I'm calling it Stroganoff HOWEVER I've never had properly prepared stroganoff. Cafeteria food doesn't count.
I didn't set out to make stroganoff specifically...but with the egg noodles that's how it turned out *shrug* Whatever.
I super suck at measuring. So know that going in...
Put your noodles on to cook.
I grabbed thin cut steaks and sliced it up. I did a basic seasoning with salt, pepper, and garlic. Cook it in an oiled pan with some diced onion until it's as cooked as you like.
Pull the steak out and keep the pan low-med hot.
This is where the fake measuring comes in...
I floured the pan drippings until it was all mixed well. Grab a whisk and add some almond milk and whisk well. I also added some Braggs Liquid Aminos. Keep playing with the seasonings (garlic, pepper, onion) until it's to your liking. Once you have a good gravy consistency (play with the liquid and flours) add the steak back in. Stir until coated and add in pasta by the handful until there's no visible "gravy" in the pan. (Until it's all stuck to the pasta)
DONE! Easy, super yummy, and it reheats pretty well.
Put your noodles on to cook.
I grabbed thin cut steaks and sliced it up. I did a basic seasoning with salt, pepper, and garlic. Cook it in an oiled pan with some diced onion until it's as cooked as you like.
Pull the steak out and keep the pan low-med hot.
This is where the fake measuring comes in...
I floured the pan drippings until it was all mixed well. Grab a whisk and add some almond milk and whisk well. I also added some Braggs Liquid Aminos. Keep playing with the seasonings (garlic, pepper, onion) until it's to your liking. Once you have a good gravy consistency (play with the liquid and flours) add the steak back in. Stir until coated and add in pasta by the handful until there's no visible "gravy" in the pan. (Until it's all stuck to the pasta)
DONE! Easy, super yummy, and it reheats pretty well.
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