EntranceFrench meat recipe. Meat in French - recipes for how to cook French meat dishes
Greetings, my dear guests of the blog! Do you want to please your family with a luxurious dinner? To do this, it is enough to cook the meat in French in the oven and serve it beautifully on the table. Easy but very tasty dish. Believe me, rave reviews are guaranteed.
By the way, my friends, this dish is not even known in France. The creator of this dish was indeed the French chef Urbain Dubois. He only made his discovery in Russia. For the first time, he prepared this dish for the favorite of Catherine II - Count Alexei Orlov. Naturally, that original recipe until it came to us, has undergone many changes. Therefore, it is unlikely that any of us will be able to taste the food in that performance.
I want to give a few words to the choice of meat. Take not very fatty pieces. The ideal option neck and loin are considered.
Pay attention to the color of the fat layer. Yellowish tint is unacceptable. This is a sure sign that the product is not the first freshness.
It will not be superfluous to conduct a test for elasticity. To do this, simply press on a piece. If it slips easily, then refuse to buy, as they are most likely trying to sell frozen pork to you.
To prepare the dish you need to take:
- Pork tenderloin - 1.5 kilos
- Mayonnaise - 150-200 g.
- Potatoes - 1.5 kg.
- Tomatoes - 500 g.
- Onion - 2 heads
- Hard cheese - 350-400 g.
- Garlic - 3 cloves
- Vegetable oil - 2 tablespoons
- Pepper and salt - to taste
- Water - 0.5 cups
- Dill - a few sprigs
- Dry herbs - optional
Cooking technology:
1. Cut the pork into slices 2 cm thick. And lightly beat off. The main thing here is without fanaticism, the meat must keep its shape.
It would be nice to use a tenderizer for this. This is such a compact device that is equipped with many metal spikes. It makes numerous punctures on the meat. Through these holes, it is more evenly saturated with spices. In addition, it is very quickly fried and does not lose its juiciness.
2. Wash the peeled potatoes and cut them into thin slices. That way it will cook faster. We add it, add a spoonful of oil here and mix everything.
3. Chop the garlic cloves in small slices. Grind the greens and, together with garlic, pour into a bowl with mayonnaise. We pour water there. Then mix the sauce ingredients.
Separately, cut a couple of peeled onions into thin half-rings.
4. Pour oil on a baking sheet and spread the potato circles in an even layer. Top it with our sauce. Now you need to distribute half of the cooked onion. We will lay out slices of marinated meat on it.
6. We preheated the oven to 200 degrees. A baking sheet is sent there for 30-40 minutes. After this time, we take it out of the oven and check the meat for readiness. Sprinkle the dish with dry herbs and grated cheese. Let the dish rest for another 10 minutes in the oven. That's all. We invite everyone to the table.
French beef recipe video with tomatoes and cheese
I saw this video on the Artegusto Recipes channel and couldn't pass it up. I was surprised that the guy cut such huge pieces of beef. I thought: - how will he fry them? But when he beat them off with a metal hammer, they became very thin. See how clever it is.
Ingredients:
- Beef pulp - 600 gr.
- Potato - 400 gr.
- Onion - 2 pcs.
- Tomatoes - 3-4 pcs.
- Hard cheese - 120 gr.
- Salt and pepper - to taste
This video uses beef. If you manage to buy veal, then the dish will turn out even tastier.
How to cook pork with potatoes and mushrooms in French
This dish is quite high in calories. However, those who are not afraid of it will get an unforgettable pleasure. Pork combined with potatoes, mushrooms, onions and cheese. Is it possible to refuse such yummy?
A few words about mushrooms. You can use both fresh and frozen. If you decide to take forest mushrooms, be sure to boil them in salted water before adding them.
Purchased champignons or oyster mushrooms should also not be added without prior heat treatment. It is better to fry them, and only then send them to the baking dish.
If you decide to use fresh ones, they will release juice while baking the meat in French, so the rest of the products will not be baked, but boiled. But frozen mushrooms must be thawed before adding.
Here's what you'll need:
- Pork - 0.5 kg.
- Potatoes - 0.5 kg.
- Champignons - 200 gr.
- Onion - 1 head
- Sour cream - 100 gr.
- Cheese that melts easily (for example, Suluguni or Mozzarella) - 70-100 gr.
- Ground black pepper and salt to taste
- Vegetable oil - as much as you want
- Greens - a couple of branches
How to cook:
1. First of all, we clean the potato tubers, wash them and cut them into plastics. Lubricate the baking dish with oil and move the workpiece into it. Lightly salt and pepper.
2. We chop the onion in half rings, and the mushrooms in thin slices and fry them together in a pan with butter. Don't forget to stir. Remove from heat after 10 minutes and let cool slightly. Then spread in an even layer on top of the potato slices.
3. Cut the pork into slices 1.5-2 cm thick and beat off.
To avoid having to clean up the kitchen for a long time, cover the meat with a plastic bag or cling film. And then just beat it with a hammer.
Arrange the pieces of meat on the mushroom layer. Salt and pepper again.
4. Top the pork with sour cream mixed with grated cheese. We cover the form with foil and place in an oven preheated to 210-220 degrees for 45-50 minutes.
5. 10 minutes before readiness, remove the foil. Due to this, a ruddy crispy crust will appear on the surface. I advise you to serve this yummy hot, sprinkled with chopped herbs.
French-style chicken with potatoes in the oven
Chicken meat cooks quickly, is inexpensive and it is very low in calories. Therefore, we are happy to cook a breast with potatoes and cheese. In addition, it looks very presentable. Therefore, when serving such a treat on festive table, the furore is guaranteed.
To cook chicken meat in French in the oven, I advise you to use the loin of the bird. Ideally, it should be fresh or chilled.
But it is better to refuse to use a frozen product, since with it the food will be dry and not so tasty
Yes, and about the cheese. It does not matter here: you can use hard or soft. Or even replace it with brynza or processed cheese.
