Heart Bechamel with beans and mushrooms
88 90 минут 6 порции
Delicate, but hearty dish. Can be served without garnish.
Ingredients for Heart Bechamel with beans and mushrooms
- Heart - 1 kg
- Mushrooms - 250 g
- Green beans - 250 g
- Milk - 0.5 l
- Butter - 100 g
- Flour - 3 tbsp.
- Vinegar - 4 tbsp
- Nutmeg - 0.5 tsp.
- Peppers red hot chilli
- Pepper - 0.5 tsp.
Step by step instruction of cooking Heart Bechamel with beans and mushrooms
Heart wash, brush. Cut into small strips.
To place them in a bowl, cover with water (so that covers the meat), add the vinegar, mix well. Leave to marinate for at least an hour. (So the meat is cooked faster and will be more gentle. You can skip this step, but cook longer.)
Before grilling, the meat is washed, to not feel the taste of vinegar. Heat the pan with sunflower oil. Fry the meat on high heat until Browning, stirring constantly. Then diminish the fire, cover with a lid and leave to stew for about an hour (until the meat is tender).
Add kidney beans and chopped mushrooms (I had canned). Add salt to taste, but not much (with the sauce).
cover with a lid, simmer for another 15-20 minutes.
While cooked, prepare sauce. In a saucepan melt the butter.
Add flour, mix well to avoid lumps.
Stirring constantly, slowly pour in the milk. Bring to the consistency of sour cream, not too thick.
Add the spices and 1 tsp salt. Stirring occasionally, cook for another 5 minutes. The sauce is ready.
From the meat to evaporate excess liquid (you can just drain). Mix the meat with the sauce.