Boil water in a saucepan. Add a pinch of salt. Cook the tortellini according to package instructions. Drain and set aside. Do not overcook, as it can become too soft.

Pat the beef strips dry with paper towels. Season with salt and pepper. This helps build flavor and gives a better texture when cooking.

Place a large frying pan on medium-high heat. Add olive oil and let it warm. Hot oil helps cook the beef quickly and evenly.

Add beef strips to the pan. Cook for about 3–4 minutes until browned. Do not overcrowd the pan. Remove beef and set aside to keep it tender.

In the same pan, add chopped onion. Cook for about 5 minutes until soft. Stir often to avoid burning and to build a sweet base flavor.

Add garlic and mushrooms to the pan. Cook for about 5 minutes. Mushrooms will release water and become soft. Stir gently for even cooking.

Sprinkle flour over the mixture. Stir well for one minute. This helps thicken the sauce later and gives it a smooth texture.

Slowly pour in beef broth while stirring. This prevents lumps. Let the sauce simmer gently until it starts to thicken slightly.

Lower the heat and add heavy cream and sour cream. Stir gently until smooth. The sauce becomes rich, creamy and silky.

Add paprika, salt, and pepper. Stir well. Taste and adjust seasoning if needed. The flavor should be balanced and slightly smoky.

Add the cooked beef back into the pan. Stir gently. Let it cook for a few minutes so the flavors combine well.

Add cooked tortellini to the sauce. Toss gently to coat every piece. The pasta will soak up the creamy sauce beautifully.

Serve the dish warm in bowls. Sprinkle fresh parsley on top. Enjoy the rich and comforting flavors.