Thursday, June 29, 2017
Skillet Beef Stroganoff
Skillet Beef Stroganoff 2 tablespoons Butter 1 small Onion, Finely chopped 2 8 ounce packages Mushrooms, I used a combo of baby bella and button, sliced 3/4 cup Beef Stock 1 package Frozen Beef Ravioli, Approximately 1 pound, 9 ounces 1/3 cup Heavy Cream 1/2 cup Sour Cream salt and pepper, To taste Fresh Parsley, Choppped In a large skillet melt butter until foamy. Add onions and sauté for a few minutes until golden and soft. Add mushrooms and stir until well coated. Brown for 5-6 minutes. Pour in ravioli, tossing to mix everything together. Add beef stock, mix well. Cover and let cook for 5-8 minutes, or until ravioli are cooked, stirring half way through. Pour in cream, mix until well blended. Remove from heat. Stir in sour cream and season with salt and pepper to taste. Garnish with fresh chopped parsley.