This ground beef and mushrooms recipe combines ground beef, onions, and mushrooms in a simple gravy. It's an easy skillet dinner that's ready in about 55 minutes and perfect for busy weeknights.
What's great about this recipe
- It's a quick and easy skillet dinner that's great for busy weeknights.
- It's a hearty, stick-to-your-ribs kind of dinner that's satisfying with very little fuss.
- It's a budget-friendly meal that stretches one pound of ground beef into four servings.
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Budget Check
- The full recipe is about $11-$14
- Per serving (4 servings): about $2.75-$3.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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Oil - Use your favorite neutral oil with a high smoke point, such as avocado oil, canola oil, or light olive oil.
Ground beef - Good options include ground sirloin, chuck, or round. Choose depending on the fat content you prefer.
Produce - Mushrooms (white button or baby bella work well here), onion (white or yellow), and garlic.
Spices and condiments - Salt, black pepper, and Worcestershire sauce season the dish simply.
Pantry - All-purpose flour is used to thicken the gravy, and beef broth adds flavor.
Dairy - Butter is used to sauté the vegetables and works with the flour to thicken the gravy.
Optional garnish - Fresh chopped parsley or green onions.
📖 See the recipe card for quantities and preparation.
How to make ground beef and mushrooms
- Season the ground beef with salt and add it to a large skillet over medium-high heat. Cook for 3 minutes without disturbing. Stir well. Cook for another 2 minutes, stirring occasionally. Remove the skillet from the heat. Use a slotted spoon to transfer the beef to a plate and reserve. Drain most of the excess grease, but do not wipe or wash the skillet.
- Return the skillet to medium heat and melt the butter. Add the onions and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the onions start to soften.
- Add the garlic and black pepper. Cook for 1 minute, stirring often.
- Add the flour and cook for 1½-2 minutes, stirring almost constantly.
- Slowly add the beef broth while stirring briskly and gently scraping any browned bits from the bottom of the pan. Continue adding the broth and stirring until the flour is incorporated. Stir in the Worcestershire sauce.
- Return the ground beef to the skillet and stir well. Raise the heat to high and bring the sauce to a boil. Lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Keep the sauce at a simmer, adjust the heat as needed.
Taste and add salt if needed. As a reference, we added ⅓ teaspoon to ours. Serve and garnish with chopped parsley or green onions, if desired.
Recipe tips and notes
- If the gravy isn't thickening, uncover the skillet and let it simmer for a few minutes until it reaches the desired consistency, stirring often to prevent sticking. Keep in mind that the gravy will continue to thicken as it cools, so don't let it go too far.
- If the gravy is too thick, add more beef broth, a tablespoon or two at a time, stirring until it reaches the desired consistency.
- Use reduced-sodium beef broth and unsalted butter if you're sensitive to salt. You can also reduce or eliminate the amount of salt used to season the ground beef. Taste at the end and adjust if needed.
- Don't slice the mushrooms and onions too thin. Thicker slices hold up better during the cooking time so you'll still have hearty pieces in the finished dish.
Serving suggestions
Serve the ground beef and mushroom gravy over mashed potatoes, egg noodles, or white rice. For even more flavor, try it with our seasoned rice. Roasted gold potatoes also make a great side and are perfect for soaking up some of the gravy.
For a vegetable, roasted broccoli makes an easy side, or keep things simple with steamed vegetables. A green salad with homemade ranch dressing would also be a nice, cool contrast to the warm gravy.
Crusty bread or Texas toast works well for soaking up the extra gravy. For toppings, add a dollop of sour cream, a little hot sauce, or both.
Storing and reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Store in an airtight, freezer-safe container, label with the contents and date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet or saucepan over medium-low heat, covered, stirring occasionally. Add 1-2 tablespoons of beef broth or water to loosen the gravy, if needed. Individual portions can also be reheated in the microwave.
Food safety: Do not leave the ground beef and mushrooms at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F.
If you enjoyed this ground beef and mushrooms recipe, try one of our other mushroom dinners. Our beef tips and mushrooms is another satisfying beef dish, these mushroom pork chops are served with a delicious mushroom gravy, or try our one-pan chicken and mushrooms for an easy weeknight dinner.
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📖 Recipe
Ground Beef and Mushrooms
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 your favorite neutral oil with a high smoke point
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced (white button or baby bella work well)
- 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 or Green Onions for garnish optional
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, place on a plate, and reserve.
- 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 is incorporated. 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 or green onions, if desired, and serve.
Notes
- If the gravy isn't thickening, uncover the skillet and let it simmer for a few minutes until it reaches the desired consistency, stirring often to prevent sticking. Keep in mind that the gravy will continue to thicken as it cools, so don't let it go too far.
- If the gravy is too thick, add more beef broth, a tablespoon or two at a time, stirring until it reaches the desired consistency.
- Use reduced-sodium beef broth and unsalted butter if you're sensitive to salt. You can also reduce or eliminate the amount of salt used to season the ground beef. Taste at the end and adjust if needed.
- Don't slice the mushrooms and onions too thin. Thicker slices hold up better during the cooking time so you'll still have hearty pieces in the finished dish.
💌 Save this recipe
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Marnie
I make this at least twice per month! Love it! I like it with roasted new potatoes, rice, pasta, french fries, and dinner rolls. All good!