Beef Casserole

with Bacon & Walnuts

Bacon and walnuts are a winning flavor combination to bring this beef casserole to life. Mushrooms and broccoli make for great additions to this steak dish.

7oz (200g) chuck or blade steak, cubed

1 tbsp freshly squeezed lime juice

1 tsp sea salt

1 tsp ground black pepper

½ cup chopped walnuts

5oz (140g) bacon (7 to 10 slices), diced

2 cups button mushrooms, sliced

½ head of broccoli, cut into florets

1 tbsp extra virgin olive oil

1 vegetable stock cube, crushed

1 cup water

1½ tsp gelatin powder

1. In a medium bowl, combine the beef, lime juice, salt, and pepper. Toss to coat evenly. Cover and refrigerate for 60 minutes to marinate.

2. Set the air fryer temp to 350°F (175°C).

3. Place the walnuts in the fryer basket and toast until crispy, about 4 minutes. Remove the walnuts from the fryer basket and set aside.

4. In a high-sided baking dish, combine the beef, marinade, bacon, mushrooms, broccoli, olive oil, and vegetable stock cube.

5. Place the dish in the fryer basket and cook until the beef has browned and the mushrooms are well cooked, about 10 minutes.

6. Remove the dish from the fryer basket and add the water and gelatin powder. Thoroughly mix in the powder with a spoon.

7. Return the dish to the fryer basket and cook until slightly thickened, about 5 minutes more.

8. Remove the dish from the fryer basket and sprinkle the walnuts over the top. Serve immediately with your favorite vegetables.