Why You’ll Love This Recipe
I love this dish because it blends the cozy nostalgia of beef stroganoff with the satisfying bite of pasta. Using tortellini adds extra richness and makes the meal feel indulgent without much extra effort. The creamy sauce comes together in minutes, and the whole dish is ready in under 40 minutes. It’s a one-pan wonder that’s both family-friendly and elegant enough for entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef:
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1 lb ground beef (or thinly sliced beef strips)
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt & black pepper, to taste
For the Creamy Stroganoff Sauce:
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1 tbsp butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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8 oz mushrooms, sliced
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1½ cups beef broth
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1 cup heavy cream
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2 tsp Worcestershire sauce
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½ tsp Dijon mustard (optional)
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½ cup sour cream
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½ cup grated Parmesan cheese
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12 oz cheese tortellini (fresh or refrigerated)
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Fresh parsley, for garnish
Directions
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Cook the tortellini: I bring a pot of salted water to a boil, cook the tortellini until al dente, then drain and set aside.
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Brown the beef: In a large skillet, I heat olive oil over medium-high heat. I add the beef, season with paprika, garlic powder, salt, and pepper, and cook until browned. Then I set it aside.
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Sauté vegetables: In the same skillet, I melt the butter, then sauté the onion and garlic until fragrant. I add mushrooms and cook until tender and golden.
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Build the sauce: I pour in the beef broth and heavy cream, stirring to combine. Then I add Worcestershire sauce, Dijon mustard (if using), and Parmesan. I let the sauce simmer for 3–5 minutes until slightly thickened.
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Combine everything: I return the cooked beef to the skillet, stir in the tortellini, then add the sour cream. I mix until everything is coated in the creamy sauce and adjust seasoning as needed.
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Serve: I plate the stroganoff hot, garnish with parsley and extra Parmesan, and serve right away.
Servings and Timing
This recipe makes 4 servings. Total time is 40 minutes — with 15 minutes of prep and 25 minutes of cooking. Each serving is about 850 calories.
Variations
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Protein swap: Ground turkey, chicken, or even Italian sausage work just as well.
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Extra veggies: I sometimes add spinach, peas, or zucchini for more color and nutrition.
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Cheese upgrade: A blend of Parmesan and Gruyère makes the sauce extra decadent.
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Lighter version: I use half-and-half instead of heavy cream and Greek yogurt instead of sour cream.
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Spicy kick: A pinch of red pepper flakes or a splash of hot sauce adds heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently in a skillet with a splash of beef broth or cream to loosen the sauce. This dish doesn’t freeze well because of the dairy, so I enjoy it fresh or within a few days.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works just as well — I just adjust the cooking time according to the package instructions.
Do I have to use sour cream?
No, but it adds the classic tang of stroganoff. Greek yogurt is a good substitute if I want something lighter.
Can I make this a one-pot recipe?
Yes, I cook the tortellini directly in the skillet with extra broth, then stir in the cream and finish the sauce. It saves a dish but makes the sauce a little starchier.
What mushrooms are best?
I like cremini or baby bella mushrooms for their rich flavor, but white mushrooms or even a mix of wild mushrooms also work beautifully.
How can I thicken the sauce more?
I let it simmer longer, or I whisk in a teaspoon of cornstarch dissolved in water before adding the sour cream.
Conclusion
This Skillet Beef Stroganoff Tortellini in Creamy Sauce is the perfect combination of cozy and indulgent. With hearty beef, cheesy pasta, and a silky sauce, it’s a meal that feels like comfort in a bowl. I love how quickly it comes together and how flexible it is to adapt to whatever I have on hand. It’s one recipe I turn to again and again when I want something satisfying and full of flavor.
Print
Skillet Beef Stroganoff Tortellini in Creamy Sauce
- Total Time: 40 minutes
- Yield: 4 servings
Description
A one-pan comfort food classic—tender beef, cheesy tortellini, and mushrooms in a rich, creamy stroganoff sauce. Perfect for busy weeknights!
Ingredients
For the Beef:
1 lb ground beef (or thinly sliced beef strips)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper, to taste
For the Creamy Stroganoff Sauce:
1 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1½ cups beef broth
1 cup heavy cream
2 tsp Worcestershire sauce
½ tsp Dijon mustard (optional)
½ cup sour cream
½ cup grated Parmesan cheese
12 oz cheese tortellini (fresh or refrigerated)
Fresh parsley, for garnish
Instructions
Cook Tortellini:
Bring a pot of salted water to a boil. Cook tortellini until al dente, drain, and set aside.
Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Add beef, season with smoked paprika, garlic powder, salt, and pepper. Cook until browned, then set aside.
Sauté Vegetables:
In the same skillet, melt butter. Add onion and garlic, cooking until fragrant. Add mushrooms and cook until golden and tender.
Make the Sauce:
Stir in beef broth and heavy cream. Add Worcestershire sauce, Dijon mustard (if using), and Parmesan cheese. Simmer for 3–5 minutes until slightly thickened.
Combine:
Return beef to the skillet. Stir in cooked tortellini and sour cream. Mix until evenly coated in the creamy sauce. Adjust seasoning to taste.
Serve:
Serve hot, garnished with fresh parsley and extra Parmesan.
Notes
Substitute Greek yogurt for sour cream for a lighter option.
Add spinach, peas, or zucchini for extra veggies.
Frozen tortellini works — just cook per package instructions.
To reheat, use a splash of broth or cream to loosen the sauce.
This dish is not freezer-friendly due to dairy content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, One-Pot Meal
- Method: Skillet, Stovetop
- Cuisine: American, Comfort Food
