The bechamel sauce is versatile, it can be cooked for pasta, boiled cereals or mashed potatoes. And if you add mince to it, you get a very satisfying and good lunch or dinner.
You can make the sauce a little thicker and together with minced meat such a mixture is perfect for filling thin pancakes with milk. From this sauce and minced meat you can also prepare an appetizing and well-known lasagna. Such dishes are perfect for meeting dear guests.
Below are a few other, original and little-known recipes for you, which also in any case will surprise all your loved ones with their simplicity and festive refinement.
Bechamel sauce with minced meat - general principles of cooking
It is advisable to cook minced meat from fresh meat. It is necessary to remove from the meat piece all the excess, wash, dry, cut into small cubes and skip with the onions through a meat grinder. You can add salt, pepper, egg and white loaf soaked in milk to any minced meat to give a delicate texture.
To make the sauce thick, you need to properly prepare the oil-flour basis 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 broth to the pan. Any broth to taste will suit: meat, chicken, fish or vegetable. If there are none, then you can use the usual cooled, salted boiled water.
The next step for making the sauce is the addition of cream. They can of any fat content. If desired, they can also be replaced with liquid sour cream, natural yogurt or fat milk. The sauce must be boiled, stirring constantly. If desired, along with cream, you can add any spices to taste, herbs, nutmeg, fried mushrooms, shredded onions, curd cheese, chopped garlic, laurel or spices. Before you combine the mince with the sauce, it must first be fried. During roasting, boiled cereals, vegetables, soy sauce, seasonings, mustard, mayonnaise or tomato paste can be added to the meat.
Bechamel sauce with beef and pork mince
• half onion;
• 70 g minced pork;
• 100 g minced beef;
• salt to taste;
• 0.2 g of black ground pepper;
• 300 ml of milk of 3.2% fat;
• 20 ml of sunflower oil;
• 20 g white parsley root;
• 25 g butter;
• 2 tbsp. l wheat flour;
• 40 g of celery root.
1. Clean the onion from dry scales, wash and chop finely.
2. Pour the milk into the pan, add the onion and put it on the fire. Cook over moderate heat a little less than a quarter of an hour.
3. In a small skillet, melt the butter. The next step is to fill in the flour sifted through a sieve. If you do not sift the flour, there will be lumps in the sauce. Mix all with a spatula and heat, stirring, until the color changes from beige to a light golden hue. Then remove the pan from the heat.
4. Add flour and butter to the milk-onion mixture in small portions, remembering to stir with a spatula.
5. Bring to the 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 sauce from heat. Place a large sieve on any bowl and place the sauce in a strainer.
7. Peel parsley and celery root and rinse in water, chop with a knife or grater and pass.
8. Mix minced pork and beef. Fry in sunflower oil in a separate frying pan. Then add a mixture of passaged white roots.
9. Mix the minced meat and roots with the sauce (which was squeezed through a sieve). Put this mixture on the fire and heat on low heat, pour salt and pepper. The dish is ready to eat!
Bechamel sauce with minced meat and garlic
• 250 g minced pork;
• a few cloves of garlic or 15 g of dry garlic; • 35 g of wheat flour (top grade);
• one medium sized onion;
• 20 g butter;
• salt to taste;
• 1700 ml of cream 10% fat;
• a pinch of white ground pepper;
• 40 ml of sunflower oil.
1. Clean garlic and onion from dry scales, rinse with cool water, chop. Lightly fry with butter. If dry garlic is used, it is best to add it at the end of cooking.
2. Portions spread to the vegetables mince. For the first few minutes, do not touch anything so that the meat produces less moisture. Then fry until cooked meat.
3. Now you can pour salt and ground pepper to the mince.
4. Take another frying pan and melt the butter on it. Pour wheat flour through a sieve and mix. Continue frying for a few more minutes.
5. In the pan with flour portions pour the cream, while stirring. When the contents of the pan noticeably thicken, add minced meat and stir-fry with vegetables. If desired, add salt and pepper.