This delicacy is prepared from the following products:
- Chicken breast (double) - medium size
- Potato - 2 large tubers
- Onion - 1 head
- Tomatoes - 2 pieces
- Cheese - 100 g
- Olive oil - a little
- Salt - a couple of pinches
- Mayonnaise -60-70 g
- A mixture of peppers - a little
Features of the technological process:
1. We clean the potatoes, wash and chop. You can cut it thinly with a knife. But it is more convenient to grate on a special grater that cuts circles. So it will take less time to prepare the ingredient, and the slices will turn out more beautiful. Be sure to fill the slices for a couple of minutes cold water. This will help get rid of excess starch.
2. Chop the peeled onion into half rings, slice the tomatoes. We wash the chicken fillet and cut off the fat and films present here. Then we cut the meat into slices of 1 cm thick.
3. We proceed to laying the products on a baking sheet greased with oil. The first layer is potatoes, which must first be salted, peppered and sprinkled vegetable oil.
4. The second layer will be chicken. It also needs to be lightly crushed with pepper and seasoned with salt.
5. Then we line it with an onion layer, and then lay out the tomatoes. You can add a little more salt. Next, evenly apply mayonnaise and sprinkle it with grated cheese.
Instead of mayonnaise, you can make bechamel sauce. Melt 50 g of butter in a saucepan, add 40 g of butter to it wheat flour. Stirring, cook the mixture for 2 minutes over low heat. Pour half a liter of cold milk in a thin stream. Stir again. Bring the sauce to a boil, then simmer for another 10 minutes over a tiny fire. Salt, season with pepper and chopped nutmeg.
6. We cover the dishes with a sheet of foil and send it to the oven. The temperature in which should not exceed 180 degrees. Bake for 40 minutes, then remove the "lid". And continue to brown the dish for another 13-15 minutes. I advise you to serve this delicacy with greens and fresh vegetables. A great option would be cucumbers with tomatoes.
Meat in French with pineapple and cheese at home
Real gourmets will appreciate this option of food. it unusual dish that combines taste juicy meat, cheese and sweet pineapples. By the way, you can do it with both canned fruits and fresh ones. A delicacy is being prepared without potatoes.
For this masterpiece, you can take any meat. For example, chicken or turkey fillet, veal, pork. And you can experiment with the sauce too. Mayonnaise will fit here, and natural yogurt and even sour cream.
Cook Meat French Style with Pineapples New Year. You will see that it will not stay on the table for a long time. Maybe he won't even live until January 1st. Guests will gobble up everything in an instant.
And you need to stock up on the following products:
- Tenderloin - kilo
- Onion - 3 pieces
- Canned pineapple - jar
- Cheese durum varieties– 300 g
- Mayonnaise - a few tablespoons
- Salt - to taste
- Pepper mix - a little
- Vegetable oil - a little
- Lemon - half
- Red berries (lingonberries, cranberries or currants) - a couple of handfuls
How to bake:
1. We wash the tenderloin and wipe it with a paper towel. Then cut it into pieces up to 2 cm thick.
Please note: their number should correspond to how many pineapple rings you have. Otherwise, one of the guests will not get a surprise.
2. Beat the meat well. Sprinkle with pepper and salt. And also sprinkle a little lemon juice. Half a lemon is enough.
3. We chop the onion with thin rings or half rings. And three cheese on a grater.
4. Lubricate the baking sheet with oil. We spread the meat pieces, send the onion on top. Next, grease with mayonnaise, place pineapple rings and sprinkle with cheese.
5. Place the workpiece in the oven for 30-35 minutes. This yummy is cooked at a temperature of 190 degrees. Sprinkle the finished dish with ice cream or fresh berries. Garnish with greenery sprigs, if desired. The guests will be in awe!
A simple French meat recipe with minced meat and potatoes
This dish can be made not only with whole pieces of meat. Any stuffing will do just fine. And the cooking time will be greatly reduced. Believe me, neither the nutritional properties nor the appearance of the dish will suffer.
Moreover, I advise you to take assorted minced meat, that is, mixed. It will only improve taste qualities food. Our "cutlets" are baked with potatoes, onions, mushrooms and cheese. Therefore, the dish does not require an additional side dish. It's all inclusive here.
The composition of this dish is as follows:
- Minced meat - 400 g
- Onions - 3 heads
- Any cheese - 300 g
- Mushrooms - 0.5 kilo
- Potatoes - 4-5 pieces
- Salt with spicy ground pepper- taste
- Mayonnaise - 3-4 tablespoons
- Oil - a little
Cooking features:
1. We chop the onions into thin rings, the potatoes into slices, and the mushrooms into slices. Grind the cheese on a grater.
2. Lubricate the baking dish with butter and tightly lay the entire bottom with potato circles. Lay onion rings on top, which I advise you to add a little salt and pepper.
Remember, in no case should you add eggs to this minced meat, because during the heat treatment it will become harsh.
4. Then lay out the mushrooms. Then we evenly distribute the mayonnaise, and cheese on it.
5. Now put this form in the oven heated to 200 degrees. Half an hour is enough to be ready. Before removing the baking sheet from the oven, check whether all the ingredients are baked. Since potatoes will be cooked the longest, you need to focus on it. Pierce it from different sides. If the pieces are soft, then it's time to call everyone for a tasting of a delicious and simple treat.
How to cook meat in French in the oven
1. To reduce the cooking time, use boiled or grated on a coarse grater. raw potatoes. You can also use puree. In general, there are many options.
2. As I said before, in order for the meat to be soft and juicy, it needs to be beaten off a little. But this is not the only secret. It turns out that an important detail is the location of the pieces on the baking sheet. Try to keep them close to each other. This will reduce the evaporation of the juice.
3. If you do not like coarsely chopped onion, no one forbids chopping it into cubes. The same is true for other components, for example, mushrooms can be cut into strips.
4. To cheese crust was not too hard, grease it on top with mayonnaise before sending the dish to the oven.
Veal in Orlovsky - this is the name of the recipe french cuisine, which became the progenitor of the current French meat. Once in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.
Meat, which is familiar to us in French, has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have invested all the ingredients that we consider delicious. It turned out really tasty.
Meat in French - food preparation
If pork is involved in the recipe, choose the neck, loin or juicy part pork ham. It is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, because with mayonnaise it will turn the dish into something inedible. Lean meat can be unnecessarily dry. Pork should be evenly colored. The yellow color of the fatty layers is highly undesirable.
