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

Ingredients

• 1-2 lb of sliced sirloin steak or round steak or beef tenderloin steak or whatever kind steak
• 1 tablespoon beef roast seasoning or 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.