Mushroom Ravioli Beef Stroganoff

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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