Beef Stroganoff Risotto

Ingredients

• 1 lb good ground beef (not too lean)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 yellow onion, diced
• 1 lb mushroom, 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 2 cans Campbell's DOUBLE RICH Beef Broth or enrich standard beef broth with Knorr beef)
• 2 cups cream of mushroom soup (=1 can Campbell's Concentrate)
• 3 cups water
• 1/4 cup parmesan cheese, grated
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 tablespoon chives, chopped

Directions

1. 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. 2

   In same pan, add a little olive oil if necessary. Sauté diced onion and mushrooms until almost caramelized. Add sherry, hot sauce, Worcestershire, and garlic powder. Cook 2-3 more minutes.

3. 3

   Add rice and stir well. Add 1 can of beef broth and ¾ can of water. Cook down - stirring often.

4. 4

   Add mushroom soup and ¾ can water. Cook down, stirring often.

5. 5

   Add last can of beef broth - no water. Cook down, stirring often. Total should be about 20 minutes.

6. 6

   Add Butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.

7. 7

   Should be creamy and RICH!