Good afternoon, our dear readers. A wonderful holiday is approaching - March 8th. I wanted to cook something interesting for my wife. For example, you can cook meat in French, especially since such a dish is quite simple and can be prepared for any holiday table.
In general, this dish is more like a meat casserole with potatoes. And the origin of this dish is quite mystical. Nothing schizoteric, just as I understand it, this dish was prepared in our country by our chef using calf meat and mushrooms.
Of course, over time, the recipe has been simplified; pork or beef is used more often, and mushrooms are rarely used. But this did not make the dish any worse; it is very tasty and always scatters on the festive table.
In general, cooking meat in French is not difficult, we present you several versions of this recipe. There are many such recipes today. But let’s look at the most interesting and delicious ones in our opinion.
My wife always cooks this recipe. Nothing superfluous, nothing complicated and everything is prepared quite quickly. We will prepare this recipe from pork, but you can also use beef or minced meat, which also turns out delicious.
Ingredients:
- Pork (tenderloin) - 1.5 kg;
- Potatoes - 1.5 kg;
- Hard cheese - 350 g;
- Tomatoes (medium) - 3-4 pcs;
- Mayonnaise - 100-200 g;
- Garlic - 2-3 cloves;
- Onions - 2 pcs;
- Salt to taste;
- Spices to taste;
- Pepper to taste;
- Greens to taste;
- Sunflower or olive oil.
First, of course, the meat. Cut into pieces approximately 1 cm thick and beat as you are used to. You can put a cellophane bag on top and beat it off so as not to stain everything around it.
Immediately add salt and pepper to all the pieces. Then we put it aside.
Cut the potatoes into rings or half rings depending on the size. Immediately add salt to taste and add various seasonings to taste. We will have dried herbs.
We also add sunflower oil. We don’t regret it, we water it normally so that the potatoes are not dry. Mix everything with your hands.
Cut the onion into half rings. There's never too much onion here. The more of it, the better, as the meat will be more juicy.
Now let's prepare a simple sauce. Take a small pack of mayonnaise and pour it into a separate container.
Finely chop the garlic and add it to the mayonnaise.
We also finely chop the fresh herbs and add them to the mayonnaise. But the sauce needs to be more liquid, then add water, about 0.5 cups and mix everything well.
Prepare a baking sheet, pour vegetable oil on it, grease it. Spread the potatoes over the sheet in an even layer.
Pour our sauce on top, not all at once, leave it for the meat.
We put the onion, but not all, but only half.
Step 8
Now spread the meat evenly and pour the sauce on top.
Place the remaining onion on top. Immediately cut the tomatoes into slices and place them evenly on top.
Now we put our meat in the oven, preheated to 200 ° C for 30-40 minutes. Depending on the thickness of the layers. We've got quite thick layers, so we'll let them sit for 40 minutes.
When ready, remove from the oven and check the meat for doneness. And while it's hot, sprinkle some herbs on top.
French-style meat is always sprinkled with cheese on top, so grate hard cheese and sprinkle it on top. Then put it in the oven for another 10 minutes and take it out.
That's it, you can serve it on the table.
A very simple French meat recipe (video).
Here is another recipe, very simple. I think it will be easier for many to perceive the information from the video, in general, watch and leave your comments at the end of the article.
French chicken meat in pots.
I also really liked the recipe for this one-pot dish. On the one hand, it's just meat in pots. But in fact, no, this is French-style meat in pots. A very interesting recipe, I advise you to try it all.
The main inconvenience is that you need quite a few pots, each for one person. If you have the opportunity, be sure to try it.
You can also use any meat according to your taste. Here we use chicken meat. I’ll say right away that the ingredients were used by eye, so look, maybe you’ll add or subtract somewhere.
We will need:
- Potatoes - 1 kg;
- Hard cheese - 300-350 g;
- Chicken fillet - 350-400 g;
- Tomato - 1-2 pcs;
- Onion - 1 head;
- Mayonnaise or mayonnaise sauce;
- Salt to taste;
- Spices about taste;
- Ground pepper to taste.
First, cut the potatoes. You can cut it into large cubes at your convenience.
Grate the cheese on a coarse grater into a separate bowl.
Chop the onion not too coarsely. You can divide the onion into 4 parts and chop. Add onion to chopped potatoes. Salt to taste and add spices. You can use universal ones, or you can use some special ones for potatoes. Mix thoroughly.
Now add mayonnaise to the potatoes, and don’t skimp on the grated cheese. Mix thoroughly as well.
Now the meat. If you use chicken meat, you can cut it into large cubes.
If you use pork or beef, then it is better to cut the meat into layers, not large ones, and beat the meat so that it is better baked.
Ideally, use minced meat. This way the meat is cooked without any problems.
Cut the tomato into rings or half rings.
Step 7
Now we will put our ingredients into the pots. First, add potatoes with cheese and mayonnaise. Here, too, look at the eye depending on the size of the pot. We will put about 3-4 tablespoons of potatoes in ours.
Put some meat on top. Immediately add salt and pepper to taste.
Now put 2-3 chopped tomatoes on top and also put potatoes on top. Cover the pot with a lid.
