Imagine a dish that combines the classic, creamy comfort of beef stroganoff with the convenience of ready-to-cook ravioli - all in one skillet! This Beef Stroganoff Ravioli Skillet is about to become your new weeknight dinner obsession. Perfect for busy home cooks who want maximum flavor with minimal effort, this recipe transforms traditional stroganoff into a quick, indulgent meal that will have your family racing to the dinner table. Get ready to experience a culinary shortcut that doesn't compromise on taste or satisfaction!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced
- 1 package (12 oz) refrigerated ravioli
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp flour
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare all ingredients by slicing the beef sirloin into thin strips, chopping the onion, and slicing the mushrooms.
- Season the beef sirloin strips with salt and pepper, ensuring even coverage.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Add the seasoned beef strips to the skillet and cook for 3-4 minutes, stirring occasionally, until browned on all sides. Remove beef and set aside on a plate.
- In the same skillet, add chopped onions and sliced mushrooms. Sauté for 4-5 minutes until onions are translucent and mushrooms have released their moisture.
- Sprinkle flour over the onions and mushrooms, stirring to coat and create a light roux. Cook for 1 minute to remove raw flour taste.
- Slowly pour in beef broth, stirring constantly to prevent lumps and create a smooth sauce.
- Reduce heat to medium-low and add refrigerated ravioli to the skillet. Simmer for 5-6 minutes until ravioli are heated through and tender.
- Return cooked beef strips to the skillet and stir to combine with ravioli and sauce.
- Remove skillet from heat and stir in sour cream, creating a creamy stroganoff sauce. Mix gently to prevent breaking the ravioli.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot directly from the skillet, garnishing with fresh chopped parsley if desired.
Tips
- Choose the right beef: Use tender sirloin and slice it against the grain for maximum tenderness.
- Don't overcrowd the pan when browning beef - cook in batches if necessary to ensure proper caramelization.
- Use fresh mushrooms for the best flavor and texture. Pre-sliced can work in a pinch, but whole mushrooms you slice yourself have superior taste.
- Control your heat when adding flour to prevent burning - medium heat is key for creating a smooth roux.
- Add sour cream off the heat to prevent curdling and maintain a silky sauce consistency.
- For extra richness, consider using a mix of beef broth and a splash of white wine.
- Fresh parsley as a garnish adds a bright, fresh note that cuts through the dish's richness.
- If you prefer a thicker sauce, let it simmer a few extra minutes or add a cornstarch slurry.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
