Prep 15 mins
Cook 45 mins
Why oh why is this beef stroganoff ala John? Because he hated mushrooms and believed that a cup of wine could make you drunk. This is a totally gluten-free shroom-o-rama with copious red wine and an unexpected secret ingredient that makes it completely badass.
- 1 -2 lb of sliced sirloin steaks or 1 -2 lb round steaks or 1 -2 lb beef tenderloin steaks or 1 -2 lb whatever kind steak
- 1 tablespoon beef roast seasoning or 1 tablespoon steak seasoning
- 4 -6 tablespoons gluten-free all-purpose flour (like Bob's RedMill- divided)
- 4 tablespoons peanut oil
- 1 cup red wine (divided)
- 1 cup beef broth (divided)
- 1 cup mushroom broth (divided)
- sliced mushrooms (LOTS and LOTS... like AT LEAST 2 cups.)
- 1 onion, sliced in slivers
- 3 garlic cloves, sliced
- 1 teaspoon fresh thyme
- 1 dash balsamic vinegar, 1 extremely healthy splash (since I spilled it on the first go and have never measured since, I'm assuming it was about 3-4 Tbs.)
- salt & pepper
- 3 tablespoons butter
- 1⁄2 cup half-and-half (OR 1 cup milk or sour cream)
- Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
- Roll the steak around in about 3 Tbs. GF flour and season it with roast beef or steak seasoning.
- Brown the steak on all sides in the dutch oven.
- When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine.
- Chances are the wine will start to thicken pretty quickly because Gluten-Free flour is an amazing thickener. If it starts to look like wall paper paste it's too thick.
- Dabble by adding more liquid (I'd recommend wine or mushroom broth -- probably both.) throw in 1/2 cup of beef broth and 1/2 cup of shroom broth. But remember, this is an inexact science. You want the sauce consistency to be about the same as a cream soup to begin with -- so dabble until it's about right.
- Throw in the onions, garlic, thyme and pile in the shrooms. If the shrooms don't out number any single thing in this dish -- you are making it wrong and definitely need to add MORE. (I use shitake and baby bellas in this.).
- Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
- While simmering, melt the rest of the butter in a separate pan and add equal amounts of GF flour. Wisk in the rest of the broth and wine and allow to thicken (it will be gooey, pastey thick -- GF flour is like that.).
- Dump the thickening goo into the stroganoff pot and allow the whole thing to cook until the sauce is thickening and the onions/shrooms are done.
- Throw in the dairy products and salt and pepper to taste. (I use half and half.).
- Being gluten intolerant, I serve this over mashed potatoes but I'm relatively sure it would amazing over egg noodles or served by itself with bread.