Description
A hearty one-pan meal combining tender beef, cheese-filled tortellini, and mushrooms in a rich, creamy Parmesan sauce inspired by classic stroganoff flavors.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 10 oz cheese tortellini (fresh or refrigerated)
- 1/4 cup sour cream
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef and sear until browned. Remove beef and set aside.
- In the same skillet, melt butter. Add onion and cook until softened, about 3 minutes.
- Add garlic and mushrooms, cooking until mushrooms are tender and lightly browned.
- Sprinkle flour, paprika, salt, and pepper over the vegetables and stir well to coat.
- Slowly pour in beef broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
- Add tortellini and cook according to package instructions, stirring occasionally.
- Lower heat and stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Return beef to the skillet and simmer for 3–5 minutes until heated through.
- Remove from heat and stir in sour cream. Garnish with parsley if desired and serve hot.
Notes
- Use fresh tortellini for the best texture.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add a splash of pasta water if the sauce becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American