Macaroni Mince
Ingredients for Macaroni Mince
| Amount | Ingredient |
|---|---|
| 500 grams | gem |
| Hackfleisch | 500 grams |
| Macaroni | 2 pcs |
| mittelgr | Onions |
| 2 pcs | Karottenn |
| 1 / 2 St | Celery |
| 5 tbsp | frozen product |
| Vegetable soup | 5 tbsp |
| Tomato paste | something |
| Salt | something |
| Pepper | 600 ml |
| Water with 2 tsp vegetable stock maintenance | 2 tbsp |
| Rapeseed oil | 2 pcs |
| Tomatoes | 50 g |
| Margarine | 5 tbsp |
| Flour | 1 / 2 l |
| Milk | 1 / 2 l |
| Vegetable broth | something |
| Salt | something |
| acc | Chilli peppers |
| 5 Schb | Edam cheese 30% fat |
Macaroni Mince Directions
Macaroni according to instructions in salted water, drain and put off.
The ground beef with canola oil sear. Peel, quarter and cut into fine strips. Peel and dice carrots. Peel the celery, chop finely, fry and season with salt and pepper.
Add tomato puree, mitsch tumors, deglaze with the water and season with the vegetable stock, maintenance, and simmer about 10 minutes.
The macaroni and ground meat in a greased baking dish in alternating layers.
Omit the margarine in a pan, add flour and lightly brown, milk and vegetable broth mix and slowly stir in the flour, let it boil briefly.
Wash the tomatoes, chop, spread over the macaroni and also give the roux over it. The cheese slices on it and bake about 30-40 minutes in preheated oven (190 ° hot air, 200 ° top-and bottom heat) until golden brown.
