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    You are in: Home / Recipes / Beef Stroganoff Ala John (Aka. 'drunk B**** Stew') Recipe
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    Beef Stroganoff Ala John (Aka. 'drunk B**** Stew')

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Tzitzimitl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
    2. 2
      Roll the steak around in about 3 Tbs. GF flour and season it with roast beef or steak seasoning.
    3. 3
      Brown the steak on all sides in the dutch oven.
    4. 4
      When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.).
    8. 8
      Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
    9. 9
      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.).
    10. 10
      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.
    11. 11
      Throw in the dairy products and salt and pepper to taste. (I use half and half.).
    12. 12
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Beef Stroganoff Ala John (Aka. 'drunk B**** Stew')

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 466.8
     
    Calories from Fat 310
    66%
    Total Fat 34.5 g
    53%
    Saturated Fat 13.3 g
    66%
    Cholesterol 96.9 mg
    32%
    Sodium 200.0 mg
    8%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.0 g
    4%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    beef roast seasoning

    mushroom broth

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