Preheat the oven to 220 ºС, place our pots there and bake for approximately 1 hour. If you are using beef or pork, you can take out the pot and check the meat for doneness.
When ready, serve the pots on the table, very appetizing and tasty.
French-style meat in a slow cooker.
You can also prepare this dish in a slow cooker. According to modern standards, the meat is quite tasty and juicy. Again, all the ingredients are the same, just the cooking method is different. And what I like most about the Multicooker is the taste, I advise you to try to cook meat this way in French at least once.
Ingredients:
- Potatoes - 1 kg;
- Meat - 500 g;
- Onions - 250 g;
- Heavy cream - 150 g;
- Cheese - 100 g;
- Vegetable oil - 30-40 g;
- Spices to taste;
- Salt to taste.
Cut the meat into cubes. Approximately 1.5-2 cm.
Cut the onion into half rings.
Now cut the potatoes into slices. Then mix the onions and potatoes. Immediately add salt and spices. Add cream there and mix everything well. It is better to use homemade cream. But if you use store-bought ones, it is better to take at least 30% fat content.
Now turn on the multicooker to the “Frying” mode. Add a little vegetable oil, add the meat and fry it for 10 minutes.
Then add salt, add meat spices to taste and mix. Now put our potatoes on top and turn on the “baking” mode for 35-40 minutes.
While baking, grate the cheese on a coarse grater.
After baking, open the lid and sprinkle with grated cheese. Close the lid of the multicooker and let the cheese melt for 3-5 minutes.
Then you can put it on plates and serve. This is how quickly and deliciously we got French-style meat.
French chicken fillet meat (video).
Here's another interesting recipe.
That's all for us, leave your comments below, subscribe to our channel at Yandex.Zen and join us on Odnoklassniki. Bye bye everyone.
French-style meat - delicious and best step-by-step recipes. updated: February 26, 2018 by: Subbotin Pavel
What to cook quickly and tasty for dinner
Today we are preparing familiar French meat in the oven. The article contains the features of its preparation and little secrets that make the process easier.
50 min
240 kcal
4.81/5 (27)
Choosing a dish for dinner almost always becomes a problem for me. Every time you want something new, but at the same time, something that is simple and quick to prepare and not costly. Today I remembered a meat recipe that my family prepared both on holidays and on weekdays. The recipe is simple, but can easily turn an ordinary dinner into a special evening.
French preferences of Russian counts: a little about the history of the dish
Meat in French is very tasty, tender and juicy dish made of pork and vegetables under a cheese crust. But this is a modern interpretation of a dish from the count's cuisine.
Historically, it was made from veal, mushrooms were a mandatory ingredient, and bechamel sauce was used as a dressing. The recipe was invented specifically for Count Orlov, and therefore was called “Orlov-style Veal.” But times change and the cuisine changes with them. Nowadays, under this name we are accustomed to perceive a dish of meat baked in the oven under a cheese crust. Let's see how it's done correctly.
Detailed action plan: French pork in the oven
The most common way to prepare this dish these days is to lay the meat and potatoes on a baking sheet in layers and coat them with mayonnaise. Because of this, the dish turns out tasty, but fatty and high in calories; not everyone can afford to cook it often. But you can refuse mayonnaise - it will be replaced by pouring. To make it, you need to mix sour cream with half the grated cheese, an egg, salt and pepper. Cooking also includes pouring sour cream with Dijon mustard or just Bechamel sauce.
At what temperature to bake meat in French depends on the characteristics of your oven: usually meat in French is baked at a temperature of 160-180 C, but if you have a weak oven, turn it up, bake at 190-195 C. If it’s too powerful, bake at 140 -150.
You can cook any meat in the French style. For those who do not eat pork, chicken or beef can easily be used for cooking. But I like pork tenderloin. The dish turns out not only more juicy, but also beautiful. Very neat, even pieces come out of the tenderloin. How to cook pork in French? We won't fry it - we'll bake it!
Ingredients
You can turn off the oven by first removing the baking sheet from it. But you shouldn’t put the meat on plates right away. If time allows, let it steep at least a little in the juice that formed from baking. It will become incredibly juicy.
Family secrets: how to optimize the cooking process
Over the time that our family has been using this recipe, we have acquired several secrets on how to make the process easier and faster.
You can not just grease the baking sheet with vegetable oil, but cover it with baking paper or foil on top. This will make it much easier to clean.
- Carrot lovers can place it in circles under the meat.
- If you really don’t like onions at all, then you can chop them very finely, or even grate them. Then he will be invisible, but will complete his task.
- You can add grated cheese right away. But at the same time it is necessary swap places with mayonnaise so that it doesn't burn.
- If you cut potatoes into thin slices and place them under the meat, you will also get garnish. A full dinner without additional time costs.
What to cook for a side dish?
The most common meat is French style serve with potatoes. But let’s face it, it’s also the most delicious. But for variety, you can cook vegetables as a side dish. Boil broccoli, green peas, beans. Sprinkle the meat with finely chopped herbs and green onions on top. Prepare a fresh crispy salad dressed with aromatic oil. At the same time, enriching the dinner with fiber and vitamins as opposed to a fatty meat dish.
