Recipe

Earthy Beef and Mushroom Skillet

A savory, deeply satisfying carnivore-friendly skillet with browned beef, buttery mushrooms, and a quick pan sauce that tastes like you cooked all day.

By Matt Campbell

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4.8

A cast iron skillet filled with browned ground beef and sautéed mushrooms in a glossy buttery pan sauce

Jump to Recipe

Sometimes you want carnivore comfort food that actually feels like a meal, not a chore. This is that dinner. We brown beef until it gets those crisp little edges, then pile in mushrooms for an earthy, steakhouse vibe. A quick butter-and-broth pan sauce pulls everything together and turns your skillet into something you want to drag a spoon through.

Is it strict carnivore? Not if you count mushrooms. But if you are doing carnivore-ish, animal-based, keto, or just trying to keep dinner simple and protein-forward, this recipe hits the spot with minimal ingredients and maximum savory payoff. Also, it is a one-pan situation, which means fewer dishes and more time to taste as you go. Highly encouraged.

A wooden spoon stirring browned beef and mushrooms in a skillet on a stovetop

Why It Works

Big flavor from basic ingredients: Browning the beef hard builds the foundation, and mushrooms bring that earthy depth that feels fancy without extra work.
A glossy pan sauce, no drama: Butter plus a little broth loosens the browned bits and makes everything taste rich and cohesive.
Great texture: Crisp beef edges, tender mushrooms, and a saucy finish that coats every bite.
Flexible for your version of carnivore: Keep it strict by skipping mushrooms and using extra beef or seared steak bites. Or lean into the earthy angle and double the mushrooms.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of broth or water. Stir and scrape up the sauce as it loosens. Microwaving works, but the stovetop keeps the beef edges from going sad.

Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The mushrooms will be softer after freezing, but the flavor holds up.

Meal prep tip: Portion into containers and add a pat of butter on top before refrigerating. When you reheat, it melts into an instant sauce revival.

Common Questions

Is this a strict carnivore recipe?

Not as written, because mushrooms are a fungus. If you are strict carnivore, swap the mushrooms for more beef, chopped bacon, or quick-seared steak bites. Keep the butter and broth pan sauce.

What kind of mushrooms work best?

Cremini (baby bella) are my favorite here because they taste deeper than white button mushrooms but are still easy to find. Shiitake are great too if you want extra umami. Just slice them evenly so they cook at the same pace.

Can I use ground turkey or chicken?

You can, but beef brings the best earthy, savory backbone. If you use poultry, add more salt to taste and do not skip the browning step. Color equals flavor.

What broth should I use?

Beef broth is ideal. Bone broth is also great. If your broth is salty, hold back on the added salt until the end.

How do I keep the beef from steaming?

Use a wide skillet, preheat it, and do not overcrowd. Spread the beef out and leave it alone long enough to brown. Stirring constantly is the fast lane to gray crumbles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet, preferably cast iron or stainless steel
Wooden spoon or sturdy spatula
Knife and cutting board
Measuring spoons

This is the kind of meal I make when I want “restaurant energy” but my brain is operating in weeknight mode. I started doing a beef-and-butter skillet as a simple carnivore reset, then I added mushrooms once and it clicked. Suddenly it tasted like a steakhouse side got promoted to main character. The best part is the pan sauce moment, when you splash in broth and scrape up all the browned bits. That is the exact point where I always do a little taste test and accidentally eat three bites standing at the stove.