Joachimo - Annovsky Church of Mozhaisk. Cooking meat in French in the oven How to cook meat in French in the oven
Meat in French - how much this word contains for the Russian heart... Despite the name, this dish has long become an integral attribute of Russian cuisine, regularly appearing both at ordinary family meals and on the holiday table. The secret of the popularity of French meat is simple - it is incredibly appetizing, juicy and hearty dish, in which the ingredients may vary depending on preference. It is notable for the fact that it allows you to get a delicious lunch or dinner without much hassle. Affordable products, simplicity, convenience, fast cooking time and excellent taste - all this makes French meat a favorite dish for most people. At the same time, cooking meat along with potatoes eliminates the need to additionally prepare a side dish. And this one is divine cheese crust, the sight of which immediately makes your mouth water! In general, as you understand, it is simply impossible to resist French-style meat.
Strangely enough, little is known in France about French-style meat, despite its name. In fact, this dish is known throughout the world as “Orlov style meat”, since it was first prepared by the French chef Urbain Dubois for Count Alexei Orlov, a favorite of Empress Catherine II. At that time it was a casserole of veal, onions, potatoes and mushrooms with Bechamel sauce and cheese. Since then, the dish has undergone a lot of changes and modifications, which, it is worth noting, have benefited it, because now for cooking meat in French you can choose any recipe you like, of which there are a great many. Today, French meat is prepared from pork, beef, chicken or turkey, or even minced meat, and cream, sour cream and even mayonnaise are used as sauces. In addition, modern recipes imply various variations in cutting products and alternating layers. The preparation of the products may also differ - they can be baked raw or pre-fried.
To prepare delicious meat in French, special attention should, of course, be paid to the main component of this dish. Ideally, the structure of the meat should be homogeneous without thick layers of fat or veins, otherwise this may lead to deformation of the pieces during baking. And it’s unlikely that you’ll be able to fully enjoy such meat if it’s not soft enough. That's why the best option in this case, lean neck, rib or leg when using pork and tenderloin or shoulder when using beef. If you doubt the softness of the selected meat, we advise you to marinate it. Do not forget that the meat should be cut across the grain, and the thickness of the final pieces after beating should not exceed 1.5 cm. And if you want the meat to be 100% juicy, you should first lightly fry it in a frying pan over very high heat (literally 2 minutes on each side), and only then bake - this is necessary so that all the juice remains inside the meat.
Onions in the dish can be used both raw and pickled. To marinate, place onion rings into a deep container, fill with water, add a little vinegar, sugar, salt and leave for about half an hour. Tomatoes, potatoes and mushrooms are not the only ingredients that can be added to meat in French. Some chefs prepare this dish with carrots, bell pepper, zucchini and even pineapples. By the way, if you use potatoes, it is not at all necessary to cut them into slices - for example, grated potatoes will make the dish especially tender. By the way, you can cook meat in French not only in the oven - it turns out no less tasty in a slow cooker, in pots or in a frying pan. And the last piece of advice - if you have thick pieces of meat, and you doubt that the meat will have time to cook in half an hour, do not sprinkle the dish with cheese right away. It is better to do this about 20 minutes after placing the dish in the oven so that you do not end up with raw meat under an overcooked cheese crust.
French-style meat is a great nutritious dinner for the whole family. Juicy meat, tender vegetables, hearty potatoes and aromatic mushrooms under a delicious cheese cap - you just can’t put into words how delicious it is! Try to cook meat in French according to our recipes, and we are sure that this dish will become a favorite on your menu!
Meat in French “Classic”
Ingredients:
500 g beef,
5 potatoes,
3 onions,
150 g hard cheese,
100-150 g mayonnaise,
Preparation:
Cut the beef into pieces about 1 cm thick and beat with a meat mallet, after wrapping the beef in cling film. Add salt and pepper to taste. Cut the potatoes into small pieces, the onion into rings. Dilute mayonnaise slightly with water. Place potatoes, meat, onions and mushrooms in a greased pan. Pour in the mayonnaise mixture and sprinkle with grated cheese. Bake the dish at 180 degrees for about 40 minutes until the potatoes are soft. Cut the meat in French into portions and serve.
French meat with mushrooms and tomatoes
Ingredients:
500 g pork pulp,
4 large potatoes,
200 g champignons,
2 tomatoes
1 sweet onion,
100 ml kefir,
100 g hard cheese,
1 teaspoon mustard,
salt and ground black pepper to taste.
Preparation:
Cut the potatoes into small pieces and boil until half cooked in salted water. Mix kefir with mustard, add salt and pepper to taste. Cut the meat into portions and beat. Grease each chop kefir sauce using a pastry brush. Season with salt and pepper if necessary. Place the potatoes in a baking dish and brush them with kefir sauce. Place the meat and mushrooms on top, lightly salt and pepper. Next, lay out the meat and sprinkle it with chopped onion rings. Place tomato slices on top. Salt and pepper. Cover the pan with foil and bake in an oven preheated to 180 degrees for 30 minutes. After this, remove the foil, sprinkle with grated cheese and bake for another 10-15 minutes.
French chicken with potatoes
Ingredients:
400 g chicken fillet,
4 potatoes,
2 onions,
100 g cheese,
4 tablespoons sour cream,
1 tablespoon adjika,
salt and spices to taste (ground black pepper, khmeli-suneli, basil).
Preparation:
Cut the chicken into pieces, add salt, coat with adjika and marinate for 20 minutes. Cut the onion into half rings and the potatoes into thin slices. Place a layer of potatoes in a greased baking dish, sprinkle with salt and spices. Place the marinated meat, lightly salting it. Brush the meat with sour cream and place onion rings on top. Place the mold in an oven preheated to 180 degrees. After about 15-20 minutes, when the onion is slightly browned, sprinkle the dish with grated cheese and bake until fully cooked for about another 20 minutes, until a golden crust appears.
