Beef and Mushroom Casserole
Beef and cheese provide protein, while champignons and tomato add juiciness and umami. Almond flour replaces breadcrumbs, keeping the casserole firm, browned, and suitable for a keto diet.
Cut the onion (150 g) into small cubes and fry it in the olive oil (40 g). Add the sliced champignons (300 g) and fry them briefly.
Grind the beef (400 g), add it to the mushrooms, and fry until the color changes. Dice the tomato (300 g), add it, season with table salt (3 g) and black pepper (1 g), and stew for 5 minutes.
Grease a baking dish with half of the butter (40 g) and transfer the beef, mushrooms, and vegetables to it.
Combine the almond flour (30 g) with the hard cheese (150 g), sprinkle the casserole, drizzle it with the remaining butter, and bake at 180°C for about 30 minutes.
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