Summary

Ingredients

• 500 g broccoli florets
• 250 g mushrooms, fresh, brown
• 2 slices pork (tile meat), alternatively approx. 75 g other meat for sliced meat
• 4 medium carrot (s)
• 2 cloves garlic
• some oil
• 230 g Kritharaki (noodles in rice form)
• 4 teaspoons vegetable stock powder
• 1 medium onion (s)
• 30 g butter
• 25 g flour
• 750 g milk
• a bit salt
• some pepper

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Instructions

1. Cook the broccoli with a pinch of salt until it still has a light bite.
2. Stalk the mushrooms, cut them into slices and cut them in half. They shrink a lot, so don`t cut the slices too thin. Heat a little butter in a saucepan or pan, fry the mushrooms in it until they are nice and small, dark and soft and there is no more liquid. Season with a little pepper if necessary. Put aside.
3. Peel the carrots, cut in half lengthways and cut into small slices. Remove the green seedlings from the garlic cloves and cut or press them very finely.
4. Heat some oil in a saucepan, add the carrot slices and fry until soft. Add the garlic and fry briefly. Add approx. 600 ml of water and stir in the vegetable stock powder, but do not make a stock that is too strong. The ratio of vegetable broth to kritharaki should be 2: 1 by volume, i.e. two cups of broth for one cup of noodles. Pour in the kritharaki noodles, stir occasionally and let this pot stand until the liquid has completely disappeared.
5. Cut the meat into strips. Finely dice the onions. First fry the onions in a pan, then add the meat. The onions should be golden-glassy afterwards, the meat should be light brown and tender, but not too dark. Season with salt and pepper if necessary.
6. Preheat the oven to 180 ° C with top / bottom heat.
7. When the broccoli has cooked enough, drain it and mix it with the already swollen noodles. Then let it stand for now.
8. Meanwhile, prepare a roux in another saucepan. To do this, let 30 g butter melt in a hot saucepan until it is evenly liquid and the bubbles stop forming. Lower the temperature a little, stir in about 25 g of flour, stir well and let it take on color for a few minutes, stirring occasionally. Gradually stir in the milk, then turn the plate up a little again so that it boils. The sauce should simmer for about 10 minutes.
9. Season with salt and pepper, possibly also add thyme. The main taste comes along with the rest, so don`t overdo it with the seasoning. Then add the prepared mushrooms and finally the contents of the pan with meat and onions.
10. First put the pasta with the broccoli in a baking dish, then the sauce with the shredded meat. Distribute everything evenly. Put the form in the oven and bake for about 20 minutes. After baking, there should be no more liquid sauce.
11. Note: Tiled meat can be obtained from a good butcher, it usually ends up in the minced meat for convenience. It is fillet-like, fine pork meat and tastes a bit like chicken. It`s not expensive, but an insider tip. So ask the butcher. If there is no tiled meat available, simply use any other meat that is suitable for sliced meat.