Creamy Beef and Mushroom Risotto

Creamy Beef and Mushroom Risotto
Tossed Dinner Salad

Ingredients:
1 lb flank steak, cut into strips (Sometimes sold as fajita meat.)
1 cup of crimini mushrooms, sliced
1 yellow onion, sliced
1 Tbsp olive oil
1 can cream of mushroom soup
½ cup sour cream
¼ cup chopped parsley
2 cups risotto
1 Tbsp real butter
1 cup dry white wine
1 cup chicken broth
1 tsp salt
1 tsp fresh ground black pepper
¼ cup grated Parmesan
1 lb of mixed salad greens
2 tomatoes, sliced
½ cucumber
Croutons
Salad dressing of your choice. (Caesar salad dressing tastes good with this meal.)

Preparation:
Set the table.
Cook the flank steak in the olive oil until well done.
Remove from heat. Cook the vegetables in the same pan.
Melt the butter in a saucepan. Put the risotto in the pan and stir well.
Add the chicken broth and one cup of water.
Cook over medium heat, stirring frequently until most of the liquid is absorbed.
Add the white wine and one more cup of water, the salt, and the pepper to the risotto.
Continue to cook, stirring frequently, until the liquid is absorbed.
Mix the salad greens and the tomato.
Put the meat back into the pan with the vegetables.
Stir in the cream of mushroom soup and the sour cream.
If the sauce needs to be a bit thinner, gradually add milk 1-2 tbsp at a time until it reaches the consistency you prefer.
Serve the Creamy Beef over the risotto, top with chopped parsley, and toss the croutons into the salad.