Beef and Mushroom Skillet with Crispy Onions
Ingredients
- 1 poundground beef
- 12 ouncecremini mushrooms
- 1yellow onion
- 3 clovesgarlic
- 1 cupbeef broth
- 2 tablespoontomato paste
- 1 tablespoonWorcestershire sauce
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Slice 12 ounces cremini mushrooms into quarters.
- 02
Dice 1 yellow onion into small pieces.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks, until browned and cooked through, about 5 minutes. Drain excess fat if needed, then transfer beef to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3 minutes until golden on the bottom, then stir and cook another 2 minutes. Season with salt and pepper to taste.
- 03
Add the minced garlic to the mushrooms and cook, stirring, until fragrant, about 30 seconds.
- 04
Stir in the tomato paste and cook for 1 minute, coating the vegetables.
- 05
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to loosen any browned bits. Return the beef to the skillet, add the thyme, and bring to a gentle simmer.
- 06
Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Season with salt and pepper to taste.
- 07
Divide among bowls or serve over egg noodles, mashed potatoes, or rice. Top with crispy onions if desired.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika with the tomato paste. A splash of red wine (1/4 cup) can replace some of the broth for richness. For warmth, finish with a pinch of black pepper or red pepper flakes.