Description
Creamy Beef Tortellini
Ingredients:
300g tortellini (cheese-filled or your choice)
400g beef stew meat, diced
2 tbsp olive oil
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 tbsp flour
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped
Instructions:
1. Cook the Beef: In a large skillet, heat olive oil over medium heat. Add diced beef, season with salt and pepper, and cook until browned. Remove and set aside.
2. Prepare the Sauce: In the same skillet, sauté garlic until fragrant. Sprinkle with flour and stir. Slowly pour in beef broth and heavy cream, whisking until smooth. Let simmer for 5 minutes.
3. Cook the Tortellini: Boil tortellini in salted water according to package instructions. Drain and set aside.
4. Combine: Add cooked beef and tortellini to the skillet. Stir in Parmesan cheese and let cook for 3–5 minutes until the sauce thickens and coats everything.
5. Garnish: Sprinkle with fresh parsley before serving.
Step-by-Step Guide
Follow these detailed steps for perfect Creamy Beef Tortellini every time. First, pat your diced beef stew meat completely dry with paper towels; this is crucial for achieving a good sear. In your large skillet, heat the olive oil over medium-high heat until shimmering. Add the beef in a single layer, season, and sear without moving for 3-4 minutes to develop a deep brown crust before flipping. Once browned, remove the beef—it will finish cooking in the sauce later. Reduce heat to medium, add the garlic, and sauté for just 30 seconds until fragrant to avoid burning. Sprinkle the flour over the garlic and oil, stirring constantly for one minute to cook out the raw flour taste. This creates your roux, which will thicken the sauce.
Gradually whisk in the beef broth, ensuring no lumps remain, followed by the heavy cream. Bring to a gentle simmer, stirring frequently. While the sauce simmers, cook your tortellini in a separate pot. To prevent overcooking, drain the tortellini when it is just al dente, as it will continue to cook in the skillet. Return the browned beef and any accumulated juices to the simmering sauce. Add the drained tortellini and stir in the Parmesan cheese until melted. Let everything simmer together for 3-5 final minutes to allow the flavors to meld and the sauce to cling to the pasta and beef.
Serving Suggestions
This rich and creamy dish pairs beautifully with simple, fresh sides to balance the meal. Serve it alongside a crisp arugula salad with a lemon vinaigrette or steamed green beans or broccoli. For a heartier meal, offer crusty garlic bread or a warm, rustic loaf to soak up the delicious sauce. A light, medium-bodied red wine like a Chianti or a Pinot Noir complements the beef and Parmesan flavors perfectly.
How-to Summary
Sear seasoned beef and set aside. In the same pan, make a roux with garlic and flour, then whisk in broth and cream to create a simmering sauce. Cook tortellini separately until al dente. Combine beef, tortellini, and Parmesan with the sauce, simmering briefly until thickened and cohesive. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different protein? Absolutely. Diced chicken thighs or Italian sausage are excellent substitutes for the beef. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk mixed with an extra tablespoon of flour for thickening. Note the sauce will be less rich.
Can I prepare this ahead of time? You can prepare the sauce and beef ahead, but combine with freshly cooked tortellini just before serving to prevent the pasta from becoming soggy.
Why did my sauce break or become grainy? This can happen if the heat is too high when adding dairy, causing the fat to separate. Always simmer gently and avoid boiling after adding cream and cheese.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
Common Mistakes to Avoid
- Crowding the Pan: Adding too much beef at once steams it instead of searing it. Cook in batches if necessary.
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté only until fragrant, about 30 seconds.
- Adding Cheese to Boiling Sauce: High heat can cause Parmesan to clump or become oily. Remove the skillet from direct heat or turn it down before stirring in the cheese.
- Overcooking the Tortellini: Boil tortellini just to al dente, as it will soften further in the sauce.
Conclusion
This Creamy Beef Tortellini recipe is a guaranteed path to a comforting, restaurant-quality meal at home. By following the detailed steps and avoiding common pitfalls, you’ll create a dish with perfectly seared beef, tender pasta, and a luxuriously smooth, flavorful sauce. It’s a versatile recipe that welcomes customization and is sure to become a cherished favorite for busy weeknights and special occasions alike. Enjoy the delicious results of your culinary effort.