If you followed my personal social media, you probably saw this creating made a few nights ago. It was greatly loved by my brother and sister-in-law. I purposely made more to think we'd have left-overs for a day or so... it went quicker than I thought.
If you love a hearty meal with lots of savory flavors and one that will leave you wanting more, then you won't be mad a this one! The beauty with this recipe is that you can add more or less of the mushrooms, risotto, etc. Take this recipe and adjust it to your taste and liking. Let's get to creating!
The Tools
5qt Stock Pot or Dutch Oven
Large Sauce Pan
Knife
Whisk
Cutting Board
Wooden Spoon
Bowls
The Ingredients
2-3lbs Sirloin Steak (Cut into Cubes)
16 Oz Fresh Sliced Mushrooms
1 Sweet Onion
2 Shallots
6 Cloves Garlic (Divided)
3 Cups Aborio Rice (Risotto)
64 Oz Chicken Broth
16 oz Beef Broth
2 Cups Shredded Cheddar Cheese
1 1/2 Sticks Unsalted Butter (Most Likely only Need 1 stick, but 1/2 extra for good measure)
Sour Cream
Extra Virgin Olive Oil
1 Bottle Dr. Pepper
Soy Sauce
Worcestershire Sauce (How Do You Say It?)
4 Tablespoons Flour
Kosher Salt
Pepper
Let's Cook
Prepare the Meat
Cut your sirloin into 1" cubes and place into a large plastic zip-top bag. Make sure take off any big fatty pieces, but don't be afraid to leave a little fat on. Little fat pieces, and the marbling of the meat will help add so much flavor to the meat. Once cubed, sprinkle a pinch your salt and pepper in the bag.
Add 1/4 cup soy sauce and Worcestershire sauce into bag. Cover the remaining space with Dr. Pepper. Seal the top and mix around the meat. Let out any air that collects from the carbonation. Place bag into a large bowl and put in the fridge. Let marinate while you prepare the risotto.
Risotto
Mince two shallots and place in bowl.
In your stock pot, add one half stick of butter over high heat- let melt.
Measure out 3 cups of Arborio rice. Add to melted butter and stir, coating the rice. Mix with wooden spoon for about two minutes letting the rice brown a little and soak in the butter.
Add minced shallots and stir for about a minute or so (until the shallots start to become fragrant).
Begin to add your chicken broth until rice is covered, and stir. (You will need to continuously stir rice from here on out). The initial pour-over will evaporate quickly, so keep an eye on it.
Continue to add liquid about one cup at a time and stir. Your rice will begin to take on a creamer stance as it begins to cook. Keep cooking until your liquid is gone and the rice is cooked- about 20 minutes or so. Once your risotto is cooked, remove from heat add in two handfuls fo cheese and mix. Cover and let sit while you cook the meat and mushrooms. (You may want to put pot into a warmed oven to keep warm)
Once Meat and Mushrooms are made, uncover and add 1-2 tablespoons sour cream and stir until creamy.
Beef
Chop sweet onion, and set aside in bowl.
Mince three (3) cloves of garlic, and set aside in a bowl.
Take your marinated meat out of the refrigerator and drain the liquid.
In large sauce pan, coat pan with extra virgin olive oil and set burner too high. Let oil heat up for about a minute.
Once oil is hot, carefully ad in your meat and cook. You'll notice the liquid evaporating off. Once meat is browned and cooked, drain liquid and set meat aside. Cover with foil.
Mushrooms and Gravy
In the same pan, take the other half stick of butter and melt. Add your mushrooms to the pan and begin to cook. Sprinkle with a pinch of salt and pepper (to taste). Stir until mushrooms are brown and look little rubbery (YUM!). Add in your onion and garlic and mix together. You may need a little more butter if the mushrooms soak up the initial butter. Thats okay (butter is good!) Sauté onions until translucent.
Once the onions have cooked down, sprinkle four tablespoons of flour over mushrooms, onions and garlic. Mix tighter until it forms a paste-like consistency. Add one tablespoon at a time and mix.
Once flour is incorporated, add 1 can of beef broth in and whisk together the mix. Bring to a boil and reduce heat to low, whisking until thickened. Add a few shakes of Worcestershire Sauce for added flavoring (to taste)
Once gravy is thickened, add meat to mixture and mix. Allow to set for a couple of minutes to incorporate fully.
Serve over Risotto (or on the side) and enjoy!
Added Sides
You can serve this meal with any vegetable of your choosing. For this I served it with steamed broccoli. It's a lighter side to balance the heavier risotto, but whatever you choose is up to you.
Broccoli Ingredients
2-3 heads of fresh broccoli, cut into individual crown pieces
Minced Garlic
Lemon Juice
To Prepare
Place broccoli crowns and minced garlic into steam basket.
Fill a pot with hot water and a couple pinches of salt. Add a couple squirts of lemon juice to water. Place steam basket over water and bring to boil.
Cover broccoli and cook until fork tender. Once cooked, remove from heat and squirt with a little more lemon juice.
Place broccoli into bowl and ad a pad or two of butter (optional)
Tips and Tricks for This Meal
For the Risotto
Using a wooden spoon prevents the rice from sticking to it while stirring.
Constant stirring prevents the rice from clumping, or boring to the bottom of the highly-heated pot. You can stop stirring for a minute or so, but not much longer.
If the rice begins to stick to the bottom of the pot (it happens) do not scrape while cooking. It will release the burning flavor and the whole pot will have a smokey flavor.
For the Meat
Cook meat in batches. The meat will release its liquid and fill the pan, creating more of a boiling verse cooking/searing.
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