Meat in French - for some reason we call it meat cooked in layers with potatoes and cheese. The whole world, except for the countries of the post-Soviet space, calls it “Orlov style meat”, or more precisely “Orlov veal”, since the creator of the dish was the cook of Count Alexei Orlov. He made a casserole of veal, potatoes, onions and mushrooms, baked with bechamel sauce and cheese.
In the simplified version, which we now call meat in French, mushrooms are rarely used, the meat is most often pork or beef, and mayonnaise is used instead of sauce.
If you want to compare meat in French and meat in Russian, you will immediately understand how many French cooks lived in Rus', but you will not really understand how these dishes differ
How to cook meat in French - recipes with photos step by step
Cooking meat in French is very simple. Carefully follow the steps indicated in the recipes below and you will succeed. You will prepare juicy, tasty meat. Whether it’s in French or Russian, it doesn’t matter.
French-style meat with mayonnaise or sour cream dressing
Ingredients:
- Meat (pork) - 600-800 g.
- Hard cheese - 200-300 g.
- Potatoes - 4-5 pcs.
- Onions - 4-5 pcs.
- Fresh rosemary
- Hot peppers
- Milk - 300 ml.
- Mayonnaise - 150 ml. (1/2 cup)
- Sour cream - 150 ml.
- Berries - barberry
- Salt - 1/3 tsp.
- Black pepper to taste
- Khmeli-suneli seasoning (1/2 tsp - only for seasoning with sour cream)
Do not try to strictly observe all parameters, grams and proportions of ingredients. Make according to the size of your mold. You can put more of something and less of something. You may not use something at all. Everything is to taste. Don't be afraid, experiment.
Preparation:
1. First we will prepare all the ingredients. I won’t write that the potatoes and meat need to be washed and the onions need to be peeled, you already know that.
2. Cut the potatoes into thin slices.
4. Cut the meat into thin slices.
To make it easier to cut the meat into thin slices, put it in the freezer for an hour.
5. Cut the onion into thin rings. In general, when we are preparing to bake these products together, everything needs to be cut thinly. Grate the cheese on a coarse grater. All ingredients are ready.
6. We take a baking sheet that suits us in size, if there is no baking sheet, buy disposable foil molds in the store, they are inexpensive, coat it well with butter. Don’t forget to coat the sides and place the potatoes there in one layer. Do not leave any spaces between the potato slices. This is where small potato pieces come in handy.
7. Salt the potatoes and sprinkle a little rosemary. I emphasize - not much. If you don't have fresh, you can use dry.
8. Place the meat on the potatoes in one layer.
9. Salt and pepper the meat and add a little barberry. There are many French meat recipes. This is one of the options. You can also add finely chopped hot pepper, but without seeds. Even if you like it spicy, add very little.
10. Place onions in the next layer. We place the onion on the meat so that when it begins to release juice, the meat is saturated with this juice. This will make the meat more tender and tastier. Salt, this time a layer of onion. In general, you need to add salt to each layer, then the taste will be uniform. Don't overdo it, add a little salt.
11. Now cover the onion layer with a layer of potatoes. Again, try to close completely, leaving no voids. You have a lot of small circles that came from the ends of the potatoes when you first started cutting, use them.
13. It’s time to refuel. As you remember, we grated cheese on a coarse grater.
14. Sprinkle cheese on potatoes. Don’t skimp on the cheese, if you decide to prepare such a dish, an extra 50 grams of cheese won’t increase your costs much, but it will definitely improve the taste. Take hard cheese. It goes best with this dish. You can, of course, use soft ones, but hard ones are better.
15. Make the fill. Take mayonnaise and mix with milk. We should have a fairly liquid filling, similar to thick cream.
16. Pour this mixture over our dish on top of the cheese. The dressing should fill your pan about 1/3 full.
17. If you don’t like mayonnaise, take sour cream, also mix with milk and add a little khmeli-suneli. Stir everything and pour this mixture.
18. We made two forms. One with mayonnaise filling and the second, small one with sour cream filling. All our forms are ready for baking.
19. Place in an oven preheated to 200° for about 1 hour 20 minutes - 1 hour 30 minutes, but not less than 1 hour. It all depends on the oven and ingredients. Check the readiness of meat and potatoes. Pierce with a fork or knife, if they pass through the potatoes easily and the crust is already golden brown, then our French-style meat is ready.
20, Remove from the oven, do not place the molds on the table, place them on stands, place portioned pieces on plates, serve with sauerkraut, vegetables, decorate with cranberries or any other berry. You can serve additional sauce of your choice.
21. And here I want to show how easy it is to work with a foil mold. We cut the shape on both sides in the corners, it is easy to cut with ordinary kitchen scissors.
22. And easily put the contents on a plate.
Well, we've done everything, it's time to go to the table.
Bon appetit!
Ingredients:
- Pork meat
- Ground black pepper
- Coriander
- Bulb onions
- Mayonnaise
- Hard cheese
Preparation:
1. For meat, we have pork tenderloin with fat on the sides, trim the fat, you don’t have to trim it if you want. Our meat is a little thick, so we cut the piece lengthwise and divide it into two pieces.
