Orlovsky veal  - such a name bears the recipe of French cuisine, which became the ancestor of the current meat in French. Once in Paris, for Count Orlov, gratin was prepared, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.

The meat we are used to is familiar in French, it has nothing to do with the French and their cuisine. This is an exclusively domestic recipe in which we have put all the ingredients that we consider tasty. It turned out really tasty.

French Meat - Product Preparation

If pork is involved in the recipe, choose a neck, a loin, or a juicy piece of pork ham. This is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, since with mayonnaise it will turn the dish into something inedible. Lean meat can be overly dry. Pork should be colored evenly. The yellow color of the fatty layers is extremely undesirable.

Beef should not be too dark in color. Dark meat and yellow fat eloquently speak of the old age of beef. Let it rest in peace, such meat is not good for us. It will not be superfluous to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and lethargic, let it lie further.

At home, we wash the meat, dry with napkins, free from bones and cut across the fibers. Beat meat should be a special hammer or the back of a knife. So that the spray does not fly around the kitchen, the meat should be wrapped in cling film.
French meat - cooking

The meat is cooked in French in the oven. Therefore, you can just use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole pan, you can use a special thick-walled form or a pan without a handle. Then the dish is baked as evenly as possible.

When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.

French meat - the best recipes

Recipe 1: French Pork

Description: in this version of meat in French there is as little French left as in our national salad Olivier. Instead of stewed veal, folk fantasy embodied everything that could only be born in it. The result was a rather heavy (frankly) for the stomach and liver, but very tasty and satisfying dish.

Ingredients:

• Medium-fat pork (400-500 grams),
• 4 medium onions,
• hard cheese (200-300 grams),
• mayonnaise (400 grams),
• vegetable oil for greasing a baking sheet,
• salt,
• pepper and greens.

Cooking method:

Rinse and dry the meat well with a napkin. Cut the pork across the meat fibers into layers, the thickness of which will not exceed 1 cm. Discard the resulting pieces, salt and pepper to taste. Onion cut into half rings. Cheese on the largest grater.

Grease a baking sheet with vegetable oil. Put a layer of meat on it, and lay onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese. The baking time is 25-30 minutes at 180 ° C. However, the readiness of the dish is eloquently reported by the smell, which is able to completely knock out thoughts of a healthy diet. Ready meat should be allowed to stand for 10 minutes.

Recipe 2: French Beef with Potatoes

Description:  lean beef is used for this recipe. This calms my conscience somewhat, although the presence of mayonnaise and cheese eloquently testifies that this is still the same Soviet version of meat in French. But it is very tasty! Not every day we allow ourselves such excesses. This dish is adored by a man. They even cook it all themselves, because the recipe is extremely simple.

Ingredients:

• 500 grams of lean beef,
• 500 grams (as many as possible) of potatoes,
• 3-4 bulbs,
• hard cheese (300 grams),
• mayonnaise (take a pack, you will find your way in the process).
• Lean oil for greasing a baking sheet,
• spicy mustard
• salt and greens.

Cooking method:

Cut the lean beef into pieces into a finger thick, spread with European mustard or just spices to taste, put in the refrigerator for the night to marinate.

If you need to hurry with cooking, then you do not need to pickle. You can just beat off the meat slightly, then it will be softer. The meat can be laid directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special shape. So, grease the form with high sides, place the meat in it in one layer.

Put the onion rings on the meat. Top - a layer of potatoes, cut into thin slices. To salt. You can repeat the layers of meat, onions and potatoes. Pour the top layer with mayonnaise, which is previously lightly diluted with water to reduce fat content. It needs to be bred in a separate bowl. Pour grated cheese evenly onto mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked. The dish should be pierced freely with a toothpick.

Recipe 3: French Healthy Pork

Description:  nevertheless, there is one recipe for meat in French, which the French are still not aware of, but this dish is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It's tasty!

Ingredients:

• 500 grams of pork neck
• 500 grams of champignons,
• 3-4 bulbs,
• 3-4 red tomatoes
• 200 grams of feta cheese,
• 500 grams 15% sour cream,
• 200 grams of hard cheese
• a few slices of pineapple,
• coarse black pepper
• thyme,
• marjoram,
• basil,
• mustard and flour for meat loafing,
• salt and lean oil to lubricate the mold.

