Usually casseroles meat acts as a filler, but in this recipe ground meat plays a dominant role.Filling the same act pasta with cheese sauce from two kinds of cheese.
casserole was easier to cut, cool it in the right form, then it becomes more dense and will not fall apart.
You will need:
Ground Beef - 500 g
Horns - 150 g
Sol - 2 ch. L.
onion (100 g) - 1.5 pc.
sweet red pepper (paprika) - 1 pc.
Garlic cloves - 2 pcs.
Vegetable oil - 20 ml
Black pepper - ½ hours. L.
Wheat flour - 20 g
Butter - 35 g
Milk - 300 ml
Mozzarella - 100 g
cheese - 100 g
Ham jerked - 120 g
Preparation:
Make minced lean beef, pre-clearingher from living.For minced beef blade perfect example.To verify the pasta in plenty of salted water until soft.
Chop the onions and garlic, pepper cut into small cubes.
Fry the vegetables over medium heat until tender for 5 minutes, avoiding browning.
Lemon Wash and remove the peel using a fine grater.Add the ground beef.
prepared and slightly cooled vegetables stir in minced meat, so they are uniformly distributed in it, salt and pepper, mix well again.
For the sauce, fry the flour in butter until nut smell, but do not let it darken.Pour in the milk, stirring constantly to avoid lumps formed, and simmer until thickened.Particular attention while stirring take a corner and the bottom of the pan.
Cheese grate and sprinkle in the sauce, while continuing to heat over medium heat until they melt.Remove the sauce from the heat.
baking dish a little brush with oil (5 g) and jerked Shots slices of ham (120 g), so that they hung around the edges.
At the bottom form an even layer Put half the meat, put on top of the pasta and pour sauce.
Top with remaining stuffing, gently push the cover and hanging with his ham.Bake in a preheated 190-degree oven about 45-50 minutes.
finished meat casserole cool a little, so that it becomes more dense, drain the resulting juice into a separate container and turn onto a plate.Juice can be used for cooking sauces and other dishes.Cut the pudding and serve with fresh vegetables.
Photo source: foodclub.ru
Articles Source: foodclub.ru
