Creamy Beef Stroganoff


  • 1 ½ pounds ground beef
  • 1 teaspoon seasoned salt
  • 1onion, finely chopped
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups hot water
  • ¼ cup all-purpose flour
  • 2 (10.75 ounce) cansgolden mushroom soup (such as Campbell’s®)
  • 1 (16 ounce) container sour cream
  • ¼ 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

  • 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.

  • Source: Read Full Article