Even the most ordinary dish can be recovered by means of correctly picked up sauce, and here unsuccessful sauce is capable to kill any masterpiece of cookery. Sauces on the basis of mincemeat are cooked easily and are capable to add a set of dishes therefore on them it is possible to try to popraktikovat the culinary skills.
It is required to you
- For the Béchamel sauce with forcemeat:
- milk - 300 ml;
- onions - 1/4 heads;
- desi - 30 g;
- flour - 2 tablespoons;
- parsley root;
- celery root;
- mincemeat - 100 g;
- salt and pepper to taste.
- For meat sauce:
- mincemeat - 300 g;
- onions - 1 piece;
- mushrooms - 100 g;
- carrots - 1 piece;
- tomatoes - 2 pieces;
- tomato paste - 2 tablespoons;
- broth - 1 glass;
- greens
- salt and pepper - to taste.
Instruction
1. Try to make the known Béchamel white sauce on the basis of forcemeat. For this purpose take small capacity and in it connect milk and a quarter of a head of onions. Put on fire and you cook this mix within 15 minutes on weak fire. After that take out onions from milk. Kindle 30 g of a desi in other ware, add flour. Within 3-4 minutes fry flour in oil, constantly stirring slowly. Flour has to get an equal golden shade. After that remove mix from fire and cool a little. Enter milk which you boiled with onions into flour, constantly stirring slowly. Put mix on slow fire and bring to the boil, at the same time it is constant it shaking up. Then you cook 8-10 minutes, stirring slowly and skimming, but you don't bring to the boil. Brown the cut root of parsley and a celery and mincemeat in olive oil. Connect to the main and you cook 10-15 more minutes. Add salt and pepper to taste.
2. For preparation of the following sauce small chop a bulb and fry it on a desi till golden color. Add forcemeat to onions and continue to fry, carefully stirring that forcemeat was friable, but I didn't turn into cutlet. Small cut mushrooms, add them to forcemeat, mix. Add salt and pepper to taste. Very small chop carrots and tomatoes, put them to sauce, carefully mix and continue to fry. When liquid boils away, add flour to sauce and fry till golden color. Then fill in all with broth, add tomato paste. Carefully stir. Add small cut greens, garlic, spices. Cover, switch off fire and let's sauce infuse.