If you’re craving a comforting, creamy, and incredibly satisfying meal that comes together in a flash, you have to try this One-Skillet Beef Stroganoff Tortellini Recipe. It takes all the rich, hearty flavors of classic beef stroganoff and pairs them with tender cheese tortellini, creating a dish that’s both velvety and filling without the fuss of multiple pots and pans. This recipe is perfect for busy weeknights or whenever you want a cozy dinner that feels special but is totally effortless.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building the perfect balance of flavor and texture. From the savory ground beef to the creamy mushroom sauce paired with cheesey tortellini, each component is both simple and essential for bringing this dish to life.
- 1 lb ground beef: Provides hearty protein and a rich base for the sauce.
- 1 tablespoon Worcestershire sauce: Adds depth and a subtle tangy kick to the beef.
- 1 (9 oz) package refrigerated cheese tortellini: Tender pasta pockets that bring creamy, cheesy goodness in every bite.
- 1/4 cup grated Parmesan cheese (optional): A salty, nutty topping to elevate the dish.
- 1 medium onion, chopped: Adds sweetness and texture when sautéed.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and richness.
- 8 oz mushrooms, sliced: Contribute earthiness and a tender bite to the creamy sauce.
- 1 (10.75 oz) can cream of mushroom soup: Creates the silky, flavorful base for the sauce.
- 1/2 cup beef broth: Enhances the savory flavors and thins the sauce just enough.
- 1/2 cup sour cream: Adds tanginess and creamy texture to finish the sauce perfectly.
- 1 tablespoon Dijon mustard: Brings brightness and a gentle sharpness to the mix.
- Salt and pepper to taste: Essential seasonings that balance all the flavors.
- 2 tablespoons olive oil: Used for browning the beef and sautéing vegetables.
- Fresh parsley, chopped (for garnish): Adds a fresh pop of color and a herbal note to the finished dish.
How to Make One-Skillet Beef Stroganoff Tortellini Recipe
Step 1: Cook the Ground Beef
Start by heating olive oil in a large skillet over medium-high heat—this will help the beef brown beautifully without sticking. Add the ground beef, breaking it up with a spoon as it cooks until it’s nicely browned and no longer pink. Once cooked, drain any excess grease to keep the dish from getting too oily. Stir in the Worcestershire sauce and season with salt and pepper to lay down a rich, savory foundation.
Step 2: Sauté Vegetables
Next, toss in your chopped onion and sliced mushrooms right into the same skillet. Let these cook for about 5 to 7 minutes until the onions turn soft and translucent and the mushrooms release their moisture and get tender. Then add the minced garlic and sauté for one more minute until fragrant—this step is where the aromatic magic begins.
Step 3: Prepare the Sauce
Pour in the cream of mushroom soup and beef broth directly into the skillet and stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low so the sauce can thicken and develop its creamy texture. This simple combination creates that classic stroganoff sauce flavor we all love without a ton of fuss.
Step 4: Add the Tortellini
Stir in the refrigerated cheese tortellini, making sure each piece is coated with the sauce. Let it cook right in the skillet, following the package instructions—usually between 3 to 5 minutes—until the tortellini is perfectly tender and nicely plump from soaking up the flavors around it.
Step 5: Finish the Dish
Remove the skillet from the heat and gently stir in the sour cream and Dijon mustard. This combination finishes off the sauce by adding a lovely tang and silky richness. Taste and adjust the seasoning with more salt and pepper if needed so every bite is just right.
Step 6: Serve
Garnish with a generous sprinkle of fresh chopped parsley and, if you’re feeling fancy, a little grated Parmesan cheese on top adds a salty, nutty touch. Serve immediately to enjoy the dish at its creamiest and most flavorful. This One-Skillet Beef Stroganoff Tortellini Recipe really shines fresh off the stove!
How to Serve One-Skillet Beef Stroganoff Tortellini Recipe
Garnishes
Fresh parsley adds a burst of herbal brightness that cuts through the richness of the sauce and enhances the dish’s presentation. Grated Parmesan cheese on top adds an extra layer of flavor and a nice salty contrast. Feel free to add a sprinkle of crushed red pepper flakes for a touch of heat if you like a little kick.
Side Dishes
This hearty one-skillet meal is often a full dinner on its own, but pairing it with a simple green salad dressed with a light vinaigrette or some roasted vegetables will add freshness and balance to your plate. A crusty slice of garlic bread or warm dinner rolls also works beautifully for soaking up any extra sauce.
