Bechamel sauce is universal, it can be prepared for pasta, boiled cereals or mashed potatoes. And if you add minced meat to it, you will get a very satisfying and sound lunch or dinner.
You can make the sauce a little thicker and together with the minced meat, this mixture is perfect for filling thin pancakes with milk. Appetizing and well-known lasagna can also be prepared from such sauce and minced meat. Such dishes are perfect for meeting dear guests.
Below you will find slightly different, original and little-known recipes, which will also in any case surprise all your loved ones with their simplicity and festive sophistication.
Bechamel sauce with minced meat - general principles of preparation
Minced meat for the dish is preferably prepared from fresh meat. It is necessary to remove all the excess from the meat piece, rinse, dry, cut into small cubes and pass along with the onion through a meat grinder. You can add salt, pepper, an egg and a white loaf soaked in milk to any forcemeat to give a delicate texture.
To make the sauce thick, you need to properly prepare the butter and flour base for the sauce. To do this, quickly melt the butter and mix it with flour. Flour should be added in small portions in order to avoid lumps.
After the base "Ru" is ready, you should gradually add the broth to the pan. Any broth will suit your taste: meat, chicken, fish or vegetable. If none are available, then ordinary chilled, salted boiled water can be used.
The next step for making the sauce is adding cream. They can be of any fat content. If desired, they can also be replaced with liquid sour cream, natural yogurt or fat milk. The sauce must be brought to a boil, constantly stirring it. If desired, along with cream, you can add any spices to taste, herbs, nutmeg, fried mushrooms, chopped onions, curd cheese, chopped garlic, lavrushka or spices.
Before combining the minced meat with the sauce, it must first be fried. During frying, boiled cereals, vegetables, soy sauce, seasonings, mustard, mayonnaise or tomato paste can be added to the meat.
Bechamel sauce with ground beef and pork
Ingredients:
• half of the bulb;
• 70 g minced pork;
• 100 g minced beef;
• salt to taste;
• 0.2 g of ground black pepper;
• 300 ml of milk of 3.2% fat content;
• 20 ml of sunflower oil;
• 20 g of white parsley root;
• 25 g butter;
• 2 tbsp. l wheat flour;
• 40 g of root celery.
Cooking process:
1. Peel the onion of dry scales, wash and finely chop.
2. Pour milk into a pan, add onion and put on fire. Simmer a little less than a quarter of an hour.
3. Melt the butter in a small skillet. The next step is to fill in the flour sifted through a sieve. If the flour is not sifted, there will be lumps in the sauce. Mix everything with a spatula and heat, stirring, until the color changes from beige to light gold. Then remove the pan from the fire.
4. Add flour and butter to the onion-milk mixture in small portions, remembering to stir with a spatula.
5. Bring to a boil, but do not boil. This process can take about a quarter of an hour. The consistency will be thick and tender.
6. Then remove the sauce from the heat. Put a large sieve on any bowl and put the sauce in a sieve for straining.
7. Peel the root of parsley and celery and rinse in water, chop with a knife or on a grater and sauté.
8. Mix the minced pork and beef. Fry in sunflower oil in a separate pan. Then add a mixture of passivated white roots.
9. Mix the passivated mixture of minced meat and roots with the sauce (which was filtered through a sieve). Put this mixture on fire and warm over low heat, add salt and pepper. The dish is ready to eat!
Bechamel sauce with minced meat and garlic
Ingredients:
• 250 g of pork minced meat;
• a few cloves of garlic or 15 g of dried garlic;
• 35 g of wheat flour (premium);
• one onion of medium size;
• 20 g butter;
• salt to taste;
• 1700 ml cream of 10% fat content;
• a pinch of white ground pepper;
• 40 ml of sunflower oil.
Cooking process:
1. Peel the garlic and onion from dry scales, rinse with cool water, and chop. Fry lightly with butter. If dry garlic is used, it is best to add it at the end of cooking.
2. Serve the minced vegetables in portions. The first few minutes do not touch anything so that the meat releases less moisture. Then fry until minced meat is ready.
3. Now you can already add salt and ground pepper to the minced meat.
4. Take another pan and melt butter on it. Pour wheat flour through a sieve and mix. Continue to pass for a few more minutes over low heat.
5. Pour cream in portions of flour in portions while stirring. When the contents of the pan noticeably thicken, add the minced meat fried with vegetables and mix. If desired, add salt and pepper.
