Creamy Mushroom and Ground Beef Skillet – A Comforting One-Pan Dinner

This Creamy Mushroom and Ground Beef Skillet is the kind of weeknight dinner that feels special without the fuss. It’s rich, savory, and comes together in one pan with simple ingredients you probably already have. The tender mushrooms and seasoned beef simmer in a velvety sauce that’s perfect over pasta, rice, or mashed potatoes.

No fancy techniques, no hard-to-find items—just straightforward cooking and big flavor. If you love comforting meals that are easy to clean up, this one’s a keeper.

Why This Recipe Works

• One pan, minimal cleanup: Everything cooks in a single skillet, which keeps things simple and quick.
• Balanced flavors: Browned beef adds depth, mushrooms bring earthiness, and the creamy sauce ties it all together.
• Flexible base: Serve it over noodles, rice, potatoes, or spoon it into a bowl with crusty bread.
• Weeknight friendly: Ready in about 30–35 minutes with basic pantry ingredients.
• Customizable: You can tweak the seasoning, swap herbs, or add vegetables without losing the core flavor.

Ingredients

• 1 pound (450 g) ground beef (80/20 or 85/15 works best)
• 12 ounces (340 g) cremini or white mushrooms, sliced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon smoked paprika (optional, but recommended)
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• 1/2 cup beef broth (or chicken broth)
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 2 teaspoons cornstarch (optional, for thicker sauce)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked egg noodles, rice, or mashed potatoes, for serving (optional)

Instructions

1. Prep the ingredients: Slice the mushrooms, chop the onion, and mince the garlic. Measure the broth and cream so everything is ready to go.
2. Brown the beef: Heat a large skillet over medium-high heat.

   Add the olive oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until well browned with crispy edges, about 6–8 minutes.

   Transfer the beef to a plate and leave a thin layer of fat in the pan.

3. Sauté the aromatics: Reduce heat to medium. Add butter, then the onion. Cook until softened, 3–4 minutes.

   Stir in garlic and cook 30 seconds, just until fragrant.

4. Cook the mushrooms: Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their moisture and develop a deep golden color, 6–8 minutes. Don’t rush this step—good browning equals big flavor.
5. Season the base: Stir in thyme, smoked paprika, and red pepper flakes.

   Add Worcestershire sauce and Dijon. Cook 1 minute to bloom the flavors.

6. Deglaze and simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to slightly reduce.
7. Add cream and thicken: Reduce heat to medium-low and stir in the heavy cream.

   If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of cold water to make a slurry, then stir it into the skillet. Simmer 2–3 minutes, stirring, until the sauce gently thickens.

8. Combine with beef: Return the browned beef to the skillet and stir to coat in the sauce. Taste and adjust with salt and pepper as needed.

   Simmer another 1–2 minutes so the flavors meld.

9. Finish and serve: Sprinkle with chopped parsley. Serve hot over cooked egg noodles, fluffy rice, or creamy mashed potatoes. Add extra black pepper on top if you like.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: This sauce contains cream, which can separate when frozen.

  It’s possible to freeze for up to 2 months, but expect slight texture changes. Reheat gently and whisk to bring it back together.

• Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of broth or cream to loosen the sauce if it thickens too much.

Benefits of This Recipe

• Budget-friendly: Uses ground beef and basic pantry items to make a satisfying meal for a family.
• Protein-rich: Ground beef provides staying power, making this a filling dinner.
• Flexible serving options: Works with pasta, grains, or veggies, so you can use whatever you have.
• Beginner-friendly: Straightforward steps and simple techniques that are easy to master.
• Customizable: Swap herbs, add vegetables, or adjust heat levels to match your taste.

What Not to Do

• Don’t overcrowd the pan with mushrooms: They’ll steam instead of brown, and you’ll lose flavor.

  Cook in two batches if your skillet is small.

• Don’t skip salting in layers: Season the beef and the mushrooms as you go. It builds depth.
• Don’t boil the cream: Keep the heat moderate. Boiling can cause the sauce to split or become grainy.
• Don’t add cornstarch directly: Always make a slurry with cold water first to avoid lumps.
• Don’t walk away during browning: You want color, not burnt bits.

  Stir occasionally and watch the heat.

Variations You Can Try

• Stroganoff-style: Stir in 1/3 cup sour cream at the end and add a splash of lemon juice for tang.
• Herby and bright: Swap thyme for rosemary or tarragon. Finish with fresh lemon zest.
• Garlic-parmesan: Add 1/3 cup grated Parmesan with the cream and an extra clove of garlic.
• Veggie boost: Stir in frozen peas or spinach during the last 2 minutes of cooking. Sauté diced carrots or bell peppers with the onion for extra color.
• Mushroom medley: Use a mix of cremini, shiitake, and oyster mushrooms for deeper umami.
• Lighter option: Use half-and-half and leaner ground beef.

  You may need the cornstarch slurry to maintain body.

• Gluten-free: Serve over rice or mashed potatoes, and ensure Worcestershire and broth are gluten-free.

FAQ

Can I use ground turkey instead of beef?

Yes. Ground turkey works well, but it’s leaner, so add an extra tablespoon of olive oil and don’t skip browning. You may also want to bump up the Worcestershire and mustard for more richness.

What mushrooms are best for this recipe?

Cremini (baby bella) mushrooms offer great flavor and hold their texture well.

White button mushrooms are fine too, and a mix of cremini and shiitake gives the dish a deeper savory edge.

How can I make the sauce thicker without cornstarch?

Let it simmer longer to reduce, or stir in a small knob of cream cheese at the end. You can also whisk in 1–2 tablespoons of grated Parmesan to help tighten the sauce.

Is there a dairy-free option?

You can use full-fat coconut milk instead of cream and a dairy-free butter substitute. The flavor will change slightly, but the texture stays creamy.

What can I serve with this besides pasta?

It’s excellent over rice, mashed potatoes, cauliflower mash, quinoa, or polenta.

For a lighter option, spoon it over steamed green beans or roasted vegetables.

How do I avoid watery mushrooms?

Use a hot pan, don’t overcrowd, and add a pinch of salt after the mushrooms start to brown. If they release a lot of water, keep cooking until the liquid evaporates and the edges caramelize.

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate.

Reheat gently on the stovetop, adding a splash of broth or cream to loosen. If serving for guests, wait to add the parsley until just before serving.

In Conclusion

This Creamy Mushroom and Ground Beef Skillet delivers cozy, satisfying flavors with minimal effort. It’s an easy one-pan meal that adapts to your pantry and your schedule.

Whether you spoon it over noodles or keep it simple with a side of rice, it’s the kind of dinner you’ll make again and again. Keep the ingredients on hand, and you’re never far from a comforting, home-cooked meal.