Irresistible 30-Minute Creamy One-Skillet Beef Stroganoff Tortellini

A quick and creamy beef stroganoff recipe featuring cheese-filled tortellini, all cooked in one skillet for easy cleanup.

Scale

Cook Mode Prevent your screen from going dark

Heat 1 tbsp (15 ml) oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering. Add 450 g (1 lb) ground beef or thinly sliced sirloin and cook until well browned, 3–4 minutes. Transfer beef to a plate and drain excess fat if necessary.
Reduce heat to medium and add the chopped onion. Sauté until translucent, about 4 minutes. Add the sliced mushrooms and cook until they begin to brown, another 3–4 minutes. Stir in minced garlic and cook until fragrant.
Pour in 120 ml (1/2 cup) dry white wine or beef stock and scrape up browned bits, about 1 minute. Add the beef stock, Dijon mustard, and Worcestershire sauce, then bring to a gentle simmer.
Nestle 240 g (8 oz) cheese tortellini into the sauce. Cover and simmer over medium-low heat for 6–8 minutes, stirring once halfway through.
Remove the pan from heat and stir in 120 ml (1/2 cup) sour cream and reserved beef. Season with salt and pepper. Garnish with parsley and serve immediately.

For best results, brown the beef in batches to avoid steaming. Make sure to temper the sour cream before adding it to avoid curdling.