2. Now the meat needs to be beaten. This can be done in two ways: either beat it with a special hammer or we have a special tenderizer device.
A tenderizer is a device for tenderizing meat. Processing with a tenderizer does not affect the structure of the meat or its appearance. A piece of meat is pierced in hundreds of places with sharp knives, softening it for quick cooking, softness and juiciness.
3. Round tenderizers are more common, but this one with 48 knives is just a treasure. Imagine, they spanked him quickly 10 times and 480 holes. Moreover, the meat retains its shape and structural integrity. You can even use a tenderizer when simply frying meat in a pan. It will be quick and very tasty. I don’t know if you will see holes in the photo, but believe me, there are a lot of them. And we do this with all meat.
4. For some reason we were late on meat. Let's move on. We take a uniform, whoever has one, if not, buy a disposable uniform in the store, it’s inexpensive. Ours is glass. Spray the mold with vegetable oil and lightly sprinkle the bottom of the mold with salt. Place the chopped meat into the pan. Place the pieces tightly to each other. Salt each piece on top. Don't overdo it. But if you don’t add salt, the meat will be bland.
5. Sprinkle with ground black pepper, you can add a little hot pepper if you like it spicier, I always add it, and sprinkle a little coriander. It gives a very pleasant, unusual taste. Grease each piece of meat with mayonnaise. Some people like a thick layer of mayonnaise, but we will apply a thin layer.
6. Cover all our meat with onions. If you like the onion to be felt and crunch a little, cut the onion into large pieces. We'll cut it medium.
7. Sprinkle generously with grated cheese on top. Our meat is ready for baking.
8. Place the meat in the oven, preheated to 200° for 30-40 minutes, until our meat is covered with a golden crust. Our meat is very thin and well-cut, so it doesn’t need much time.
9. Remove the meat from the oven. What a beauty. Now all that remains is to divide into portioned plates and serve with vegetables. For decoration, add a few berries.
Bon appetit!
French meat with potatoes in the oven recipe with photos
Ingredients:
- Meat - any
- Potato,
- Bulb onions
- Hard cheese,
- Mayonnaise - to taste
- Salt, pepper - to taste
- Mustard - to taste
I'm not giving you proportions on purpose. Decide for yourself how much and what you need. First, estimate how many people you will have, each of them needs a piece of meat, or half, or 3 pieces of molds. Then estimate the size of your form, how much will fit there. Accordingly also for each product.
Preparation:
1. Grate the potatoes on a coarse grater. Grate one potato and immediately put the grated mass into water. Add a couple of teaspoons of salt. This is to prevent our potatoes from turning black.
2. Beat the meat with a special hammer, but if you don’t have such a hammer, beat it through the cellophane with the sharp end of a simple hammer. Be careful. Don't hit too hard. These are not nails.
3. Salt each piece of meat and pepper to taste. Lubricate each piece with mustard. It can be spicy, it can be not so spicy, whatever you like. Mustard gives the meat a spicy taste.
4. Cut the onion into thin half rings so that it is baked. Many people do not like onions that are not fully baked. We crush the onion a little with our hands so that it breaks into strips and begins to yield juice.
5. We use a glass mold, grease it with vegetable oil and place it there, taking the potatoes out of the water and wrung them out well. We don’t add salt to the potatoes; they’ve already been salted in water. Place the meat on the potatoes. Place the onion on the meat so that it completely covers the meat.
6. Grate the cheese on a medium grater into a separate plate and add mayonnaise there. Mix. So when the cheese is baked it will not have a dry crust. Mayonnaise will prevent the cheese from browning immediately. The dish will still be raw, and the cheese will already be brown. With mayonnaise, this will all be baked gradually.
7. Place the cheese in the mold and level it evenly over the entire surface. The dish is ready for baking.
8. Place in the oven preheated to 180°, for 30-40 minutes, until the top crust is browned. Check the meat by piercing it with a knife or fork. It should be soft. Remove the meat from the oven. It stood for 40 minutes, the oven was turned off and allowed to stand for another 10-15 minutes. The meat is ready.
What an appetizing meat it turned out to be. Separate a portion and place on a serving plate. Well, is it possible to resist here? Try it soon.
Bon appetit!
French meat recipe with photos step by step
Ingredients:
- Potatoes - 7-8 pcs.
- Pork meat - 700 g.
- Onions - 3-4 heads
- Garlic - 5 cloves
- Hard cheese - 100-150 g.
- Salt, pepper, spices - to taste
- Mustard - 2 tsp.
- Soy sauce - 2 tbsp.
- Mayonnaise
- Bay leaf - 2-3 pcs.
- Rosemary - a pinch (optional)
Preparation:
1. Beat the meat until thin. Place in a deep cup and sprinkle with meat seasoning.
2. Add a couple of spoons of mustard, squeeze out the garlic, and pepper to taste. Grind a small pinch of rosemary in your hands. Don't overdo it. Pour in a couple of tablespoons of soy sauce and mix everything thoroughly with your hands. Cover the meat with a lid and set aside to marinate. It’s good to do this 2-3 hours before cooking.
