Mushroom Free Beef and Apple Sage Skillet
This skillet is a genuinely unexpected combination that earns its place in the weeknight rotation fast. Ground beef gets browned until deeply savory, then reunited with tender apple slices, caramelized onion, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. A splash of bone broth and apple cider vinegar pulls everything into a light, glossy pan sauce that clings to every bite. Fresh sage ties the sweet and savory elements together in a way that feels almost autumnal but works any time of year. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — no mushrooms, no mushroom-based broths or umami shortcuts, just clean whole-food ingredients doing all the heavy lifting. Coconut aminos add a subtle depth without any of the usual ingredient-label anxiety. Finish it with a scatter of fresh parsley and you've got a complete, satisfying plate that looks far more impressive than the effort it actually takes.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground beef (85% lean)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- ¾ tsp salt, plus more to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 8–10 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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