French minced meat with potatoes
Ingredients:
800 g minced meat (pork or beef),
1 kg potatoes,
2 onions,
150 g cheese,
4 tablespoons sour cream,
vegetable oil,
fresh greens.
Preparation:
Cut the potatoes into thin slices, place in a baking dish, greased with oil, and add salt. Place minced meat on top, which must first be salted and peppered. Next, lay out the onion, cut into rings, and lightly sprinkle the onion with oil. Bake in a preheated oven at 200 degrees for about 25 minutes, then grease the dish with sour cream, sprinkle with grated cheese and place in the oven for another 20 minutes. Sprinkle the finished dish with chopped herbs and serve.
Pork in French with mushrooms, cheese and pineapples
Ingredients:
500 g pork neck,
500 g champignons,
3-4 onions,
3-4 tomatoes,
500 g medium fat sour cream,
200 g cheese,
200 g hard cheese,
150 g pineapple (fresh or canned),
1-2 tablespoons mustard,
spices and dried herbs to taste (ground black pepper, basil, thyme, marjoram),
salt to taste,
vegetable oil,
flour.
Preparation:
Cut the meat into pieces 1-1.5 cm thick and beat with a hammer. Brush the meat with mustard and roll in flour. Heat the vegetable meat in a frying pan and fry the pork until it is browned. After this, the meat can be salted.
Coarsely chop the champignons and lightly fry in oil. Cut the onion into rings, tomatoes into thin slices, pineapple into small pieces. To prepare the sauce, place the cheese in a bowl, mash it with a fork and add sour cream. Mix until you get a homogeneous mass of thick consistency. Add black pepper and dried herbs to taste to the sauce, stir.
Place half the onions, meat, mushrooms, remaining onions, tomatoes and pineapple in layers in a greased baking dish, brushing each layer with sauce. When the last layer is laid out, pour the remaining sauce over the dish and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about 30 minutes.
French-style meat with potatoes and mushrooms
Ingredients:
500 g meat (chicken, pork or beef),
500 g potatoes,
400 g mushrooms,
200 g onions,
150 g cheese,
2-3 tablespoons of sour cream or mayonnaise,
salt and ground black pepper to taste,
vegetable oil.
Preparation:
Cut the meat into small portions, add salt and pepper and place in a greased baking dish. Cut the mushrooms into slices and lightly fry in a small amount vegetable oil until lightly browned. Place onion, cut into half rings, and fried mushrooms on top of the meat in the form. Next, add lightly salted potatoes, cut into thin slices. Coat potatoes with sour cream or mayonnaise. Cover the pan with foil and bake in an oven preheated to 190 degrees for about 35 minutes. Then remove the foil, sprinkle the dish with cheese and bake for another 10-15 minutes.
French-style meat in foil, portioned
Ingredients:
500 g veal, pork or chicken,
7-8 potatoes,
2 onions,
1 carrot,
4-5 tablespoons of sour cream,
100 g hard cheese,
salt and ground black pepper to taste,
fresh greens.
Preparation:
Cut the meat into pieces no more than 1 cm thick. Wrap the meat in cling film and beat with a hammer. Salt and pepper. Prepare sheets of foil according to the number of portioned pieces of meat. Lightly grease the foil with vegetable oil. Place on each sheet of foil several layers of salted potatoes, cut into thin slices, then a piece of meat (if the pieces of meat are small, you can put two), on top of the meat - grated coarse grater carrots and onion cut into half rings. Brush the vegetable layer with sour cream, carefully wrap the foil, place the dish on a baking sheet and bake for about 30-35 minutes at 180 degrees. Then unfold the foil, sprinkle with grated cheese and place in the oven for another 10-15 minutes. Sprinkle the finished French-style meat with chopped herbs. The dish can be served either in foil or on a plate.
French-style meat, of course, is not limited to these recipes, but offers great scope for culinary experiments. Without a doubt, the variety of options for preparing meat in French is simply amazing! Fantasize, make your own adjustments and add new ingredients to the dish, and perhaps they will become the very highlight of your French-style meat. Bon appetit!
How to cook meat in French - a well-known hot dish consisting of a layer of pork or beef, covered with potatoes and cheese. The original recipe, developed in Paris, included veal, supplemented with potatoes, onions, mushrooms, special sauce and cheese. However, over time, the composition of the ingredients was simplified, and the dish itself increasingly began to be made at home, which is where another name arose - home-style meat.
Now you can find many recipes containing a variety of information on how to cook meat in French (at home). We will focus on perhaps the simplest and most common method.
Ingredients: 
- pork (or beef) - 1 kg;
- onion - 1 pc.;
- potatoes - 1 kg;
- garlic - 3-4 cloves;
- cheese - approximately 200 g;
- mayonnaise - approximately 150 g;
- vegetable oil - 2-3 tbsp. spoons;
- salt, favorite spices - to taste.
French meat recipe with photos step by step at home
How to cook meat in French in the oven
- We wash the pork (or beef) with running water and, if necessary, get rid of fatty layers. We cut the meat into thin pieces, and then, wrapping it in cling film, beat vigorously on each side.
- We transfer the meat pieces into an oiled form, add salt, sprinkle with ground pepper, chopped garlic and any spices to taste. A good addition to meat would be rosemary, dried basil or coriander.
- Leave the meat sprinkled with spices for about 15 minutes. At this time, turn on the oven and prepare the remaining ingredients. Peel the potatoes and cut them into thin slices.
