Creamy Skillet Beef Stroganoff Tortellini
A comforting one-skillet meal combining ground beef and creamy cheese tortellini, all enveloped in a rich sauce.
Ingredients
Main Ingredients
- 1 lb Ground Beef (80/20) For optimal flavor and moisture
- 1 medium Yellow Onion Or shallots for a milder flavor
- 2 cloves Garlic Fresh is best, but minced works too
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce Soy sauce is a fine alternative
- 2 cups Beef Broth Consider low sodium or mushroom broth for a vegetarian twist
- 2 cups Refrigerated Cheese Tortellini Frozen works with added simmer time
- 1 cup Sour Cream Full-fat is ideal, or choose a plant-based alternative
- 1 tbsp Olive Oil Optional; use if the meat is lean
- to taste Salt Important for flavor
- to taste Black Pepper Important for flavor
- 2 tbsp Chopped Parsley Optional, for garnish
Instructions
Preparation
- Heat a large skillet over medium heat. If your ground beef is lean, add olive oil to the skillet.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, approximately 5–7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet. Stir well and cook for another 3–4 minutes until the onion is translucent.
Cooking
- Sprinkle in the Dijon mustard and Worcestershire sauce, mixing thoroughly.
- Pour in the beef broth and bring to a gentle boil.
- Add the cheese tortellini, stir, and reduce heat to a simmer. Cover and cook for about 5-7 minutes until tender.
- Lower the heat and stir in the sour cream until fully incorporated.
- Adjust the consistency by adding more broth or water if needed. Season with salt and black pepper to taste.
Serving
- Serve hot from the skillet, garnished with chopped parsley.
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Notes
For storage, cool completely and transfer to an airtight container; lasts up to three days in the fridge.