Beef Stroganoff with Mushroom Ravioli

Beef Stroganoff with Mushroom Ravioli 1 lb top sirloin cut into thin strips 1/2 tsp salt 1/2 tsp pepper 2 Tbs olive oil 1 Tbs minced garlic 1 medium yellow onion quartered and sliced 8 ounces baby bella mushrooms sliced 2 Tbs butter 2 Tbs all-purpose flour 1 1/2 cups beef stock 5 Tbs sour cream 1 bag Giovanni Rana Mushroom Ravioli Garnish- Fresh parsley chopped fine In a medium skillet, heat olive oil over medium heat. Cut sirloin thin, and liberally season with salt and pepper Place strips in the skillet, and brown meat on all sides. Remove from pan. In same pan, add in garlic, onions, and mushrooms, and saute until onions are translucent, and mushrooms are tender and brown. Remove from heat, set aside. Cook Giovanni Rana Mushroom Ravioli according to package directions, and set aside Meanwhile, in a saute or saucepan... Melt 1 tablespoon butter in a medium saucepan. Use a whisk, and whisk flour into the butter, stirring constantly, for a couple minutes. Gradually stir in beef broth, whisking and cooking until thickened and smooth. Let the liquid reduce. Remove from heat, and stir in sour cream, and meat, and mushroom mixture. Serve over cooked Giovanni Rana Mushroom Ravioli, garnish with parsley