- After peeling the onion, chop the onion into rings or half rings, evenly distributing it over the meat. Generously coat the layer with nutritious mayonnaise.
- Next, lay out thin potato slices. Salt, sprinkle with pepper if desired, grease with mayonnaise.
Cooking meat in French in the oven
- The hearty dish is completed with a layer of grated cheese, which can also be lightly greased with mayonnaise to obtain a beautiful shade. French-style meat is baked in the oven for about an hour at 180 degrees. To make sure it is ready, you can carefully taste the potato slice - it should be soft.
- We cut the hot meat in French into portions, carefully placing it on plates, trying not to damage the integrity of the layers. Serve to the table, supplemented with herbs and/or pieces of fresh vegetables.
French-style meat in the oven does not have a strict recipe. This homemade dish can be prepared in different ways. For example, you can dilute hearty ingredients with a juicy layer of fresh tomatoes, or you can make the recipe even more nutritious by forming mushroom layer. You can also experiment with a variety of sauces. Enjoy your meal!
A baked or pan-fried dish is ideal for decoration festive table, and also for a simple seed dinner.
Many housewives wonder what kind of meat is needed for meat in French so that the dinner turns out impeccable, and the family and guests are completely delighted? Let's take a closer look at this question and find out which type of product should be given the most preference, and why does this dish have so many variations?
What kind of meat is suitable for the “Meat in French” dish?
It just so happens that any recipe, even the most traditional one, still acquires all sorts of variations, and therefore each housewife has her own personal opinion about how and what the dish should be prepared from.
It cannot be said with certainty that a certain type of meat is suitable for this French recipe will be an unmistakable choice: someone, for example, cannot tolerate pork at all, while other families are not too fond of chicken. That is why, when choosing a product, you should rely only on your tastes and the preferences of your household.
If we talk about what meat is most often used to bake meat in French, then the leader, of course, will be chicken. Housewives also love to cook this dish from pork.
Less common for French hearty dinner they use beef - it often turns out dry and tough, and therefore you need to have considerable culinary experience to make the baked meat juicy and tasty.
Turkey is also not a very common guest in the oven when it comes to French-style meat. But not because the dish turns out to be tasteless, it’s just that turkey meat in our area is generally considered a gourmet type of meat, so it is not eaten too often in an ordinary home. But if you still have this product in the refrigerator, then be sure to try baking it according to our recipe.
French chicken meat: what is the advantage of this variety
Undoubtedly, chicken fillet and tender parts of the bird carcass most often appear in the recipe for this dish. Firstly, this product has a lower cost, and secondly, even the most inexperienced housewife can bake chicken in the oven for a French dinner.
Modern women love French chicken fillet for meat also because it is easy to combine with different tastes and experiment with the recipe. Chicken always gets along well with mushrooms, and with any cheese, and with most marinades, vegetables and spices.
Also, instead of mayonnaise, when cooking, to reduce the fat content of the dish, you can use cream - baked chicken will only benefit from this. And if you don’t know how to properly prepare this delicacy, then be sure to take a look at our recipe.
Pork for a classic French meat recipe
Almost everyone loves juicy and tender meat baked with cheese. And the aroma that this treat exudes can whet anyone’s appetite. That is why all classic recipes use pork as a basis.
Of course, it is best to choose parts from a young carcass, ideally the neck. But it won’t be any worse if you cook the meat in French from less tender pieces. It just doesn’t hurt to dip them in the marinade for an hour beforehand – this will make even the toughest pork juicier.
And if guests are on the doorstep, just put the ingredients in the slow cooker. In addition to tips, we will also share with you a simple recipe that everyone will certainly appreciate.
Beef for baking in the oven under a cheese cap
If you have chosen beef meat for the recipe, then be sure to prepare a marinade for it - this way you are guaranteed to get an exquisite and juicy dish, in which there will be no hard veins.
It is worth noting that properly cooked French beef is in no way inferior to other types of meat, moreover, such a treat will be the healthiest and most dietary. So don’t be lazy to try it and bake the lean meat in the oven for your guests.
Meat in French is a wonderful dish that combines meat and vegetables and delicious sauce. It can also be prepared as family dinner And How hearty lunch for guests, and of course, as a festive dish for any occasion. And in order for you to succeed, we offer you recipes on how to cook French meat dishes.
The choice of pork must be taken responsibly: it is better to have the neck, the juicy part of the ham or the loin, where there is no fat, but also no lean hardness - in combination with mayonnaise there will be no excessive fat content. The color of such meat should be uniform - yellow fat layers are unacceptable.
You need to choose beef meticulously based on color - yellow fat and dark meat - the animal was old. The beef should be firm and fairly crisp. Before cooking, rinse the meat, soak it a little, dry it with a paper towel, and prepare it for beating, removing the bones. Cut into portions across the grain. For beating, use a special culinary hammer or knife on the back side. To ensure a clean beating process, wrap the pieces in cling film.
To prepare French meat dishes, you will need a working oven, perhaps a baking sheet for a large portion, a thick-walled frying pan without a handle or a heat-resistant glass round pizza pan for a small portion. For laying out in portions, a culinary spatula is useful, which will help to beautifully arrange the finished meat in French style. For some recipes, you need to have two frying pans and several bowls of different sizes on hand. Paper towels and cling film will pleasantly speed up and facilitate the entire cooking process.
French pork recipe
The dish prepared according to this recipe has the weakest relation to “French style”, because pork is not veal. The food turns out very tasty, but too high in calories and too heavy for the liver. Often you shouldn’t eat such yummy food, but occasionally and in moderation you can.
Ingredients:
- medium fat pork - 400-500 grams;
- onions - 4 pieces;
- hard cheese - 200-300 grams;
- mayonnaise - 400 grams;
- salt, pepper and herbs - to taste.
