Who doesn’t love a hearty dish like Beef Stroganoff on a cold fall or winter day?
I know I do!
Last winter I just had to do without; we didn’t have enough safe foods in mine or Zac’s diet to make such a delicious dinner.
But this year, well, I have quite a few more ingredients to play with!
This creation wasn’t specifically meant to mimic a stroganoff. It was just a straight up “play with my food and see what happens” dinner for us one night.
Once I served it, Darrel asked what it was. Since I didn’t have a name for it, I just described the ingredients and how I’d used them.
He nodded and said “so sort of a beef stroganoff for you and a chicken alfredo for Zac”.
I hadn’t considered that. Well, close enough!
These aren’t exact replicas of either dish. There are certain key elements missing; no sour cream in the stroganoff and no garlic or onion in the alfredo.
In fact, this might better be called “meat in a gravy over noodles”…but that doesn’t really sound like a “Pinterest worthy title”, now does it?
Aside from the noodle making, this is one of the absolute quickest dinners I can make these days…and it’s delicious and very filling.
Give it a try, if, for some reason, you’re feeling a little strapped for time one night.
Start with your noodles. Either make a batch of quinoa pasta noodles, or grab a box of safe noodles from your pantry. Start a pot of water boiling on the stove; you want the noodles ready slightly before the meat and sauce, if possible.
Then grab your meat of choice. I’ve been using sirloin sliced thin for me, and for Zac I’ve been using pre-cooked, pre-picked and shredded chicken. For this recipe, the meat needs to be cooked before you begin, so if it needs it, cook it.
If you’re using dried pasta noodles, dump them in the water to cook when you start cooking the meat.
If you’re using fresh pasta noodles, dump them in the water to cook when the meat finishes cooking.
Once the meat is cooked, add butter (or oil) and quinoa flour and stir together. Quickly add half the milk and whisk quickly.
At this point, you’re making a basic gravy. It is hard to tell someone how to do this; so much depends on texture and consistency. Basically, you want a thick but smooth sauce; add more milk or flour as needed to create the consistency you want, whisking all the time.
Your actual quinoa flour and milk measurements may vary FAR from what I write in the recipe. Use those as a good starting point and remember to keep the end product in mind when you’re making the sauce.
Now simply strain the noodles, dump them in a bowl, and scoop some of your delicious meat-in-gravy over the top! Season with salt and pepper and enjoy a filling, simple, fast, hearty winter meal.
You’ll notice that Zac’s Chicken version is a lot more creamy white looking than my beef version:
That’s because the gravy takes on the “leavings” in the pan from cooking the meat, and not only is beef darker than chicken, but the chicken we’re using is pre-cooked. If you’d like a more white and less brown sauce for your beef version, cook the meat and either clean the pan or get a new pan to make the gravy.
Whichever way, taking a bite will make your mouth very happy!
- 4-6 ounces beef (sirloin sliced, or stew meat) (or chicken for variation)
- 2 T. butter
- 1 C. milk
- ¼ c. quinoa flour
- Sea salt (to taste)
- one serving of quinoa pasta noodles
- Bring a pot of water to boil for the noodles.
- Meanwhile, heat the butter in a skillet.
- Add the meat and cook until browned.
- While the meat is browning, dump the noodles in the pot of hot water to cook.
- When the meat is fully browned, add the quinoa flour to the skillet.
- Quickly add the milk and whisk. Add sea salt while whisking. Depending on consistency, you may need to add more milk to keep the sauce smooth and not too thick.
- Remove the skillet from heat.
- Drain the noodles and plate.
- Scoop the beef mixture over the noodles.
- Enjoy your delicious dinner!