Ingredients
3 large shallots
8 ounce container of baby portabella mushrooms
2 tablespoons extra virgin olive oil
1-pound ground sirloin
1/2 + 1/2 teaspoon sea salt
1/2 + 1/2 teaspoon black pepper
1/2 cup unsalted beef broth
2 garlic cloves, minced
1 cup Riceland long grain rice
1 tablespoon flour
1/2 cup sour cream
2 tablespoons chardonnay
Preparation
- Slice shallots and mushrooms and set aside.
- Heat skillet on medium-high heat and added olive oil.
- Roll ground sirloin into small balls and drop in skillet. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and cover for five minutes. Remove cover and stir and cook another five minutes and remove meat from skillet and set aside.
- Add mushrooms and shallots to pan with beef broth and garlic and cover. Cook for twenty minutes. Add 1/2 teaspoon of salt and pepper, stir and turn off heat.
- Boil water in separate pot and add rice and boil for twenty minutes or until cooked, stirring occasionally. Turn off heat.
- Add meat back to skillet on medium heat and mix in flour and add in mushrooms and shallots until thoroughly reheated through and incorporated. Remove from heat.
- Add sour cream and chardonnay. Mix thoroughly.
- Serve over rice and finish with cheddar cheese.
- Enjoy!