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Creamy Beef Stroganoff Tortellini

Creamy beef stroganoff tortellini is an easy skillet pasta dinner with browned ground beef, golden mushrooms, and cheese tortellini tossed in a silky mushroom cream sauce. Expect a thick, savory gravy-like finish thanks to flour and a gentle simmer, with sour cream stirred in off the heat for a smooth texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Stroganoff Base
  • 1 lb ground beef
  • 1 onion
  • 8 oz mushrooms sliced
  • 3 garlic minced
  • 2 tbsp flour
  • 1.5 cup beef broth
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream
  • 1 salt and pepper to taste
Tortellini
  • 20 oz refrigerated cheese tortellini cooked
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and mushrooms
  1. Brown the ground beef and onion in a large skillet over medium-high heat, then drain excess fat. Cook until the beef is browned and the onion is softened, with visible browned bits in the pan.
  2. Add the sliced mushrooms to the skillet and cook for 4–5 minutes until they turn golden. Stir occasionally so moisture evaporates and the mushrooms develop browning.
Make the creamy sauce
  1. Add the minced garlic and cook for 30 seconds. Stir just until fragrant, without letting it darken.
  2. Sprinkle in the flour and cook for 1 minute. Stir constantly so the flour loses its raw smell.
  3. Whisk in the beef broth, Dijon mustard, and Worcestershire sauce, then simmer for 4–5 minutes until the sauce thickens. Keep the simmer gentle so it thickens smoothly.
  4. Remove the skillet from heat and stir in the sour cream until smooth. Mix thoroughly so the sauce turns silky and lump-free.
Toss and serve
  1. Add the cooked refrigerated cheese tortellini and toss to coat in the sauce. Stir until every piece is covered and hot throughout.
  2. Adjust seasoning to taste, garnish with fresh parsley, and serve immediately. The dish is best served right away while the sauce is glossy.

Notes

For the smoothest stroganoff-style sauce, take the pan off the heat before adding sour cream and stir until fully combined—this helps prevent curdling. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or water to loosen the sauce. Freezing is not recommended for the sour-cream texture. For a lighter option, use low-fat sour cream (or Greek yogurt) while keeping the off-heat step to maintain a creamy finish.