Beef And Potato Patties In Béchamel Sauce Recipes
BEEF AND POTATO PATTIES IN BéCHAMEL SAUCE
Make and share this Beef and Potato Patties in Béchamel Sauce recipe from Food.com.
Provided by Laka
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 677.5, Fat 48.8, SaturatedFat 21.3, Cholesterol 156.8, Sodium 752.7, Carbohydrate 27.9, Fiber 2.5, Sugar 2.2, Protein 32.1
MEAT AND POTATO PATTIES
Sounds good and things I always have on hand. Also a great weeknight recipe as it says ready a little bit over a half hour. Source: Taste of Home
Provided by Ceezie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Shape into four patties.
- In a skillet over medium heat, brown the patties in oil; drain.
- Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
- Combine flour and water; gradually add to juice in the skillet.
- Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.
Nutrition Facts : Calories 241.4, Fat 13.2, SaturatedFat 4.3, Cholesterol 101.8, Sodium 385.4, Carbohydrate 10.2, Fiber 1.2, Sugar 3, Protein 20
MEAT AND POTATO PATTIES
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
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