Looking for a delicious ground beef recipe that doesn’t rely on tomato sauce or tomato products? This savory ground beef and mushroom skillet is a comforting, quick meal that’s packed with flavor and perfect for anyone avoiding tomatoes. It’s creamy, hearty, and comes together in about 35 minutes—ideal for weeknight dinners or meal prep.
Ingredients
- 1 pound (450g) ground beef (80/20 or 85/15 for best flavor)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces (225g) cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360ml) low-sodium beef broth
- 1/2 cup (120ml) heavy cream (or half-and-half for lighter option)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper. Transfer the cooked beef to a bowl and set aside. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Stir in the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
- Add flour and deglaze: Sprinkle the flour over the vegetables and stir for 1 minute to coat. This helps thicken the sauce later. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce: Stir in the cream, Worcestershire sauce, dried thyme, smoked paprika, and another pinch of salt and pepper. Bring the mixture to a gentle simmer.
- Combine and finish: Return the browned ground beef (and any juices) to the skillet. Stir everything together and let it simmer for 6–8 minutes, stirring occasionally, until the sauce thickens to your liking and the flavors meld. Taste and adjust seasoning as needed.
- Serve: Remove from heat, garnish with chopped fresh parsley, and serve hot over rice, noodles, mashed potatoes, or your favorite side.
Tips
- Substitutions: Swap the heavy cream for sour cream or plain Greek yogurt for a tangier flavor. For dairy-free, use coconut cream and a neutral oil.
- Vegetable options: Add diced carrots, bell pepper, or peas for extra color and nutrition. Just sauté them with the onions and mushrooms.
- Lean beef note: If using leaner ground beef, add an extra tablespoon of oil to keep the dish moist and flavorful.
- Gluten-free: Use a gluten-free flour blend or cornstarch (dissolved in a little cold broth) instead of all-purpose flour for thickening.
Serving Suggestions
- Over egg noodles for a stroganoff-style meal.
- With mashed potatoes or cauliflower mash for a comforting, rich dinner.
- On steamed rice or quinoa for a gluten-free option.
- With crusty bread and a green salad for a simple supper.
Variations
- Ground beef and cabbage skillet: Replace mushrooms with 3 cups of chopped cabbage. Sauté until tender, then proceed as directed.
- Cheesy ground beef bake: After simmering, transfer mixture to a baking dish, top with 1 cup shredded cheese, and broil for 2–3 minutes until bubbly.
- Ground beef and green beans: Add 2 cups trimmed and halved green beans with the mushrooms for a one-pan meal.
- Spicy version: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce along with the seasonings for heat.
Storage and Reheating
Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, microwave individual servings on medium power in 1-minute intervals, stirring between each, until hot (about 2–3 minutes total). On the stovetop, rewarm gently over medium-low heat, adding a splash of broth or water if the sauce is too thick. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- Can I use ground turkey or chicken instead of beef?
- Yes, ground turkey or chicken works well in this recipe. Since they’re leaner, add a little extra oil for moisture and flavor. The cooking times are the same, but be sure to cook poultry to 165°F (74°C) for food safety.
- What can I use instead of mushrooms?
- If you don’t like mushrooms, try diced zucchini, bell peppers, or even chopped spinach. Add firmer vegetables early with the onions, and delicate greens near the end.
- How can I make this recipe lower in fat?
- Use lean ground beef (90/10), swap heavy cream for half-and-half or milk, and reduce or skip the added oil. The sauce will be lighter, but still flavorful.
- Is this recipe suitable for meal prep?
- Absolutely! The flavors develop even more after a day in the fridge. Store in individual containers with rice or noodles for grab-and-go lunches. Reheat as directed above.
- Can I make this in advance or freeze it?
- Yes, this dish freezes well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw before reheating for best texture.
- Is there a dairy-free version?
- For dairy-free, use coconut cream or a plain unsweetened plant-based creamer in place of heavy cream, and use oil instead of butter if subbing. The flavor will be slightly different, but still rich and creamy.
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