Cuete de res en salsa bechamel estilo atho

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Cuete de res en salsa bechamel estilo atho. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cuete de res en salsa bechamel estilo atho is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Cuete de res en salsa bechamel estilo atho is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Cuete de res en salsa bechamel estilo atho, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuete de res en salsa bechamel estilo atho delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cuete de res en salsa bechamel estilo atho is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cuete de res en salsa bechamel estilo atho estimated approx 1 h.

To begin with this particular recipe, we have to first prepare a few components. You can have Cuete de res en salsa bechamel estilo atho using 17 ingredients and 15 steps. Here is how you cook that.

#bechamel

Ingredients and spices that need to be Take to make Cuete de res en salsa bechamel estilo atho:

1. Proteína
2. 340 gr cuete en trozos de res
3. 1 1/2 ajo
4. 1/4 de taza de vino blanco
5. Pimienta negra
6. Sal
7. aceite
8. Bechamel
9. 75 gr champiñones
10. 1 1/2 tz leche
11. 1 Cebolla
12. Harina
13. 2 Clavos
14. 1 hoja raurel
15. Nuez moscada
16. Mantequilla
17. Harina

Instructions to make to make Cuete de res en salsa bechamel estilo atho

1. Salpimentamos los trozos.
2. Picamos finamente el ajo.
3. En un sartén ponemos un poco de aceite y colocamos los trozos de carne para sellarlos.
4. Una vez listo agregamos el ajo y el vino, tapamos y dejamos hervir a fuego bajo hasta que el líquido se evapore.
5. Apagaremos y reservamos.
6. Para la bechamel iniciamos calentando un poco de leche con Onion piqué
7. La onion piqué la realizamos con un cuarto de cebolla, una hoja de laurel y dos clavos, atravesando la cebolla con el clavo.
8. Para realizar el roux combinaremos mantequilla y harina en mismas cantidades.
9. Cuando ya esté caliente la leche agregaremos nuez moscada molida y el roux, batiendo hasta deshacerse de todos los grumos.
10. La cebolla y los champiñones los cortaremos en julianas para freírlos con mantequilla.
11. Cuando la cebolla esté suave y el líquido de los champiñones se haya evaporado agregaremos la leche.
12. Batiremos hasta que comience a espesar.
13. Para saber que la bechamel está lista debemos pasar el dedo por la cuchara, si ya no se juntan está listo.
14. Una vez terminado montaremos el plato. Colocamos la carne y encima la bechamel.
15. Listo, es hora de disfrutar. ¡Provecho! :De

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