Ingredients
Serves 4
400 g Steak (I used rump), sliced
100 g mushrooms, sliced
1 Onion, finely diced
3 cloves garlic, crushed
1 1/2 Cups Arborio rice
400 g tin tomatoes
4 Cups beef stock, warm
1/2 Cup finely grated Parmesan
salt and pepper to taste
Preparation
