Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 package (9 ounces) cheese tortellini
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Feel free to substitute beef with chicken or turkey for a lighter option. If you’re vegetarian, swapping out the beef for hearty mushrooms or tofu can work wonders!
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef, season with salt and pepper, and cook until browned, about 5-6 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, approximately 3 minutes.
- Add the mushrooms to the skillet and cook until they release their juices and start to brown, about 5 minutes.
- Sprinkle the flour over the mushroom mixture, stirring to coat. Gradually pour in the beef broth, stirring constantly to avoid lumps.
- Return the beef to the skillet, then stir in the sour cream and Dijon mustard. Simmer the mixture for about 5 minutes, allowing the flavors to meld together.
- Meanwhile, cook the cheese tortellini according to the package instructions. Drain and add them to the skillet, tossing to coat them in the creamy sauce.
- Adjust the seasoning with additional salt and pepper, if needed. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International