3. Cut the potatoes into thin semicircles and fill them with water so that they do not turn black.
4. We also cut the onion into thin half rings. We always add a lot of onions. This adds juiciness and flavor to the meat.
5. Grate the cheese on a coarse grater.
6. Wipe the baking sheet with vegetable oil and lay out the potatoes. We spread it so that there are no voids, covering the bottom completely. Lightly salt the potatoes.
7. Place the next layer of chopped onion, and pieces of already marinated meat on it. Add some salt again. Sprinkle with spices and add a couple of bay leaves.
8. Generously spread the onion on top again. Cover the onion with a layer of potatoes. Salt the potatoes a little and pepper them.
9. Cover everything with cheese on top. Don’t skimp on the cheese, it’s one of the main ingredients in this dish. Top the cheese with mayonnaise, distributing it evenly over the entire surface.
10. Place in the oven preheated to 180° for 40-50 minutes. The time depends on the oven power. The meat is ready.
The most important thing in preparing this dish is that the meat is completely covered with a vegetable pillow. Then the dish turns out juicy and very tasty.
Well, put a piece on a portioned dish and try it. Our French meat turned out very tasty.
Bon appetit!
Ingredients:
- Beef meat - 500-600 g.
- Onion - 2 heads
- Large tomatoes - 3 pcs.
- Mayonnaise
- Salt pepper
- Hard cheese
Preparation:
1. Place a piece of already chopped meat in a plastic bag and beat it.
2. Cut the onion into thin slices, and also cut the tomatoes into thin slices.
3. Grate the cheese on a coarse grater.
4. Grease a baking sheet with vegetable oil. Place the chopped meat on a baking sheet. Season the meat with a little salt and pepper and lightly brush with mayonnaise.
5. Place onion rings on top of each piece of meat. Add more onions. It will add juiciness and flavor to the meat.
6. Place tomato slices on the onion. Try to ensure that they cover the piece completely. Let's add a little salt to the tomatoes and if you like, you can add pepper.
7. Place mayonnaise on the tomatoes and distribute evenly over the tomatoes.
8. Place in an oven preheated to 180° for an hour, but after 45 minutes we take it out for a while to sprinkle with cheese.
9. Remove the pan after 45 minutes. Pour some boiled hot water into the pan.
10. Sprinkle cheese on each piece. Place in the oven for another 15 minutes. Wait for the cheese to melt.
OK it's all over Now. Our French meat is ready. Serve on portion plates with a side dish of mashed potatoes. You can serve with any side dish or even without a side dish if there is enough for everyone. Serve additional vegetables.
Bon appetit!
Recipe for French-style meat in the oven with potatoes
Video - French beef
Video - French-style meat in the oven
Video - Quick meat in French
If you liked the recipes, write comments and share your opinion. It is interesting not only to me, but also to those who read this article. Your comments will help me understand more clearly what you want to see next time.
Bon appetit!
There are meat dishes that absolutely everyone knows, because they have gained so much popularity that they are eaten on weekdays and holidays, served in restaurants, and cooked at home. And there are simply too many options for preparing this dish. We are, of course, talking about meat in French. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and were named so because of the French mayonnaise sauce that is used for cooking. That's the whole secret of its name. But today we will look at the secret of preparation in detail. Today we will cook meat in the oven in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many delicious things we have to learn today.
Have a napkin or handkerchief ready because your mouth is about to start watering!
French-style pork in the oven - the simplest step-by-step recipe with photos
Let's start getting acquainted with meat in French with the simplest, so to speak basic, recipe. This is classic French meat, which we all know well from the menus of cafes and inexpensive restaurants. I even remember that in the cafeteria at work they prepared this for us, precisely because of its simplicity and ease of preparation. In addition, meat cooks very quickly, so this is a great option for meeting guests when time is short and the food selection is not too rich.
The most important secret of cooking meat in the oven in French is the use of mayonnaise and the obligatory baked cheese crust.
Another important nuance when choosing meat that is suitable for this dish: the meat should very preferably be homogeneous, without thick layers of fat or veins that can deform the piece during heat treatment.
For example, a thick layer of fat in the middle of a piece of pork, say the neck, can tighten the piece, making it lumpy and uneven. So if you want nice, flat portions, choose a lean neck or use other body parts, carb or ham.
Another issue that worries many people is that mayonnaise breaks down into its constituent elements when heated. There is nothing wrong with this, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and flow to the bottom of the form in which the meat is cooked, but it can also saturate the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.
To prepare French pork you will need:
- pork carbonate - 600 grams,
- hard cheese - 300 grams,
- onions - 2-3 bulbs,
- mayonnaise - 150 grams,
- ground black pepper, coriander, salt to taste.
Preparation:
1. Cut fresh pork chops (loin) into pieces 2 cm thick. Cut off the outer layer of fat so that it does not tighten the meat around the perimeter, turning it into a “cup”.
If you want to leave the fat, then make cuts in the strip all the way to the meat every 2-3 centimeters along the entire length.
2. Beat off portioned pieces of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat with cling film.
3. Place the meat in a thick layer in a wide baking dish or baking sheet. Don't forget to coat the bottom with vegetable oil or place parchment paper. If you put foil on the bottom, it must also be greased with oil, otherwise the meat will cook and the foil will be difficult to tear off.
