Creamy Ground Recipe

Prep

Measure and prep all ingredients: finely dice the onion, mince the garlic, thaw peas if using, and have broth and cream at room temperature.

Brown the meat

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil (optional) or use a nonstick skillet. Add the ground beef (or turkey) and cook, breaking it up with a spatula, until browned and no longer pink, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper while cooking. Transfer the cooked meat to a bowl and set aside, leaving a bit of fat in the skillet (drain excess if there is too much).

Sauté aromatics

Reduce heat to medium. Add the butter to the skillet. Once melted, add the diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.

Make a roux

Sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should become slightly paste-like and bubbly.

Add liquids

Slowly pour in the broth while whisking or stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 2–3 minutes.

Finish the sauce

Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Return the browned ground meat to the skillet and stir to combine. Simmer gently over low-medium heat for 3–5 minutes until the sauce is creamy and coats the back of a spoon. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper as needed.

Add vegetables (optional)

If using frozen peas, stir them in now and cook for 2–3 minutes until heated through. If you prefer a thicker sauce, simmer another 1–2 minutes; for a thinner sauce, add up to 2 tablespoons more broth.

Spoon the creamy ground mixture over mashed potatoes, rice, or buttered noodles. Garnish with chopped parsley and an extra grind of black pepper. Serve hot.