Cooking method:

Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten and greased with mustard. Roll the meat in flour, fry until golden brown. After (!) Roasting, salt. Champignons are cut into large pieces and fried with oil until visible signs of frying on the hats. Onions and tomatoes are cut into rings.

Sauce making:  Mash feta cheese in a bowl. Add liquid sour cream to it until the sauce matches thick sour cream. Put thyme, pepper, basil and marjoram. Mix.

A pan suitable for use in the oven is lightly greased with oil. We lay onion, meat, mushrooms, onions, tomatoes, pineapple slices in layers. We grease each layer with sauce and a little salt. Pour the rest of the sauce onto pineapples and pour grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as a decoration.

Recipe 4. French Meat

The technology for preparing such meat is not complicated, but it tastes great.

Ingredients Required:

• pork (preferably tenderloin) - 500 g;
• bow - 1 goal .;
• meaty tomato variety - 1 pc.;
• fresh champignons - 3 pcs.;
• mustard - 1.5 tbsp;
• mayonnaise - 3 tbsp;
• parmesan cheese - 200 g;
• pepper and salt of 0.5 tbsp;
• seasoning to your taste.

Cooking method:

Put the meat on the table and cut it into pieces such as chops. With a kitchen hammer, we beat it off lightly (preferably through a film). Sprinkle each piece with ground salt and black pepper. Let’s put the meat in 4 pieces on top of each other - let them season them on their own while we work on the sauce.

We take grainy mustard, put it in a bowl, add mayonnaise to it and grind it well. We wait 5 minutes, and we envelop each piece of meat with the cooked sauce. Lubricate the bottom of the mold with butter and put the slices of meat in it.

Mushrooms cut into slices. Pour olive oil into the pan, heat it a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onions in half rings and let them in the stewpan a little. On the meat lay a layer of fried onions, then for each piece 4-5 slices of fried mushrooms. Cut the tomatoes along, and then into slices. Lay them on the meat with the next layer. Pepper a little and sprinkle with Parmesan cheese.

Preheat the oven and send the meat to fry for 15 minutes. After we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat has already been cooked.

We will prepare a side dish and vegetable salad for it, and wu-ala - help yourself to your health.

Recipe 5. French meat with potatoes

This dish has been familiar to culinary people since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place on the menu of any prestigious restaurant.

Ingredients Required:

• pork pulp - 500 g;
• potatoes - 1 kg;
• onion - 2 pcs.;
• Russian cheese - 200 g;
• homemade mayonnaise;
• spices, vegetable oil.

Cooking method:

We wash the meat, carefully dry it with napkins and cut into plates. We beat off each piece with a kitchen hammer as if it were chops. Sprinkle a little salt and pepper and let stand for several minutes while we deal with other products.

We clean the potato tubers, wash them and cut them into circles. We divide the chopped potatoes into 2 parts. We chop the onion and also divide it into 2 parts.

Coarsely grate the cheese.

Heat olive oil in a pan. We begin to lay out the layer. The first layer we will have potatoes (1 part). The second layer is 1 part of the prepared meat. Gently and thinly grease with mayonnaise, on top of which we lay out one half of the onion. The next layer is a layer of meat, and again mayonnaise. On the mayonnaise, put the second part of the onion and cover with potatoes. Pour everything with mayonnaise abundantly and send the dish for 1 hour to the oven, heated to a temperature of 180 degrees.

An hour later, sprinkle our French masterpiece with grated cheese. Leave the oven for 10-15 minutes.

Ready meat is laid out on the table whole, or cut it like a pie into pieces.

Recipe 6. French meat in a slow cooker

This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.

Ingredients Required:

• pork - 0.5 kg .;
• onion - 2 pcs.;
• potato - 6 pcs.;
• chicken egg - 1 pc.;
• Russian cheese - 150 g;
• mayonnaise - 100 g;
• milk - 50 ml .;
• pepper and salt.

Cooking method:

We cut beautiful fresh pork tenderloin into pieces for chop. We beat off each piece a little with a kitchen hammer, salt them and pepper. Lightly grease each piece of meat with mayonnaise.

Peel the onions and potatoes, cut them into rings.

