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.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
8 serving
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

571 calories; protein 26.4g 53% DV; carbohydrates 55.1g 18% DV; fat 26.9g 41% DV; cholesterol 126.7mg 42% DV; sodium 1333.8mg 53% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2013
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. Read More
(10)

Most helpful critical review

Rating: 1 stars
02/16/2014
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 palate. Read More
(4)
44 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/08/2013
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. Read More
(10)
Rating: 5 stars
10/17/2012
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:) Read More
(7)
Rating: 5 stars
02/08/2013
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! Read More
(7)
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Rating: 5 stars
07/26/2013
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. Then I added the family size can of cream of mushroom and cooked for a while then whisked in the sour cream mustard salt and pepper). Perfect dinner tonight and will follow this recipe again. Read More
(4)
Rating: 1 stars
02/15/2014
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 palate. Read More
(4)
Rating: 3 stars
08/14/2013
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 again I would leave out the nutmeg and cloves use golden cream of mushroom soup (to see how much difference it makes) and maybe about 12 oz. of the sour cream. Read More
(2)
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Rating: 4 stars
03/25/2013
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 until it simmered for about 15 minutes (because I used some fresh mushrooms they needed to cook some). I added 1 tsp cooking sherry to the sour cream mixture. Read More
(2)
Rating: 5 stars
08/10/2014
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. It almost reminds me of Swedish meatballs from the nutmeg and cloves. I used the same quantity of black pepper and it gave it a nice little kick not too much as my toddler still ate it with a mmmmmm. Oh and I added a little garlic powder when adding the salt and pepper only because I add garlic something to almost every dinner I make. Definitely try this if you like stroganoff and Swedish meatballs as its a nice blend of both. Read More
(2)
Rating: 5 stars
01/08/2017
Very good I used a bag of medium and one large bag of egg noodles. I also added a can of cream of chicken. Turned out delicious. Read More
(1)