Mélania Reze’s minced meat sauce was born when the chef wanted to make a sauce that he himself loves.
This minced meat sauce charms everyone who eats it. It has been tested. Eeva Paljakka
Minced meat sauce is an easy basic dish that is generally liked by everyone. But there are exceptions. One such person is a chef, a food influencer Mélanie Reze.
Reze laughs that he has become a stranger to ground meat sauces.
– I always considered minced meat sauce to be a very unpleasant food. In general, minced meat, if it had not been stewed for a long time, was unpleasant for me as a child, Reze reveals.
According to him, this recipe came about simply by looking into the fridge and putting “everything” that could be found into the sauce. The purpose was to add a little life to the dish.
– Only afterwards did I realize that this is a bit stroganoff-style. So I didn’t set out to do it in the first place.
The same style applies to Reze’s other cooking as well. He rarely goes out to buy certain raw materials. He develops food from what is in the cupboard at that moment.
This sauce turns out really delicious. It has been tested several times and in several families – including those with picky eaters.
Every diner praises the sauce without reservation. The following sentences have been heard at the dinner table: “I’ve never eaten such a good minced meat sauce”, “This is pork good”, “I could eat it every day”, “This is so good”.
It’s worth testing.
Tip!
You get the best flavor when you let the sauce simmer a little and develop before adding the sour cream.
Mélanie ground meat sauce
400 g ground beef
1 onion, diced
2 cloves of garlic
1 bell pepper, diced
win
2 tablespoons of wheat flour
approx. 4.5 dl of meat broth
1-2 tablespoons of tomato puree
salt
black pepper
1 tablespoon of soy
1 gherkin, diced
2 tablespoons of sour cream
parsley
1. Dice the onion and pepper. Mince the garlic clove. Add the butter, minced meat and, after a while, the onions. Sauté and fry.
2. Add paprika and wheat flour, brown and mix in the minced meat, after a while pour the meat stock.
3. Season with tomato paste, salt, black pepper and soy.
4. Finally, finish with pickles, sour cream and parsley.
5. Serve with mashed potatoes or spaghetti.
Inquiries: Pot and knife: Heirol.