Ingredients Jump to Instructions ↓

  1. 5 tablespoons all-purpose flour, divided

  2. 1/2 pound beef top sirloin steak, cut into 1/2-inch cubes

  3. 3 teaspoons butter, divided

  4. 1 medium onion, chopped

  5. 1 celery rib, chopped

  6. 1 medium carrot, chopped

  7. 2 garlic cloves, minced

  8. 1 can (28 ounces) diced tomatoes, undrained

  9. 2 cans (14-1/2 ounces each ) reduced-sodium beef broth

  10. 1-1/2 cups water, divided

  11. 1 teaspoon dried thyme

  12. 1/2 teaspoon white pepper

  13. 1/4 teaspoon salt

  14. 2 cups frozen beef tortellini

Instructions Jump to Ingredients ↑

  1. Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings (2-1/4 quarts).


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