This soup/main dish was such a hit. The dish was flavorful, easy to make, and definitely became a make-again for us. Stemming from Cuisine Tonight's Cuisine Soups, Stews, & Chilies, the list of ingredients will seem long and bothersome, but don't let that fray you, it was worth the time. Furthermore, the listed 4 servings makes 5 instead, serving the dish with crusty bread. 


  • 2 cups diced onions
  • 2 cups sliced celery
  • 1/2 cup diced carrots
  • 1 tsp minced fresh garlic
  • 1/2 tsp black pepper
  • 1/2 tsp each dried thyme, basil, and oregano
  • 1/2 tsp dried basil
  • 1 tbsp olive oil
  • 1/4 cup Madeira or dry sherry
  • 6 cups low-sodium beef broth
  • 1 tbsp each Worcestershire sauce and low-sodium soy sauce
  • 1 lb top sirloin, cut into 1/2-inch cubes
  • 3 cups dry kluski or egg noodles (6oz)
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 2 tbsp tomato paste
  • 1/2 cup chopped fresh parsley
Kluski is a generic Polish term for dumplings, but sometimes refer to noodles as well. Find the dry ones for this recipe in the pasta aisle.


  1. Sweat onions, celery, carrot, garlic, pepper, thyme, basil, and oregano in oil in a pot over medium heat, stirring occasionally, 10 minutes. 
  2. Deglaze pot with Madeira and simmer until nearly evaporated. Increase heat to medium-high, stir in broth, Worcestershire, and soy sauce, and bring to a boil. Add sirloin, reduce heat, and simmer 10 minutes. Stir in noodles; cook 5 minutes.
  3. Melt butter in a small saucepan over medium-low heat. Whisk in flour and tomato paste, and cook 2 minutes. Add 1 cup liquid from the soup to the butter mixture, whisk until smooth, then pour into soup. Increase heat to medium-high, bring to a boil, and simmer until soup thickens and noodles are tender, 2-3 minutes. Stir in parsley before serving.