Tender meat casserole with cabbage

Description

Mouth-watering casserole with minced meat, broccoli and cauliflower. A great dish for everyday lunch and entertain guests. The casserole can be prepared in advance, the day before the scheduled hour, cover with cling film and refrigerate, and bake just before lunch or dinner.

Ingredients

Broccoli

500 g
Cauliflower

500 g
Salt
Minced meat

1 kg
Olive oil

3 Tbsp
Onion

1 piece
Flour

2 Tbsp
Milk

1.5 cup
Parsley

1 coup
Spices
Salt
Olive oil

6 Tbsp
Butter

1 Tbsp
Flour

5 Tbsp
Milk

4 cup
Yolk egg

2 piece
Cheese

2 cup
Nutmeg

1 pinch

Cooking

In a pan pour a little oil and put onion. When the onion becomes transparent, add the minced meat. Mix thoroughly, breaking up lumps. Salt. Fry until all the liquid is evaporated.

Add 2 tbsp flour (we collect the flour in the spoon without fanaticism, the hill is small). Stir.

Gradually add half Cup of hot milk, each time carefully vymeshivaem. Add spices. Add parsley. Stir. Remove from heat and leave aside.

Make sauce. In a saucepan, pour 6 tbsp of olive oil, do not forget about the butter. Add 5 tbsp flour and stir.

Gradually add hot milk (4 Cup.), each time knead it to a smooth consistency without lumps.

Remove from heat, add a pinch of nutmeg. Stir.

Add the yolks and mix up perky so they don't curdle.

Then add grated cheese and again mix everything. The sauce should taste for salt. Perhaps you think that it should be slightly salt.

In the form of a big enough size (I have oval 27х39 cm) spread a little sauce.

Then half of the minced meat. Don't rush, try not to mix the two layers.

Then spread the broccoli and cauliflower. It is better to divide them into small pieces to make it easier to eat. Be sure to salt it.

Then layer the remaining meat.

And last - the rest of the sauce. Bake in a preheated 180 degree oven for about an hour. Be guided by your oven. Another tip: after serverwide first piece of the casserole, put in the form of a piece of bread, it will absorb excess juice.

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