4. Salt the meat thoroughly, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the bare minimum.
After this, spread each piece with mayonnaise, but not too thickly, so as not to make the dish too greasy.
French-style meat in the oven will turn out delicious with any good type of mayonnaise; you can use your favorite kind from the store or make homemade sauce.
5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle it over the meat, spreading it in an even layer over the entire surface.
6. Coarsely grated cheese will become the final layer. Sprinkle the cheese on top of the meat and onions and you can put it in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes until the cheese has a beautiful crust.
A little advice. If you cut the meat thicker, did not beat it too much and are not sure that it will be ready in 30 minutes, then add the cheese later. About 20 minutes after the meat starts roasting. This is done so that you don’t end up with raw meat on the inside, but an overcooked crust of cheese on the outside.
The finished meat will be juicy inside, with a layer of soft, aromatic onions, and a golden-brown cheese crust.
Can be served with any vegetable side dishes and salads. Try not to eat such delicious meat in French along with the plate and cutlery, although the danger is very high.
Bon appetit!
French meat with potatoes - recipe for cooking in the oven
The second classic option for cooking meat in French is adding potatoes to the recipe. It is from this that the bottom layer is made, on which the meat will be baked. That is, at the same time we will prepare both the meat and the side dish for it. This way you can bake very well both large pieces of meat, which you then distribute into portions along with a layer of potatoes, and small pieces that, swept up with potatoes, will take on the appearance of some kind of meat casserole. Believe me, it will also be very tasty and beautiful.
Any type of pork is suitable for this recipe, but I remind you that for beautiful portioned pieces, it is better to use the loin.
To prepare French meat with potatoes you will need:
- pork loin - 1 kg,
- potatoes - 8-10 pieces,
- onions - 3 pieces,
- hard cheese - 300 grams,
- mayonnaise - 150 grams,
- feta cheese - 100 grams,
- salt, pepper and spices to taste.
Preparation:
French-style meat does not take too long to cook in the oven, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that the potato variety you choose is hard and takes a long time to cook.
Cut the peeled potatoes into thin slices and cook for 1° after boiling. After this, drain the water and leave it to wait for the meat. While the potatoes are boiling, prepare the meat and turn on the oven to preheat.
2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This way it will be very soft and ready quickly.
Sprinkle the chopped meat with salt and pepper to your taste. You can also add any spices for meat, including store-bought sets.
3. Finely chop the onion. Always remember that we need onions for the aroma and juiciness of the dish, and the size of the pieces should be such that you and your family or guests will enjoy eating it. Not everyone likes large pieces, but some, on the contrary, prefer them.
4. Place the semi-cooked potatoes in a separate bowl, sprinkle with a little olive oil and salt. Then stir well. Place the potatoes on the bottom of the baking dish or baking tray in which you will cook the meat in French.
Don't forget to grease the pan with vegetable oil beforehand to prevent the potatoes from burning. Spread the potatoes themselves into a uniform layer.
5. Grate the cheese on top of the potatoes on a coarse grater. You will be surprised what interesting taste it will add to the dish.
6. The next layer is meat. Place it on top of the potatoes and cheese so that it covers them completely.
Advice! Many chefs recommend lightly frying pieces of meat in a very hot frying pan before baking. Literally two minutes on each side for a small crust to appear. This will seal the meat juices inside and make the French-style meat in the oven even tastier.
7. In a separate bowl, mix chopped onion, mayonnaise and a quarter of hard cheese. The result will be a thick porridge-like mass, which now needs to be spread evenly over the meat.
8. Smooth out the mayonnaise-onion mixture and in this form send our future French-style meat to the oven. It should be heated to 200 degrees.
The meat should bake for about 40-45 minutes. It is best to check readiness. Poke a piece of meat and the potatoes underneath to see if they are cooked enough.
About half an hour after the start of baking, remove the pan and sprinkle the dish with grated cheese to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake with the golden, aromatic crust that we all love so much.
At this point you can consider the dish ready. Serve hot and don't forget to place both a piece of meat and a baked potato on the plate as a side dish. I assure you that such meat is eaten in French with lightning speed and with obligatory requests for more. Bon appetit.
French chicken with tomatoes and cheese
We like to cook meat in French in so many variations that it’s impossible to count. This is actually a very affordable dish that can be made from any type of meat. Chicken, for example, is simply wonderful for this and, moreover, combines amazingly with other components of the dish.
If you are used to classic pork meat, then I highly recommend trying to cook French-style meat in the oven from chicken, or rather chicken fillet. It could be a chicken breast, but if you suddenly don’t like white meat, then thigh fillet will do. It will be a little softer and juicier, but also very tasty.
In addition to chicken, we will also add tomatoes in this recipe. Another versatile ingredient. Tomato rings can be added to any meat, even with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.
- chicken breast fillet (or thighs) - 1 kg (according to the number of servings)
- tomatoes - 3 pieces,
- onions - 1-2 pieces,
- mayonnaise - 150 grams,
- hard cheese - 300 grams,
- olive oil - 2 tablespoons,
- Provencal herbs, Italian herbs, salt, pepper to taste.
