Stuffed horns with Béchamel sauce

Stuffed horns with Béchamel sauce

Category: Culinary recipes

Ingredients
Horns / shells	250 gr.
Minced meat	300 gr.
Onions (medium)	1-2 pcs.
Mayonnaise	1 tbsp. l.
Salt, spices
Sauce
Milk	500 gr.
Flour	35 gr.
Butter	35 gr.
Nutmeg	on the tip of a knife
Salt pepper	taste

Cooking method

• Boil the horns (shells) until al dente, rinse with cold water and mix with a small amount of vegetable oil so as not to stick together.
• Next, fry the onion, add the minced meat mixed with a spoonful of mayonnaise, salt, spices and fry until tender. I added mayonnaise so that when frying the minced meat does not get caught in a lump, but is fried with a homogeneous mass (something like this :)), in general I liked the result.
• Stuff the prepared horns with minced meat
• 
• Cooking the sauce:
• In a frying pan / saucepan over low heat, melt the butter, add flour and stir while continuing to heat the butter-flour mixture.
• 
• Pour in 300 ml of cold milk in small portions, stirring constantly with a wooden spatula, stir the sauce until smooth, gradually pour in the remaining milk and mix well. (The amount of milk depends on the desired thickness of the sauce. Also, keep in mind that the sauce will thicken after cooling.)
• Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat, season the Béchamel with salt, pepper and nutmeg to taste.
• Add another small piece of butter, stir and cover the pan / pan with a lid
• 
• Fill our horns / shells with sauce so that they are completely covered and put in the oven for 20 minutes.
• 
• after 15 minutes I covered the horns with cheese, put them back in the oven
• 
• we take out as soon as the cheese is browned, let it cool slightly, brew.
• The horns are ready, you can invite to the table! Bon Appetit!!!
• 
• The recipe for the sauce is taken from the website Cooking at home

Note

Al dente (al dente) in translation from Italian means "to the tooth" and describes the state of the pasta when it is ready, but still hard enough and did not have time to boil. If you cook, for example, spaghetti, then when biting through a properly prepared pasta, your tooth should feel resistance - as if a solid string is hidden in the core of each spaghetti. In order to achieve such a state, it is not enough to exactly follow the time indicated on the paste package, you also need to constantly try - the count goes by seconds. However, the first time you may not succeed, this requires some experience. According to the reviews of people living in Italy, outside the homeland of pasta they do not know how to cook it and are constantly digested, which means that at first glance, such pasta will seem undercooked to you. This is normal.

[Leka_s]

Leka_s Alena, vkuusnoo !!! and beautiful in the photo

Thank you!

add the minced meat mixed with a spoonful of mayonnaise, salt, spices and fry until tender. I added mayonnaise so that when frying the minced meat does not catch in a lump, but is fried with a homogeneous mass (something like this :)),

Not only is the recipe good, but the advice is great! Lump mince is an eternal problem

Alena, a very mouth-watering casserole with cones and Bechamel sauce! I'm using it, thanks!

Thank you girls! Cook, we can and you will like it
Although I’m thinking we can still have some kind of sauce for horns / shells, you can, more gently ... but I still have no options

I always have a lot of forest mushrooms, so I add them to all sauces, especially dry white ones, it's good, the most fragrant

Elena is a cool casserole for a long time wanted to cook this, thanks for the recipe.

Thank you! It seems to me on the second day they became even tastier

yeah, I found what I would cook for dinner tomorrow)) Thank you very much