Mushroom Ravioli Beef Stroganoff
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
6
Sauce
- 2tablespoons oil
- 2 brown onions, thinly sliced
- 1 chicken stock cube
- 2tablespoons tomato paste
- 1tablespoons plain flour
- 2 bay leaves
- 5 black peppercorns
- 300milliliter salt-reduced chicken stock
- 200milliliter double cream
- 100milliliter creme fraiche
- 630grams Leggo’s Mushroom and Ricotta Ravioli
- 300grams beef fillet, thinly sliced, seasoned with salt and pepper
- 1tablespoons olive oil
- 1tablespoons butter
- 2tablespoons flat leaf parsley (to serve)
- 2tablespoons dill (to serve)
Nutrition per serving
2470kJ / 590Cal
2470 Kilojoules or 590 Calories
28% of daily energy intake*
Protein
23.2grams
Fat
33.3grams
Carbs
49.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
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 of 5
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 of 5
Cook Leggo’s Mushroom and Ricotta Ravioli according to packet instructions. Drain.
Step 4 of 5
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 of 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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