Description
A creamy and comforting beef stroganoff transformed with tender tortellini, perfect for busy weeknights.
Ingredients
Scale
- 1 pound beef sirloin, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth (low sodium)
- 1 cup sour cream (or plain Greek yogurt)
- 12 ounces cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 5 minutes. Remove from skillet and set aside.
- Add the onion and garlic to the skillet, sauté until translucent, about 2-3 minutes.
- Cook the mushrooms until softened, approximately 5 minutes.
- Stir in the beef broth and bring to a simmer, allowing the flavors to blend for 2-3 minutes.
- Return the beef to the skillet, then stir in the sour cream until combined and heated through.
- Cook the tortellini according to package instructions; drain and set aside.
- Add the tortellini to the skillet and mix well. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Slice the beef against the grain for tenderness and avoid overcrowding the pan to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg