Skip to main content New this month
Get the Allrecipes magazine

Creamy Beef Stroganoff

Rated as 4.22 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 571 cals
Original recipe yields 8 servings (8 serving)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 571 calories; 26.9 g fat; 55.1 g carbohydrates; 26.4 g protein; 127 mg cholesterol; 1334 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 37
  1. 41 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

Too much of a very bland gooey sauce. The flour/water AND the soup should have been a tip-off but I tried it anyways. I'm sorry, this is cafeteria food of the 70's, not for a discriminating pa...

Most helpful
Most positive
Least positive
Newest

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 t...

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!

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 slic...

Too much of a very bland gooey sauce. The flour/water AND the soup should have been a tip-off but I tried it anyways. I'm sorry, this is cafeteria food of the 70's, not for a discriminating pa...

I didn't cook it exactly as written but the ingredients were exactly the same (I cooked the onions first, then added in the ground beef, then stirred in the flour, then the water, nutmeg, cloves...

My family really enjoyed this recipe. I did have to alter slightly only out of necessity and use a can of cream of mushroom instead of two golden mushroom acai only had one can....still great....

This was an ok version of stroganoff. I put in half of the cloves and nutmeg and I used regular instead of golden cream of mushroom and beef broth instead of water. If I were to make this agai...

Like others I made a few slight modifications. I omitted the nutmeg and cloves and added 1 tsp thyme with the onion. Instead of using flour I used cornstarch (mixed with water) and withheld it u...

Pretty good stuff, if I made it again I will probably use half as much dry mustard as I did use. It had an overwhelming flavor, which was good, but still not what I was after. Thanks for the rec...