6. Simmer the dish for several minutes and remove from the stove.
7. Serve with any side dish.
Bechamel sauce with minced meat
• 350 g of chicken or turkey meat;
• 30 g of melted butter;
• 30 grams of wheat flour;
• 150 ml of heavy cream 33%;
• 40 g onion;
• 50 ml of sunflower oil;
• 10 g garlic;
• salt to taste;
• to taste white ground pepper.
1. Boil chicken meat. You can use the legs, and then tear off the flesh, or breast fillets. Then cool it down a little, finely chop or chop with a meat grinder, turning it into a homogeneous mass.
2. Onion finely chopped, mixed with garlic, pressed through a special press.
3. Put garlic, onion in a hot frying pan with sunflower oil and fry until color changes. Mix with chopped boiled meat and warm.
4. In a separate saucepan, heat the melted butter and add the sifted wheat flour. Next, fry, stirring with a spatula. Flour color should darken a little. 5. Pour cream in flour, heat and add meat with onions and garlic. Mix with ground salt and pepper. Curry can be used instead of white. Mix everything and simmer until you get a thick sauce. A few minutes and bechamel is ready.
Bechamel sauce with minced meat and dry mushrooms and celery
• 250 g ground beef;
• 150 ml of heavy cream;
• 50 g raw pork fat;
• 30 g butter;
• 40 g dry mushrooms;
• one white onion;
• to taste spices;
• salt to taste;
• 50 g celery root.
1. Chop pork fat and mix with minced meat.
2. In the onion, remove the dry scales, rinse and cut into small cubes.
3. Peel celery root and chop on a grater.
4. Dry mushrooms can be randomly broken into pieces, loaded into the bowl of a blender or coffee grinder (you can even in a meat grinder) and grind into powder.
5. Overcook minced lard with onion and celery in a frying pan without oil. Fat will be actively fueled, so that the excess fat is hurt.
6. Dilute butter in a frying pan and add dried mushrooms powder, mix and heat the mixture for several minutes. Pour in heavy cream, stew over low heat until thick.
7. Put the minced meat in portions and pour over the sauce.
Bechamel sauce with minced meat and mushrooms
• 150 g of champignons;
• 250 grams of minced meat;
• one white onion;
• 55 ml of sunflower oil;
• 220 ml of heavy cream;
• a quarter pack of butter;
• 40 g wheat flour;
• to taste ground pepper.
1. Clean the champignons, rinse in a cup with cool water and cut into slices or cubes. Fry them in sunflower oil until rosy color. Transfer to a plate and set aside.
2. Strip the onion, rinse and cut into rings or cubes, fry in butter and add minced meat to it. Fry together until cooked meat.
3. In a separate saucepan, heat the butter and add flour, mix to avoid lumps and fry for a minute. 4. Mushrooms and minced meat with onions grind in mush in a bowl of a blender.
5. Add cream and mixture of minced meat and mushrooms to flour. All salt and pepper, mix and simmer until thick.
6. Serve with a side dish of potatoes.
Lazy bechamel sauce with minced meat
• 250 g of any stuffing;
• 170 ml of fat milk;
• 45 ml of sunflower oil;
• two Art. l dried onions;
• 15 g butter;
• 1 tbsp. l potato starch;
• salt to taste;
• a pinch of white ground pepper.
1. In a pan, mix the butter and sunflower oil, put on the stove. Place the mince there, cover the dried onion and fry until the mince is ready.
2. Season with salt, add ground white pepper. Stir with a spoon.
3. Pour half of the milk into the pan and mix. Cool the other half in the refrigerator.
4. Mix the cool milk with starch and strain through an iron sieve.
5. Milk with starch is introduced to the remaining products. While stirring, simmer until getting a thick sauce.
6. Serve hot with a slice of bread.
Bechamel Sauce with Minced Meat - Tricks and Tips
• To make the mass thicker, you need to hold the sauce longer on the fire.
• You should not overcook the flour, otherwise the sauce will not turn white.
• If fatty sour cream or thick cream is used for the sauce, then pour the broth a little more.
• If the sauce turns out to be lumpy, then it just needs to be either passed through a sieve or whipped with a blender.
• Bechamel sauce can be prepared in advance and stored in the cold with the lid tightly closed for several days.