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.