Pork is prepared in French like this:
- Cut the pork, washed and dried with a paper towel, into 1-centimeter thick layers and pound on both sides with a special mallet or the blunt side of a knife.
- Salt the chopped layers of pork and sprinkle with ground black pepper according to taste.
- Cut the onion into half rings. Grind the hard cheese on a coarse grater.
- On a greased baking sheet or in another suitable container, greased with vegetable oil, place layers of meat, onion, chopped into half rings, spread a layer of mayonnaise on top of the onion, and sprinkle evenly grated cheese on it.
Place the baking sheet in a preheated oven and bake at +180° C for 25-30 minutes to bake this aromatic dish.
Remove the finished meat from the oven and let it sit for no longer than 10 minutes. Serve hot, beautifully portioned into plates with fresh vegetables.
Rustic French Beef and Potatoes Recipe
In this case, you will need lean beef, which is a little closer to the French dish, despite the cheese and mayonnaise, thanks to which the taste of this dish becomes simply overwhelming. The dish is high in calories and is also not easy for the liver - you need to indulge yourself occasionally.
Ingredients:
- lean beef - 500 grams;
- potatoes - 0.5 kilograms (a little more is possible);
- hard cheese - 300 grams;
- onions - 3-4 pieces;
- mayonnaise - 1 packet;
- vegetable oil - 1 tablespoon;
- mild mustard, salt and herbs - to taste.
Beef with potatoes according to a village recipe is prepared as follows:
- Cut the prepared beef across the grain into finger-thick layers, coat with European mustard or roll in a mixture of your preferred dry spices, place in a container with a lid and marinate in the refrigerator from evening until morning.
- Marinating can be omitted due to lack of time. It is enough to replace it by beating layers of beef.
- To bake according to this recipe, you will need a frying pan with high walls without a handle, which must be greased with vegetable oil in order to lay out the layers of meat as the first layer.
- Place onion cut into rings on this meat layer, and place thinly sliced onion on the onion layer and add salt. The first, second and third layers can be repeated.
- Dilute a small amount water in a separate bowl for mayonnaise to reduce its fat content and pour it all over the top.
- Sprinkle the grated cheese evenly over the top layer and place the frying pan with the meat in a preheated oven, where it bake at +200° C for 40 minutes. Complete readiness should be checked with a toothpick, which should easily pierce the entire mass to the bottom.
The finished beef with potatoes in French should be allowed to brew a little, and then served hot in portions with fresh or pickled vegetables.
French pork recipe with pineapple and champignons
There is no more and no less useful in this recipe than in other dishes with pork, but here the share of pork is much less in comparison with the rest of the other ingredients and not at the expense of its taste.
Ingredients:
- pork neck - 500 grams;
- champignons - 500 grams;
- onions - 3-4 pieces;
- ripe tomatoes - 3-4 pieces;
- feta cheese - 200 grams;
- hard cheese - 200 grams;
- natural sour cream 15% - 500 grams;
- pineapple - a few pieces;
- ground black pepper; marjoram; thyme; basil; mustard and flour for dredging meat;
- table salt - to taste;
- vegetable oil - 1 tablespoon.
Pork in French simple recipe prepare like this:
- Rinse the meat and dry with a paper towel. Cut it across the grain into pieces no thicker than 2 centimeters. Beat the meat, then coat the pieces with mustard on both sides.
- Roll the layers of meat coated with mustard one at a time on both sides and fry in a frying pan in vegetable oil until golden brown and only then add salt - this is important!
- Washed and chopped in large pieces Fry the champignons in vegetable oil so that this crispiness is noticeable on their caps.
- Tomatoes and onions, peeled, cut into rings.
- From the cheese mashed in a bowl with the addition of liquid sour cream and a mixture of spices (basil, marjoram, pepper and thyme), a sauce is prepared with intensive stirring until the consistency of thick sour cream.
- In a suitable frying pan, greased with oil, first place in layers the onion cut into rings, on it - fried layers of meat, on the meat - mushrooms, then onions again, then sliced tomato slices, on them - pieces of pineapple. Coat each layer with the prepared sauce as you lay it out and lightly salt it. The top layer is grated cheese.
- All that remains is to place the open frying pan and bake the pork in French for 30 minutes over medium heat.
Let the finished pork brew, place on serving plates and garnish with olives on top. Be sure to serve hot to enjoy the flavor of French pork to the maximum.
Ingredients:
- pork (tenderloin) - 500 grams;
- fresh champignons - 3 pieces;
- onion - 1 piece;
- tomatoes with dense pulp ripe - 1 piece;
- mustard - 1.5 tablespoons;
- mayonnaise - 3 tablespoons;
- Parmesan cheese - 200 grams;
- spices - according to preference;
- table salt - 0.5 teaspoon.
French style meat homemade recipe prepare like this:
The highlight of this recipe is the participation of ground grain mustard, which gives the whole dish a special aroma.
- Cut the meat, washed and dried with a paper towel, into slices. To avoid splashing all over the kitchen, beat the plates in cling film and rub them on both sides with a mixture of ground black pepper and salt. Leave the pieces of meat prepared in this way to soak in salt and pepper, stacking one on top of the other.
- At this time, in a suitable bowl, pour the grainy mustard into it and, mixing it with mayonnaise, grind all the grains to form a mustard paste, which also needs to brew for 5 minutes.
- Then coat the pieces of infused meat on both sides with mustard paste and place in a suitable thick-walled frying pan, previously coated with vegetable oil.
- In a separate frying pan, fry the sliced champignons in olive oil until crispy and place them in a suitable container.
