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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 lb. ground beef
- 1 cup diced celeriac (celery root)
- 1 cup diced broccoli stems
- 1 large onion, diced
- 4 large garlic cloves, minced
- 2 tbl organic Tomato paste
- 1/2 cup red wine (optional)
- 2 cups broth
- 1 tsp dried basil leaf, ground in your palm
- Olive Oil
- Kosher Salt
- Ground black pepper
- »«Savory Nut Crumble Topping»«
- 1/3 cup besan flour
- 1/3 cup finely chopped nuts
- 1/3 cup oatmeal (not quick cooking)
- 2 tbl cold butter, cut into small cubes
- 1/2 tsp dried basil leaf, ground in your palm
- 1 tsp sweet paprika
- 1/3 cup grated romano or parmesan cheese
How to make it
- Preheat oven to 350»
- Break up ground beef in a large skillet with 1/2 tsp kosher salt and cook until no longer pink
- Add onion, celeriac and broccoli stems and cook until tender and onion translucent
- Add garlic and tomato paste and blend very well
- Add red wine and cook a few minutes until mostly reduced
- Add broth and basil with 1/2 tsp kosher salt and black pepper
- Cook until broth is thickened
- In a small bowl combine the crumble ingredients
- Spoon beef into a baking dish and top with crumble topping and drizzle with olive oil
- Bake about 30-40 minutes until bubbly hot and topping is browned
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