beef,  main course

Easy mushroom and ground beef skillet

When you crave for stuffed mushrooms but you run out of time, what can you do? Toss all the ingredients into a skillet and definitely you’ll get something absolutely delicious 🙂
To prepare this mushroom and ground beef skillet I used fresh button mushrooms because these are the most popular mushrooms in Romania. You can use your favorite mushrooms, fresh or frozen. Frozen mushrooms  have the advantage of being already chopped and you can save some extra time because chopping the mushrooms is the most “difficult” part of this recipe.
I also added canned tomatoes and tomato paste for a little bit sourish taste. It’s not necessary to add water or beef/chicken broth because fresh mushrooms contain a big amount of water and it’s enough.
As regarding the seasonings, what can I say, just follow your instinct :). I like pepper, ground cumin and garlic so I used these seasonings but you can also add paprika, chili flakes or anything else you think you might like. It’s very important to add fresh herbs, like parsley or dill for a plus of freshness.
You may serve this delicious mushroom and ground beef skillet warm, as is or topped with grated cheese and/or sour cream. Goes well with crusty bread.

Ingredients for easy mushroom and ground beef skillet

– 1 kg (2.20 lb) fresh button mushrooms
– 700 gr (1.54 lb) ground beef
– 1 onion
– 4-5 garlic cloves
– 30 ml (2 tablespoons) of vegetable oil
– 1 tin diced tomatoes (400 gr/ 14.10 oz)
– 2- 3 tablespoons tomato paste
– salt and pepper to taste
– 1/2 teaspoon ground cumin
– 1 bunch fresh parsley



How to make easy mushroom and ground beef skillet

Rinse and slice the mushrooms. Set aside.
Finely chop the onion and place it into a large skillet along with 30 ml (2 tablespoons) of vegetable oil. Place the skillet over medium heat and cook, stirring often, until the onion turns glossy.
Add the finely chopped garlic and continue to cook for about 1 minute.
Add the meat and continue to cook until the meat changes color. Season with salt, pepper and ground cumin.
Add the diced tomatoes and the tomato paste and stir to combine.
Add the sliced mushrooms, in batches. It’s not necessary to add water or beef broth because the mushrooms will leave water.



Continue to cook, stirring occasionally, until reduced.
Remove from heat and add fresh parsley.
Serve this delicious mushroom and ground beef skillet warm, topped with grated cheese and/or sour cream.
Enjoy!

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