This Skillet Beef Stroganoff Tortellini is a one-pan wonder that combines the rich, savory flavors of classic beef stroganoff with the convenience and comfort of cheesy tortellini. Packed with tender beef, creamy mushroom sauce, and perfectly cooked pasta, this dish is hearty, satisfying, and ready in under 30 minutes. Perfect for busy weeknights or when you're craving something indulgent yet easy to prepare, this recipe is sure to become a family favorite. Let’s get cooking!
Ingredients You’ll Need:
For the Dish:
- 1 tablespoon olive oil (or butter)
- 1 lb ground beef (or sirloin strips for a more traditional stroganoff feel)
- 1 medium onion , diced
- 3 cloves garlic , minced
- 8 oz mushrooms , sliced
- 1 teaspoon smoked paprika (optional, for depth of flavor)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Salt and black pepper , to taste
- 2 cups beef broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 9 oz refrigerated or frozen cheese tortellini (fresh or shelf-stable works too)
- 1 tablespoon Dijon mustard (optional, for tanginess)
For Garnish:
- Fresh parsley , chopped
- Grated Parmesan cheese , for serving
Step-by-Step Instructions:
Step 1: Brown the Beef
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or sirloin strips) and cook until browned, breaking it into small pieces with a spoon.
- Season the beef with salt, pepper, smoked paprika, and thyme. Remove the beef from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the diced onion and sauté for 3–4 minutes , until softened.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5–6 minutes , until the mushrooms are golden brown and tender.
Step 3: Build the Sauce
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream and Dijon mustard (if using). Bring the mixture to a gentle simmer.
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