By Paul Fisher
Mushroom Ravioli Beef Stroganoff
5 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 09:04:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories697.6 kcal (35%)
Total Fat49.1 g (70%)
Carbs37.6 g (14%)
Sugars5.5 g (6%)
Protein24.4 g (49%)
Sodium746.4 mg (37%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
630gmushroom and ricotta ravioli
300gbeef fillet
thinly sliced, seasoned with salt and pepper
1 Tbsolive oil
1 Tbsbutter
2 Tbsflat leaf parsley
to serve
2 Tbsdill
to serve
2 Tbsoil
2brown onions
thinly sliced
1chicken stock cube
2 Tbstomato paste
1 Tbsplain flour
2bay leaves
5black peppercorns
300mlsalt-reduced chicken stock
200mldouble cream
100mlcreme fraiche
Instructions
Step 1
To make the sauce, heat oil in a large frypan over medium heat. Add the onions and fry for 5-6 mins until softened. Crumble in the stock cube and fry a further 2 mins.
Step 2
Add the tomato paste and flour and stir well. Add bay leaves, peppercorns and gradually stir in the stock and cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Cover and simmer for 10 mins then remove from the heat and stir through the creme fraiche.
Step 3
Cook Leggo’s Mushroom and Ricotta Ravioli according to packet instructions. Drain.
Step 4
To cook beef melt butter in pan with olive oil. Season the beef slices then increase heat to high, add to the saucepan and sear for 1 min. Transfer to a plate, cover and allow to rest for 3 mins.
Step 5
Add beef strips to the sauce and gently stir through the cooked ravioli. Divide among bowls and serve with parsley and dill.
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Notes
4 liked
0 disliked
Kid-friendly
Makes leftovers
Delicious
Bland
Special occasion