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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 pounds ground beef |
1 teaspoon seasoned salt |
1 onion, finely chopped |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
2 cups hot water |
1/4 cup all-purpose flour |
2 (10.75 ounce) cans golden mushroom soup (such as campbell's®) |
1 (16 ounce) container sour cream |
1/4 cup dried parsley |
2 teaspoons dry mustard |
2 teaspoons salt, or to taste |
2 teaspoons ground black pepper, or to taste |
1 (16 ounce) package egg noodles |
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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