Print

Creamy Skillet Beef Stroganoff Tortellini

creamy skillet beef stroganoff tortellini - featured image
Print Recipe

A cozy, one-pan twist on classic beef stroganoff featuring tender ground beef, earthy mushrooms, and pillowy cheese tortellini in a rich, creamy sauce. Perfect for easy weeknight comfort and sure to please the whole family.

Ingredients

Scale
  • 1 pound lean ground beef (90/10 preferred)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste
  • 12 ounces cheese tortellini, refrigerated or frozen
  • 1/2 cup sour cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through (about 6-7 minutes).
  2. Push beef to one side, add butter, then stir in onion and garlic. Sauté until onions are soft and translucent, about 3-4 minutes. Drain excess fat if needed.
  3. Add mushrooms and cook until golden and tender, about 5 minutes.
  4. Sprinkle in flour and stir constantly for 1-2 minutes to eliminate raw flour taste.
  5. Slowly pour in beef broth, scraping up browned bits. Add heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
  6. Bring to a gentle simmer, stirring frequently, until sauce thickens (about 3-4 minutes). Add more broth if too thick.
  7. Stir in cheese tortellini, ensuring each piece is coated. Cover and cook for 5-7 minutes (or per package instructions) until tortellini are tender.
  8. Reduce heat to low. Stir in sour cream until sauce is creamy and smooth. Do not boil after adding sour cream.
  9. Sprinkle with chopped parsley. Taste and adjust seasoning as needed.
  10. Serve hot in bowls, garnished with extra parsley if desired.

Notes

Add sour cream at the end over low heat to prevent curdling. If sauce is too thick, thin with broth or cream; if too thin, simmer uncovered. Swap mushrooms for bell pepper or spinach, and use ground turkey or chicken for a lighter version. Gluten-free and dairy-free adaptations are possible. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: beef stroganoff, tortellini, skillet dinner, creamy pasta, comfort food, weeknight meal, one-pan recipe, easy dinner, family recipe

Find it online: https://jodierecipes.com/creamy-skillet-beef-stroganoff-tortellini-recipe-for-easy-weeknight-comfort/