Irresistibly Creamy Skillet Beef Stroganoff Tortellini Delight Recipe
Introduction
This Irresistibly Creamy Skillet Beef Stroganoff Tortellini Delight is a comforting and hearty meal perfect for busy weeknights. Combining tender ground beef, cheesy tortellini, and a rich sour cream sauce, it’s a one-pan wonder that’s both quick and satisfying.
Ingredients
- 1 lb Ground Beef (Use 80/20 for best flavor and moisture)
- 1 medium Yellow Onion (Substitute with shallots for mildness)
- 2 cloves Garlic (Fresh is best, but minced works too!)
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce (Soy sauce is a good alternative)
- 2 cups Beef Broth (Opt for low sodium or mushroom broth for a vegetarian version)
- 2 cups Refrigerated Cheese Tortellini (Frozen can also be used with added simmer time)
- 1 cup Sour Cream (Full-fat is ideal, or go plant-based for dairy-free)
- 1 tbsp Olive Oil (Optional if the meat has enough fat)
- to taste Salt (Essential for seasoning)
- to taste Black Pepper (Essential for seasoning)
- 2 tbsp Chopped Parsley (Optional for serving)
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed for a leaner dish.
- Step 2: Add the diced yellow onion and minced garlic to the skillet. Sauté for 2–3 minutes until the onion is soft and translucent.
- Step 3: Stir in the Dijon mustard and Worcestershire sauce. Pour in the beef broth, scraping up any browned bits from the pan.
- Step 4: Stir in the refrigerated cheese tortellini, then cover the skillet. Let it simmer for 5–7 minutes, stirring occasionally.
- Step 5: Remove the skillet from heat and stir in the sour cream until creamy. Adjust seasoning with salt and pepper, garnish with parsley if desired.
Tips & Variations
- Use shallots instead of yellow onion for a milder flavor.
- Try mushroom broth instead of beef broth for a vegetarian option.
- Swap sour cream for a plant-based alternative to make the dish dairy-free.
- If using frozen tortellini, increase simmering time by a few minutes until tender.
- For extra richness, add a splash of heavy cream along with the sour cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, you can substitute with other small stuffed pastas or even egg noodles, but adjust cooking time accordingly since different pastas vary in how long they take to cook.
Is this recipe freezer-friendly?
While you can freeze the cooked dish, the texture of the sour cream sauce may change slightly upon thawing. To maintain quality, freeze before adding sour cream and stir it in when reheating.
PrintIrresistibly Creamy Skillet Beef Stroganoff Tortellini Delight Recipe
This Irresistibly Creamy Skillet Beef Stroganoff Tortellini Delight combines tender ground beef, savory onions, and garlic with cheesy tortellini simmered in a rich, flavorful beef broth sauce enhanced by Dijon mustard and Worcestershire sauce. Finished with creamy sour cream and fresh parsley, this one-pan dish is a quick and comforting meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Aromatics
- 1 lb Ground Beef (Use 80/20 for best flavor and moisture)
- 1 medium Yellow Onion (Substitute with shallots for mildness)
- 2 cloves Garlic (Fresh is best, but minced works too!)
Seasonings and Sauces
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce (Soy sauce is a good alternative)
- to taste Salt (Essential for seasoning)
- to taste Black Pepper (Essential for seasoning)
Liquids and Dairy
- 2 cups Beef Broth (Opt for low sodium or mushroom broth for a vegetarian version)
- 1 cup Sour Cream (Full-fat is ideal, or go plant-based for dairy-free)
Pasta and Oil
- 2 cups Refrigerated Cheese Tortellini (Frozen can also be used with added simmer time)
- 1 tbsp Olive Oil (Optional if the meat has enough fat)
Garnish
- 2 tbsp Chopped Parsley (Optional for serving)
Instructions
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat if desired for a leaner dish.
- Sauté onion and garlic: Add the diced yellow onion and minced garlic to the skillet. Cook for 2–3 minutes until the onion is soft and translucent, stirring frequently to avoid burning.
- Add flavorings and broth: Stir in the Dijon mustard and Worcestershire sauce, then pour in the beef broth. Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.
- Cook tortellini: Stir in the refrigerated cheese tortellini. Cover the skillet and let it simmer for 5–7 minutes, stirring occasionally, until the tortellini is cooked through and tender.
- Finish with sour cream: Remove the skillet from heat and stir in the sour cream until the sauce is creamy and well mixed. Adjust the seasoning with salt and black pepper to taste.
- Garnish and serve: Sprinkle chopped parsley over the top if desired, and serve warm for a hearty and comforting meal.
Notes
- Using 80/20 ground beef provides the best balance of flavor and moisture for this dish.
- For a dairy-free or vegetarian version, substitute beef broth with mushroom broth and sour cream with a plant-based alternative.
- If using frozen tortellini, add a few extra minutes to the simmering time until fully cooked.
- Drain excess fat after browning the beef if a leaner option is preferred.
- Fresh parsley adds a bright, fresh contrast to the richness of the stroganoff.
- Dijon mustard and Worcestershire sauce are key to achieving the classic stroganoff flavor profile.
Keywords: beef stroganoff, creamy skillet meal, ground beef recipe, cheese tortellini, quick dinner, one-pan meal
