Easy Beef Stroganoff

This is one of my go-to cold-weather comfort foods because of how quickly it comes together. Better yet, it’s a one-pot meal, so fewer dirty dishes! I like the addition of bell pepper for sweetness and color in this dish, plus, if mushrooms aren’t you’re favorite, you can substitute them with additional peppers.

Easy Beef Stroganoff
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  1. 2 tablespoons olive oil
  2. 2 tablespoons unsalted butter
  3. 2 cloves minced garlic
  4. 1 medium onion, diced
  5. 1 bell pepper, thinly sliced
  6. 8 oz. sliced white mushrooms
  7. 2 teaspoons Dijon mustard
  8. 1 tablespoon smoked paprika
  9. 1/4 teaspoon cayenne pepper (optional)
  10. 1/4 cup all-purpose flour
  11. 1 pound thinly sliced beef (I used chuck roast)
  12. 12 oz. egg noodles
  13. 4 cups beef broth
  14. 2 cups water
  15. 1/2 teaspoon each salt and pepper
  16. 1/2 cup sour cream
  17. 2 tablespoons chopped fresh parsley
  1. In deep skillet or dutch oven, heat the butter and olive oil over medium heat. Add the sliced beef, and cook until no longer pink.
  2. Add the onion, garlic, peppers, and mushrooms, and saute for about 5 minutes.
  3. Stir in the dijon mustard, paprika, and cayenne pepper.
  4. Add the flour, stir, and cook for about a minute.
  5. Add the noodles, broth, water, bring to a simmer and cook for about 10 minutes, until the noodles are tender.
  6. Remove form heat, and stir in the salt and pepper, sour cream, and chopped parsley.
Adapted from Kraft
Adapted from Kraft
Seasoned to Impress https://seasonedtoimpress.com/

Perfect Marinara Sauce

I haven’t used store-bought marinara sauce for several years, and if you’ve never made your own, I highly recommend you do. I like that you know exactly what’s in it, can control the amount of sugar and sodium, and tailor it to your taste. It’s best when tomatoes are in season and you can cook down fresh ones, but in the winter, I use canned San Marzano tomatoes. They’re sweet, not overly acidic, and have less seeds than other varieties, making them ideal for sauce. Make a large batch, let it cool, and freeze it plastic containers for future use. 

Perfect Marinara
Yields 1
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  1. 1 tablespoon extra virgin olive oil
  2. 1/2 cup chopped onion
  3. 2 cloves minced garlic
  4. 1 6 oz. can tomato paste
  5. 28 oz. canned San Marzano tomatoes
  6. Dash or red pepper flakes (optional)
  7. 1/2 teaspoon dried oregano
  8. 1 tablespoon sugar
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon black pepper
  11. 2 tablespoons chopped fresh basil
  1. Heat the olive oil in a medium sauce pan over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes. Add the tomato paste, and stir until slightly melted.
  2. Add the canned tomatoes, red pepper flakes, oregano, sugar, and salt and pepper.
  3. Bring to a simmer, cover, and cook for about 30 minutes, until thickened.
  4. Let cool. With an immersion blended (or in a food processor or blender), puree until smooth.
  5. Stir in the fresh basil.
  6. Store in refrigerator if using in a day or two, or freeze for later use.
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Vegetable Lasagna

What better way to use up the abundance of summer vegetables in your refrigerator than in a cheesy, crowd-pleasing pan of lasagna? No need to stick with the veggies I used; incorporate your favorites or whatever you have on-hand.

Vegetable Lasagna
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 3 cups marinara sauce
  2. 16 sheets of lasagna noodles
  3. 24 oz. ricotta cheese
  4. 2 cups grated mozzarella, divided
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 2 tablespoons chopped fresh parsley
  9. 2 tablespoons extra virgin olive oil
  10. 1 medium zucchini chopped, about 2 cups
  11. 1 yellow pepper chopped, about 1 cup
  12. 1/2 white onion chopped, about 1/2 cup
  13. 8 oz. white mushrooms chopped, about 2 cups
  14. 1 small eggplant chopped, about 2 cups
  15. 2 cups packed fresh spinach, roughly chopped
  16. 3 cloves minced garlic
  17. 1/2 cup good red wine (I used cabernet sauvignon)
  18. 1 teaspoon salt
  19. 1/4 teaspoon black pepper
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions. Drain in a colander, and let cool.
  3. In a large bowl, combine the ricotta, 1 cup mozzarella, egg, salt, pepper, and parley. Set aside.
  4. Heat olive oil in a large skillet over medium heat. Add all of the vegetables (zucchini, pepper, onion, mushrooms, eggplant, spinach, and garlic), and cover and cook for about 5 minutes, stirring occasionally.
  5. Remove lid and add the wine. Bring to a simmer and cook for an additional 5-8 minutes, until the wine has reduced and the vegetables are tender. Season with the salt and pepper.
  6. Grease a 9x13 inch casserole dish.
  7. Ladle about 3/4 cup of sauce to the bottom of the pan. Add four lasagna noodles, overlapping them slightly. Spread a third of the cheese mixture on the noodles. Top the cheese with a third of the vegetables, and then drizzle with about 1/2 cup of sauce. Repeat two more times.
  8. Add the final four lasagna noodles, and top with the remaining sauce.
  9. Cover and bake for 25 minutes.
  10. Remove from oven, uncover, and top with the remaining cup of mozzarella cheese. Return to the oven, and bake for 5 minutes, until the cheese is melted.
  11. Let cool for about 10 minutes before cutting.
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