Beefamel Meat Rolls

You will need
  • - raw smoked chicken 300 g;
  • - veal renal part of 1 kg;
  • - butter 50 g;
  • - wheat flour 60 g;
  • - milk 300 ml;
  • - nutmeg grated on the tip of a knife;
  • - hard cheese 30 g;
  • - egg yolk 1 pc .;
  • - fat 120 g;
  • - onion 120 g;
  • - Paprika 15 g;
  • - Tomato paste 30 g;
  • - sweet green pepper 1 pc .;
  • - ground black pepper;
  • - salt.
Boil chicken meat, then mince. Wash veal, dry with paper towel, cut into 6 portions. Each piece of veal gently repel and lightly salt.
Melt the butter in a pan, add flour to it, pour in the milk. While stirring constantly, add black pepper and nutmeg. Boil the sauce for 30 minutes, stirring continuously, over low heat.
Grate cheese. Mix the ready-made sauce, egg yolk, cheese and black pepper with minced chicken. Mix thoroughly.
The resulting stuffing lay on the broken pieces of veal. Roll up the rolls, then tie the culinary thread.Fry rolls on melted fat. Then transfer to the pan.
Fry the finely chopped onion in the same fat, add the paprika and tomato puree, immediately pour in a little broth from the ham and mix well. Pour the rolls over the sauce, simmer over medium heat, periodically adding broth for 30 minutes.
Sweet pepper cut into strips, add to rolls, simmer until pepper readiness. Before serving, remove the thread from the rolls, put them on a dish, pour the sauce in which they were prepared. Serve mashed potatoes as a side dish.

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