Compound in Bechamel sauce
I got this recipe from a Turkish cookbook. It seemed easy to make, and also contains all the ingredients I love. I am delighted with the taste and definitely dare to make this dish even when your guests come. I hope you will like it ;)
Preparation steps
- In a deep frying pan, fry the finely chopped onion in the heated olive oil until it becomes glassy. Add the minced meat and continue to simmer until the meat changes color. Add finely chopped mushrooms and tomato puree. Saute until the mushrooms absorb all their water. Then add parsley, vegeta, salt and pepper. Stir several times and remove from the heat.
- Cut the potatoes into thin slices. Make sure they are not too thick as there is a possibility that the potatoes will not be baked enough. Grease the baking dish and arrange the potatoes evenly. Spread the minced meat mixture on the potatoes. Pour a little more than half a glass of hot water. Cover with aluminum foil and bake for 40 minutes at 200C.
- While the stew is baking, you prepare the Besamel sauce. Melt the butter and add the flour. Stir well and gradually add the milk, stirring constantly so that no lumps form. Stir until the mixture is combined. Add salt, pepper and pepper and remove from the heat.
- After 40 minutes, remove the casserole from the oven and pour over the Besamel sauce. Return the foil and bake for another 15 minutes. Then take the compound out again, sprinkle it with grated Trappist and bake it for another 10 minutes without foil.
- Pleasant!