- Add a little oil to the same vacated frying pan and lightly fry the cut into half rings onion. As soon as it takes on the appearance of fried onions, place it on a layer of waiting meat. Mushroom slices are placed in the next layer on the onion - 3-4 for each piece of meat.
- Cut the washed tomatoes lengthwise and place them on top of the mushrooms, season with pepper to taste and finish the layering with shavings of Parmesan cheese or other types of hard cheese.
- The container with French-style meat is placed in an oven preheated to +200° C. After 15 minutes, increase the heat to +250° C, at which the meat continues to bake for 15 minutes.
A beautiful, appetizingly fragrant dish is removed from the oven and rests for 10-15 minutes so that it ends up hot in portions on the plate of household members and guests. Garnish and vegetable salad- by preference.
A simple recipe for French meat with potatoes
Meat prepared according to this recipe is listed holiday dishes in many families in our country. It is also chosen by restaurateurs for its active demand and popularity among visitors.
Ingredients:
- pork (pulp) - 500 grams;
- potatoes - 1 kilogram;
- onions - 2 pieces;
- Russian cheese - 200 grams;
- homemade mayonnaise - 200 grams;
- vegetable oil - 2 tablespoons;
- salt and spices - to taste.
According to a simple recipe, French meat and potatoes are prepared as follows:
- Soak the selected meat, rinse, dry with a paper towel and cut across the grain into slices on a cutting board no thicker than 1.5-2 centimeters.
- Beat the resulting pieces of meat through cling film with a culinary hammer and, sprinkle with a mixture of salt and ground black pepper and stack one on top of the other, leave to infuse.
- Peel the potatoes, wash, dry with a towel, cut into thin slices and divide into two equal parts in different bowls.
- Finely chop the peeled onion with a knife and also divide into two equal parts.
- Grind the cheese on a coarse grater.
- Grease a thick-walled frying pan and place one half of the potatoes in the first layer and apply mayonnaise in a thin layer (also on all subsequent layers); the second layer - the first half of the prepared pieces of meat; the third - chopped onions; the fourth - the second part of the pieces of meat; fifth - the second layer of onion; sixth - the second half of the potatoes, which is poured with the remaining mayonnaise.
- Place the assembled dish in an oven preheated to +180° C for 60 minutes, after which remove the pan, sprinkle an even layer of grated cheese on top and return to the oven for another 10-15 minutes.
According to the classics of the genre, give ready-made meat in French a “rest” from the heat. Then cut into segments or rectangular squares, like a pie, and serve in portions or on common dish with spicy vegetable salad.
Homemade French minced meat recipe
This is a very budget-friendly and correct solution for the case when you have several good, but non-standard pieces of meat, its trimmings, or simply chopped meat First, prepare the minced meat in a blender; the rest is a matter of the technology outlined in this recipe.
Ingredients:
- any minced meat - 600 grams;
- fresh potatoes - 3 medium-sized pieces;
- onion - 1 piece;
- any mayonnaise - 150 grams;
- spices: dry herbs - parsley, oregano, basil - according to preference;
- ground black pepper and salt - to taste.
According to a homemade recipe, meat is prepared in French as follows:
- After peeling the onion, chop and fry in vegetable oil until browned.
- Then add the minced meat, mixed with a small amount of salt and spices, into the frying onion and stir, adding heat. With constant stirring, simmer for 3-4 minutes until it turns white.
- Place the finished fried minced meat evenly in a container suitable for baking, trying to get rid of excess fat.
- Cleaned, washed fresh potatoes cut into thin cubes, place on top of the minced meat and cover with a layer of grated cheese. Pour mayonnaise on top and place in an oven preheated to +180° C. Baking time - 60 minutes.
Remove the finished dish from the oven and let it simmer for 10-15 minutes. Serve in portions with vegetable salad and fresh herbs.
Thanks to this, the process of making such a dish with excellent taste and calorie content can be entrusted to a slow cooker, freeing up personal time and without losing out on the taste and aroma of the meat.
Ingredients:
- pork - 0.5 kilograms;
- onions - 2 pieces;
- chicken egg - 1 piece;
- potatoes - 6 medium-sized pieces;
- Russian cheese - 150 grams;
- mayonnaise - 100 grams;
- fresh milk - 50 milliliters;
- salt and ground black pepper - to taste.
According to the recipe, meat is prepared in French in a slow cooker as follows:
- Prepared, washed and dried, pork tenderloin cut across the fibers into slices and beat with a culinary mallet or the blunt side of a knife blade, for the purity of the process, through cling film, as for chops.
- Sprinkle the chopped pieces with a mixture of ground black pepper and a small amount of salt, covering them lightly with mayonnaise.
- Peel the potatoes and onions, wash and chop with a knife. Onions - in rings, potatoes - in thin circles.
- Grease the bottom of the multicooker bowl olive oil and place a few onion rings on it. Place slices of meat on it, followed by the remaining onion rings. Behind the onions, place the potatoes, cut into circles, and sprinkle with a mixture of salt and ground black pepper, cover with the last even layer of grated cheese.
- In a suitable bowl, beat with a fork a raw egg, milk and mayonnaise. After a little salt, pour evenly into the multicooker bowl.
- All that remains is to set the “Baking” function and indicate the cooking time - 1 hour.
While your assistant is working, prepare a salad from any vegetables, your favorite greens (green basil would be nice) and beautiful portioned plates where you can place this impeccable delicacy!
Spicy French meat recipe with pineapples
The piquancy of such a recipe will be appreciated by both households and guests for its unusual taste and aroma, and they will definitely ask how to prepare it.
