Veal with French bechamel sauce has an exquisite taste. At the same time, it retains useful substances, as it consists of natural ingredients and is prepared by baking. Different types of meat can be used in the recipe, but veal is best.
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You will need
- - Veal tenderloin (900 g);
- –Head of red onion;
- - butter (70 g);
- - vegetable oil (25 ml);
- - wheat flour (15 g);
- - milk (650 ml);
- –– fresh tomatoes (2-3 pcs.);
- - dill to taste;
- - cheese of hard grades (110 g);
- –– salt to taste.
Instruction manual
1
Pre-cook traditional bechamel sauce. To do this, take a deep bucket, put the butter and slowly melt on the stove, adding vegetable oil. Further, constantly stirring the mixture, pour the milk gently, without ceasing to interfere with a wooden spatula. Then pour in the wheat flour and stir again.
2
Cook the sauce for about 15-20 minutes, and at the end add salt to taste. The consistency of the sauce should be similar to low-fat sour cream. Leave the sauce to cool in the ladle and start preparing the other ingredients.
3
Rinse the veal meat with cool water. Cut into portioned flat pieces, which should be at least 1.5 cm in thickness. Take a special hammer, put each piece of meat on a cutting board and beat on both sides.
4
Grease the baking dish with vegetable oil and lay out a layer of meat, slightly salting. Peel the onion from the top peel, cut into half rings and lower it in boiling water for a while so that the bitter aftertaste leaves. Remove the onions from the water, squeeze and cover the meat.
5
Wash the tomatoes and also put in cool boiling water. After 2-4 minutes, the peel on the tomatoes will crack and it will be easy to peel the vegetable, then chop the tomatoes with a sharp knife into small cubes. Grind dill and mix with tomatoes. Put the resulting mixture on a layer of onion. Pour the cooled bechamel sauce over the dish and place in the oven. Sprinkle grated cheese over the sauce 15 minutes before being cooked and put back in the oven.
note
The dish is ideal as a hot meal on the festive table, and can also become an integral part of your daily menu.
Useful advice
Thanks to the sauce, bechamel veal gains juiciness and is well baked in its own juice.