Creamy Skillet Tortellini Stroganoff with Ground Beef

why make this recipe

This dish is warm, creamy, and fast. It uses simple ingredients and one skillet. You get tender cheese tortellini, savory ground beef, and a rich sauce. It feeds a family and makes good leftovers. If you like rich pasta meals, try a similar pasta idea like Creamy Cajun Beef Spaghetti for more dinner ideas.

introduction

Creamy Skillet Tortellini Stroganoff with Ground Beef is an easy weeknight meal. You cook beef, sauté mushrooms and onion, then simmer tortellini in a creamy sauce. The result is hearty and cheesy. This recipe comes together in one pan so cleanup is quick.

how to make Creamy Skillet Tortellini Stroganoff with Ground Beef

1. Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef and cook until it browns. Break the meat into pieces. Season with garlic powder, onion powder, salt, and pepper. Drain excess grease if needed and set the beef aside.
2. Cook vegetables: In the same skillet melt butter over medium heat. Add the chopped onion and sliced mushrooms. Cook 5–6 minutes until soft and lightly brown. Add minced garlic and cook 30 seconds until fragrant.
3. Build the sauce: Pour in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir well and bring to a gentle simmer.
4. Add tortellini: Place refrigerated cheese tortellini directly in the skillet. Cover and simmer 5–7 minutes, stirring now and then, until the tortellini is tender and the sauce thickens.
5. Finish creamy: Lower the heat. Stir in sour cream and grated Parmesan until the sauce is smooth and creamy. Return the browned ground beef to the skillet and fold gently to combine.
6. Serve hot: Plate the stroganoff and top with fresh parsley, extra Parmesan, and cracked black pepper if you like.

Ingredients :

• 1 1/2 lbs ground beef
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & black pepper, to taste
• 20 oz refrigerated cheese tortellini
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 1/2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley (optional)
• Extra Parmesan (optional)
• Cracked black pepper (optional)

Directions :

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart. Season with garlic powder, onion powder, salt, and pepper. Drain excess grease if needed and set beef aside.
Step 2: In the same skillet, melt butter over medium heat. Add onion and mushrooms; cook 5–6 minutes until soft and lightly browned. Add garlic and sauté for 30 seconds until fragrant.
Step 3: Pour in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir well and bring to a gentle simmer.
Step 4: Add tortellini directly to the skillet. Cover and simmer 5–7 minutes, stirring occasionally, until tortellini is tender and sauce thickens.
Step 5: Reduce heat to low. Stir in sour cream and Parmesan until smooth and creamy. Return ground beef to the skillet and fold gently.
Step 6: Serve hot with parsley, extra Parmesan, and cracked black pepper.

how to serve Creamy Skillet Tortellini Stroganoff with Ground Beef

Serve this stroganoff hot from the skillet. Spoon it into bowls or plates. Add chopped parsley and extra Parmesan on top. A green salad or steamed vegetables pair well. Serve with crusty bread to soak up the sauce.

how to store Creamy Skillet Tortellini Stroganoff with Ground Beef

Cool the leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce is thick. You can freeze for up to 2 months, but texture may change. Thaw in the fridge before reheating.

tips to make Creamy Skillet Tortellini Stroganoff with Ground Beef

• Use fresh refrigerated tortellini for best texture.
• Don’t overcook tortellini; check at 5 minutes.
• If the sauce is too thin, simmer uncovered a few minutes to reduce.
• If the sauce is too thick after chilling, add a little hot broth or cream when reheating.
• For another easy skillet beef pasta try Creamy Ground Beef Gnocchi to vary your weeknight meals.

variation (if any)

• Swap ground beef for ground turkey or Italian sausage.
• Use spinach or peas for extra veggies.
• Stir in a cup of shredded cheddar or mozzarella for more cheese.
• Add a pinch of smoked paprika for a smoky note.

FAQs

Q: Can I use frozen tortellini?
A: Yes, but add a few extra minutes to cook time and check doneness.

Q: Can I make this without heavy cream?
A: You can use half-and-half, but the sauce will be thinner. Add a bit more Parmesan or sour cream to thicken.

Q: Is this safe to freeze?
A: Yes, but the cream sauce may separate. Freeze if needed and reheat slowly, stirring and adding a splash of broth if the sauce looks grainy.

Q: Can I make this vegetarian?
A: Use plant-based ground meat or skip the beef and add extra mushrooms and a plant-based broth.

Q: How to make it less salty?
A: Taste before adding salt. Use low-sodium broth and reduce added salt, since Parmesan and Worcestershire add saltiness.

Conclusion

This creamy skillet stroganoff is simple, filling, and full of flavor. It cooks fast and cleans up fast too. For a similar cheesy one-pan recipe, see Cheesy Beef Tortellini Skillet – Pumpkin ‘N Spice.

Creamy Skillet Tortellini Stroganoff with Ground Beef

This warm and creamy pasta dish features tender cheese tortellini, savory ground beef, and a rich sauce—perfect for a quick weeknight meal and makes great leftovers.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Meat and seasoning

• 1.5 lbs ground beef Use lean ground beef for less grease.
• 1 tbsp olive oil For browning the beef.
• 1 tsp garlic powder
• 0.5 tsp onion powder
• to taste salt & black pepper Adjust to your preference.

Pasta and sauce

• 20 oz refrigerated cheese tortellini Use fresh for the best texture.
• 1.5 cups beef broth Low sodium if desired.
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 0.5 cup sour cream
• 0.5 cup grated Parmesan cheese Plus extra for serving.

Vegetables

• 2 tbsp unsalted butter For sautéing.
• 1 small onion, finely chopped
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced

Garnish (optional)

• to taste fresh parsley Chopped, for serving.
• to taste cracked black pepper For serving.

Method

 

Cooking the Beef

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook until browned, breaking it apart and seasoning with garlic powder, onion powder, salt, and pepper.
3. Drain excess grease if needed and set the beef aside.

Cooking the Vegetables

1. In the same skillet, melt butter over medium heat.
2. Add onion and mushrooms; cook for 5-6 minutes until soft and lightly browned.
3. Add minced garlic and sauté for 30 seconds until fragrant.

Building the Sauce

1. Pour in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard.
2. Stir well and bring to a gentle simmer.

Adding the Tortellini

1. Add the refrigerated cheese tortellini directly to the skillet.
2. Cover and simmer for 5-7 minutes, stirring occasionally, until tortellini is tender and sauce thickens.

Finishing the Dish

1. Reduce heat to low and stir in sour cream and Parmesan until smooth and creamy.
2. Return ground beef to the skillet and gently fold to combine.

Serving

1. Serve hot, topped with chopped parsley, extra Parmesan, and cracked black pepper if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce thickens.