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
Scale
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.