Ingredients:
- pork tenderloin - 500 grams;
- hard cheese - 200 grams;
- fresh onions - 2 pieces;
- mayonnaise - 200 grams;
- vegetable oil - 2 tablespoons;
- canned pineapple rings - optional;
- ground black pepper and salt - to taste.
French style meat with pineapples savory recipe prepare like this:
- Cut the prepared pork meat into slices and beat through cling film with a culinary hammer, as if for chops. Sprinkle the pieces with a mixture of ground black pepper and a small amount of salt and set aside to brew in a separate bowl.
- Cut the peeled onion into thin rings, and the cheese can be grated on a coarse grater or cut into thin bars.
- Line a suitable baking container with foil and grease it with vegetable oil. Spread the onion rings evenly in the first layer. The second one will be plates of beaten meat, which should be greased with mayonnaise.
- Place a circle of pineapple on each layer of meat and also coat with mayonnaise. All that remains is to sprinkle grated cheese evenly on top or arrange its cubes.
- Container with spicy meat in French, place in an oven preheated to +180° C and bake at this temperature for 30 minutes.
The culinary masterpiece is ready! Let it brew for up to 10 minutes, and it will decorate any feast. Especially good on New Year's Eve and generous table. Households and guests will highly appreciate your culinary skills!
You need to be especially careful when choosing meat for this delicious dish - it contains everything that makes this dish so popular and attractive. It is believed that at the market they pour water over it, and with the combination of heat and moisture, nothing good awaits such meat. It is preferable to buy meat in the store.
Due to their high starch content, potatoes quickly darken. To prevent this from happening, if there is a delay in its heat treatment, just sprinkle with a small amount of vegetable oil, mix so that it spreads over all the pieces, and the potatoes will remain white.
It is generally accepted that for baking in the oven, the thickness of the layers of meat and potatoes should be approximately the same so that they are cooked at the same time. If canned pineapples are used as one of the ingredients, they should be allowed to drain before adding to the prepared dish to avoid excess juice.
The bizarre interweaving of even insignificant events often leads to funny misconceptions, and “Meat in French” was one of them. When an important Russian nobleman, Count Orlov, dined in a Parisian restaurant, they prepared him a gratin with veal, potatoes, onions and mushrooms, which the count was delighted with. In turn, the enthusiastic chefs of this restaurant called this gratin “Veal Orlov style.” And our patriotic Gallomaniacs leaned towards the name “Meat in French”, although it is the same in French as in Nizhny Novgorod. The recipe is domestic, but the glory remains - “in French”. Some misconceptions cannot be eradicated by anything, and so it is!
Surprisingly, meat in French has nothing to do with France. The dish was invented in Russia, and all over the world it is called “Orlov style Veal.” The recipe is named after Count Orlov, who once tried potatoes, veal, mushrooms and onions baked in bechamel sauce with cheese in Paris.
Upon arriving home, he asked the chefs to repeat this delicious dish. We can observe various variations of this particular repetition on our tables during the holidays. Regardless of the chosen recipe, we get an aroma that will knock your socks off with its deliciousness, as well as a wonderful taste.
French-style pork in the oven - step-by-step photo recipe
Pork and potatoes are a win-win option for both a weekday dinner and a holiday feast. And meat in French is one of the simplest and delicious dishes, which is quickly prepared and just as quickly eaten by satisfied household members and guests.
There are many options for preparing this dish. This recipe is affordable, does not require any special culinary skills, and the result is finger-licking good!
Your mark:
Cooking time: 1 hour 20 minutes
Quantity: 4 servings
Ingredients
- Pork: 500 g
- Large potatoes: 5 pieces.
- Bow: 3 pcs.
- Tomatoes: 3 pcs.
- Sour cream: 200 ml
- Hard cheese: 200 g
- Salt, pepper: to taste
Cooking instructions
All ingredients are thinly sliced and placed in layers in a mold. The first layer is thinly sliced potatoes.
It is laid out in a layer of 1-2 centimeters. The potatoes are salted and peppered to taste.
The 3rd layer is pork. The meat must be cut into small pieces, beaten on both sides, and salted.
Then place on potatoes and onions.
The layer on top is smeared with sour cream.
Then the tomatoes are cut into small slices and laid out on the meat.
Now the form can be placed in a well-heated oven and baked at 180°C for about 35-40 minutes (time depends on the oven model).
Then the cheese is grated.
The almost finished dish is taken out of the oven and sprinkled with cheese, and then sent back for 5-10 minutes. The French-style meat is ready.
Meat in French can be served on one common dish or in portions. It can be decorated with herbs or cherry tomatoes.
French-style meat with tomatoes - a juicy and tasty dish
Before you is wonderful meat snack, a real decoration for a festive feast and any family dinner. The recipe calls for pork, but in fact you can freely use any other type of meat.
Just don’t forget to beat it well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other types of meat, so control this process and adjust the time spent in the oven.
An excellent side dish for juicy French meat chops is rice and vegetable salad with olive oil.
Required ingredients:
- 6 slices pork;
- 1 sweet onion;
- 3 tomatoes;
- 0.15 kg of hard cheese;
- salt, spices, mayonnaise.
Cooking steps:
- We cut a piece of pork, washed and dried with a paper towel, as if for chops, into thin layers of 1 cm in thickness.
- Cover each piece with cling film and carefully knock them out with a hammer on both sides.
- Season with salt and spices.
- Grease a baking sheet with oil
- We put our chops on it, coat each of them with mayonnaise.
- Peel the onion and chop it into thin rings.
- Cut the washed tomatoes into circles. Try to select the meatiest vegetables.
- Grate the cheese on the middle edge of the grater.
- Place onion rings and tomato slices on the meat, brush with sauce again, sprinkle with cheese, and bake in a preheated oven.
