Creamy Beef Stroganoff recipe
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Ingredients
- 1 ½ pounds ground beef 1 teaspoon seasoned salt 1 onion, finely chopped ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 2 cups hot water ¼ cup all-purpose flour 2 (10.75 ounce) cans golden 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
Nutrition Info
- 570.6 caloriescarbohydrate: 55.1 gcholesterol: 126.7 mgfat: 26.9 gfiber: 3.5 gprotein: 26.4 gsaturatedFat: 12.7 gservingSize: -sodium: 1333.8 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Beef Stroganoff
Directions
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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.
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.
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.
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.