The beef should not be too dark in color. Dark meat and yellow fat speak eloquently of the advanced age of beef. May she rest in peace, this meat is not good for us. It will not be superfluous to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and sluggish, let it lie further.
At home, we wash the meat, dry it with napkins, free it from the bones and cut it across the fibers. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.
Meat in French - preparing dishes
French style meat is cooked in the oven. Therefore, you can simply use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled form or a frying pan without a handle. Then the dish will bake as evenly as possible.
When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.
Meat in French - the best recipes
Recipe 1: French Pork
Description: there is just as little French left in this version of meat in French as in our national Olivier salad. Instead of stewed veal, folk fantasy embodied everything that could only be born in it. The result was a bit heavy (frankly) for the stomach and liver, but very tasty and hearty meal.
Ingredients
Medium fat pork (400-500 grams), 4 medium-sized onions, hard cheese (200-300 grams), mayonnaise (400 grams), vegetable oil for greasing the pan, salt, pepper and herbs.
Cooking method
Rinse the meat well and dry with a paper towel. Cut the pork across the meat fibers into layers, the thickness of which will not exceed 1 cm. Beat the resulting pieces, salt and pepper to taste. Onion cut into half rings. Grate the cheese on the largest grater.
Grease a baking sheet vegetable oil. Put a layer of meat on it, and put onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese on top. Baking time is 25-30 minutes at 180°C. However, the readiness of the dish will be eloquently reported by the smell, which can completely knock out thoughts about healthy eating. Let the cooked meat rest for 10 minutes.
Recipe 2: French Beef with Potatoes
Description: This recipe uses lean beef. This somewhat calms the conscience, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of meat in French. But it is very tasty! It's not every day that we allow ourselves such excesses. This dish is loved by men. They even cook it all themselves, as the recipe is extremely simple.
Ingredients
500 grams of lean beef, 500 grams (or more) potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you will orient yourself in the process). Lean oil for greasing the baking sheet, mild mustard, salt and herbs.
Cooking method
Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator to marinate overnight.
If you need to hurry up with cooking, then you don’t need to marinate. You can just lightly beat off the meat, then it will be softer. The meat can be laid out directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special shape. So, grease a form with high sides with oil, place the meat in it in one layer.
Put the onion rings on the meat. Top with a layer of potatoes, cut into thin slices. Salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce fat content. You need to dilute it in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.
Recipe 3: French Pork Healthy
Description: after all, there is one recipe for meat in French, which the French still do not know about, but this dish is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It is delicious!
Ingredients
500 grams pork neck, 500 grams of champignons, 3-4 onions, 3-4 red tomatoes, 200 grams of cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for deboning meat, salt and vegetable oil for greasing the form.
Cooking method
Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten off and smeared with mustard. Roll the meat in flour, fry until golden brown. Salt after (!) roasting. Mushrooms are cut into large pieces and fried with oil until visible traces of browning on the caps. Onions and tomatoes are cut into rings.
Preparation of the sauce: Mash the feta cheese in a bowl. Add liquid sour cream to it until the sauce matches the thick sour cream. Add thyme, pepper, basil and marjoram. Mix.
Grease a frying pan suitable for use in the oven lightly with oil. We spread onions, meat, mushrooms, onions, tomatoes, pineapple slices in layers. Lubricate each layer with sauce and lightly salt. Pour the rest of the sauce over the pineapples and pour the grated cheese on top. Bake in the oven for half an hour on medium heat. When serving, you can use olives or black olives as a decoration.
Recipe 4. Meat in French
The technology for preparing such meat is not complicated, but it tastes just wonderful.
Required Ingredients:
- pork (better tenderloin) - 500 g;
- onion - 1 goal;
- fleshy variety of tomatoes - 1 pc.;
— fresh champignons- 3 pcs.;
- mustard - 1.5 tablespoons;
- mayonnaise - 3 tablespoons;
- Parmesan cheese - 200 g;
- pepper and salt, 0.5 tbsp each;
- seasoning to your taste.
Cooking method:
Put the meat on the table and cut it into such pieces as chops. Lightly beat it with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Put the meat in 4 pieces one on top of the other - let them soak on their own with seasoning while we work on the sauce.
We take granular mustard, put it in a bowl, add mayonnaise to it and rub it well. We wait 5 minutes, and each piece of meat is wrapped in the prepared sauce. Lubricate the bottom of the mold with oil and put slices of meat into it.
Cut mushrooms into slices. Pour into the pan olive oil, heat it up a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onion into half rings and put a little in a saucepan. Put a layer of fried onions on the meat, then 4-5 slices of fried mushrooms for each piece. Cut the tomatoes lengthwise and then into slices. Lay them on the meat in the next layer. Pepper a little and sprinkle with shavings of Parmesan cheese.
Preheat the oven and send the meat to fry for 15 minutes. After we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat is already cooked.
Let's prepare a side dish for it and vegetable salad, and voila - help yourself to your health.
Recipe 5. Meat in French with potatoes
This dish has been known to culinary specialists since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place in the menu of any prestigious restaurant.
Required Ingredients:
- pork pulp - 500 g;
- potatoes - 1 kg;
- bow - 2 pcs.;
- Russian cheese - 200 g;
- spices, vegetable oil.
Cooking method:
We wash the meat, carefully dry it with napkins and cut into plates. With a kitchen hammer, we beat off each piece as if it were chops. Sprinkle with a little salt and pepper and let stand for a few minutes while we work on other products.
Peel the potato tubers, wash them and cut into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.
Coarsely grate the cheese.
Heat the olive oil in a frying pan. Let's start layering. The first layer we will have potatoes (1 part). The second layer is 1 part of prepared meat. Gently and thinly grease with mayonnaise, on top of which lay one half of the onion. The next layer is a layer of meat, and again mayonnaise. Put the second part of the onion on mayonnaise and cover with potatoes. Pour everything abundantly with mayonnaise and send the dish for 1 hour to the oven, heated to a temperature of 180 degrees.
After an hour, sprinkle our French masterpiece with grated cheese. Let it rest in the oven for 10-15 minutes.
The finished meat is laid out on the table as a whole, or cut into pieces like a pie.