6. Stew the dish for several minutes and remove from heating the stove.
7. Serve with any side dish.
Bechamel sauce with minced meat
Ingredients:
• 350 g of chicken or turkey meat;
• 30 g ghee;
• 30 g of wheat flour;
• 150 ml of fat cream 33-%;
• 40 g of onion;
• 50 ml of sunflower oil;
• 10 g of garlic;
• salt to taste;
• to taste white ground pepper.
Cooking process:
1. Cook the chicken. You can use the legs, and then peel the flesh or breast fillet from them. Then cool it a little, finely chop or chop it with a meat grinder, turning it into a homogeneous mass.
2. Finely chop the onion, mix with garlic, pressed through a special press.
3. Put the garlic and onion in a hot pan with sunflower oil and pass until color changes. Mix with chopped boiled meat and warm.
4. In a separate stewpan, heat ghee and add sifted wheat flour. Then fry, stirring with a spatula. The color of the flour should darken a little.
5. Pour the cream into the flour, warm and add the meat with onions and garlic. Mix with salt and ground white pepper. Instead of white, you can use curry. Mix and simmer until a thick sauce. A few minutes and bechamel is ready.
Bechamel sauce with minced meat and dried mushrooms and celery
Ingredients:
• 250 g of ground beef;
• 150 ml of fat cream;
• 50 g of raw lard;
• 30 g butter;
• 40 g of dried mushrooms;
• one onion of white onion;
• to taste spices;
• salt to taste;
• 50 g celery root.
Cooking process:
1. Grind and mix pork fat with minced meat.
2. Onion, remove dry scales, rinse and cut into small cubes.
3. Peel the celery root and grind it on a grater.
4. Dry mushrooms randomly broken into pieces, loaded into a blender bowl or coffee grinder (you can even in a meat grinder) and grind into powder.
5. Stuff the minced meat with onion and celery in a frying pan without oil. Fat will be actively drowned, so excess fat will interfere here.
6. Dilute the butter in a pan and add the powder from the dried mushrooms, mix and warm the mixture for several minutes. Pour in heavy cream, simmer over low heat until thick.
7. Put the prepared meat into portioned plates and pour over the sauce.
Bechamel sauce with minced meat and mushrooms
Ingredients:
• 150 g of champignons;
• 250 g of minced meat;
• one head of white onion;
• 55 ml of sunflower oil;
• 220 ml of heavy cream;
• a quarter pack of butter;
• 40 g of wheat flour;
• ground pepper to taste.
Cooking process:
1. Peel the mushrooms, rinse in a cup with cool water and cut into slices or cubes. Fry them in sunflower oil until they are rosy. Put in a plate and set aside for now.
2. Peel the onion, rinse and cut into rings or cubes, fry in oil and add minced meat to it. Fry together until the meat is ready.
3. In a separate saucepan, heat the butter and add flour, mix so that there are no lumps and fry for a minute.
4. Grind the champignons and minced meat with onion into the pulp in the blender bowl.
5. Add cream and a mixture of minced meat and mushrooms to the flour. Salt and pepper everything, mix and simmer until thick.
6. Serve with a side dish of potatoes.
Lazy bechamel sauce with minced meat
Ingredients:
• 250 g of any stuffing;
• 170 ml of fat milk;
• 45 ml of sunflower oil;
• two tbsp. l dried onions;
• 15 g butter;
• 1 tbsp. l potato starch;
• salt to taste;
• a pinch of white ground pepper.
Cooking process:
1. In a frying pan, mix butter and sunflower oil, put on a stove to heat. Place the minced meat there, add dried onion and fry until the minced meat is cooked.
2. Season with salt, add ground white pepper. Stir with a spoon.
3. Pour half the milk into the pan and mix. Refrigerate the other half.
4. Mix cool milk with starch and strain through an iron sieve.
5. Introduce milk with starch to other products. Stir, simmer until a thick sauce.
6. Serve hot with a slice of bread.
Bechamel sauce with minced meat - tips and tricks
• To make the mass thicker better, you need to keep the sauce longer on fire.
• Do not overcook the flour, otherwise the sauce will not turn white.
• If the sauce uses greasy sour cream or heavy cream, then it is better to pour a little more broth.
• If the sauce turns out with lumps, then you just need to either pass it through a sieve or beat with a blender.
• Bechamel sauce can be prepared in advance and stored in the cold with a lid tightly closed for several days.
