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
Scale
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
