Brown Risotto With Wine
|Canned beef bouillon||10 1⁄2 Ounce|
|Canned water||10 1⁄2 Ounce|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Red wine||2⁄3 Cup (10.67 tbs)|
|Round steak/Chuck steak||1 Pound|
|Meat tenderizer||1 Tablespoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Large, chopped|
|Uncooked long grain rice||1 1⁄2|
Combine bouillon, water, soy sauce and wine; simmer.
Cut beef into very small pieces; sprinkle with meat tenderizer.
Heat butter in frying pan; brown beef, onion and garlic.
Add rice; continue cooking until rice is slightly browned.
Add hot bouillon mixture.
Reduce heat; cover and cook for 25 minutes or until rice is fluffy