1 lb ground beef 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 2 cups beef broth 1 cup heavy cream 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (9 oz) package refrigerated cheese tortellini 1/2 cup sour cream 1 tablespoon fresh parsley, chopped (for garnish) 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions:
Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat, then return the beef to the skillet. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened and fragrant. Build the Sauce: Pour in the beef broth, heavy cream, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Stir everything together to combine. Cook the Tortellini: Bring the mixture to a simmer and add the refrigerated cheese tortellini. Stir to combine, then cover and let cook for 7-9 minutes, until the tortellini is tender and cooked through. Stir occasionally to prevent sticking. Finish the Dish: Lower the heat and stir in the sour cream, allowing it to melt into the sauce. Simmer for another 2-3 minutes until the sauce thickens. Serve: Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired. Serve hot, and enjoy your creamy, comforting beef stroganoff tortellini!
