Skillet Red Wine Mushroom Ground Beef

• 1 pound ground beef
• 12 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add ground beef, breaking it into pieces with a spoon, and cook until browned.
3. 3 Remove beef with a slotted spoon and set aside.
4. 4 In the same skillet, melt butter and sauté onions until translucent.
5. 5 Add garlic, mushrooms, thyme, and rosemary; cook until mushrooms are tender.
6. 6 Sprinkle flour over the mushrooms and stir to coat.
7. 7 Pour in red wine and beef broth, scraping up any browned bits from the bottom.
8. 8 Return beef to the skillet, add tomato paste, and stir to combine.
9. 9 Season with salt and pepper, then simmer uncovered for 10 minutes.
10. 10 Taste and adjust seasoning if necessary.

Nutrition

Tips

• Use a dry red wine you'd enjoy drinking for the best flavor.
• For a gluten-free option, substitute flour with cornstarch.
• Serve with crusty bread to soak up every last bit of sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with mashed potatoes or a simple green salad.
• Serve with crusty bread or over egg noodles.

FAQ