Saturday, August 27, 2016

Beef Stroganoff Ravioli Skillet ***

This one was pretty good.  Not my favorite, necessarily, but definitely worthy of making again.  It intrigued me to think of mixing ravioli and beef stroganoff.  It didn't disappoint.  I used a ton of mushrooms with it, but that's just our personal preference.  We all love us some mushrooms!  I would probably double it next time, though.  It was plenty for the four of us, but there were absolutely zero leftovers for lunches the next day.  We had it with a salad and some bread, and it was the perfect amount.

(luckymommyto2boys ~ Amy ~ FoodFanatic)

2 tablespoons butter
1 small onion, finely chopped
2 8 ounce packages mushrooms
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, chopped

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.

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