This savory ground beef and mushroom skillet is a comforting, tomato-free dinner that comes together quickly and delivers plenty of flavor. Perfect for those avoiding tomatoes due to allergies, dietary needs, or simply looking for a change, this recipe uses pantry staples and fresh ingredients to create a satisfying meal the whole family will love.
Ingredients
- 1 pound (450g) ground beef (80/20 or leaner)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces (225g) cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt (plus more to taste)
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360ml) beef broth, low sodium
- 1/2 cup (120ml) whole milk or half-and-half
- 1 tablespoon Worcestershire sauce
- 1 cup (120g) frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Transfer beef to a plate, leaving any rendered fat in the pan.
- Add the chopped onion to the skillet and sauté for 2-3 minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until the mushrooms release their moisture and begin to brown.
- Sprinkle the dried thyme, dried parsley, smoked paprika, black pepper, and salt over the vegetables. Stir to combine.
- Return the browned ground beef to the skillet. Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef broth and milk, stirring constantly to prevent lumps. Add the Worcestershire sauce. Bring the mixture to a gentle simmer.
- Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Stir in the frozen peas and cook for 2-3 minutes, until heated through and bright green.
- Taste and adjust seasoning with extra salt or pepper if needed. Remove from heat and garnish with chopped fresh parsley if desired. Serve hot.
Tips
- Substitutions: Swap mushrooms for diced zucchini or bell peppers if you prefer. You can use ground turkey or chicken for a lighter version.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour, and ensure your Worcestershire sauce is gluten-free.
- Don’t rush the browning: Let the beef and mushrooms brown well for the deepest flavor—avoid crowding the pan to prevent steaming.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, see below.
Serving Suggestions
- Spoon the beef and mushroom mixture over creamy mashed potatoes for classic comfort food.
- Serve atop egg noodles, rice, or buttered pasta for a hearty, filling meal.
- Pair with crusty bread and a simple green salad for a well-rounded dinner.
- For a low-carb option, serve over steamed cauliflower rice or sautéed greens.
Variations
- Cheesy Skillet: Stir in 1 cup shredded cheddar or Swiss cheese at the end for a melty, comforting finish.
- Shepherd’s Pie Style: Transfer the cooked mixture to a baking dish, top with mashed potatoes, and broil until golden for a quick shepherd’s pie (without tomato!).
- Spiced Up: Add a pinch of red pepper flakes or a diced jalapeño with the onions for a bit of heat.
- With Beans: Stir in a drained can of white beans or chickpeas for extra protein and fiber.
Storage and Reheating
Let the cooked ground beef skillet cool to room temperature before transferring to airtight containers. Refrigerate for up to 4 days. For freezer storage, portion into freezer-safe containers or bags and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
To reheat, warm individual servings in a microwave-safe dish for 1-2 minutes, stirring halfway. For larger portions, reheat gently in a covered skillet over medium-low heat, adding a splash of broth or milk if the sauce has thickened too much. Stir occasionally until hot throughout, about 5-8 minutes.
Frequently Asked Questions
- Can I make this recipe dairy-free?
- Yes! Substitute the milk with unsweetened oat, almond, or soy milk, and use olive oil or a dairy-free margarine for sautéing. The sauce will still thicken nicely, but the flavor may be slightly different.
- What can I use instead of mushrooms?
- If you’re not a fan of mushrooms, try diced zucchini, small broccoli florets, or bell peppers. These vegetables add texture and bulk without overpowering the dish.
- How do I prevent the sauce from becoming too thick?
- If your sauce thickens too much as it simmers, simply whisk in a little extra broth or milk (a tablespoon at a time) until you reach your desired consistency. Be sure to simmer gently and stir regularly to prevent sticking.
- Can I double the recipe for meal prep?
- Absolutely. This recipe doubles well—use a larger skillet or Dutch oven to accommodate the extra volume. Cool completely before dividing into meal prep containers. Keep in mind that reheated peas may lose some of their bright color, but the flavor remains delicious.
- Is this dish suitable for kids?
- Yes, the mild flavors and creamy sauce are usually kid-friendly. For picky eaters, chop vegetables finely or use milder ones like carrots or peas. You can leave out the smoked paprika for a plainer taste if preferred.
- What type of ground beef is best for this recipe?
- Both 80/20 and leaner ground beef (90/10 or 93/7) work well. If using fattier beef, you may want to drain excess fat after browning. Leaner beef will result in a lighter dish, but the sauce keeps it moist and flavorful.
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