Last Updated on December 20, 2020
I bought meat to make Beef Stroganoff, but then realized there was not enough meat to make a meal enough for four people. Not only that, my friend had come by with a bottle of white wine, just the thing for Risotto. I thought I could combine the two and make something really wonderful. I was right, and I even had enough for the next day’s lunch!
- 1 tbsp olive oil
- ¾ pound flap steak
- ½ onion, chopped
- 1 tsp shallots in oil
- 1 cup mushrooms, sautéed or canned whole mushrooms
- 1 ½ cups Arborio rice
- 1 cup white wine
- 5 cups beef broth
- ½ cup Parmesan
- 1 cup sour cream
- 2 cups broccoli florets, steamed
- If you are using fresh mushrooms, saute them before and set aside.
- Slice the beef into 1 inch pieces.
- Heat a large, heavy saucepan and put in the olive oil.
- Put the beef stock in another pan and heat it up, but do not boil. When it is hot, reduce the heat to low and keep warm. Put a ladle in the pan for convenience.
- Add the onion, and saute until the onion is translucent.
- Add the beef and saute until just browned. Don't over cook.
- Reduce the heat to medium.
- Add the rice and saute until all the grains of rice are well coated.
- Add the wine and stir until almost all of the wine is absorbed. (Yes, you can drink a glass of wine whilst doing this - we recommend it!)
- When the wine has been absorbed, add a ladle full of the stock. Stir til absorbed.
- Keep adding stock and stirring until it is absorbed until the rice is soft or all the stock is used up, which ever comes first.
- Add the Parmesan and stir completely.
- Steam the broccoli and set aside, keep it warm.
- Add the sour cream to the rice and stir in completely.
- To plate up, put into bowls and top with broccoli.