Skillet Beef Stroganoff Tortellini in Creamy Sauce

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Absolutely! Here’s a long and detailed recipe for Skillet Beef Stroganoff Tortellini in Creamy Sauce—a hearty, one-pan comfort food meal that blends the richness of traditional beef stroganoff with cheesy tortellini in a creamy, savory sauce.

Skillet Beef Stroganoff Tortellini in Creamy Sauce

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Skill Level: Easy to Moderate

One Pan, No Fuss, Packed with Flavor!

Ingredients:

For the Stroganoff Base:

  • 1 lb ground beef (80–90% lean)
  • 1 tbsp olive oil (optional, if beef is very lean)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional but flavorful)
  • 2 tbsp all-purpose flour

For the Sauce:

  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup sour cream (room temperature)
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup heavy cream (or half-and-half)

Pasta:

  • 20 oz refrigerated cheese tortellini (not frozen)
    • Note: Frozen can work but may need longer cooking time and a bit more liquid.

Garnish:

  • Fresh parsley, chopped
  • Extra black pepper
  • Shredded Parmesan cheese (optional)

Instructions:

Step 1: Brown the Beef

  1. Heat a large, deep skillet or sauté pan over medium-high heat.
  2. Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink (about 5–7 minutes).
  3. If there’s excess grease, drain it. If beef is very lean, add 1 tbsp olive oil.
  4. Add chopped onion and cook until softened, about 3–4 minutes.
  5. Stir in minced garlic, salt, pepper, and smoked paprika. Cook for another 30 seconds until fragrant.

Step 2: Make the Roux

  1. Sprinkle 2 tbsp flour over the beef mixture and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
    • Tip: This helps thicken the sauce later, so don’t skip this step!

Step 3: Build the Sauce

  1. Slowly pour in the beef broth while stirring to avoid lumps.
  2. Add Worcestershire sauce, Dijon mustard, onion powder, and garlic powder.
  3. Stir and bring to a gentle simmer. Let it cook for 3–4 minutes to thicken slightly.

Step 4: Add the Tortellini

  1. Gently stir in the tortellini, making sure they’re fully submerged in the sauce.
  2. Cover the skillet and reduce heat to medium-low.
  3. Simmer for 6–8 minutes (or according to tortellini package instructions), stirring occasionally to prevent sticking.
    • Tip: Don’t overcook or the tortellini may fall apart.

Step 5: Stir in Dairy for Creaminess

  1. Once the tortellini are tender, reduce heat to low.
  2. Stir in the cream cheese until melted and fully incorporated.
  3. Add the sour cream and heavy cream, stirring until the sauce is smooth and luscious.
  4. Let it simmer gently for 2–3 minutes more. Do not boil once the dairy is added—this can cause curdling.

Step 6: Final Touches

  1. Taste and adjust seasoning—add more salt, pepper, or Worcestershire if needed.
  2. If sauce is too thick, splash in a bit more broth or cream.
  3. Sprinkle with fresh parsley and a pinch of Parmesan if desired.

Serving Suggestions:

  • Serve hot in bowls with a slice of crusty bread or garlic toast.
  • Add a green side like roasted broccoli or a simple salad to balance the richness.
  • Optional: top with sautéed mushrooms for a more traditional Stroganoff twist.

Storage & Reheating:

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Microwave on medium power in 1-minute intervals, stirring each time. Add a splash of cream or milk to loosen the sauce if needed.
  • Freezing not recommended due to the dairy content, which may separate.

Recipe Tips & Variations:

  • Mushroom Lovers: Add 8 oz sliced mushrooms with the onions and sauté until browned.
  • No Sour Cream? Use plain Greek yogurt (full fat) as a substitute.
  • Want it spicier? Add a pinch of red pepper flakes.
  • Vegetarian Option: Use plant-based beef crumbles and veggie broth.
  • Make Ahead: Prepare up to the point before adding dairy, then cool and store. Finish with cream/sour cream just before serving for best texture.

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