Even the most ordinary dish can be revived with the right sauce, but an unsuccessful sauce can kill any culinary masterpiece. Minced meat sauces are easy to prepare and can complement many dishes, so you can try them to practice your culinary skills.
It is necessary
-
- For the Bechamel sauce with minced meat:
- milk - 300 ml;
- onions - 1/4 head;
- butter - 30 g;
- flour - 2 tablespoons;
- parsley root;
- celery root;
- minced meat - 100 g;
- salt and pepper to taste.
- For the meat sauce:
- minced meat - 300 g;
- onions - 1 pc;
- mushrooms - 100 g;
- carrots - 1 pc;
- tomatoes - 2 pcs;
- tomato paste - 2 tablespoons;
- broth - 1 glass;
- greens
- salt and pepper to taste.
Instructions
Step 1
Try the famous Bechamel white sauce based on minced meat. To do this, take a small container and combine milk and a quarter of the onion in it. Put on fire and simmer this mixture for 15 minutes over low heat. Then remove the onion from the milk, melt 30 g of butter in another bowl, add flour. Fry the flour in oil for 3-4 minutes, stirring constantly. The flour should take on an even golden hue. After that, remove the mixture from heat and cool slightly. Add milk that you boiled with onions to the flour, stirring constantly. Put the mixture on low heat and bring to a boil, whisking constantly. Then cook for 8-10 minutes, stirring and removing the film, but do not bring to a boil. Saute the chopped parsley and celery root and minced meat in olive oil. Combine with the main one and cook for another 10-15 minutes. Season with salt and pepper to taste.
Step 2
For the next sauce, finely chop the onion and sauté in butter until golden brown. Add the minced meat to the onion and continue to fry, stirring thoroughly so that the minced meat is crumbly and does not turn into a cutlet. Chop the mushrooms finely, add them to the minced meat, stir. Season with salt and pepper to taste. Chop the carrots and tomatoes very finely, put them in the sauce, stir well and continue to fry. When the liquid has boiled away, add the flour to the sauce and fry until golden brown. Then fill everything with broth, add tomato paste. Stir well. Add finely chopped herbs, garlic, spices. Cover, turn off heat and let the sauce sit.
