Veal with French béchamel sauce has an exquisite taste. At the same time, it retains useful substances, as it consists of natural ingredients and is prepared by baking. You can use different types of meat in the recipe, but veal is best.
It is necessary
- - veal tenderloin (900 g);
- –Head of red onion;
- - butter (70 g);
- - vegetable oil (25 ml);
- –Wheat flour (15 g);
- –Milk (650 ml);
- –Fresh tomatoes (2-3 pcs.);
- –Fill to taste;
- - hard cheese (110 g);
- –Salt to taste.
Instructions
Step 1
Prepare the traditional béchamel sauce in advance. To do this, take a deep ladle, put in the butter and slowly melt on the stove, adding vegetable oil. Further, constantly stirring the mixture, pour in the milk gently, without ceasing to interfere with a wooden spatula. Then add wheat flour and stir again.
Step 2
Cook the sauce for about 15-20 minutes and season with salt to taste. The consistency of the sauce should be similar to low-fat sour cream. Leave the sauce to cool in a saucepan and start preparing the other ingredients.
Step 3
Rinse the veal meat with cool water. Cut into portioned flat pieces, which should be at least 1.5 cm thick. Take a special hammer, place each piece of meat on a cutting board and beat on both sides.
Step 4
Grease a baking dish with vegetable oil and lay out a layer of meat, lightly salting. Peel the onion from the top, cut into half rings and dip in boiling water for a while so that the bitter aftertaste disappears. Remove the onion from the water, squeeze and cover the meat.
Step 5
Wash the tomatoes and also put in boiling water. After 2-4 minutes, the peel on the tomatoes will crack and you can easily peel the vegetable, then chop the tomatoes into small cubes with a sharp knife. Chop the dill and mix with the tomatoes. Place the mixture on the onion layer. Pour the cooled béchamel sauce over the dish and place in the oven. Sprinkle grated cheese on the sauce 15 minutes before cooking and send it back to the oven.
