French-style meat with béchamel sauce
Description
The recipe won't take much time. The dish should cool slightly before serving. One variation of this recipe includes potatoes. Simply use potato slices, no more than 0.5 cm thick, as one of the layers (usually the bottom layer). Serve hot.
Instructions
- 1
Step 1
Remove membranes and fat from the meat. Cut into small cubes.
- 2
Step 2
We wash the carrot and slice it into rounds, and cut the onion into half-rings.
- 3
Step 3
We wash the mushrooms and cut them into four parts. Attention! Do not peel the mushrooms.
- 4
Step 4
We prepare the "Béchamel" sauce. Pour milk into a small saucepan or skillet and place over heat. Warm the milk over medium heat. Take another skillet, place it over low heat, melt the butter in it, and mix it with flour. Stir for two minutes, then gradually add the warmed milk. Constantly stir the sauce to ensure it becomes smooth and lump-free.
- 5
Step 5
Reduce the sauce until thickened. Add nutmeg, salt, and pepper to taste. Mix well, then cover with a lid.
- 6
Step 6
Coat the pieces of meat in flour and fry in a pan with vegetable oil.
- 7
Step 7
Transfer the fried meat to paper towels to absorb the fat and oil. Then season it with salt and pepper.
- 8
Step 8
Sauté the mushrooms in a pan until they turn a nice (golden) color.
- 9
Step 9
Take a baking dish. Place the onion on the bottom, then add the pieces of meat, and spread the "Béchamel" sauce over the meat.
- 10
Step 10
The next layer is fried mushrooms. Add a little salt to them.
- 11
Step 11
Then goes the carrots and another layer of onions.
- 12
Step 12
On top, generously brush everything with "Béchamel" sauce.
- 13
Step 13
Bake the dish in the oven at 180 degrees for 30 minutes. At the end, take the dish out of the oven, sprinkle grated cheese on top, and put it back in the oven for another 5 minutes.