Mett steaks au gratin

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3.6 13
Wanted! A work of art made of ground pork impersonating a potato. Wrapped in all kinds of Western delicacies, it even wraps the sheriff around its finger. Now at a gallop to your plate!
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 600 g Pork sausage
  • 7-10 Tbsp Rose peppers
  • 1 Garlic clove
  • 2 TABLESPOONS Butter or margarine
  • 1 TABLESPOON Flour
  • 250 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly grated nutmeg
  • 150 g Cheddar cheese
  • 1/2 can(s) (425 ml) Kidney beans
  • 1/2 can(s) (425 ml) Vegetable corn
  • 200 g Carrots
  • 75 g Tortilla chips
  • 7-10 Tbsp Oil

Directions

  1. 1

    Peel and finely chop the onion. Knead the minced meat, diced onion and paprika powder to a smooth dough and form into 4 minced steaks. Put them into an oiled baking tin and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see

  2. 2

    manufacturer) cook for about 15 minutes.

  3. 3

    For the cheese sauce, peel garlic and dice finely. Melt butter in a pot, sauté garlic in it until transparent, dust with flour, sauté briefly. Add milk while stirring, bring to the boil and simmer for about 5 minutes while stirring.

  4. 4

    Season with salt and nutmeg. Grate cheese coarsely and melt in the sauce.

  5. 5

    Pour beans and corn into a sieve, rinse briefly and drain. Peel and clean the carrots and cut them into long thin strips with a peeler. Spread chips, carrots, corn, kidney beans and half the sauce on the steaks and bake for another 10 minutes.

  6. 6

    Remove and sprinkle with remaining sauce and sprinkle paprika powder.

Nutrition Facts

KCAL
850 kcal
CARBS
31 g
FATS
58 g
PROTEINS
51 g