A hearty, juicy and warming casserole perfect for chilly September evenings! So, I suggest you practice. I recommend you buy grain-fed beef tenderloin. Yes, it’s not as fatty, but it’s much healthier.
You can take red peppers as well. I just had some green ones on hand).
Cooking Time 30 min.
Portion number 4
Ingredients :
Butter 110g
Wild mushrooms 300g
White onion 1 pc.
Green sweet bell pepper 2 pcs.
Beef loin finely chopped 450 g
Garlic clove 1 pc.
Italian herbs 1 tsp.
Provolone cheese 200g
Salt and pepper to taste
Marinara sauce (tomato sauce) without sugar 4 tbsp.
Olive oil 4 Tbsp.
Step 1
Slice mushrooms, onion and bell pepper. Fry gently in butter for 2-3 minutes and place in a bowl
Step 2
In the same pan, fry the beef for five minutes, add the garlic, salt and pepper. Return the vegetables and stir-fry for another 3-5 minutes, sprinkle with Italian herbs
Step 3
Put everything into a casserole dish, sprinkle with grated cheese and put it into a preheated 225 C oven for 15 minutes, or until golden brown.
Step 4
Remove from the oven, brush with tomato sauce and drizzle with olive oil.
Bon appetit!
Energy Value per Serving
Calories from fat 612
Calories 806
Fats: 68g
Carbohydrates: 9g
Fiber: 4 g
Digestible carbohydrates: 5 g
Protein: 40 g
