Creamy Beef Stroganoff

Creamy Beef Stroganoff

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
tsunley
Recipe by  tsunley

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 serving

Directions

  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.
  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.
  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.
  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.

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Reviews (17)

Rate This Recipe
Mrs. Chef Esh
6

Mrs. Chef Esh

I loved this recipe, the flavor of the sauce was amazing, I used slice filet instead of ground beef and served it with a crusty garlic bread!

iloveseafood
5

iloveseafood

I thought it was great!! I have tried a lot of stroganoff recipes and I think I like this one best. I did omit the nutmeg and clove only because I don't prefer those spices. I did add some sliced mushrooms because I love mushrooms. It turned out fantastic and the whole family loved it. Next time I think I will use beef broth rather than water. Thanks for the great and easy recipe :)

Jody
2

Jody

This recipe is perfect!!!I see other reviews say to cut out the nutmeg and cloves. Don't!!!!That's what makes it unique and good. Try it as is. Everyone I make it for, loves it. The only thing that I think may be a typo, is use 1/4 c. FRESH parsley, not dried. Also I cut this recipe in half and it's enough sauce for 1 package noodles.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 571 cal
  • 29%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 55.1 g
  • 18%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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