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Minced meat with sauce Bechamel

Ground Meat with Béchamel Sauce

A wonderful béchamel sauce with a new twist! A versatile dish — use it as a gravy for mashed potatoes or pasta, a filling for pie or crêpes, or a stuffing for vegetables or cannelloni. It's delicious any way you serve it. Ground meat with béchamel pairs beautifully with mushrooms and tomatoes.

znlena

Recipe author

Composition / ingredients

Servings:

Ground meat

500

Cream (I used 20%; you can use lower-fat cream or even milk)

Butter

Flour

Onion

Garlic (I used 1 large clove; if yours are small, use 2-3)

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 74 % 25 g

Carbohydrates 12 % 4 g

322 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 25 min

Step 1:

Here's everything you need for this great dish. In half an hour, it all turns into a hearty meal. Put a pot of water on the stove for the pasta, plus a couple of skillets — one for the meat, one for the sauce. Ready? Let's go!
Step 2:

While the skillet heats up, peel and chop the onion and garlic, and sauté them in vegetable oil. The smell that fills the kitchen is incredible. :) By the way, feel free to use more garlic — it adds aroma without any harshness.
Step 3:

Add the ground meat to the sautéed onion and garlic. I used frozen ground meat and didn't thaw it — it defrosts perfectly right in the skillet. So if yours is frozen too, you can do exactly as I did. :) It saves a lot of time.
Step 4:

Cook until done, stirring now and then. Be sure to season with salt and pepper, and add any seasonings you like. This step takes about 15 minutes. My ground beef is marbled and fairly fatty, so I don't add extra oil. But if you're using ground chicken or turkey, you can add a little oil.
Step 5:

Meanwhile, melt the butter in the second skillet.
Step 6:

Add the flour and stir well. You'll get a thick paste (a roux). Cook it for about five minutes, no more.
Step 7:

Now pour the cream (or milk) into the roux. I do this in stages, which I recommend: add a little cream, stir, add more, and stir again. The goal is to stir out any lumps. If a few remain, don't worry — we'll fix that. ;)
Step 8:

Now reduce the sauce. Since the pasta is cooking right next to it, I keep the sauce on the thinner side — but if you want to use it as a filling for crêpes, for example, reduce it more. Go by your own taste. And don't forget to season the sauce with salt and pepper; you can add a little paprika, too.
Step 9:

When the sauce is ready, stir it together with the meat. If any lumps remain in the sauce, push it through a sieve.
Step 10:

And our dish is ready — the pasta has cooked, and I even gave it a quick toss in the pan. Plate it up and sprinkle with fresh herbs. Come to the table! Enjoy!