Skillet Beef Stroganoff Tortellini in Creamy Sauce

Ingredients

• 1 tablespoon olive oil (or butter)
• 1 lb ground beef (or sirloin strips for a chunkier texture)
• 1 medium onion , finely chopped
• 2 cups mushrooms , sliced
• 3 cloves garlic , minced
• 1 teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste
• 1 cup beef broth
• 1/2 cup heavy cream (or half-and-half for a lighter option)
• 1 tablespoon Dijon mustard (optional, for tanginess)
• 1 tablespoon Worcestershire sauce
• 9 oz (about 2 1/2 cups) refrigerated or frozen cheese tortellini
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
• Fresh parsley , chopped (for garnish)
• Optional: sour cream or grated Parmesan cheese for serving

Instructions

Step 1: Cook the Beef

1. Heat the olive oil (or butter) in a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes). Remove the beef from the skillet and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, add the onion and mushrooms . Cook for 5–6 minutes, stirring occasionally, until softened and golden.
2. Stir in the garlic , smoked paprika , salt , and pepper , and cook for 1 minute until fragrant.

Step 3: Build the Sauce

1. Pour in the beef broth , scraping up any browned bits from the bottom of the pan.
2. Stir in the heavy cream , Dijon mustard , and Worcestershire sauce . Bring the mixture to a gentle simmer.

Step 4: Add the Tortellini

1. Add the tortellini to the skillet and return the cooked beef to the pan.
2. Simmer for 5–7 minutes, stirring occasionally, until the tortellini is cooked through and the sauce has thickened slightly.
3. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce reaches your desired consistency.

Step 5: Garnish and Serve

1. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.
2. Garnish with fresh parsley and serve hot. Add a dollop of sour cream or sprinkle of Parmesan cheese on top for extra richness, if desired.

Tips and Variations

• Add Veggies: Stir in spinach, peas, or roasted red peppers for added nutrition and color.
• Protein Swap: Substitute ground turkey, chicken, or sausage for the beef.
• Gluten-Free Option: Use gluten-free tortellini and ensure the Worcestershire sauce is gluten-free.
• Mushroom-Free Option: Skip the mushrooms or replace them with diced zucchini or bell peppers.
• Make It Lighter: Use Greek yogurt instead of sour cream and reduce the heavy cream to 1/4 cup.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days . Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.

Why You’ll Love This Dish

• One-Pan Wonder: Minimal cleanup makes this recipe perfect for busy nights.
• Hearty and Flavorful: The combination of beef, mushrooms, and creamy sauce is deeply satisfying.
• Quick and Easy: Ready in under 30 minutes, making it ideal for weeknight dinners.
• Customizable: Add your favorite veggies, proteins, or spices to suit your taste.
• Family-Friendly: Even picky eaters will love the cheesy tortellini and rich sauce.

This Skillet Beef Stroganoff Tortellini is a delicious twist on a classic comfort food. With its creamy sauce, tender beef, and cheesy pasta, it’s a meal that’s sure to please everyone at the table. Serve it with crusty bread or a side salad for a complete dinner experience! 🍗🧀