Verona-Espeziale

Dumplings with Mushroom Sauce

Ingredients

10 oz. Popkoff’s Beef Pelmeni
2 cups button mushrooms, sliced
½ cup onions, fine diced
2 tbsp. parsley, chopped
3 garlic cloves, minced
2 tbsp. butter
salt & pepper to taste
1 cup heavy whipping cream
½ cup sour cream
16 oz. low sodium beef broth

Prep Time: 15 minutes
Cook time: 20 minutes
Yields: 6 servings

Recipe created by Chef James Bailey

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Cooking Instructions

  1. Melt butter over medium heat then add onions and cook until softened. Add garlic and mushrooms then stir and cook for 3-5 minutes until mushrooms have softened.
  2. Add beef broth and cook over medium heat until liquid is slightly reduced, then add heavy cream and season with salt and pepper cook for 2-3 minutes until combined.
  3. Bring large pot of water to boil and add a pinch of salt then carefully add Popkoff’s Beef Pelmeni and cook for 5 minutes until cooked through. Drain and reserve.
  4. Mix in sour cream and chopped parsley into mushroom stroganoff, portion dumplings onto plates and top with sauce.