Ground Beef and Mushrooms

This simple ground beef and mushrooms recipe is a quick and easy way to get dinner on the table even on busy weeknights. Made with ground beef, mushrooms, onions, and plenty of flavor, it's filling and delicious.

Course Main Course

Cuisine American

Keyword ground beef, ground beef recipes, mushroom gravy, mushrooms

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 420kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Ground Beef ground sirloin, chuck, or round work well
1 teaspoon Salt plus extra at the end if needed
1 tablespoon Oil use neutral (flavorless) oil with a high smoke point
2 tablespoons Butter
8 ounces Mushrooms sliced
1 medium Onion sliced
2 tablespoons Flour
2-3 Garlic Cloves minced
¼ teaspoon Black Pepper
2 cups Beef Broth
½ tablespoon Worcestershire Sauce
Fresh Chopped Parsley for garnish optional (other garnish options include sliced green onions, sour cream, hot sauce)

Instructions

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the ground beef and salt. Stir well and arrange in one layer. Cook for 3 minutes.
Stir well. Cook for 2 minutes (or until browned) while stirring and breaking up any large pieces.
Take the skillet off the heat. Remove the ground beef with a slotted spoon and place on a plate.
Drain most or all the excess grease in the skillet but do not wash or wipe.
Place the skillet back over medium heat then add the butter. When it is melted and foamy add the onions and mushrooms. Cook them for 5-6 minutes or until the onions start to soften. Stir occasionally.
Next, add the garlic and black pepper. Cook for 1 minute, stir often.
Add the flour and cook for 1½ -2 minutes, stir almost constantly.
Slowly add the beef broth while stirring briskly and gently scraping any bits off the bottom of the pan. Continue adding and stirring until the flour dissolves. Then stir in the Worcestershire sauce.
Return the browned ground beef to the skillet. Stir well to combine with the sauce. Raise the heat to high and bring the sauce to a boil.
Then, lower the heat to medium-low, cover, and cook the ground beef and mushrooms for 20 minutes. Stir occasionally and keep the sauce at a simmer. Raise or lower the heat, as necessary.
Taste and add salt if needed. As a reference we added ⅓ teaspoon to ours.
Garnish with chopped parsley and serve with mashed potatoes, vegetables, rice, or warm crusty bread, if desired.

Notes

Substitute reduced sodium beef broth if you are sensitive to salt.
Don’t slice the mushroom and onions too thin so they hold up to the cooking time and you end up with hearty pieces.
White button or baby bella mushrooms work nicely in this dish, choose your favorite.
If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached, stir often. Just keep in mind that it will thicken as it cools.
If your gravy is too thick, add more broth. Add a tablespoon or two at a time while stirring until the it reaches the desired consistency.

Nutrition