One-Pot Beef Stroganoff Ravioli

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 2/5/2020

Traditional stroganoff is a family favorite, but it’s rarely a quick fix. Slice the prep time in half with beef-stuffed pasta.

Serves: 5 Save

Ingredients (11)

  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 (8-oz) packages sliced mushrooms
  • 2 tablespoon flour
  • 1 (25-oz) pkg beef ravioli
  • 1 cup reduced-sodium beef broth
  • 1 1/2 tablespoon Worcestershire sauce
  • 3/4 cup light sour cream
  • 1 1/2 teaspoon salt
  • Pepper, to taste
  • 3 green onions, sliced

Directions

  1. In a large skillet, heat olive oil over medium. Add onions and cook for about 3 minutes. Add mushrooms and cook until tender and slightly browned, 5 to 8 minutes. Sprinkle mixture with flour and stir to coat.
  2. Add ravioli, beef broth and Worcestershire sauce to skillet. Stir to combine and bring to aboil. Reduce heat, cover and simmer 8 to 10 minutes, until ravioli is cooked.
  3. Add sour cream, salt and pepper and stir to fully combine. Cook on low an additional 5 minutes to heat through. Top with green onions.

Sweater Weather Old Fashioned

The Bar

Ingredients (5)

  • 1.5 oz. Bulleit Bourbon
  • 0.25 oz. Maple Syrup
  • 0.25 oz. Apple Cider (non-alcoholic)
  • Chocolate Bitters
  • Cinnamon Stick Garnish
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