Preparation:
1. Chicken fillet makes excellent French-style portioned meat. Chicken breast pieces are perfect for this due to their size. In this recipe we will make individual pieces with tomatoes and onions under a cheese crust.
Therefore, first of all, you need to beat the chicken fillet with a hammer until it is flat.
Season the chopped fillet with salt, pepper and sprinkle with aromatic herbs to your taste.
2. Cut the onions and tomatoes into thin rings. Tomatoes must be cut perpendicular to their core so that the rings hold their shape well.
3. Grease a baking dish with oil and place chicken fillet on it. Place two onion slices on top of the chicken pieces.
4. Place two or three slices of tomatoes in the next layer, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.
5. Then take a brush and grease everything thoroughly with mayonnaise.
By the way, you can spread it twice, the first time on chicken fillet, and the second on vegetables, but the layers should be thin.
6. Grate the cheese on a coarse grater and sprinkle it over our prepared French chicken and tomatoes.
7. Place the pan in the oven, preheated to 200 degrees, for 30 minutes. During this time, the chicken will bake and the cheese will brown. A well-pounded chicken breast won't need any more time.
This French-style chicken goes well with fresh vegetables and vegetable salads. Bon appetit.
French-style meat with mushrooms in the oven
How can you miss the opportunity to combine meat and mushrooms in one recipe? Of course you can't! Therefore, the next recipe is French meat with mushrooms.
Mushrooms are perfectly baked under a cheese crust and are combined with cheese, mayonnaise, and onions. You don't even have to talk about meat.
For this dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you love champignons, then you don’t even need to boil them, but place them raw directly on the meat and bake in the oven; they will have enough time to reach readiness along with the meat. These champignons will turn out very juicy and tasty, but if you like them fried, you can cook them that way too.
The meat can be either pork or beef, the only difference will be in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillet.
I'll tell you about pork, and you choose for yourself.
To prepare you will need:
- pork (loin) - 800 grams,
- mushrooms - 800 grams,
- hard cheese - 300 grams,
- onions - 3-4 pieces,
- mayonnaise - 150 grams,
- vegetable oil - 2 tablespoons,
- salt, pepper, spices to taste.
Preparation:
1. Start by frying the mushrooms for the meat, French style. If you use wild mushrooms raw or frozen, you must first cook them. Then let the excess liquid drain from them and fry in a frying pan with vegetable oil. There is no need to cook the champignons. Immediately cut them into slices and fry. The main thing is to evaporate the liquid from the mushrooms and lightly brown them.
2. Beat the pieces of meat thoroughly with a hammer. Then salt and pepper them and brush with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.
3. Cut the onion into circles, and then use your hands to separate it into rings. Place onion rings on a greased baking sheet or baking dish.
4. Place pieces of meat on top of the onion. This method also allows the meat to be saturated with onion flavor, but if someone does not like to eat onions, they can easily remove them from the dish. For example, children do not like onions too much, they will like this option.
If you are sure that all guests will like the onion, place it in a layer on the meat.
5. Now spread the fried mushrooms over the meat, and sprinkle the cheese on top, which you grated in advance on a coarse grater.
If your pieces of meat are thick or too large, then sprinkle with cheese a little later. About 15 minutes before the meat is ready.
6. Meat is baked in French with mushrooms in the oven for half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat based on the color of the juice released when punctured. It shouldn't be pink. You can also slightly cut a piece and make sure that the meat is cooked inside.
The same recipe can be supplemented with tomatoes, placing them on the meat and smearing with mayonnaise, as well as potatoes. The potato layer is placed at the bottom. In this case, it is best to cut the potatoes into thin slices so that they have time to bake along with the meat. Or boil it a little before baking. This method guarantees soft and tasty potatoes that complement the French-style meat in the oven.
French baked turkey meat with cheese, tomatoes, potatoes and mushrooms
There is no limit to perfection. Namely, I can include meat in French among such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is a suitable French meat recipe for you.
Turkey is a very tasty meat that is not as dry as chicken breast, but it is excellent baked with vegetables and cheese.
To prepare you will need:
- turkey fillet (breast or thigh) - 500 grams,
- potatoes - 500 grams,
- champignons - 300 grams,
- tomatoes - 3 pcs.,
- cheese - 200 grams,
- onions - 2 pcs.,
- mayonnaise - 150 grams,
- sour cream - 150 grams,
- salt and spices to taste.
Preparation:
1. Cut the turkey breast into slices across the grain. Beat them well, salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Don't forget to grease the dishes with vegetable oil. It's better than creamy because it won't evaporate too quickly and prevent the meat from burning.
2. Cut the onion into thin half rings or quarter rings. Place on top of turkey meat.
3. Mix mayonnaise and sour cream together, add ground black pepper and spices to taste. This will be the sauce with which we coat our meat in French.
4. Spread the resulting sauce over the turkey, sprinkled with onions. Spread in an even layer; you can use a special pastry brush for this.
5. Cut raw potatoes into thin circles and place in the next layer. You can cut potatoes with a knife, but I have a special vegetable grater for this, which makes very thin and uniform circles. If you have one, be sure to use it.
