Zutaten für Beef Stroganoff Risotto
- Ground Beef, 0 quantity
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup finely chopped yellow onion
- Mushrooms, 0 quantity
- Dry Sherry, 0 quantity
- Hot Sauce, 0 quantity
- Worcestershire Sauce, 0 quantity
- Mushroom, 0 quantity
- Garlic Powder, 0 quantity
- 1 tablespoon olive oil
- 1 1/2 cups Arborio rice
- 6 cups hot beef broth
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup sour cream
- 1 tablespoon butter
- Chives, 0 quantity
- 1 pound beef sirloin, thinly sliced
- 2 cloves minced garlic
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- fresh parsley, for garnish
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Zubereitung von Beef Stroganoff Risotto
- Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium heat.
- Add 1 pound of thinly sliced beef sirloin and cook until browned, about 5-7 minutes. Remove beef from pan and set aside.
- Add 1/2 cup of finely chopped onion and 2 cloves of minced garlic to the pan and sauté until softened, about 3-5 minutes.
- Stir in 1/2 cup of dry white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Add 1 1/2 cups of Arborio rice and toast for 2-3 minutes, stirring constantly.
- Gradually add 6 cups of hot beef broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 15-20 minutes.
- In a separate bowl, whisk together 1/2 cup of sour cream, 2 tablespoons of Dijon mustard, and 1/4 cup of grated Parmesan cheese.
- Stir the beef back into the risotto along with the sour cream mixture.
- Continue to stir until the risotto is creamy and the rice is cooked through, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
15g
Fat
59g
Carbs
15g
