Recipe of the week: with minced meat

Moussaka

Ingredients for 4 people): 400 g minced meat (lamb or beef), 400 g aubergines, 3 onions, 400 g tomatoes, 1 half glass of red wine, thyme, rosemary, 50 g butter, 50 g flour, 0.5 l milk, 90 g. Gruyère (+ 1 small bit to cover the gratin) and 50 g parmesan.

Preparation: cut the aubergines into slices. Fry them in a pan in a little oil. Peel and chop the onions. Melt them in a cast iron pan. Peel and dice the tomatoes. Add minced meat to the cooked onions. Mix and color. Add tomatoes, thyme and rosemary. Let cook for about thirty minutes on low heat.

Prepare the bechamel sauce. Put butter and flour in a pan. Mix and gradually add the milk with a whisk. Finish by adding Gruyere and Parmesan.

Preheat the oven to 200ºC. Oil a gratin dish. Place a layer of aubergines, a layer of Bolognese, a layer of bechamel sauce, alternating again to finish with béchamel and grated cheese. Bake and cook for 40 minutes.

Mincemeat bread

Ingredients for 4 people): 500g mince, 3 slices of sandwich bread, 4 tbsp milk, 1 onion, salt, 1 tsp herbs, 2 beaten eggs, 2 tbsp butter, 1 tbsp flour and grated cheese.

Preparation: chop the onion and fry it in a tablespoon of butter. Dip the bread slices in the milk. Mix meat, bread soaked in milk, onion, salt, herbs and beaten egg. Put the grated cheese in the middle of the meat and roll it on itself. Place in a baking tray. Brush with two tablespoons of melted butter. Bake at 180°C for 50 to 60 minutes.

Beef steaks

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

Preparation: mix the stuffing well with breadcrumbs, onion, parsley and egg. Salt and pepper. Shape meatballs out of 100 on a floured marble. Brown both sides in butter and finish roasting in the oven (160 to 180ºC). It is also possible to roll the meatballs in beaten egg white and then in flour before frying.

Serve on a blonde sauce or a tomato sauce.

Enjoy your lunch!

A&J Ledent

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