Description
A comforting one-skillet dinner combining tender beef, cheese-filled tortellini, and mushrooms in a rich, creamy Parmesan stroganoff-style sauce.
Ingredients
- 1 lb (450 g) beef sirloin, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- 10 oz (280 g) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add sliced beef and cook for 2–3 minutes until browned. Remove beef and set aside.
- In the same skillet, add onion and mushrooms; sauté for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir well to coat.
- Gradually pour in beef broth while stirring to avoid lumps.
- Stir in heavy cream, Dijon mustard, paprika, salt, and pepper. Simmer for 5 minutes.
- Add tortellini to the skillet, cover, and cook for 5–7 minutes until tender.
- Return beef to the skillet and stir in Parmesan cheese until melted and creamy.
- Garnish with parsley if desired and serve hot.
Notes
- Use sirloin or tenderloin for the most tender beef.
- You can substitute Greek yogurt for part of the cream for a lighter sauce.
- Serve with a green salad or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American-Italian