Recipe of the week: minced meat

moussaka

Ingredients for 4 people: 400 g minced meat (lamb or beef), 400 g eggplant, 3 onions, 400 g tomatoes, half a glass of red wine, thyme, rosemary, 50 g butter, 50 g flour, 0.5 l milk, 90 g gruyère ( + 1 little to cover the gratin) and 50gm of Parmesan.

Preparation: Cut the eggplant into slices. Fry it in a frying pan in a little oil. Peel the onions and chop. Melt in a cast iron skillet. Peel the tomatoes and cut them into cubes. Add the minced meat to the cooked onions. Mix and color. Add tomatoes, thyme and rosemary. Leave to cook for thirty minutes on low heat.

Prepare the bechamel sauce. Put butter and flour in a saucepan. Mix and add the milk little by little with a whisk. Finish by adding gruyère and Parmesan cheese.

Heat the oven to 200°C. Oil gratin. Layer a layer of eggplant, a layer of bolognese, and a layer of béchamel sauce, alternating again until you finish with the béchamel and grated cheese. Bake and cook for 40 minutes.

meatloaf

Ingredients for 4 people: 500 grams of minced beef, 3 slices of sandwich bread, 4 tablespoons of milk, 1 onion, salt, 1 teaspoon herbs, 2 beaten eggs, 2 tablespoons butter, 1 tablespoon flour and grated cheese.

Preparation: Chop the onion and saute it in a tablespoon of butter. Dip the bread slices in the milk. Mix the meat, bread soaked in milk, onions, salt, herbs and beaten eggs. Put the grated cheese in the center of the meat and roll it over. Put in a baking dish. Grease it with two tablespoons of melted butter. Bake at 180 ° C for 50 to 60 minutes.

Meat pies

ingredients : 1.5 kg minced beef, 500 g breadcrumbs soaked in milk, 250 g chopped onions melted in butter, 2 tbsp chopped parsley, 3 whole eggs, salt, pepper and nutmeg.

Preparation: Mix the minced meat well with the breadcrumbs, onions, parsley and eggs. Salt and Pepper. Fricadel figure of 100 on crushed marble. Fry both sides with butter and finish cooking in the oven (160 to 180 ° C). It is also possible to roll the meatballs in beaten egg whites and then in flour before frying.

Served with blond sauce or tomato sauce.

Bon appetite !

A&G Ledent

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