Pancakes with meat in bechamel sauce with tomato
Pancakes with meat in bechamel sauce with tomato – a tasty and hearty meal for the whole family. Pretzels with bechamel sauce are very tender, the filling is juicy, and the top has a light crust. Incredibly delicious.
Pancakes with meat in bechamel sauce with tomato – ingredients
- For the pancakes:
- Flour – 1 cup.
- Milk – 1 glass.
- Eggs – 2 pieces.
- Water – ½ cup.
- Oil – 2 tbsp.
- Salt – a pinch.
- For the filling:
- Pork – 300 g.
- Onion – 1 piece.
- Garlic – 2 cloves.
- Tomato juice – ½ cup.
- Tomato paste – 1 tbsp.
- Salt pepper.
- Dried basil.
- Oil.
- For the sauce:
- Flour – 1 tbsp.
- Oil – 25
- Milk – 1 glass.
- Tomato juice – ½ cup.
- Salt pepper.
Pancakes with meat in bechamel sauce with tomato – cooking recipe
For pancakes, mix all the ingredients to a homogeneous mass, if the dough thickens, add a little water. Fry thin pancakes.
We grind the meat into minced meat. Finely chop the onion.
Pour oil into a heated pan, squeeze the garlic through a garlic press, fry for a while. Add onion to the pan, fry until soft, add meat, mix well, fry a little. Pour tomato juice and tomato paste, salt, pepper, add basil, fry until thickened.
Spread the finished filling on the pancake, twist it into rolls. We put it in a greased, fireproof form.
Melt the butter in a pan, add the flour and fry for 2 minutes, stirring constantly. Stirring with a whisk, add milk in small portions. Add tomato juice, bring to a boil. Pour the sauce over the flatbreads in the form.
Bake pancakes at a temperature of 180 degrees for 30-40 minutes.
