400 g of beef 400 g
150 g of cannelloni
Round onion 1 pc. 80 g
Filtered sunflower oil 2 p. 36 ml
2 pinches of black pepper powder, 2 g
Italian vegetable mix 4 g
200 ml of tomato juice 200 ml
3 pinches of salt 6 g
100 g of Permazen cheese 100 g
3 cloves of garlic 15 g
50 g of butter 50 g
Milk 1000 ml 1 l
Wheat flour 3 p. 30 g
Powder walnut 1 tbsp. 1 g
Salt 1 pinch 2 g
How to do:
1To prepare this meal, we will need minced meat, cannelloni, tomato juice, milk, butter, rounded onions and seasonings.
2Onions clean and chop the garlic.
3Fry the onion in vegetable oil until transparent.
4Put the minced meat on top and cook for 5-7 minutes.
5Pour the tomato juice over it. Bake for 10-15 minutes. Then remove the lids and evaporate the excess liquid
Make the Italian herb seasoning and season with the powdered black pepper salt. Cool the finished bookmarks.
7Stuff your bookmarks in the middle of the cannelloni.
8Prepare the Békamel sauce.
9Grate the cheese with small blades.
10Pour half of the sauce over the high-walled molds.
11Put the stuffed cannelloni on top.
12Top pour the remaining sauce and sprinkle with the cheese.
13Put in a preheated oven to 180 ° C for 30-40 minutes.