One-Skillet Beef Stroganoff Tortellini Recipe
If you are on the hunt for a comforting, flavorful meal that comes together with minimal fuss and maximum satisfaction, this One-Skillet Beef Stroganoff Tortellini Recipe is destined to become a weeknight hero. Combining the creamy richness of classic beef stroganoff with pillowy cheese tortellini, all cooked in a single pan, this dish brings warmth, heartiness, and a touch of gourmet flair to your table. Get ready to enjoy a perfect balance of tender beef, savory mushrooms, and a luscious sauce that clings to every bite of tortellini—an absolute crowd-pleaser that’s as easy as it is irresistible.
Ingredients You’ll Need
These ingredients are straightforward yet essential to building the rich, comforting flavor profile and creamy texture of this dish. Each element plays a key role, from the juicy ground beef and aromatic vegetables to the tangy sour cream and sharp Dijon mustard that give this One-Skillet Beef Stroganoff Tortellini Recipe its signature character.
- 1 lb ground beef: The heart of the dish, providing rich flavor and satisfying protein.
- 1 tablespoon Worcestershire sauce: Adds depth and a slight tanginess to enhance the beef’s savoriness.
- 1 (9 oz) package refrigerated cheese tortellini: Soft and cheesy pasta that soaks up the delicious sauce perfectly.
- 1/4 cup grated Parmesan cheese (optional): For topping, it adds a nutty, salty finish and extra richness.
- 1 medium onion, chopped: Brings sweetness and texture that complement the meat and sauce beautifully.
- 2 cloves garlic, minced: Infuses the dish with warmth and subtle pungency.
- 8 oz mushrooms, sliced: Adds earthiness and a meaty bite that harmonizes with the beef.
- 1 (10.75 oz) can cream of mushroom soup: Creates the creamy base that makes this stroganoff so luscious.
- 1/2 cup beef broth: Thins out the sauce slightly for perfect consistency and adds savory background notes.
- 1/2 cup sour cream: The secret to that classic stroganoff creaminess with just the right tang.
- 1 tablespoon Dijon mustard: Brightens the sauce with a subtle bite and balances the richness.
- Salt and pepper to taste: Essential to season and bring all flavors to life.
- 2 tablespoons olive oil: For browning the beef and sautéing the vegetables to perfection.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish and a pop of color.
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. Add the ground beef and use a spoon to break it up as it cooks. You want to brown the beef thoroughly until it’s nicely caramelized because those browned bits pack a lot of flavor. Once cooked, drain any excess grease, stir in the Worcestershire sauce, and season with salt and pepper. This step sets a savory foundation for your stroganoff sauce.
Step 2: Sauté Vegetables
Next, toss in the chopped onion and sliced mushrooms right into the same skillet. These veggies soak up beefy flavors while adding their own sweet and earthy notes as they cook. Let the onions soften and the mushrooms become tender over about 5 to 7 minutes. Then stir in the minced garlic and cook it just until it releases its fragrant aroma, about one minute. This layering of flavors is what makes this dish sing.
Step 3: Prepare the Sauce
Now it’s time to build that luscious sauce. Pour in the cream of mushroom soup and beef broth. Stir everything together and bring it to a gentle simmer. Reducing the heat and letting it simmer for a few minutes thickens the sauce slightly, concentrating all those comforting flavors into every spoonful. This is the heart of your One-Skillet Beef Stroganoff Tortellini Recipe.
Step 4: Add the Tortellini
Stir in the refrigerated cheese tortellini right into the simmering sauce. Follow the package instructions, usually cooking for about 3 to 5 minutes until the tortellini are tender but still springy. The tortellini soak up the sauce as they cook, transforming this dish into a hearty, satisfying meal in just one pan.
Step 5: Finish the Dish
Remove the skillet from the heat and gently fold in the sour cream and Dijon mustard. These ingredients add creaminess and a subtle tang that elevate the entire dish. Taste and adjust with salt and pepper as needed. This final step is where this One-Skillet Beef Stroganoff Tortellini Recipe reaches its signature silky texture and irresistible flavor balance.
Step 6: Serve
Top your stroganoff with a sprinkle of fresh parsley and, if you like, a generous handful of grated Parmesan cheese. Serve this comforting meal straight from the skillet while it’s warm and creamy—the perfect way to bring everyone to the table with smiles.
How to Serve One-Skillet Beef Stroganoff Tortellini Recipe
Garnishes
Fresh parsley is an absolute must for garnish as it brightens the creamy richness with a touch of herbal freshness and offers a lovely contrast of color. Grated Parmesan cheese adds a nutty saltiness that complements the beefy sauce beautifully, making each bite even more indulgent.
