Skillet Beef Stroganoff Tortellini 🍝🍖🧄🌿
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4-6
Ingredients:
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1 lb (450g) ground beef (85/15 lean/fat works best)
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1 tbsp olive oil
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1 small onion, finely diced
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2 cloves garlic, minced
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8 oz mushrooms, sliced (baby bella or white)
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2 tbsp all-purpose flour
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2 cups low-sodium beef broth
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1 cup heavy cream
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tsp smoked paprika
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½ tsp salt + ¼ tsp black pepper
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9 oz (250g) fresh cheese tortellini
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½ cup sour cream (full fat)
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2 tbsp chopped fresh parsley
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Grated Parmesan for serving
Instructions:
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Brown the Beef: Heat oil in large skillet over medium-high. Add beef and cook 5-6 minutes until browned, breaking apart. Remove with slotted spoon, leaving drippings.
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Sauté Veggies: In same skillet, cook onion 3 minutes until soft. Add garlic and mushrooms, cook 5 minutes until mushrooms release liquid.
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Make Sauce: Sprinkle flour over veggies, stir 1 minute. Gradually whisk in broth, scraping up browned bits. Stir in cream, Worcestershire, mustard, paprika, salt and pepper.
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Cook Tortellini: Bring to simmer. Add tortellini and return beef to pan. Reduce heat to medium-low, cover and simmer 7-8 minutes until pasta is tender, stirring occasionally.
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Finish: Remove from heat. Stir in sour cream until creamy. Taste for seasoning.
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Serve: Garnish with parsley and Parmesan.
Pro Tips:
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For extra richness, use 1/2 cup cream + 1/2 cup whole milk
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Substitute tortellini with 8oz egg noodles (cook 10-12 mins)
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Add 1 cup frozen peas in last 3 minutes for color
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For depth, add 1 tsp mushroom powder to sauce
This creamy, beefy pasta dish is weeknight magic – all the stroganoff flavor with the fun of cheese-filled tortellini! The sauce clings perfectly to every bite.
Would you like a slow cooker version or suggestions for side dishes? 😊