Beef Stroganoff Risotto

• 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 tablespoon mushroom, powder (optional)
• 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

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. Saute 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 3/4 cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
4. Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
5. Should be creamy and RICH!

ground beef, salt, pepper, yellow onion, mushrooms, very dry sherry, hot sauce, worcestershire sauce, mushroom, garlic, olive oil, arborio rice, beef broth, parmesan cheese, sour cream, butter, chives

Taken from www.food.com/recipe/beef-stroganoff-risotto-125402 (may not work)