Recipe 6. French meat in a slow cooker
This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.
Required Ingredients:
- pork - 0.5 kg .;
- bow - 2 pcs.;
- potatoes - 6 pcs.;
— egg- 1 PC.;
- Russian cheese - 150 g;
- mayonnaise - 100 g;
- milk - 50 ml;
- pepper and salt.
Cooking method:
We cut a beautiful fresh pork tenderloin into pieces as for chops. With a kitchen hammer, beat off each piece a little, salt and pepper them. Lightly grease each piece of meat with mayonnaise.
Peel the onions and potatoes, cut them into rings.
Pour some olive oil into the bottom of the bowl, then add a few onion rings. Put the meat on top, and cover it with the rest of the onions. Put the potatoes on top of the onion. Pepper a little and the last layer is a layer grated cheese.
In a separate saucepan, mix mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.
Set the function "Baking" and the cooking time - 1 hour.
While our slow cooker is preparing the meat in French, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.
Recipe 7. French meat with fresh mushrooms
Required Ingredients:
- veal - 500 g;
- potatoes - 0.5 kg;
- bow - 2 pcs.;
- Parmesan - 100 g;
- mayonnaise - 200 g;
— fresh mushrooms- 300 g;
- garlic cloves - 4 pcs.;
- olive oil,
- spices.
To prepare the marinade:
- soy sauce - 1 tbsp;
- juice of half a lemon;
- Olive or corn oil.
First, we cut the veal into pieces and gently lightly beat them with a hammer. Season with spices and set aside.
Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to extract the juice. Add olive oil and soy sauce to it. Mix the sauce well. We take each piece of meat and dip it in the prepared sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to send it with a plate to the refrigerator. Pour the remaining sauce over it - let it marinate.
We take a form for baking. We select each piece of meat from the marinade and gently blot the excess sauce with a towel.
Fry onion half rings in a pan in olive oil. We put the meat in the form, on which we put the onion. The meat should be completely covered with onions!
Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and put on a plate.
Now let's get down to the mushrooms. Wash them and cut into slices. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.
Chop the garlic cloves, but do not pass through the press!
Put the potatoes on a layer of onions, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle each piece of meat generously with shredded cheese. From above we beautifully draw a mesh of mayonnaise and for 45 minutes we send the dish to bake in an oven at a temperature of 180 * C.
We open the oven door, choose the shape - and enjoy the unsurpassed taste of this culinary masterpiece.
Recipe 8. French meat with tomatoes
Required Ingredients:
- veal or pork tenderloin - 700 g;
- tomatoes - 4 pcs. (meaty variety);
- bow - 2 pcs.;
- hard cheese - 250 g;
- olive oil - 2-3 tablespoons;
- salt and pepper, spices to your taste.
Cooking method:
For this dish, it is most appropriate to choose neck meat. Wash it and cut into pieces about 1 cm thick.
Beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and lay out our pieces of meat.
Peel the onion and chop into thin half-rings. We spread them carefully on pieces of meat. Put a layer of thin slices of tomatoes on the onion and grease them thinly with mayonnaise.
Grate the cheese on a coarse grater and sprinkle on top in an even layer. The more cheese, the tastier result but don't overdo it
We bake the meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!
Recipe 9. French minced meat
Great Alternative original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.
Required Ingredients:
- minced meat (pork + beef) - 600 g;
- potatoes - 3 pcs.;
- bow - 1 pc.;
- hard cheese - 200 g;
- mayonnaise - 150 g;
- pepper and salt, dry herbs of parsley, basil, oregano, etc. - taste.
Cooking method:
Peel the onion, chop it into cubes and fry in a pan until a beautiful ruddy color. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately lay out the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the finished minced meat in a baking dish, but try not to get excess oil there.
Cut the potatoes into strips. Put in a form on top of the minced meat and completely cover the potatoes with a layer of grated cheese on top. Lubricate everything gently with mayonnaise and send it to the oven for 1 hour to bake.
Recipe 10. French meat with pineapples
Required Ingredients:
- pork tenderloin - 0.5 kg .;
- cheese - 200 g;
- bow - 2 pcs.;
- mayonnaise - 200 g;
- vegetable oil, pepper, salt, canned pineapple washers.
Cooking method:
Cut fresh meat into slices. Beat each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely grate or cut into bars cheese.
We cover the bottom of the meat baking dish with food foil greased with oil. Spread the onion evenly on top, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat lay out a puck of pineapple and grease again with mayonnaise. Sprinkle the top with shredded cheese.
The dish is baked for 30 minutes in an oven at a temperature of 180 * C. New Year's dish ready. Believe me - it's not only beautiful and original, but also delicious!
In summer, it is best to take meat in the store. In the market it is poured with water. Meat that has lain for several hours in the heat and in a pool of water will obviously not add health.
Potatoes contain starch. When exposed to air, it enters into a chemical reaction, due to which the potato darkens. To prevent this from happening, pieces of potatoes can be greased with vegetable oil.
Potatoes and chopped pieces of meat should be about the same thickness, then they will cook at the same time.
Meat in French general principles and cooking methods
Orlovsky veal - this is the name of the French cuisine recipe, which became the progenitor of the current French meat. Once in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.
Meat, which is familiar to us in French, has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have invested all the ingredients that we consider delicious. It turned out really tasty.
Meat in French - food preparation
If the recipe will involve pork, choose the neck, loin or juicy part of the pork leg. It is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, because with mayonnaise it will turn the dish into something inedible. Lean meat can be unnecessarily dry. Pork should be evenly colored. The yellow color of the fatty layers is highly undesirable.
The beef should not be too dark in color. Dark meat and yellow fat speak eloquently of the advanced age of beef. May she rest in peace, this meat is not good for us. It will not be superfluous to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and sluggish, let it lie further.
At home, we wash the meat, dry it with napkins, free it from the bones and cut it across the fibers. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.
Meat in French - preparing dishes
French style meat is cooked in the oven. Therefore, you can simply use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled form or a frying pan without a handle. Then the dish will bake as evenly as possible.
When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.
