Beef Stroganoff Risotto Recipe #125402
Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!
by Pèllerin
30 min | 30 min prep
SERVES 6 -8
- 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
- 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.
- 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.
- Add rice and stir well. Add 1 can of beef broth and ¾ can of water. Cook down - stirring often.
- Add mushroom soup and ¾ can water. Cook down, stirring often.
- Add last can of beef broth - no water. Cook down, stirring often. Total should be about 20 minutes.
- Add Butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
- Should be creamy and RICH!
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5 stars