MAKES: 6 servings
PREPARATION TIME: 15 minutes + freezing
COOKING TIME: 30 minutes
Featuring beef in place of the customary chicken, this casserole is an inventive twist on a classic French fricassee. In it, beef and low-carb vegetables are mingled in a creamy sauce before being crowned with cheese and broiled until bubbling. Heavenly!

1.3 pounds (600 g) beef sirloin (rump) steak
Salt and pepper
1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
1 small (70 g/2.5 oz) yellow onion, chopped
2 cloves garlic, minced
2 bay leaves, crumbled
2 large (128 g/4.5 oz) celery stalks, sliced
1 medium (85 g/3 oz) leek, sliced
4 cups (280 g/9.9 oz) sliced white mushrooms
1 medium (400 g/14.1 oz) broccoli or broccolini, roughly chopped
1 cup (240 ml) bone broth or chicken stock
1/2 cup (115 g/4 oz) full-fat sour cream
1 teaspoon paprika
1/8 teaspoon cayenne pepper
11/2 cups (180 g/6.3 oz) grated Swiss or Cheddar cheese
2 tablespoons (8 g/0.3 oz) freshly chopped herbs such as parsley, oregano, and thyme


Slice the steak into thin strips (for easy slicing, freeze the steak for 30 to 60 minutes). Season with salt and pepper. Heat a casserole dish greased with half of the ghee. Add the beef slices and quickly fry them in batches on both sides until browned. Remove from the dish and set aside for later.
Grease the pan with the remaining ghee and add the onion. Cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, crumbled bay leaves, celery, and leek, and cook for 2 minutes. Add the mushrooms, broccoli, broth, sour cream, paprika, and cayenne pepper. Cover with a lid and cook over medium-low heat for 5 to 6 minutes, until the broccoli is tender.
Take off the heat. Add back the cooked steak, mix, and sprinkle with the Swiss cheese. Place under a broiler and cook on high until the cheese is melted, about 5 minutes. When done, remove from the oven, set aside to cool and then garnish with the fresh herbs. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 11 g / Fiber: 3.2 g / Net carbs: 7.8 g / Protein: 34.7 g / Fat: 34.7 g / Energy: 492 kcal
Macronutrient ratio: Calories from carbs (6%), protein (29%), fat (65%)