Swiftly Cooked Skillet Beef Stroganoff with Tortellini in half an hour
The Skillet Beef Stroganoff Tortellini in Creamy Sauce is a delightful one-pan wonder that is easy, quick, and impressive enough for company. This dish, which can be found on the website Jo Cooks, is a crowd-pleaser that satisfies picky kids, hungry partners, and unexpected guests.
The dish requires a 12-inch skillet, a wooden spoon, measuring cups and spoons, a colander, a cutting board, and a sharp knife. The main ingredients include beef sirloin, cheese tortellini, mushrooms, olive oil, onion, garlic, beef broth, heavy cream, Dijon mustard, Worcestershire sauce, salt, pepper, and fresh parsley.
To begin, the beef is sliced thin and against the grain for tender bites. Freezing the meat for 15 minutes before slicing can make this process easier. The beef is then browned in the skillet and removed to a plate. Onions, garlic, and mushrooms are sautéed in the skillet after the beef has been removed, allowing them to cook until all their liquid evaporates and they get golden, building flavour in the sauce.
The creamy sauce is made by deglazing the pan with beef broth, stirring in the heavy cream, Dijon, and Worcestershire sauce, and letting it bubble gently for about 5 minutes. Salt and pepper are added to taste during the simmering of the creamy sauce. If the sauce seems too thick, splash in a little extra broth. If it's too thin, let it simmer uncovered for a few extra minutes.
While the sauce simmers, the tortellini is cooked just until al dente before being drained and tossed with a tiny bit of olive oil to prevent sticking. The dish is then combined by returning the beef and perfectly cooked tortellini to the skillet, gently stirring, and letting it heat through for 2 minutes.
The dish is a nutritious meal, with each serving containing Calories: 520, Fat: 32g (16g saturated), Carbs: 35g, Fiber: 3g, Protein: 28g. Ground beef can be used instead of sirloin, and different pasta like cheese ravioli or regular egg noodles can be used, adjusting cooking times based on the pasta's package directions.
The dish can be frozen without the tortellini. Thaw overnight in the fridge and reheat as above. Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, use low heat and add a splash of broth or cream to loosen the sauce.
For a pop of colour and freshness, fresh parsley is added at the end. If the sauce separates, whisk in a teaspoon of cornstarch mixed with cold water and simmer while stirring. The dish can also be made dairy-free by using coconut cream instead of heavy cream, dairy-free tortellini, and vegetable broth.
Butter garlic bread or a crisp green salad with a lemony vinaigrette are suggested side dishes. The dish can be adapted by swapping mushrooms for diced bell peppers or zucchini, using gluten-free tortellini, lightening it up with half-and-half instead of heavy cream, adding a splash of brandy, or making a vegetarian version.
In conclusion, the Skillet Beef Stroganoff Tortellini in Creamy Sauce is a versatile and delicious dish that is sure to impress. Whether you're cooking for a special occasion or a quick weeknight meal, this dish is a must-try.
