and heavy cream. Stir everything together, ensuring the flavors are well combined.

Next, sprinkle the xanthan gum evenly over the soup. Whisk quickly to avoid clumps and help thicken the broth. Bring the soup to a boil, then reduce the heat and cover. Let the soup simmer for about 30 minutes, allowing the flavors to meld and the steak to become tender.

Step 5: Prepare the Cabbage Noodles

While the soup is simmering, it’s time to prepare the cabbage noodles. Heat 1 tablespoon of vegetable oil in a separate sauté pan over medium heat. Add the shredded cabbage and toss to coat it in the oil. Sprinkle with 1/2 teaspoon of salt and black pepper, then sauté the cabbage until it softens (about 6-8 minutes). The cabbage will cook down and become tender, creating a noodle-like texture that will hold up to the hearty soup.

Step 6: Finish the Soup

After the soup has simmered and the flavors have come together, give it a taste. Adjust the seasoning as needed, adding more salt, pepper, or hot sauce to suit your preferences.

Once you’re happy with the flavor, remove the soup from the heat and stir in the sour cream. This will add a creamy finish to the broth, making it velvety and delicious.

Step 7: Serve and Enjoy

To serve, spoon the sautéed cabbage noodles into bowls, then ladle the steak and mushroom soup on top. Be sure to scoop up plenty of the creamy broth, as it’s the heart of the dish.

Flavor Profile: What Makes This Soup So Delicious?

So, what makes this soup so special? It’s a combination of the ingredients, the cooking method, and the love you put into the dish. Here’s a breakdown of the flavor profile:

Hearty & Flavorful:

The flank steak brings a savory, rich flavor that’s perfectly complemented by the earthy mushrooms. The beef broth ties everything together with a robust, savory base.

Tasty Creaminess:

The heavy cream and sour cream blend together to create a luxuriously creamy texture that adds depth to the broth. This creaminess balances out the heat from the hot sauce and the richness of the steak.

Low-Carb & Keto-Friendly:

Instead of traditional pasta, the sautéed cabbage provides a satisfying noodle-like texture. Cabbage is an excellent low-carb substitute for pasta, making this soup a great option for those on keto or low-carb diets.

Nutritional Benefits of This Flank Steak and Mushroom Soup

If you’re looking for a filling meal without the carbs, this soup is a great option. Here’s a look at the nutritional profile of one serving:

• Calories: Approximately 350 kcal
• Protein: High in protein due to the flank steak
• Carbs: Low-carb, with cabbage serving as a healthy substitute for pasta
• Fats: The heavy cream and sour cream add a rich, satisfying dose of healthy fats

Not only does this soup taste amazing, but it’s also packed with nutrients. Whether you’re trying to cut back on carbs or just looking for a hearty, flavorful meal, this soup delivers.

Conclusion: Enjoy the Comfort of Easy Flank Steak and Mushroom Soup

In conclusion, Easy Flank Steak and Mushroom Soup with Sour Cream & Cabbage Noodles is the perfect meal for any time of year. It’s comforting, rich, and packed with flavor. Plus, it’s low-carb and keto-friendly, making it an excellent choice for anyone looking to enjoy a satisfying meal without the carbs.

Whether you’re cooking for yourself, your family, or a group of friends, this soup is sure to become a favorite. So, the next time you’re craving a comforting, filling dish, give this recipe a try—you won’t regret it.

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