Beef Stroganoff Risotto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 lb good ground beef (not too lean)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 yellow onion, diced
• 1 1/2 lbs mushrooms, fresh sliced into big chunks
• 1/4 cup very dry sherry
• 3 dashes hot sauce (i use pick-a-peppa or tabasco)
• 3 -4 dashes worcestershire sauce
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice
• 4 cups beef broth (homemade, or enrich standard beef broth with knorr beef concentrate)
• 3/4 cup parmesan cheese, grated
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 tablespoon chives, chopped

Recipe

• 1 preheat large dutch oven sized pot. season ground beef with salt & pepper. brown, but don't over cook. drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
• 2 in same pan, add a little olive oil if necessary. sauté mushrooms until caramelized. set aside in a bowl. into same pan, add diced onion until almost caramelized. add sherry, hot sauce, worcestershire, mushroom powder, and garlic powder. cook 2-3 more minutes.
• 3 add rice and stir well. add broth ¾ cup at a time. cook down - stirring often until almost absorbed, but loose. total should be about 20 minutes.
• 4 add mushrooms, butter, parmesan, and sour cream. stir well. cook 2-3 minutes. serve immediately, topped with chopped fresh chives.
• 5 should be creamy and rich!