Cutlet gratin with broccoli, carrots and mustard béchamel

Name: Cutlet gratin with broccoli, carrots and mustard béchamel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Broccoli; 500 g Carrots; 7-10 Tbsp Salt; 4 (120 g each; minute steaks) boneless chops; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 2 TEASPOONS Mustard; 1 pinch Sugar; 75 g Grated cheese to gratinate; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Broccoli
500 g Carrots
7-10 Tbsp Salt
4 (120 g each; minute steaks) boneless chops
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
2 TEASPOONS Mustard
1 pinch Sugar
75 g Grated cheese to gratinate
7-10 Tbsp Grease

Directions

1
Clean broccoli, cut into florets from the stalk and wash. Peel, wash and slice the carrots. Blanch vegetables in boiling salted water for about 4 minutes. Wash the meat, dab dry and season with salt and pepper.
2
Heat the oil in a frying pan. Sauté the meat in it for about 1 minute on each side. Melt the fat in a pot. Sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 4 minutes.
3
Season with mustard, salt and sugar. Layer meat, vegetables and sauce in a greased casserole dish. Sprinkle with cheese. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.