Skillet Beef Stroganoff Tortellini in Creamy Sauce
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
12 teaspoon dried thyme
14 teaspoon salt
14 teaspoon black pepper
1 (9 oz) package refrigerated cheese tortellini
12 cup sour cream
1 tablespoon fresh parsley, chopped (for garnish)
14 cup grated Parmesan cheese (optional, for serving)
Instructions
Brown the Beef Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns. Sauté for 5–7 minutes until no longer pink. Once browned, drain any excess fat and return the beef to the skillet.
Sauté Onion and Garlic Add the chopped onion and garlic to the pan. Stir and cook for about 2–3 minutes, just until the onion softens and the garlic becomes aromatic.
Create the Sauce Base Stir in the beef broth, heavy cream, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Mix well to combine all those deep, savory flavors.
Add the Tortellini Bring the sauce to a gentle simmer. Add the cheese tortellini, stirring to coat it in the sauce. Cover the skillet with a lid and let everything cook for 7–9 minutes, or until the tortellini is perfectly tender. Stir occasionally to make sure nothing sticks.
Finish with Creaminess Once the tortellini is done, reduce the heat to low. Stir in the sour cream until fully blended and smooth. Let the sauce simmer for another 2–3 minutes to thicken slightly.
Serve it Up Remove from heat and sprinkle with fresh parsley. Add grated Parmesan if you like a cheesy finish. Serve hot and enjoy this creamy, cozy twist on stroganoff!
Prep Time 10 minutes
Cooking Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 450-500 kcal per serving (estimate)