Meat in French - the best recipes
Recipe 1: French Pork
Description: there is just as little French left in this version of meat in French as in our national Olivier salad. Instead of stewed veal, folk fantasy embodied everything that could only be born in it. The result was a heavy (frankly speaking) for the stomach and liver, but very tasty and satisfying dish.
Ingredients
Medium fat pork (400-500 grams), 4 medium-sized onions, hard cheese (200-300 grams), mayonnaise (400 grams), vegetable oil for greasing the pan, salt, pepper and herbs.
Cooking method
Rinse the meat well and dry with a paper towel. Cut the pork across the meat fibers into layers, the thickness of which will not exceed 1 cm. Beat the resulting pieces, salt and pepper to taste. Onion cut into half rings. Grate the cheese on the largest grater.
Lubricate a baking sheet with vegetable oil. Put a layer of meat on it, and put onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese on top. Baking time is 25-30 minutes at 180°C. However, the readiness of the dish will be eloquently reported by the smell, which can completely knock thoughts about healthy eating out of your head. Let the cooked meat rest for 10 minutes.
Recipe 2: French Beef with Potatoes
Description: This recipe uses lean beef. This somewhat calms the conscience, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of meat in French. But it is very tasty! It's not every day that we allow ourselves such excesses. This dish is loved by men. They even cook it all themselves, as the recipe is extremely simple.
Ingredients
500 grams of lean beef, 500 grams (or more) potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you will orient yourself in the process). Lean oil for greasing the baking sheet, mild mustard, salt and herbs.
Cooking method
Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator to marinate overnight.
If you need to hurry up with cooking, then you don’t need to marinate. You can just lightly beat off the meat, then it will be softer. The meat can be laid out directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special shape. So, grease a form with high sides with oil, place the meat in it in one layer.
Put the onion rings on the meat. Top with a layer of potatoes, cut into thin slices. Salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce fat content. You need to dilute it in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.
Recipe 3: French Pork Healthy
Description: after all, there is one recipe for meat in French, which the French still do not know about, but this dish is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It is delicious!
Ingredients
500 grams of pork neck, 500 grams of mushrooms, 3-4 onions, 3-4 red tomatoes, 200 grams of cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for rolling the meat, salt and vegetable oil for greasing the mold.
Cooking method
Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten off and smeared with mustard. Roll the meat in flour, fry until golden brown. Salt after (!) roasting. Mushrooms are cut into large pieces and fried with oil until visible traces of browning on the caps. Onions and tomatoes are cut into rings.
Preparation of the sauce: Mash the feta cheese in a bowl. Add liquid sour cream to it until the sauce matches the thick sour cream. Add thyme, pepper, basil and marjoram. Mix.
Grease a frying pan suitable for use in the oven lightly with oil. We spread onions, meat, mushrooms, onions, tomatoes, pineapple slices in layers. Lubricate each layer with sauce and lightly salt. Pour the rest of the sauce over the pineapples and pour the grated cheese on top. Bake in the oven for half an hour on medium heat. When serving, you can use olives or black olives as a decoration.
Recipe 4. Meat in French
The technology for preparing such meat is not complicated, but it tastes just wonderful.
Required Ingredients:
- pork (better tenderloin) - 500 g;
- onion - 1 goal;
- fleshy variety of tomatoes - 1 pc.;
- fresh champignons - 3 pcs.;
- mustard - 1.5 tablespoons;
- mayonnaise - 3 tablespoons;
- Parmesan cheese - 200 g;
- pepper and salt, 0.5 tbsp each;
- seasoning to your taste.
Cooking method:
Put the meat on the table and cut it into such pieces as chops. Lightly beat it with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Put the meat in 4 pieces one on top of the other - let them soak on their own with seasoning while we work on the sauce.
We take granular mustard, put it in a bowl, add mayonnaise to it and rub it well. We wait 5 minutes, and each piece of meat is wrapped in the prepared sauce. Lubricate the bottom of the mold with oil and put slices of meat into it.
Cut mushrooms into slices. Pour olive oil into a frying pan, heat it up a little and fry the mushrooms until a delicious golden crust forms. Cut the onion into half rings and put a little in a saucepan. Put a layer of fried onions on the meat, then 4-5 slices of fried mushrooms for each piece. Cut the tomatoes lengthwise and then into slices. Lay them on the meat in the next layer. Pepper a little and sprinkle with shavings of Parmesan cheese.
Preheat the oven and send the meat to fry for 15 minutes. After we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat is already cooked.
Let's prepare a side dish and a vegetable salad for it, and voila - help yourself to your health.
Recipe 5. Meat in French with potatoes
This dish has been known to culinary specialists since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place in the menu of any prestigious restaurant.
Required Ingredients:
- pork pulp - 500 g;
- potatoes - 1 kg;
- bow - 2 pcs.;
- Russian cheese - 200 g;
- homemade mayonnaise;
- spices, vegetable oil.
Cooking method:
We wash the meat, carefully dry it with napkins and cut into plates. With a kitchen hammer, we beat off each piece as if it were chops. Sprinkle with a little salt and pepper and let stand for a few minutes while we work on other products.
Peel the potato tubers, wash them and cut into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.
Coarsely grate the cheese.
Heat the olive oil in a frying pan. Let's start layering. The first layer we will have potatoes (1 part). The second layer is 1 part of prepared meat. Gently and thinly grease with mayonnaise, on top of which lay one half of the onion. The next layer is a layer of meat, and again mayonnaise. Put the second part of the onion on mayonnaise and cover with potatoes. Pour everything abundantly with mayonnaise and send the dish for 1 hour to the oven, heated to a temperature of 180 degrees.
After an hour, sprinkle our French masterpiece with grated cheese. Let it rest in the oven for 10-15 minutes.
The finished meat is laid out on the table as a whole, or cut into pieces like a pie.
Recipe 6. French meat in a slow cooker
This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.
Required Ingredients:
- pork - 0.5 kg .;
- bow - 2 pcs.;
- potatoes - 6 pcs.;
- chicken egg - 1 pc.;
- Russian cheese - 150 g;
- mayonnaise - 100 g;
- milk - 50 ml;
- pepper and salt.
Cooking method:
We cut a beautiful fresh pork tenderloin into pieces as for chops. With a kitchen hammer, beat off each piece a little, salt and pepper them. Lightly grease each piece of meat with mayonnaise.
