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Ground Beef Casserole Savory Nut Crumble Topping

Easy and can be prepared ahead. I rarely purchase ground beef, although I have made my own with lean chuck or sirloin roasts on occasion. There is a brand that when I find on sale, I do pick up one or two packages. Laura's Lean Beef.

What you need

  1. 1 lb. ground beef
  2. 1 cup diced celeriac (celery root)
  3. 1 cup diced broccoli stems
  4. 1 large onion, diced
  5. 4 large garlic cloves, minced
  6. 2 tbl organic Tomato paste
  7. 1/2 cup red wine (optional)
  8. 2 cups broth
  9. 1 tsp dried basil leaf, ground in your palm
  10. Olive Oil
  11. Kosher Salt
  12. Ground black pepper
  13. »«Savory Nut Crumble Topping»«
  14. 1/3 cup besan flour
  15. 1/3 cup finely chopped nuts
  16. 1/3 cup oatmeal (not quick cooking)
  17. 2 tbl cold butter, cut into small cubes
  18. 1/2 tsp dried basil leaf, ground in your palm
  19. 1 tsp sweet paprika
  20. 1/3 cup grated romano or parmesan cheese

How to make it

  1. Preheat oven to 350»
  2. Break up ground beef in a large skillet with 1/2 tsp kosher salt and cook until no longer pink
  3. Add onion, celeriac and broccoli stems and cook until tender and onion translucent
  4. Add garlic and tomato paste and blend very well
  5. Add red wine and cook a few minutes until mostly reduced
  6. Add broth and basil with 1/2 tsp kosher salt and black pepper
  7. Cook until broth is thickened
  8. In a small bowl combine the crumble ingredients
  9. Spoon beef into a baking dish and top with crumble topping and drizzle with olive oil
  10. Bake about 30-40 minutes until bubbly hot and topping is browned

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