Creamy Beef Stroganoff

I have been making this recipe for almost 20 years. It was the recipe my mom always made for us. Now my kids love it, too! It's always a hit, even with friends and family who do not normally care for Stroganoff. Goes great with rolls. Also, I have tried using reduced-fat and fat-free sour cream. Turns out okay with reduced fat but I did not like it with the fat-free sour cream.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 571 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ cup all-purpose flour
• 2 cups hot water
• 1 (16 ounce) container sour cream
• 1 onion, finely chopped
• 1 ½ pounds ground beef
• 1 teaspoon seasoned salt
• 2 teaspoons salt, or to taste
• 1 (16 ounce) package egg noodles
• 2 teaspoons dry mustard
• ¼ cup dried parsley
• 2 teaspoons ground black pepper, or to taste
• 2 (10.75 ounce) cans golden mushroom soup (such as Campbell's®)

Recipe Instructions

Step 1

Crumble ground beef into a large skillet over medium heat; sprinkle with seasoned salt. Cook and stir until completely browned, 7 to 10 minutes. Drain excess grease from skillet and return to heat. Stir onion, nutmeg, and cloves into the beef.

Step 2

Whisk hot water and flour together in a bowl until smooth; pour over beef mixture and mix. Stir mushroom soup into the beef mixture. Place a cover on the skillet. Reduce heat to medium-low. Stirring occasionally, cook at a simmer until thickened, about 30 minutes.

Step 3

Whisk sour cream, parsley, and dry mustard together in a bowl. Stir sour cream mixture into the beef mixture; season with salt and black pepper. Continue cooking at a simmer uncovered until hot, 15 to 20 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl. Ladle beef mixture over the noodles and mix.