Peel the onions and potatoes, cut them into rings.
Pour some olive oil into the bottom of the bowl, then add a few onion rings. Put the meat on top, and cover it with the rest of the onions. Put the potatoes on top of the onion. Pepper a little and the last layer is a layer of grated cheese.
In a separate saucepan, mix mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.
Set the function "Baking" and the cooking time - 1 hour.
While our slow cooker is preparing the meat in French, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.
Recipe 7. French meat with fresh mushrooms
Required Ingredients:
- veal - 500 g;
- potatoes - 0.5 kg;
- bow - 2 pcs.;
- Parmesan - 100 g;
- mayonnaise - 200 g;
- fresh mushrooms - 300 g;
- garlic cloves - 4 pcs.;
- olive oil,
- spices.
To prepare the marinade:
- soy sauce - 1 tbsp;
- juice of half a lemon;
- Olive or corn oil.
First, we cut the veal into pieces and gently lightly beat them with a hammer. Season with spices and set aside.
Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to extract the juice. Add olive oil and soy sauce to it. Mix the sauce well. We take each piece of meat and dip it in the prepared sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to send it with a plate to the refrigerator. Pour the remaining sauce over it - let it marinate.
We take a form for baking. We select each piece of meat from the marinade and gently blot the excess sauce with a towel.
Fry onion half rings in a pan in olive oil. We put the meat in the form, on which we put the onion. The meat should be completely covered with onions!
Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and put on a plate.
Now let's get down to the mushrooms. Wash them and cut into slices. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.
Chop the garlic cloves, but do not pass through the press!
Put the potatoes on a layer of onions, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle each piece of meat generously with shredded cheese. From above we beautifully draw a mesh of mayonnaise and for 45 minutes we send the dish to bake in an oven at a temperature of 180 * C.
We open the oven door, choose the shape and enjoy the unsurpassed taste of this culinary masterpiece.
Recipe 8. French meat with tomatoes
Required Ingredients:
- veal or pork tenderloin - 700 g;
- tomatoes - 4 pcs. (meaty variety);
- bow - 2 pcs.;
- hard cheese - 250 g;
- olive oil - 2-3 tablespoons;
- salt and pepper, spices to your taste.
Cooking method:
For this dish, it is most appropriate to choose neck meat. Wash it and cut into pieces about 1 cm thick.
Beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and lay out our pieces of meat.
Peel the onion and chop into thin half-rings. We spread them carefully on pieces of meat. Put a layer of thin slices of tomatoes on the onion and grease them thinly with mayonnaise.
Grate the cheese on a coarse grater and sprinkle on top in an even layer. The more cheese, the tastier the result, but just don't overdo it
We bake the meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!
Recipe 9. French minced meat
A great alternative to the original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.
Required Ingredients:
- minced meat (pork + beef) - 600 g;
- potatoes - 3 pcs.;
- bow - 1 pc.;
- hard cheese - 200 g;
- mayonnaise - 150 g;
- pepper and salt, dry herbs of parsley, basil, oregano, etc. - taste.
Cooking method:
Peel the onion, chop it into cubes and fry in a pan until a beautiful ruddy color. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately lay out the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the finished minced meat in a baking dish, but try not to get excess oil there.
Cut the potatoes into strips. Put in a form on top of the minced meat and completely cover the potatoes with a layer of grated cheese on top. Lubricate everything gently with mayonnaise and send it to the oven for 1 hour to bake.
Recipe 10. French meat with pineapples
Required Ingredients:
- pork tenderloin - 0.5 kg .;
- cheese - 200 g;
- bow - 2 pcs.;
- mayonnaise - 200 g;
- vegetable oil, pepper, salt, canned pineapple washers.
Cooking method:
Cut fresh meat into slices. Beat each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely grate or cut into bars cheese.
We cover the bottom of the meat baking dish with food foil greased with oil. Spread the onion evenly on top, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat lay out a puck of pineapple and grease again with mayonnaise. Sprinkle the top with shredded cheese.
The dish is baked for 30 minutes in an oven at a temperature of 180 * C. New Year's dish is ready. Believe me - it's not only beautiful and original, but also delicious!
In summer, it is best to take meat in the store. In the market it is poured with water. Meat that has lain for several hours in the heat and in a pool of water will obviously not add health.
Potatoes contain starch. When exposed to air, it enters into a chemical reaction, due to which the potato darkens. To prevent this from happening, pieces of potatoes can be greased with vegetable oil.
Potatoes and chopped pieces of meat should be about the same thickness, then they will cook at the same time.
According to legend, a delicious dish that is easy to prepare was invented by the cook of Count Orlov. Grigory Orlov, traveling around France, tried veal with potatoes with bechamel sauce, and the hot dish delighted him. Returning to Russia, he ordered the cook to repeat the dish according to the description. The culinary specialist had not heard of bechamel sauce, so he used full-fat sour cream instead. This is how French meat, beloved by many, was born, which in France is called Oryol meat.
The dish can be prepared from different varieties meat: beef, veal, pork and even venison. Meat in French in the oven is baked for no more than 40-50 minutes. Despite the unpretentious ingredients and the simplicity of their preparation, the taste is subtle and refined. The recipe for each type of meat has its own characteristics, but hot is always a success.
Meat in French in the oven - a delicious and festive dish
Meat baked with sour cream, mayonnaise or cream literally melts in your mouth. Streaky beef or veal cooks quickly, but the latter requires a sharper cheese. At the veal delicate taste, and cheese, mayonnaise and other ingredients will help make it brighter. Each hostess slightly changes the composition of the dish, using various additives: tomatoes, mushrooms, potatoes or special spices.
French meat recipe in the oven classic version contains the minimum number of components. Hot is hearty and high-calorie. It can be served on the table right in the form, as the golden crust of grated cheese looks appetizing and elegant.
Since the meat is divided into steaks, hot meat does not need to be cut, it is easily divided into portions.
It is impossible to imagine that the guests, having heard in holiday menu the name of the dish, did not smile in anticipation. Everyone loves it so much that they are happy to break the diet to try a piece of juicy soft meat.
