Ingredients: 8 oz of beef chuck, cubed 12 oz of cheese tortellini, cooked according to package instructions 2 tablespoons of olive oil 1/2 cup of diced onion 2 cloves of garlic, minced 1 teaspoon of dried basil Salt and freshly ground black pepper, to taste 1 cup of heavy cream 1/4 cup of grated Parmesan cheese Fresh parsley, chopped, for garnish Directions:
Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Remove and set aside. Sauté Aromatics: In the same skillet, add onion and garlic, cooking until onion is translucent and fragrant, about 3 minutes. Simmer with Cream: Return the beef to the skillet. Pour in heavy cream and bring to a gentle simmer. Stir in dried basil and half of the grated Parmesan, simmering until the sauce thickens slightly, about 4-5 minutes. Combine with Tortellini: Toss the cooked tortellini into the skillet, mixing thoroughly to coat with the creamy sauce. Season with additional salt and pepper to taste. Serve Garnished: Serve the tortellini and beef hot, sprinkled with remaining Parmesan and fresh parsley. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 600 kcal | Servings: 4 servings