How to cook French meat with potatoes
We recommend using new potatoes to prepare this recipe. With the onset of the harvest season, this just ripened root vegetable is a frequent guest on our tables, so we suggest baking it by analogy with the famous and beloved meat in French.
Required ingredients:
- 5 potatoes;
- 1 piece of chicken fillet;
- 1 onion;
- 3 garlic cloves;
- 0.1 kg cheese;
- salt, spices, mayonnaise.
Cooking procedure French meat with new potatoes:
- Thoroughly washed and dried meat is separated from bones and skin. Cut into small pieces and beat with a hammer.
- Add garlic passed through a press to the fillet, add salt and season with spices. Set aside for about 20 minutes, during which time the meat should marinate a little.
- Turn on the oven to warm up.
- Cut the peeled onion into half rings.
- Wash and peel the potatoes using a cabbage grater or thinly cut into rings.
- Three cheeses on the edge of a fine-mesh grater.
- Grease a baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and bake in the oven for about an hour.
French meat recipe with mushrooms
Originality this recipe is that each piece of pork will be baked separately, wrapped in foil along with a delicious hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.
Required ingredients:
- 0.4 kg pork;
- 0.3 l of hollandaise sauce (beat 3 yolks in a steam bath, add 50 ml of dry wine, a little lemon juice and 200g ghee, add salt);
- 3 potato tubers;
- 0.15 kg of mushrooms;
- 30 ml olive oil;
- salt, pepper, fresh herbs.
Cooking steps French meat with mushrooms:
- For this recipe, it is better to use tenderloin, so the end result will be soft and juicy. Wash the meat and wipe dry with a paper towel, cut into several not very thin layers (about 3 cm). Pounding the pork with a sharp-toothed mallet will help soften the pork, breaking down the fibers.
- Lubricate the meat with olive oil, add salt and pepper, wrap it in film and leave for half an hour.
- Fry the pieces of meat in a frying pan for a few minutes on both sides.
- Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
- Sauté finely chopped onion in hot oil.
- Thinly slice the champignons.
- We make a mold with high sides out of foil, put it inside a piece of meat, grease it with hollandaise sauce, then lay out the onions, potatoes, more sauce and mushrooms.
- We put in hot oven, after half an hour, sprinkle with cheese and wait about another quarter of an hour, after which you can take it out.
Let's experiment with a familiar holiday table dish and replace its classic ingredient - hard cheese for cheese. You will definitely like the result.
Required ingredients:
- 0.75 kg pork;
- 1 onion;
- 0.2 kg cheese;
- 0.5 kg of potatoes;
- salt, pepper, mayonnaise/sour cream.
Cooking steps:
- Cut the pork into portions, like chops. Beat each one and season with spices.
- Grease a heat-resistant dish with oil and place the meat on it.
- Chop the peeled onion into rings and distribute among the pieces of meat.
- Cut the potatoes into small cubes and place them on the onion. If desired, you can supplement the recipe with mushrooms and tomatoes.
- Knead the cheese with your hands, add a little mayonnaise/sour cream to it, mix thoroughly.
- Spread a homogeneous cheese mixture onto the potatoes and level them.
- Bake in a preheated oven for a little over an hour.
The most tender recipe for French meat with minced meat
The recipe below will help you prepare delicious meat in French with minimal time and effort.
Required ingredients:
- 0.4 kg mixed minced meat;
- 0.5 kg of potatoes;
- 2 garlic cloves;
- 2 tomatoes;
- 2 onions;
- 0.15 kg cheese;
- Salt, spices, mayonnaise.
Cooking steps lazy meat in French:
- Cut the peeled potatoes into slices.
- Grease a heat-resistant pan. Crush the potatoes with spices, salt and add a little oil, mix well and distribute in an even layer over the bottom.
- Place onion cut into half rings on the potatoes; if desired, you can pre-fry it until golden brown.
- Solim ready minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give it a delicate consistency.
- Place on a layer of onion, and then add tomato rings and cheese mixed with mayonnaise.
- Baking time in a preheated oven is approximately 1.5 hours.
Classic veal or pork in a French meat recipe can be easily replaced with less fatty chicken. It is prepared both in a general heat-resistant form and in small portioned molds.
Required ingredients:
- chicken breast;
- 0.15 kg cheese;
- 4 potato tubers;
- 2 tomatoes;
- a glass of sour cream;
- spices, salt.
Cooking steps French chicken meat:
- We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of them with film and beat with a hammer on both sides.
- Cover a small baking sheet with foil, place the meat on it, season and salt it.
- Lubricate the meat with sour cream, put peeled potatoes cut into cubes on top, and tomato slices on it.
- Bake for about 40 minutes, then sprinkle with cheese and bake for another quarter of an hour.
How to cook delicious French-style beef
Required ingredients:
- 0.8 kg of potato tubers;
- 6 onions;
- 0.75 kg beef;
- 10 medium champignons;
- 0.5 kg cheese;
- Salt, pepper mayonnaise.
Cooking procedure standard version of meat in French:
- We wash and dry the meat, remove excess fat, chaff and veins. Cut the meat into layers about 1 cm thick.
- Wrap the pieces of beef in film and beat them thoroughly with a hammer or the back of a knife.
- Transfer the chopped beef to a separate container, add salt and pepper.
- Wash and peel the potatoes, cut into thin slices.
- Chop the peeled onion.
- Cut the washed mushrooms into 4 parts.
- Grate the cheese on the edge of a medium-mesh grater.
- We dilute the mayonnaise with warm water to give it a more liquid consistency and reduce fat content.
- Grease the bottom of a heat-resistant mold, baking sheet or cast-iron frying pan with high sides with oil. It is convenient to use a pastry brush for these purposes.