The most delicious and juicy recipes
When choosing a type of meat, you need to consider that in time the dish will be cooked from 30 minutes to an hour. It will take about half an hour to roast poultry and veal, and twice as long for beef or pork. Fresh meat with fat around the edges or with veins will become especially tender and give the hot additional relish.
By choosing quality products for meat in French, the hostess will be able to turn it into a signature dish that relatives and guests will be waiting for at every celebration.
Required products:
- 800 g of beef or veal;
- 400 g of hard cheese;
- 8 medium tomatoes;
- 4 small onions;
- 8 tbsp mayonnaise;
- salt, ground pepper;
Some supplement the composition with sweet bell pepper, others do not put tomatoes in it. It all depends on the taste preferences of the hosts and guests.
The classic recipe is basic, it can be changed depending on the wishes or situation.
Step-by-step cooking with a photo looks like this.
- Cut a piece of meat fillet into 8 steaks 2 cm thick.
- Cut two onions into rings and lightly salt. Spread the steaks with a mixture of salt and ground pepper, lay onions and leave to marinate for 1 hour.
- Cut the remaining onions into rings, tomatoes into circles, and grate the cheese on a coarse grater.
- Grease the bottom and walls of the frying pan with butter, put the meat in the first layer.
- Spread mayonnaise evenly on the meat, then onions, and tomatoes with the top layer and put in the oven, heated to 180 ° C for 40 minutes.
- After taking out the form, sprinkle the dish with grated cheese and return to the oven for 5-7 minutes, until a golden crust forms on top.
French beef in the oven is very tasty both hot and cold. The remaining pieces of meat with layers of onions, tomatoes and cheese are put on bread by some and eaten as a sandwich.
Pork with potatoes
Required products:
- 800 g pork;
- 400 g of hard cheese;
- 500 g potatoes;
- 2 onions;
- 4 tbsp mayonnaise;
- 4 tbsp sour cream;
- salt, ground pepper;
- butter for mold lubrication.
This is the order of preparation.
- Cut the pork into palm-sized pieces, 2 cm thick. Brush them with salt and pepper and beat them to a width of 1 cm.
- Cut the potatoes into 1 cm wide circles, and the onion into rings.
- Lubricate the form with butter and put the potatoes in the first layer, then the steaks, onions and cover with another layer of potatoes.
- In a bowl, mix sour cream, mayonnaise and cheese, grated on a coarse grater.
- Spread the mixture evenly over the potatoes and place in the oven.
- Bake at 180°C for about 45 minutes.
Required products:
- 1 kg of chicken breasts;
- 200 g of hard cheese;
- 2 tomatoes;
- 1 onion;
- 1 tbsp granulated sugar;
- 200 g sour cream;
- salt, ground pepper;
- 2 tbsp vinegar.
Chicken meat is dietary, but due to cheese and mayonnaise, hot meat will turn out to be satisfying. This dish, like minced meat in French, can be cooked in pots so that each serving retains the juice released from meat and vegetables.
The finished dish should be sprinkled with chopped herbs or served with a salad of fresh vegetables.
- Cut the onion into rings and marinate for 20 minutes. in vinegar and sugar, then rinse it.
- Cut the chicken breasts into 2 cm thick pieces and place in a greased baking dish.
- Put onion on top, then chopped tomatoes and evenly spread sour cream on top.
- Sprinkle the dish with grated cheese, put in the oven, heated to 200 ° C for 30 minutes.
Turkey with potatoes and mushrooms
Required products:
- 600 g turkey fillet;
- 150 g of hard cheese;
- 1 kg of potatoes;
- 500 g of champignons;
- 300 ml cream;
- salt, ground pepper;
- vegetable and butter for greasing and form.
The order of preparation is as follows.
- Cut the potatoes into wedges, put in a greased baking dish and sprinkle with salt and ground pepper.
- Put the mold in the oven for 20 minutes.
- In a frying pan 7 min. fry the turkey pieces and sliced \u200b\u200bmushrooms, then pour in the cream and simmer for another 2-3 minutes. Salt to taste.
- In the form, mix the turkey with the baked potatoes and sprinkle with grated cheese on top.
- Bake in oven for 10 more minutes until cheese is melted and golden brown.
Required products:
- 1.3 kg of beef;
- 150 g of hard cheese;
- 2 tomatoes;
- 200 g olives;
- 3 tsp mustard;
- 4 tbsp ketchup;
- 10 tbsp soy sauce;
- 250 ml of water;
- 3 cloves of garlic;
- salt, ground pepper, suneli hops;
- vegetable oil for greasing the pan.
An elegant dish is intended to be served on the table in the form so that the order of the layers is not disturbed. Soy sauce will soften the meat and give it an unusual flavor.
This is the order of preparation.
- Cut the meat into small pieces and put in a heated and oiled frying pan.
- Pour 7 tbsp into the pan with meat. soy sauce, add salt, ground pepper, suneli hops and simmer for 30 minutes under the lid with 250 ml of water.
- Finely chop the garlic and add to the meat before the end of the stew.
- Grate the cheese, free the tomatoes from the core and cut into small pieces, cut the olives and onions into circles.
- Put the meat in a greased form, then onions, tomatoes and olives, pour over the remaining soy sauce. Make a mesh of mayonnaise on top and sprinkle the dish with cheese.
- Bake in the oven for 30 minutes at 180°C.
With bechamel sauce
Required products:
- 800 g pork;
- 150 g of hard cheese;
- 4 carrots;
- 4 bulbs;
- 600 g of champignons;
- 200 g flour.
For sauce:
- 1800 ml of milk;
- ½ cup flour;
- 100 g butter;
- salt, ground pepper;
- a pinch of nutmeg.
The order of preparation is as follows.
- Heat milk in one saucepan over low heat. In the second - melt the butter and, stirring, pour in the flour, and then pour in the milk. Stirring, boil until thick. Finally add to the sauce. nutmeg, salt and pepper.
- Cut the meat into pieces, roll in flour and fry in a frying pan greased with vegetable oil. In the process, salt and pepper it.
- In another pan, fry the sliced mushrooms until golden brown.
- At the bottom of the form, lay the onion, cut into rings, meat and pour half of the bechamel sauce over it. Put the next layers of mushrooms, thinly sliced carrots and onions again. Top with the rest of the bechamel sauce and place in the oven.
