Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes!


  • 1 lb. wide egg noodles
  • 4 Tbsp. (1/4 cup) butter, divided
  • 1.5 lbs. thinly-sliced steak (I used top sirloin, but just about any will work)
  • salt and pepper
  • 1 white or yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
  • 1/2 cup dry white wine (or you can substitute in more beef broth)
  • 1.5 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. flour
  • 1/2 light sour cream
  • (optional garnish) chopped fresh parsley


Cook egg noodles al dente in boiling, generously salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)


Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons butter in a large saute pan** over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.

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(**If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.**)

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Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.


Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the sour cream until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

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Serve over the egg noodles, garnished with parsley if desired.


I served this with some steamable brussel sprouts in a butter sauce and it was DIVINE!





Spinach and Artichoke Lasagna Roll-Ups

When rich, cheesy spinach and artichoke dip is rolled up inside long sheets of pasta and smothered in a creamy Alfredo sauce, you’d hardly expect it to be light. However, these decadent, Spinach and Artichoke Lasagna Roll-Ups are just that!

yield: 8 SERVINGS(2 rolls each)


  • 16 uncooked lasagna noodles
  • 8 oz brick of cream cheese, softened
  • 16 oz Ricotta Cheese
  • 2 cups 2% shredded Mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemmon pepper
  • 1 tablespoon lemmon juice
  • 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 1 can drained canned artichoke hearts packed in brine or water, chopped
  • 1- 6 oz jar of pesto sauce.(or make your own)
  • 2-15 oz jars of alfredo sauce (I recommend Classico 4 cheese alfredo and Classico garlic alfredo)
  • Salt and pepper to taste


  1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
  2. Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry on a wire rack covered in wax paper.


After they cool off, I like to fold them acordian style and place them in a glass dish for later use.


3.  In a mixing bowl, combine the softened cream cheese, ricotta, 1 cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, lemmon pepper, lemmon juice,spinach and chopped artichokes, pesto and stir together until well mixed.    17838281_10210977470010949_151176910_o

When the noodles are dry, spoon a heaping of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.


4.  Spoon 1/2 jar of the alfredo sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce( 1 1/2 jars) over top. Sprinkle the remaining cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.


5.  I decided to compliment this great dish with a basic sauteed chicken breast.  I marinaded them in Italian dressing and then poured it all into a medium skillet until golden brown and a bit crispy. The a little garlic bread and voila!17857323_1391421674251016_823620664_n


These are a crowd please and freeze very well, so double up and keep some handy for unexpected drop-ins. I would also encourage you to get creative with this recipe…try some additions that your crowd digs like mushrooms, olives, capers etc.  That’s what cooking is all about, making it your own!
I would love to hear your comment and pics on this dish…and as always please like and share this so everyone may enjoy!