Ingredients
Method
- Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until deeply browned and crispy in spots, about 5-7 minutes. Do not rush this step; you want good fond (browned bits) on the pan bottom. Transfer beef to a plate and set aside.
- Cook the Mushrooms: Reduce heat to medium. Add the sliced wild mushrooms to the same skillet. Cook undisturbed for 3-4 minutes until they release their moisture and begin to brown. Stir occasionally until all liquid has evaporated and the mushrooms are golden brown. Add the minced garlic and cook for 30 seconds until fragrant.
- Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan with your wooden spoon. Let it simmer for 2 minutes to reduce slightly.
- Build the Sauce: Stir in the soy sauce, Worcestershire sauce, and beef broth. Return the cooked beef (and any accumulated juices) to the skillet. Bring the mixture to a gentle simmer.
- Thicken: Give your cornstarch slurry a quick stir (it settles quickly) and pour it into the simmering sauce. Stir constantly for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
- Finish with Butter: Remove from heat. Whisk in the cubed butter one piece at a time until melted and incorporated. This adds shine and richness. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Nutrition
Notes
I keep wild mushrooms on hand because they elevate simple ground beef into something special without requiring fancy cuts or long marination times. The key is browning the beef thoroughly before setting it aside, then building a glossy sauce from the fond left behind. It’s a one-pan wonder that feels elegant but asks very little of your attention.