2 Tbsp butter
1 package beef cubes, cooked through
1 small onion, chopped
2 (8-oz) pkgs sliced mushrooms
2 Tbsp flour
1 (20-oz) pkg cheese ravioli
3/4 cup reduced-sodium beef broth
1/2 cup sour cream
1/3 cup heavy cream
Salt & Pepper, to taste
Fresh parsley, chopped
In a large skillet, heat butter 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.
Add beef broth and ravioli to skillet. Stir to combine and bring to a boil. Reduce heat, cover and simmer 6 to 8 minutes.
Add sour cream, heavy cream, salt and pepper and stir to fully combine. Cook on low an additional 5 minutes to heat through. Top with chopped parsley.
Watch our quick video tutorial shot at Gerhard's Appliance in Glenside, PA on our incredible Jennair cooktop below: