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

Name: Beef Stroganoff Ala John (Aka. 'drunk B**** Stew')
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup half-and-half (OR 1 cup milk or sour cream)

Warm up with this hearty Beef Stroganoff Ala John (Aka. 'drunk B**** Stew') recipe. Made with beef tenderloin, beef roast seasoning, flour and peanut oi…

This Beef Stroganoff Ala John (Aka. 'drunk B**** Stew') relies on simple, everyday ingredients such as peanut oil, red wine (divided), beef broth (divided) and mushroom broth (divided). It comes together quickly and makes 4 servings, at about 747 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

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
½ cup half-and-half (OR 1 cup milk or sour cream)

1
Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
2
Roll the steak around in about 3 Tbs.
3
GF flour and season it with roast beef or steak seasoning.
4
Brown the steak on all sides in the dutch oven.
5
When the flour starts to stick, deglaze the pan with 1 Tbs.
6
butter and 1/2 cup wine.
7
Chances are the wine will start to thicken pretty quickly because Gluten-Free flour is an amazing thickener.
8
If it starts to look like wall paper paste it's too thick.
9
Dabble by adding more liquid (I'd recommend wine or mushroom broth -- probably both.)
10
throw in 1/2 cup of beef broth and 1/2 cup of shroom broth.
11
But remember, this is an inexact science.
12
You want the sauce consistency to be about the same as a cream soup to begin with -- so dabble until it's about right.
13
Throw in the onions, garlic, thyme and pile in the shrooms.
14
If the shrooms don't out number any single thing in this dish -- you are making it wrong and definitely need to add MORE.
15
(I use shitake and baby bellas in this.
16
).
17
Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
18
While simmering, melt the rest of the butter in a separate pan and add equal amounts of GF flour.
19
Wisk in the rest of the broth and wine and allow to thicken (it will be gooey, pastey thick -- GF flour is like that.
20
).
21
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.
22
Throw in the dairy products and salt and pepper to taste.
23
(I use half and half.
24
).
25
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.

747

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Beef Stroganoff Ala John (Aka. 'drunk B**** Stew') falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
747 kcal
Category
Soups & Stews

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