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Skillet Beef Stroganoff Tortellini

Skillet Beef Stroganoff Tortellini: Creamy Comfort in 30 Minutes

Delicious Skillet Beef Stroganoff Tortellini brings creamy comfort in just 30 minutes, making it a must-try for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 lb Ground Beef Feel free to substitute with ground turkey or a meat-free alternative.
  • 1 tbsp Olive Oil Optional, use if the meat has enough fat.
For the Aromatics
  • 1 medium Yellow Onion Shallots can replace it for a milder taste.
  • 2 cloves Garlic Fresh garlic is best, but minced will work if fresh isn’t available.
For the Sauce
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce Soy sauce can be substituted if needed.
  • 2 cups Beef Broth Consider low sodium or mushroom broth for a lighter option.
  • 1 cup Sour Cream Opt for full-fat for best results or a dairy-free version if needed.
For the Pasta
  • 1 pkg Refrigerated Cheese Tortellini Frozen can work too, just simmer longer.
For Seasoning and Garnish
  • to taste Salt
  • to taste Black Pepper
  • 1 tbsp Chopped Parsley Optional garnish.

Equipment

  • large skillet

Method
 

Step‑By‑Step Instructions
  1. Brown the beef by heating a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks for about 5-7 minutes, until it’s nicely browned and no longer pink. Drain excess fat.
  2. Sauté the diced yellow onion and minced garlic together in the skillet for 2-3 minutes until the onion becomes translucent and aromatic.
  3. Build the sauce by stirring in the Dijon mustard and Worcestershire sauce, mixing them well. Pour in about 2 cups of beef broth and scrape up any browned bits from the bottom of the skillet.
  4. Cook the tortellini by adding the refrigerated cheese tortellini to the skillet, ensuring they are submerged in the sauce. Cover and let it simmer for 5-7 minutes until tender.
  5. Stir in the sour cream off the heat until creamy and well combined.
  6. Season with salt and black pepper to taste and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 15mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze for up to 3 months.

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