Fry the beef in olive oil for 10 minutes, stirring occasionally, then transfer to a plate.

Fry the mushrooms, onions, and garlic in the remaining oil for 7 minutes, adding more oil if necessary.

Add gluten-free flour to the pan and mix, frying for another 3 minutes.

Pour the broth and cream into the pan, add salt, pepper, and other spices to taste. Stir and bring to a boil.

Return the fried beef to the pan.

Cover the pan with a lid and cook until the beef is soft, which can take from 15 to 60 minutes. Add water or broth as needed to control consistency.