Side Dishes
Since the One-Skillet Beef Stroganoff Tortellini Recipe is quite fulfilling on its own, lighter side dishes work best. Consider serving with a crisp green salad tossed in a tangy vinaigrette or some steamed green beans. A slice of crusty bread also pairs perfectly to mop up every last bit of that dreamy sauce.
Creative Ways to Present
For a fun twist, serve the stroganoff in individual shallow bowls and garnish each with a sprig of parsley and Parmesan. Alternatively, you can turn it into a cozy pasta bake by transferring the finished stroganoff to a baking dish and topping with extra cheese, then broiling until golden and bubbly.
Make Ahead and Storage
Storing Leftovers
Let the One-Skillet Beef Stroganoff Tortellini cool completely before transferring to an airtight container. Stored in the refrigerator, leftovers will stay delicious for up to three days, making it easy to enjoy this comforting meal again with minimal effort.
Freezing
While fresh is always best, you can freeze leftovers for longer storage. Place cooled stroganoff in a freezer-safe container and freeze up to two months. Keep in mind that the texture of cream-based sauces can shift slightly after freezing, but reheating gently can help restore the dish’s creamy goodness.
Reheating
To reheat, warm the stroganoff slowly on the stovetop over low heat, stirring occasionally. Adding a splash of beef broth or water can help loosen the sauce if it has thickened. Avoid high heat to prevent curdling of the sour cream. This way, your leftovers taste just as comforting as when freshly made.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well. Just add a minute or two to the cooking time to ensure they are heated through and tender without overcooking.
Is there a substitute for cream of mushroom soup?
If you prefer to go fresh, you can make a quick mushroom sauce by sautéing mushrooms and onions, then stirring in some heavy cream or sour cream with beef broth to mimic the texture and flavor of cream of mushroom soup.
Can I make this recipe ahead of time?
You can prep the beef and vegetable mixture ahead and store it separately, then add the tortellini and finish cooking when ready to serve, ensuring the pasta remains perfectly tender.
What can I do to make this recipe dairy-free?
Swap out the sour cream for a dairy-free yogurt alternative or coconut cream and use a dairy-free cheese tortellini to keep the creamy texture without the dairy.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken can be great lean alternatives. Just be mindful they cook a bit faster and might need extra seasoning to boost flavor.
Final Thoughts
This One-Skillet Beef Stroganoff Tortellini Recipe is a true lifesaver for anyone craving a rich, comforting meal without a long prep time or piles of dishes to clean. It’s warm, satisfying, and uses simple ingredients in a way that feels special every time. If you want a delicious meal that feels like a cozy hug on a plate, I encourage you to try making this recipe soon—you won’t be disappointed!
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One-Skillet Beef Stroganoff Tortellini Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A comforting and easy one-skillet meal combining ground beef, creamy mushroom sauce, and tender cheese tortellini, perfect for a quick weeknight dinner packed with rich flavors and minimal cleanup.
Ingredients
Meat and Dairy
- 1 lb ground beef
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese (optional, for serving)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Pantry Items
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 (10.75 oz) can cream of mushroom soup
- 1/2 cup beef broth
- 1 (9 oz) package refrigerated cheese tortellini
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking it apart with a spoon until browned throughout. Drain any excess grease, then stir in Worcestershire sauce. Season with salt and pepper to taste.
- Sauté Vegetables: Add chopped onion and sliced mushrooms to the skillet. Cook for 5-7 minutes until the onion is softened and mushrooms are tender. Add minced garlic and cook an additional minute until fragrant.
- Prepare the Sauce: Stir in cream of mushroom soup and beef broth. Bring the mixture to a simmer, then reduce heat to low and simmer for a few minutes to thicken the sauce slightly.
- Add the Tortellini: Stir in refrigerated cheese tortellini. Cook according to the package instructions, usually 3-5 minutes, until tortellini is tender and heated through.
- Finish the Dish: Remove skillet from heat and stir in sour cream and Dijon mustard until well combined. Adjust seasoning with salt and pepper as needed.
- Serve: Garnish with chopped fresh parsley and sprinkle with grated Parmesan cheese if desired. Serve immediately while hot.
Notes
- To make this dish vegetarian, substitute ground beef with plant-based ground meat and use vegetable broth instead of beef broth.
- Use low-fat sour cream to reduce calories without compromising creaminess.
- Feel free to add spinach or peas for extra vegetables.
- This recipe is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Adjust seasoning towards the end to suit your taste, especially salt as cream of mushroom soup can be salty.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
