Description
A quick and savory one-skillet dish with creamy beef stroganoff flavors combined with tender tortellini.
Ingredients
Scale
- 450 g (1 lb) sirloin or flank steak, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon (15 ml) olive oil
- 1 medium onion (150 g / 1 cup), finely chopped
- 2 garlic cloves, minced
- 150 g (5 oz) mushrooms, sliced (optional)
- 120 ml (1/2 cup) dry white wine or extra beef broth
- 480 ml (2 cups) low-sodium beef broth
- 450 g (1 lb) fresh cheese tortellini
- 120 ml (1/2 cup) sour cream
- 2 teaspoons Dijon mustard
- 30 g (1/4 cup) finely chopped parsley
- 30 g (1/4 cup) grated Parmesan (optional)
Instructions
- Slice and season the beef with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the beef until browned on both sides, then remove from the skillet.
- Add the chopped onion and sauté until translucent.
- Stir in the mushrooms and garlic, cooking until fragrant.
- Pour in white wine or broth to deglaze the pan.
- Add beef broth and bring to a simmer.
- Stir in tortellini and return beef to the pan; cover and simmer until tortellini are cooked.
- Remove from heat, then stir in sour cream and mustard.
- Garnish with parsley and Parmesan before serving.
Notes
For dairy-free, substitute sour cream with coconut cream. Use gluten-free tortellini for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg