Wednesday, October 21, 2015

beef and tortellini

The other night for dinner I made a recipe from Taste of Home magazine:  Beefy Tortellini Skillet.

I subscribed to Taste of Home last year.  I probably won't renew it, though, because I find that it doesn't have a lot of recipes that appeal to me.  Most are simple, which is good, but I find them to be just OK most of the time.  Nothing spectacular.  If I want a recipe, I can Google it for free.

So, here's the finished dish.  It's just ground beef, Montreal steak seasoning, water, beef bouillon granules, frozen tortellini, and Italian cheese blend.  I made it exactly as instructed and didn't substitute any ingredients. 

It was quick and easy. I figured it might be lacking, since it doesn't have a sauce; I was right.  It wasn't terrible by any means, just kind of boring and I missed having some sort of sauce.  I thinking you could probably add more water and beef bouillon and then just thicken it a bit.

Obviously, this dish isn't really meant for a gastric bypass post-op.  I made it for Bob, but I tried some of it.  Just some of the beef and cheese, and a couple tortellini.

I probably wouldn't make this again, unless I can figure out a way to make a bit of a sauce.


  1. I'd add in some passata. :) just to give it some tomato-ey goodness. If not that, some light cooking cream. I have some now that keeps in the cupboard until I want to use it. I might give this a try, actually. :)

    1. Hmm, light cream sounds like it might work. I'll have to try that if I ever make this again. But I think a can of tomatoes might work better for me.

  2. It needs mushrooms :-) And maybe a marsala sauce?