Ingredients
Scale
- 8 oz cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 6 oz beef sirloin, thinly sliced or small cubes
- ½ medium yellow onion, finely chopped
- 4 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil tortellini according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sauté beef until browned (2–3 minutes). Remove and set aside.
- Same skillet—add onion and mushrooms. Cook 5 minutes until softened.
- Add garlic, paprika, salt, and pepper; cook 30 seconds more.
- Stir in beef broth, Dijon mustard, and Worcestershire sauce. Simmer 3 minutes.
- Reduce heat to low. Whisk in heavy cream, then return beef to the skillet.
- Add cooked tortellini and gently toss to coat. Simmer 2–3 minutes until heated through.
- Garnish with parsley before serving.
Notes
- Use frozen tortellini for faster prep. No defrost needed—just add 1–2 minutes to cook time.
- For a lighter version, substitute half-and-half for heavy cream and Lean Pecorino for extra flavor.
- Veggie swap: Add spinach or peas for color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, Simmer, Boil
- Cuisine: Russian-inspired Italian-American fusion
- Diet: Contains dairy, gluten, beef
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
