Beef Dumplings with Mushroom Sauce
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yields: 6 Servings
10 oz Popkoff’s Beef Pelmeni
2 cups Button Mushrooms, Sliced
1/2 cups Onions, Fine Diced
3 tbsp Parsley, Chopped
3 Garlic Cloves, Minced
2 tbsp Butter
Salt & Pepper to Taste
1 cup Heavy Whipping Cream
1/2 cup Sour Cream
16 oz Low Sodium Beef Broth
- 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.
- 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.
- 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.
- Mix in sour cream and chopped parsley into mushroom stroganoff, portion dumplings onto plate and top with sauce.