Beef & Mushroom Skillet with Crispy Garlic Toast
Ingredients
- 1 poundground beef
- ·cremini mushrooms
- ·yellow onion
- ·garlic
- 1 cupbeef broth
- 2 tablespoonsoy sauce
- 1 tablespoontomato paste
- ·thyme
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 4 slicescrusty bread
- 2 tablespoonbutter
Prep
- 01
Slice or halve 8 ounces cremini mushrooms.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5–6 minutes. Drain excess fat if needed.
- 02
Add the diced mushrooms and onion to the skillet. Stir and cook until the vegetables soften and the mushrooms release their moisture, about 4 minutes.
- 03
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 04
Pour in the beef broth and soy sauce. Add a pinch of thyme, salt, and pepper. Bring to a gentle simmer and cook uncovered for 8–10 minutes until the liquid slightly reduces and flavors meld.
- 05
While the skillet simmers, heat 1 tablespoon olive oil and 2 tablespoons butter in a separate skillet over medium heat. Toast the bread slices until golden and crispy on both sides, about 2–3 minutes total.
- 06
Taste the beef mixture and adjust salt and pepper. Serve in shallow bowls with the garlic toast alongside for scooping and soaking up the broth.
Spice Tips
For deeper warmth, stir in 1/4 teaspoon smoked paprika with the tomato paste. A dash of Worcestershire sauce adds savory complexity. For gentle heat, add a pinch of red pepper flakes.
Make-ahead: brown the beef and prep the vegetables up to 4 hours ahead and refrigerate. Finish cooking just before serving. Leftovers keep refrigerated for 3 days and reheat gently in a skillet with a splash of broth.