Beef and Mushroom Skillet with Crispy Thyme Toast
Ingredients
- 1 poundground beef
- 12 ouncesmushrooms
- 1yellow onion
- 3 clovesgarlic
- 1 cupbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
- 4 slicescrusty bread
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Clean and slice 12 ounces mushrooms (quarter them or halve, depending on size).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook for 5–7 minutes until browned and cooked through. Drain excess fat if needed. Transfer beef to a plate.
- 02
Add remaining 1 tablespoon olive oil to the skillet. Cook mushrooms, stirring occasionally, until golden and tender, about 5 minutes. Add minced onion and cook 2 minutes until soft.
- 03
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 04
Return beef to the skillet. Pour in beef broth and add 2 sprigs fresh thyme. Simmer uncovered for 5–8 minutes until the sauce is slightly reduced and cohesive. Season with salt and pepper to taste.
- 05
While the skillet simmers, brush both sides of bread slices lightly with olive oil. Toast in a skillet or oven at 400°F for 3–4 minutes until golden and crisp. Rub each toast with the remaining 1 thyme sprig or a garlic clove (optional).
- 06
Divide the beef and mushroom mixture among bowls. Top each with a slice of thyme toast and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon black pepper or a pinch of smoked paprika to the simmering broth. A dash of balsamic vinegar (1 tablespoon) rounds out the earthiness of the mushrooms. Fresh parsley or chives scattered on top add brightness.
Leftovers reheat beautifully on the stovetop or in the microwave. For deeper flavor, use cremini or shiitake mushrooms. A splash of red wine (about 1/4 cup) can replace some of the broth for richness.