Minced Meat in Crust with Vegetables in Sauce

Name: Minced Meat in Crust with Vegetables in Sauce - Marioara G.
Ingredients: For 6 servings; 3 slices of bread; older than 1 day; 1 kg minced meat; mixed (pork + beef); 1 bunch of green onions / 1 medium onion; finely chopped; 1; 2 teaspoons French mustard with mustard seeds; 2 eggs; salt; pepper; paprika; 1 bunch of green onions; sliced into rounds; 1 bunch of fresh parsley; finely chopped (keep a few leaves for garnish); 2 tablespoons breadcrumbs; 150 g grated cheese; 1 egg white; 500 g carrots; cut into larger sticks; 1 small cauliflower (approx. 700 g); 30 g butter + butter for the baking dish; 20 g flour; 1 teaspoon curry; 250 ml milk

Meat - Minced Meat in Crust with Vegetables in Sauce by Marioara G. - Recipia

To prepare a delicious and comforting meal, start by preparing the basic ingredients. Take the slices of bread and place them in a bowl of water to soak. This step will help achieve a wetter and more moldable mixture. After a few minutes, squeeze the bread to remove excess water. In another bowl, combine the ground meat with finely chopped onion, the squeezed bread, mustard, and eggs. It is important to mix the ingredients well so that the flavors combine perfectly. Add salt, pepper, and paprika to taste to enhance the flavor. Once the mixture is homogeneous, shape it into a loaf and place it in a previously buttered baking dish. Preheat the oven to a medium temperature and place the dish with meat inside, allowing it to bake for about 30 minutes. This process will allow the meat to brown and develop a delicious crust. Meanwhile, prepare the topping. In a bowl, mix half of the chopped green onions and parsley leaves with breadcrumbs, grated cheese, paprika, and lightly beaten egg white. This mixture will add a crunchy and savory note over the meat. After 30 minutes, remove the dish from the oven and spread the mixture evenly over the meat. Return to the oven for another 15-20 minutes until the topping is golden and crispy. In parallel, prepare the vegetables. Boil them in 250 ml of salted water for about 15 minutes, or until tender but still holding their shape. After boiling, drain them, but remember to keep the water, which will be used later. In a pan, melt a little butter and add flour and curry, stirring continuously to obtain a roux. Deglaze the mixture with milk and the reserved vegetable juice, letting it simmer for 5 minutes until the sauce starts to thicken. Add the boiled vegetables, the remaining green onions, and parsley, and let everything heat through. Season the sauce with salt and pepper to taste. Once everything is ready, plate the slices of meat on dishes, adding the vegetables and sauce on top. Garnish with chopped parsley and green onions for a fresh and appetizing look. Serve the remaining sauce separately to be added according to preference. This recipe is not only delicious but also colorful, making it perfect for any occasion!