Baked Meat and Mushroom Casserole with Cheese and Bacon

1. Marinate the Meat

1. Slice the meat into thick strips or chunks and place in a large mixing bowl.

2. Season generously with salt, black pepper, 1 teaspoon cumin, and 1 teaspoon paprika.

3. Massage the spices into the meat and set aside for at least 15 minutes at room temperature while you prep the other ingredients.

2. Caramelize the Onions

4. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat.

5. Add the sliced onions and sauté for 8–10 minutes until softened.

6. Sprinkle with 2 teaspoons sugar to help caramelize and enhance their sweetness.

7. Add 2 tablespoons soy sauce and cook for another 2–3 minutes until the onions are golden and glossy.

8. Transfer the onions to a plate and set aside.

3. Sear the Meat

9. In the same pan, add another tablespoon of vegetable oil.

10. Add the marinated meat and sear on all sides until browned—about 8–10 minutes. You don’t need to cook it fully here, just develop a deep crust.

11. Add minced garlic and cook for 1–2 minutes until fragrant.

12. Remove from heat and set aside.

4. Sauté the Mushrooms

13. In a separate skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat.

14. Add the sliced mushrooms and sauté for 7–10 minutes until browned and their moisture has evaporated.

15. Season with salt and black pepper and remove from heat.

5. Assemble the Casserole

16. Preheat the oven to 200°C (400°F).

17. Grease a large baking dish or casserole pan.

18. Layer the ingredients as follows:

    • Bottom layer: half of the caramelized onions

    • Middle layer: all the seared meat and garlic

    • Next: sautéed mushrooms

    • Then: remaining onions

    • Top layer: grated cheese

    • Final topping: bacon slices or chopped bacon evenly distributed

19. Optional: drizzle a few tablespoons of cream or broth over the top for extra moisture.