The simplest beef stroganoff with ravioli
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 488, total fat 17 G., saturated fats 6 G., proteins 19 G., carbohydrates 65 G., fiber 3 G., cholesterol 60 mg, sodium 898 mg, sugar 2 G.
Calories 488, total fat 17 G., saturated fats 6 G., proteins 19 G., carbohydrates 65 G., fiber 3 G., cholesterol 60 mg, sodium 898 mg, sugar 2 G.
Enjoy all the flavors of classic beef stroganoff in a completely new, incredible take from Sunny Anderson. Ingeniously simple! Boil beef and mushroom ravioli and serve with a quick creamy sauce, sprinkled with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (400-450 g) of beef ravioli
- 1 package (400-450 g) of mushroom ravioli
- 2 tbsp. l. olive oil
- 1 cup frozen pearl onions, thawed and halved
- 2 tablespoons whipped cream cheese with green onions
- 1 tbsp grainy Dijon mustard
- 1 jar (350 g) of mushroom gravy
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Cook the ravioli according to package directions, 4-6 minutes. Pour some of the water into a separate bowl and discard the remaining water. Set the ravioli aside.
- Place a large, straight-sided skillet over medium-high heat and add the olive oil. Once hot, add the onion, a tiny pinch of salt, and plenty of black pepper. Cook, stirring frequently, until the onion is golden, about 5 minutes.
- Add the whipped cream cheese and mustard, then slowly whisk in the sauce. Bring to a simmer and cook, stirring occasionally, until heated through, about 5 minutes. Add a little of the ravioli water if necessary if the sauce is too thick.
- Add half the parsley to the sauce, then pour the sauce over the ravioli and garnish with the remaining parsley.
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