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