6. Spread the sauce over the potato layer again. Place fried champignons on top. These mushrooms do not need to be boiled in advance; frying will be enough for them.
8. After the second layer of potatoes, add tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make half circles. We also spread them with sauce.
9. After this, put the French style turkey in the oven. Cover the pan with foil to help our thick, layered dish bake better. Bake at 200 degrees for about 30 minutes.
10. After about half an hour, remove the foil and sprinkle the dish with a good layer of grated cheese. Continue baking without foil so that the cheese has a delicious crust.
11. Readiness is checked by potatoes. Pierce the potatoes; they should become soft. By the time the potatoes are ready, the turkey meat will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.
This wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.
Since our French turkey meat already contains a lot of vegetables, such a tasty and satisfying dish will not need a side dish. Although it will go great with fresh herbs or pickles.
French beef with onions, tomatoes and cheese
Do not think that beef is not suitable for cooking meat in French. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out too tough or fibrous.
Beef tenderloin or shoulder cut works well; they are very tender. You can also make French-style meat from marbled beef, but it may be a bit fatty for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them with a hammer first.
For beef in French you will need:
- beef (shoulder, tenderloin) - 500 grams,
- onions - 2 pieces,
- cheese - 300 grams,
- tomatoes - 3 pieces,
- mayonnaise - 100 grams,
- salt, pepper, spices to taste.
Preparation:
1. It is best to choose beef for French meat that is not very fatty. The pieces must be cut across the grain, this will add softness to the meat. Beat the meat thoroughly, covering it with cling film to prevent splashes.
2. Cut the onions and tomatoes into thin circles. Grate the cheese on a coarse grater. You can do this in advance, or you can rub it over the meat to use exactly the right amount.
3. Place the meat on a baking sheet, add salt and pepper. If you like a spicier taste, you can use meat spices from the kits or add coriander, nutmeg, and thyme.
4. Spread the meat with a thin layer of mayonnaise and arrange the onion rings evenly.
5. Place tomato slices on top of the onions and also grease them with mayonnaise so that the tomatoes do not burn.
6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.
7. Sprinkle the grated cheese over the French-style meat pieces and place back in the oven. Bake for another 10 minutes until the melted cheese is browned. After this, the dish is ready, you can sit down at the table.
A good side dish would be mashed potatoes, fresh vegetables or pickles. Very tasty with a variety of vegetable salads.
French-style meat in the oven is prepared in so many variations that we will not be able to list them all. I hope I was able to convey the main message to you - this is a very tasty dish of meat baked with onions under a cheese crust and with mayonnaise. This is one of the most popular dishes for the holidays, so be sure to have it ready for your next visit.
Eat deliciously and cook with pleasure!
It is not always possible to cook tender, aromatic and melt-in-your-mouth meat. However, cooks who know how to cook meat in French at home rarely encounter such a problem.
Any meat is suitable: chicken, pork, lamb or beef. The main thing is a high-quality and fresh product, which is sold in the meat pavilion.
At the beginning of the article, I’ll tell you about the rules for preparing the treat. Next I’ll look at four step-by-step recipes.
- Cut the meat across the grain. The thickness of the pieces does not exceed one and a half centimeters. Beat each piece, add salt, pepper and spices.
- Many novice cooks make the mistake of using poorly defrosted meat or cutting it into small pieces. The result is a dried out dish.
- Recipes call for the use of ringed and pickled onions. Place the onion rings in a deep bowl, cover with chilled boiled water, add a little vinegar, sugar, and salt. After half an hour, place the onion without liquid on the meat.
- Lay out the ingredients correctly. First of all, place the meat on a baking sheet. Make the next layer from onions, and then from potato slices. Be sure to salt and sprinkle the potatoes with spices.
- The last layer is grated cheese, which is covered with mayonnaise. I recommend baking in the oven at 180 degrees.
To make the meat juicy, first lightly fry it in a frying pan and then place it on a baking sheet. If you don’t have cheese and mayonnaise, use feta cheese and thick sour cream.
Some cooks add tomatoes, which they place on top of the potatoes. Potatoes do not have to be cut into slices. You can pass it through a grater, which will add tenderness.
French pork meat
Previously, they were prepared from pork tenderloin, but now they use lamb, beef, and pork. Contrary to the name, the dish does not belong to French cuisine. But that's not the main thing. It is important that everyone can cook pork in this way; it doesn’t require much effort.
Classic recipe
Ingredients:
- Pork tenderloin – 1 kg.
- Onion – 2 pcs.
- Processed cheese – 2 packs.
- Spices, mayonnaise, bay, salt.
Video cooking
Helpful information
Many recipes have long become home table classics. These are cutlets, salads or meat okroshka. Only the names remained unchanged. A striking example is the Olivier salad, from the classic recipe of which only eggs with pickled cucumbers remain. The French meat recipe has also changed.
The classic recipe called for the use of mushrooms and beef. Now, instead of beef, other types of meat are suitable. The changes are due to the standard of living in Soviet times. Then the most affordable product was potatoes and mayonnaise. Any housewife who managed to get some meat delighted her family with a luxurious delicacy.
Loading...