Step 1

Preheat a large cast iron skillet over medium-high heat. Brown the steak on one side, but don't cook it all the way through. Remove promptly from the skillet.

Step 2

Turn the heat down to medium and melt the butter in the pan. Saute the mushrooms and onions until soft and the mushrooms have released their water and it has cooked off. Add the garlic and sauté for a minute or two.

Step 3

Add the sherry and beef stock to the pan. Bring up to a simmer.

Step 4

Add your mushroom ravioli and let cook according to package directions.

Step 5

Combine the corn starch and water and mix into a slurry. Add to the simmering sauce and stir until thickened. You may not need all of the corn starch, depending on your preference for the sauce thickness.

Step 6

Add the steak back into the sauce and serve hot with a dollop of sour cream.