Name: Creamy One-Skillet Beef Stroganoff Tortellini with Savory Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian-Italian Fusion
Ingredients: 1 lb ground beef (I recommend 85-90% lean for good flavour without too much grease; grass-fed for richer taste if desired); 12 oz cheese tortellini (fresh or frozen; use your favourite brand); 2 tablespoons olive oil (extra virgin preferred, or any neutral cooking oil); 1 small onion (about ¾ cup diced; yellow or white onion); 3 cloves garlic (minced, about 1 tablespoon); 1 teaspoon paprika (sweet or smoked paprika works great; smoked adds more depth); ½ teaspoon ground mustard (dry mustard powder); ¼ teaspoon black pepper (freshly ground is best, adjust to taste); ¼ teaspoon salt (start with this amount; more if needed after tasting); 1 ½ cups beef broth (low-sodium preferred to control saltiness); 1 cup heavy cream (also known as whipping cream; makes it luxuriously creamy); ½ cup sour cream (full-fat for best texture and tang); ¼ cup Parmesan cheese (freshly grated is always best for melting and flavour); Fresh parsley (2-3 tablespoons, chopped for garnish)

Creamy One-Skillet Beef Stroganoff Tortellini with Savory Sauce

Print Recipe

A luxurious twist on classic beef stroganoff featuring tender beef strips, cheese-filled tortellini, and mushrooms in a velvety sour cream sauce – all made in one skillet for easy cleanup!

Author: ramsy
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Russian-Italian Fusion

Ingredients

Scale

- 1 lb ground beef (I recommend 85-90% lean for good flavour without too much grease; grass-fed for richer taste if desired)

- 12 oz cheese tortellini (fresh or frozen; use your favourite brand)

- 2 tablespoons olive oil (extra virgin preferred, or any neutral cooking oil)

- 1 small onion (about ¾ cup diced; yellow or white onion)

- 3 cloves garlic (minced, about 1 tablespoon)

- 1 teaspoon paprika (sweet or smoked paprika works great; smoked adds more depth)

- ½ teaspoon ground mustard (dry mustard powder)

- ¼ teaspoon black pepper (freshly ground is best, adjust to taste)

- ¼ teaspoon salt (start with this amount; more if needed after tasting)

- 1 ½ cups beef broth (low-sodium preferred to control saltiness)

- 1 cup heavy cream (also known as whipping cream; makes it luxuriously creamy)

- ½ cup sour cream (full-fat for best texture and tang)

- ¼ cup Parmesan cheese (freshly grated is always best for melting and flavour)

- Fresh parsley (2-3 tablespoons, chopped for garnish)

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Instructions

Season steak with salt and pepper. Heat oil and butter in large skillet over medium-high heat. Sear steak 2-3 minutes per side until browned. Remove and set aside.
In same skillet, sauté onion and mushrooms 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Sprinkle flour over vegetables and stir to coat. Gradually whisk in beef broth, Worcestershire, Dijon, and paprika.
Bring to simmer and add tortellini. Cook according to package directions (usually 5-7 minutes), stirring occasionally.
Return beef to skillet along with any juices. Stir in sour cream and Parmesan until creamy.
Garnish with fresh parsley and serve immediately.

Notes

For richer sauce, substitute 1/2 cup broth with dry red wine
Add 1/4 tsp cayenne for spicy version
Use full-fat sour cream to prevent curdling
Leftovers thicken when refrigerated – thin with broth when reheating

Nutrition

Serving Size: 1 1/2 cups
Calories: 520
Sugar: 5g
Sodium: 980mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 36g
Cholesterol: 115mg

Find it online: https://us.recipesfood.org/creamy-one-skillet-beef-stroganoff-tortellini/