- After 30 min. take out the form, sprinkle the dish with grated cheese and bake for another 5-7 minutes. at a temperature of 180 °C.
Option with minced meat
Required products:
- 800 g minced meat;
- 400 g of hard cheese;
- 2 small onions;
- salt, ground pepper;
- butter for greasing the mold.
You can take minced pork or beef, or you can mix two types of meat. Adding pieces of fat to it will add juiciness to the hot.
This is the order of preparation.
- Put a layer of sliced \u200b\u200bpotatoes in a greased form and salt it.
- Spread the minced meat evenly with the next layer and sprinkle it with ground pepper and salt.
- Add the onion last and sprinkle the grated cheese on top.
- Bake in the oven for 30 min. at a temperature of 180 °C.
How to cook meat in French in the oven - useful tips
If the beef is lean, it can be tenderized by beating both sides. To do this, use a special kitchen hammer or the reverse side of the knife. Kitchen film, which covers the meat in several layers, will help to avoid splashes.
The meat is cut across the fibers, and beaten so as not to tear the steaks. Also, the meat must be thoroughly cleaned of bones, films and veins in order to ready meal made it as smooth as possible.
Conclusion
Meat in French from beef - wonderful recipe both for beginners and experienced housewives. Depending on the occasion, the dish can be dressed up with peppers and tomatoes, or more hearty with potatoes. The main thing is to pre-calculate the number of servings, taking into account the additive that will certainly be asked.
A good atmosphere at the table is achieved not only from the joy of meeting, but also thanks to delicious treat. With meat in French, the hostess will receive compliments and praises, and those invited will not want to leave her hospitable house for a long time. In anticipation of the next holiday, she will certainly be reminded of a delicious hot dish and asked to cook it again.
My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!
French-style meat with potatoes baked in the oven is a wonderful, very tasty, satisfying, healthy second course covered with a beautiful cheese golden crust, which can be easily and quickly prepared without the need to prepare a separate side dish.
French chicken meat
French meat with mushrooms
French meat with tomatoes
French meat with potatoes
This is the main version of the meat recipe in French. It is very simple, and this is how most cook it, although there are inaccuracies and slight differences from the French original in this interpretation of the dish. The main difference is the meat, instead of stewed veal, let's take pork or chicken. The result is not original, but incredibly tasty and satisfying dish. Cooking.
meat french recipe, Ingredients
- medium fat pork - 500 grams
- medium-sized bulbs - 4 pcs.
- hard cheese - 300 grams
- mayonnaise - 400 grams
- vegetable oil for greasing the pan
- salt - to taste
- pepper - to taste
- greens - to taste
We wash the pork well, dry it with a paper towel or napkins. We cut the meat across the fibers into layers, like chops. We make the thickness up to about 1 cm. We beat the resulting pieces of pork with a hammer, salt, pepper to taste. We take onions, wash, peel, cut into half rings. Next, grate the cheese on a coarse grater, you will need it at the beginning of baking.
Let's move on to baking. Lubricate the baking sheet with vegetable oil. Put a layer of meat on it. Lay the onion rings on top of the meat. Pour the meat on top with mayonnaise, sprinkle with grated hard cheese on top.
Bake in the oven for 25-30 minutes at 180°C. When the French-style meat is ready, it needs to be allowed to stand to cool for about 10 minutes. You can serve it on the table, you can decorate it with greens. It's so simple, but incredibly tasty, and what will be the smell of the oven. Garnish mashed potatoes, bon appetit.
It is useful to know the general principles and methods of cooking meat in French. Orlovsky veal is the name of an ancient French cuisine recipe. Later, this dish would be called meat in French. Once upon a time, in Paris, an excellent dish was prepared for Count Orlov. It was veal, mushrooms, onions, potatoes, all baked in bechamel sauce with cheese. So, as you can see, the French-style meat recipe that we posted on the page has nothing to do with the French and their cuisine, nevertheless, this dish is considered exclusively real, modern recipe French meat.
How to prepare products for meat in French?
If pork is involved in the recipe, we choose the neck, loin or juicy part of the pork ham. These parts are not fatty, and not too dry meat.Do not take fatty pork, because with mayonnaise it will turn the dish into something inedible and incredibly high-calorie, and vice versa, lean meat can be extremely dry and tough. We choose pork meat fresh, with a uniform color, without yellow fatty layers.
If cooking with beef, then the beef should not be too dark in color, and not red. Dark meat and yellow fat indicate that the animal from which it is obtained is very old and, accordingly, tough meat will be, such meat is not suitable for us. Also, check the meat for elasticity, if its surface is springy - you can take it, if the meat is flabby and lethargic - let it lie further.
How to prepare dishes for meat in French?
French-style meat is cooked in the oven, usually using a baking sheet. In the event that you are cooking for a small number of servings, and the meat does not fill the whole baking sheet, then use a special thick-walled form or a frying pan without a handle. In this case, the dish is baked evenly, and it turns out juicier. When dividing the meat into portions, use a cooking spatula, with it, you will save appearance and structure of the dish.So, as you understand, meat, for meat in French they use different things. This is beef, and pork, and chicken. The meat is usually cut into pieces. But sometimes they also make French-style meat with minced meat. To know how to cook meat in French - you should remember a few simple recommendations. First, the meat in French must be baked. Most often, such meat is cooked in ovens and French-style meat in the microwave. Sometimes you can find cooking meat in French in an air grill or in a slow cooker, or in a pan.
Meat in French can be cooked with mushrooms. Meat in French can be cooked with potatoes. Meat in French comes with tomatoes. Highly gourmet recipe, this is meat in French with pineapples. Pineapples give the meat an interesting and piquant sourness.
In cooking meat in French, there is always such an ingredient as onion, and you can not spare it, the more - the tastier. In addition, to make a delicious French meat recipe, they always sprinkle it with cheese. Garnish for meat in French can be different - they usually make meat in French with potatoes, you can try cooking meat in French with rice, green beans, broccoli and other vegetables - very tasty.
We have posted a recipe for meat in French with a photo so that you can see how this dish looks like ideally. Good luck experimenting.