Veal is a dietary meat. The meat is lean and very tender. Veal can be fried, boiled, stewed, baked and subjected to all known methods of cooking meat. Try roast veal with béchamel sauce. The taste of this dish will pleasantly surprise you.
It is necessary
-
- Ingredients for the main course:
- 200 g of veal;
- 50 g of vegetable oil;
- 20 g of cheese;
- 100 g of béchamel sauce;
- salt;
- pepper;
- green onions.
- Ingredients for béchamel sauce:
- 200 g butter;
- 1/2 cup flour
- 2 glasses of milk;
- powdered nutmeg.
Instructions
Step 1
To prepare this dish, you need the kidney portion of the veal.
Step 2
The whole renal part must be rinsed under cold running water.
Step 3
Remove all unnecessary films, windy edges of the meat.
Step 4
Then dry the meat with a paper towel or napkins.
Step 5
Then salt and pepper the veal well.
Step 6
Place on a baking sheet or skillet and place in the oven to bake. Bake the meat until tender.
Step 7
While the meat is roasting, you need to prepare the béchamel sauce.
Step 8
Grind a spoonful of butter with 1/2 cup flour, dilute a little, constantly stirring, with two glasses of milk.
Step 9
Boil, bring to the consistency of thick sour cream, stir constantly.
Step 10
Then strain through a sieve, season with salt to taste.
Step 11
Add some powdered nutmeg.
Step 12
Then cool the sauce well. The sauce is ready.
Step 13
In the further preparation, you need grated cheese and chopped green onions.
Step 14
Cool the finished veal slightly, cut it with a sharp knife across the fibers, but not until the very end (accordion).
Step 15
Transfer to an enamel or iron plate.
Step 16
Transfer each slice with thick milk bechamel sauce, sprinkle with grated cheese. Top also cover with sauce, sprinkle with cheese, pour over with vegetable oil.
Step 17
Put the dish in the oven and bake at 180 degrees for twenty minutes. Bake until a beautiful brownish crust forms on the sauce.
Step 18
Remove the meat dish from the oven, wipe the edges of the dish with a wet towel. Veal can be served on one dish or on separate plates. Add potato croquettes to the veal as a garnish.
Step 19
Before serving, pour over the veal juice left over from roasting the meat. Bon Appetit!
