Zrazy with mushrooms and béchamel sauce

Description

Zrazy same burgers, but inside they always have a secret. It can be a boiled egg or, as in my case, fried mushrooms. I have since the summer of preserved chopped and frozen boletus – used them. A delicate Bechamel sauce is prepared quite simply and is a great accompaniment to meat and mushroom components.

Ingredients

Minced meat

1 kg
Chicken egg

1 piece
Onion

2 piece
Baton

0.5 piece
Milk

150 ml
Salt
Black pepper
Boletus

800 g
Butter

70 g
Salt
Black pepper
Butter

70 g
Flour

3 Tbsp
Cream

500 ml
Milk

100 ml
Nutmeg

1 tsp
Tarragon

2 tsp
Cheese

100 g
Salt
Pepper white

Cooking

To prepare the filling. In a pan melt the butter, fry mushrooms. If they're frozen, pre-thawed in a frying pan, they will rather be extinguished, the key is to evaporate as much moisture as possible. Season with salt and pepper.

Leave to cool.

Both types of meat together, mix well.

Onions cut into cubes, add to the stuffing.

With a loaf of pre-cut off the rind, pulp chop, pour the milk. Add to the minced soaked in milk loaf.

Beat in an egg.

All salt, pepper, knead thoroughly with hands until smooth. Let the meat stand for a bit, closing the container lid or just cover with a towel.

Meanwhile to make the sauce. To do this, melt in a deep frying pan butter, put the flour and on medium heat fry it, stirring with a spatula, until slightly brownish color. Add the cream, milk, tarragon, reduce the heat to low and cook the sauce until it reaches the consistency of sour cream average fat content. In the end, add salt, white pepper and grated nutmeg, mix well.

To take on hand is sufficient for the number of balls of minced meat, mash into a pellet, in the centre lay the mushrooms (about a tablespoon or slightly less), to sculpt chop...