- Lay out potato slices in layers, then meat, and onions and mushrooms on top. To ensure even baking, carefully distribute the food into the pan.
- Using a tablespoon, spread the mayonnaise mixture over the top layer and sprinkle with grated cheese.
- Bake in a preheated oven for about 40 minutes. Before taking it out, check the readiness of the dish; it may need additional time.
- Turning off the oven, let our meat “calm down” in French and cool slightly for about a quarter of an hour.
- Cut the slightly cooled dish into portions with a kitchen knife and transfer it onto plates with a spatula, which allows you to preserve the appetizing food as much as possible. appearance each serving. An excellent decoration would be pieces of olives, chopped herbs or lettuce leaves.
How to cook meat in French in a slow cooker
Having tried many options for French meat, you will definitely settle on this option. It uses tender turkey instead of traditional “rough” meats. This delicacy is prepared in a multi-cooker kitchen assistant. Thanks to which the final result will surprise you with its gentle and unique taste, juiciness and aroma that cannot be achieved in the oven.
Required ingredients:
- 0.5 kg turkey fillet;
- 2 large onions;
- 0.25 kg cheese (Gouda);
- salt, spices, mayonnaise.
Cooking steps French turkey in a multicooker bowl:
- Peel and finely chop the onions, place some of the chopped onions on the bottom of the bowl.
- Let's start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces a few centimeters in length.
- We transfer the pieces of meat into a bag, beat them on both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, ensure their softness, and keep kitchen utensils clean. Just don't overdo it, don't hit it too hard.
- Place the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
- Place the remaining onion on top of the meat.
- Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
- If it’s the height of summer or autumn outside, then the next layer can be tomato rings.
- The final layer is cheese. You can take any solid product, but the slightly salty and spicy Gouda goes most harmoniously with turkey.
- Cook on the “Baking” with the lid closed for 40 minutes, preferably about an hour.
- When the beep sounds, your French turkey is ready.
French meat recipe in a frying pan
Potatoes with meat are a tasty, satisfying and everyone’s favorite combination. There are a great many options for preparing these two ingredients, and every housewife probably has at least a couple in her piggy bank. We suggest adding another win-win option to it, ideal for a hearty family or holiday dinner. An excellent addition to it is hard cheese. You can add tomatoes if you wish, but this depends on the season and availability of the product.
Required ingredients:
- 0.3 kg pork, as for chops;
- a small pack of mayonnaise;
- 50 g butter;
- 0.15 g cheese;
- 2 onions;
- 1 kg of potato tubers;
- salt, pepper, spices.
Cooking steps French-style meat in a frying pan:
- Thoroughly wash and dry the pork. Having removed all the veins and excess fat, cut it into thin layers no more than 1 cm in thickness.
- Each piece, wrapped in polyethylene, is beaten with a kitchen metal or wooden hammer. Then we remove the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning.
- Wash and peel the potatoes. If you use young potatoes, wash them thoroughly. Cut the root vegetables into thin slices.
- Chop the peeled onion into thin half rings.
- We use a thick-walled cast iron frying pan without handles as a cooking container. Lubricate it with oil, and put half of the salted potato slices on the bottom as a bottom layer.
- Place the chopped meat on top of the potato layer, and onion half rings and the remaining potatoes on top.
- Grease the top layer of potatoes with mayonnaise or sour cream.
- We bake the meat in French in a frying pan in a hot oven.
- After about 40 minutes, take out the dish and grate it with cheese grated on small cells, after which we continue baking for about a quarter of an hour.
- The best option for the meat component of the dish would be lean pork or young veal. With beef, it’s easy to misjudge and choose a piece that is not of very high quality, while lamb can “overwhelm” the other ingredients with its taste, depriving the delicacy of its main charm.
- If the recipe you choose contains pork, then it is better to give preference to the neck, loin or juicy part of the ham. This meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for people with weak stomachs, and its lean counterpart will be excessively dry.
- When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Take a look at the layers - put pieces with noticeable yellowishness aside.
- Fresh beef should have a uniform color that is not too dark. The opposite indicates that the meat comes from an old animal. It is not suitable for our purposes.
- When purchasing, check the elasticity of the selected piece of meat. The surface should be springy. Limp and flabby pieces should not be taken.
- Before cooking, be sure to wash the meat and dry it with a towel or paper napkin. We remove bones, excess fat and hymen. We cut across the grain, then beat it, after wrapping it in cling film. This will protect your kitchen from meat splatters.
- You can add juiciness and tenderness to the meat by pre-marinating it. An excellent marinade would be a mixture of mustard and other spices. The optimal marinating time is a couple of hours in the refrigerator.
- Use sweet, salad varieties of onions. If you don’t have such onions on hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
- You can cook meat in French with or without potatoes. The main thing is that the meat, onions, sauce and cheese are present; everything else is added at your discretion.
- Choose cooking utensils based on the amount of food. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form will do, as well as a thick-walled cast iron frying pan without a handle. Before laying out the products, the mold must be greased with oil or covered with foil.
- If potatoes are present in the recipe, they can serve as a cushion for other products or be laid out on meat. True, in this case the pieces should not be too thin.
- Mayonnaise can and even should be replaced with healthier sour cream.
- You can’t spoil French meat with mushrooms; you can use any mushrooms you like.
- The dish assembled on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
- The cheese component can be any variety. Experienced chefs It is recommended to mix Parmesan with Gouda. Don’t skimp on the cheese layer; to get an appetizing crust, sprinkle it generously, but you can reduce the amount of mayonnaise.
- When slicing ready-made dish into portioned pieces, try to grab all the layers with a spatula.
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