Creative Ways to Present
For a fun twist, serve the One-Skillet Beef Stroganoff Tortellini Recipe in individual small cast iron skillets or oven-safe dishes, topped with extra cheese and broiled for a minute or two for a bubbly, melted top. You can also turn this into a layered casserole by baking it with a crispy breadcrumb topping for texture contrast and visually impressive serving options for guests.
Make Ahead and Storage
Storing Leftovers
Leftover One-Skillet Beef Stroganoff Tortellini Recipe keeps very well in an airtight container stored in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making for a tasty next-day meal. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
If you want to keep portions for longer, this dish freezes nicely. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It can be frozen for up to 2 months without losing much flavor or texture. Label your container with the date to keep track.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce thickens too much. Microwaving works too—just cover the dish and heat in 1-minute intervals, stirring in between until hot throughout. Avoid overheating to keep the sour cream from curdling.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini can be used just as easily—simply add a few extra minutes to the cooking time in step 4 to ensure they cook through properly. Keep an eye on them so they don’t overcook and get mushy.
Is ground beef the only meat option for this recipe?
You can swap out ground beef for ground turkey, chicken, or even sausage depending on your taste preferences. Just keep in mind cooking times may vary slightly. Ground beef gives the most classic flavor pairing with stroganoff sauce though.
Can I make this recipe dairy-free?
To make a dairy-free version, use a dairy-free sour cream substitute and omit or replace the Parmesan cheese with a plant-based alternative. Check that the cream of mushroom soup is dairy-free or replace it with a homemade mushroom sauce made from broth and thickened with a gluten-free flour or cornstarch slurry.
What’s the best way to make the sauce thicker if it’s too runny?
If your sauce feels too thin, let it simmer on low a bit longer to reduce and thicken. Alternatively, whisk in a small slurry of cornstarch and water (about 1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook until it reaches your desired consistency.
Can I prepare this dish in advance and reheat for a dinner party?
Absolutely! Make the One-Skillet Beef Stroganoff Tortellini Recipe a day ahead, store it in the fridge, and reheat gently before serving. This makes it fantastic for entertaining without last-minute stress, and it tastes just as delicious warmed up.
Final Thoughts
This One-Skillet Beef Stroganoff Tortellini Recipe is a true gem for anyone who loves cozy, flavorful meals without spending hours in the kitchen. It’s creamy, comforting, and full of hearty goodness in every bite—you’ll be coming back to this one again and again. Give it a try tonight and enjoy the happy smiles around your table!
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One-Skillet Beef Stroganoff Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Skillet Beef Stroganoff Tortellini is a quick and comforting meal perfect for busy weeknights. Ground beef is browned and combined with sautéed onions, mushrooms, and a creamy mushroom sauce before folding in cheesy tortellini. The dish is finished with sour cream and Dijon mustard for a rich, tangy flavor, served straight from the skillet for minimal cleanup.
Ingredients
Meat and Dairy
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese (optional, for serving)
- 1/2 cup sour cream
Produce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Pantry
- 1 tablespoon Worcestershire sauce
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10.75 oz) can cream of mushroom soup
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until evenly browned. Drain any excess grease, then stir in the Worcestershire sauce. Season with salt and pepper to taste.
- Sauté Vegetables: Add the chopped onion and sliced mushrooms to the skillet with the beef. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and the mushrooms are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the Sauce: Stir in the cream of mushroom soup and beef broth. Increase the heat slightly and bring the mixture to a simmer. Then reduce heat to low and simmer for a few minutes to allow the sauce to thicken and meld flavors.
- Add the Tortellini: Stir in the refrigerated cheese tortellini, ensuring it is submerged in the sauce. Cook according to package instructions, usually 3 to 5 minutes, until the tortellini are tender and heated through.
- Finish the Dish: Remove the skillet from heat. Stir in the sour cream and Dijon mustard to add creaminess and tang. Adjust seasoning with salt and pepper as needed.
- Serve: Garnish with chopped fresh parsley and sprinkle grated Parmesan cheese on top if desired. Serve immediately straight from the skillet for a comforting meal.
Notes
- For a lighter version, substitute ground beef with ground turkey or chicken.
- If cream of mushroom soup is unavailable, use a homemade white sauce with mushrooms.
- Fresh tortellini can be used instead of refrigerated; adjust cooking time accordingly.
- To make it gluten-free, choose gluten-free tortellini and verify soup ingredients.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of broth.
