Beef And Potato Patties In Béchamel Sauce Food

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
• In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
• Preheat the oven to 350 degrees F.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

BEEF AND POTATO PATTIES IN BéCHAMEL SAUCE

Steps:

• Mix by hand all ingredients for the patties.
• Form 8 tennis ball sized patties.
• Fry the patties in peanut oil for 3 - 4 minutes only on one side until golden with a crispy crust.
• Place them, next to each other, in an ovenproof casserole. Set aside.
• Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
• Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
• Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
• Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 - 4 minutes until the cheese melts.
• * Do not squeeze the excess water out of the shredded potatoes.

GROUND BEEF AND POTATO CASSEROLE

Steps:

• Spray a baking dish with cooking spray.
• Preheat oven 375 degrees.
• Spray a large skillet with cooking spray and brown ground beef.
• Drain ground beef, if necessary.
• Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
• In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
• Gradually add milk and cook till bubbly and thickened.
• Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
• Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
• Add 1 layer of potatoes.
• Alternate ground beef mixture, then potatoes until completely used.
• Pour cheese sauce over ground beef and potato mixture.
• Top with a pinch of paprika and grated cheese.
• Bake for 1 hour, or until potatoes and beef are bubbly and done.

BOILED EGGS AND POTATOES IN BECHAMEL SAUCE

Steps:

• Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
• Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
• Pour the flour over the melted butter and mix well to form a soft dough.
• Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
• Season the bechamel with salt and nutmeg.
• Slice the boiled eggs and add them to the bechamel.
• Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
• Serve at once.