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. GF flour and season it with roast beef or steak seasoning. 3. Brown the steak on all sides in the dutch oven. 4. When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine. 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. 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. 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. Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes. 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. 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. Throw in the dairy products and salt and pepper to taste. (I use half and half.). 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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