Pour some olive oil into the bottom of the bowl, then put a few onion rings. Lay the meat on top and cover it with the rest of the onions. On top of the onions lay the potatoes. A little pepper and the last layer - a layer of grated cheese.

In a separate saucepan, stir well the mayonnaise, egg and milk. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.

Set the function “Baking” and the cooking time is 1 hour.

While our multicooker cooks meat in French, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.

Recipe 7. French Meat with Fresh Mushrooms

Ingredients Required:

• veal - 500 g;
• potatoes - 0.5 kg;
• onion - 2 pcs.;
• Parmesan - 100 g;
• mayonnaise - 200 g;
• fresh mushrooms - 300 g;
• cloves of garlic - 4 pcs.;
• olive oil,
• spice.

To prepare the marinade:

• soy sauce - 1 tablespoon;
• juice of half a lemon;
• olive or corn oil.

First, we cut the veal into pieces and gently beat them slightly with a hammer. Season with spices and set aside.

Squeeze out the juice of half a lemon, but first knead the fruit. This will make juice stand out more easily. Add to it olive oil and soy sauce. Mix the sauce well. Take each piece of meat and dip it in the cooked sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it for the night, but in this case, be sure to send it with a plate to the refrigerator. Pour over the remaining sauce - let it marinate.

Take a baking dish. We select each piece of meat from the marinade and gently pat the excess sauce with a towel.

Fry onion rings in a pan in olive oil. We put the meat in the form, on which we lay the onions. The meat should be completely covered with onions!

Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and put on a plate.

Now we are taking on champignons. Wash them and slice them. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.

We chop the garlic cloves, but do not pass through the press!

Put the potatoes on a layer of onions, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle each piece of meat on top with a chip of cheese. From above, we beautifully draw a mesh of mayonnaise and for 45 minutes we send the dish to bake in an oven at a temperature of 180 * C.

We open the door of the oven, select the form - and enjoy the unsurpassed taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Ingredients Required:

• veal or pork tenderloin - 700 g;
• tomatoes - 4 pcs. (meaty variety);
• onion - 2 pcs.;
• hard cheese - 250 g;
• olive oil - 2-3 tbsp;
• salt and pepper, spices to your taste.

Cooking method:

For this dish, it is most appropriate to pick up neck meat. We wash it and cut into pieces about 1 cm thick.

We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Lubricate the baking sheet with butter and lay out our pieces of meat.

We peel the onion and shred with thin half rings. Spread them carefully on pieces of meat. On the onion lay a layer of thin plate of tomatoes and grease them thinly with mayonnaise.

Grate the cheese on a coarse grater and sprinkle on top with an even layer. The more cheese, the tastier the result, but just do not overdo it

Bake meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!

Recipe 9. French meat from minced meat

A great alternative to the original classic recipe. It is perfect in cases where you have ready-made minced meat or meat cuts in the refrigerator, from which you can quickly prepare minced meat in a blender.

Ingredients Required:

• minced meat (pork + beef) - 600 g;
• potato - 3 pcs.;
• onion - 1 pc.;
• hard cheese - 200 g;
• mayonnaise - 150 g;
• pepper and salt, dried herbs parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onion, chop it into cubes and fry in a pan until it is a beautiful rosy color. Minced meat season with salt, pepper and dry herbs. When the onion has the necessary color, increase the heat and immediately put the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the prepared meat in a baking dish, but try not to get extra oil there.

Potatoes cut into bars. Put in the form on top of the minced meat and completely cover the potatoes with a layer of grated cheese. Lubricate everything carefully with mayonnaise and send it to the oven for 1 hour to bake.

Recipe 10. French meat with pineapple

Ingredients Required:

• pork tenderloin - 0.5 kg .;
• cheese - 200 g;
• onion - 2 pcs.;
• mayonnaise - 200 g;
• vegetable oil, pepper, canned pineapple washer salt.

Cooking method:

We cut fresh meat into slices. We beat off each piece with a hammer through a cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely rub or cut the cheese into bars.

We cover the bottom of the baking dish with greased oil foil. Spread the onion evenly, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat, lay out a pineapple washer and again grease with mayonnaise. Sprinkle cheese on top of everything.

The dish is baked for 30 minutes in a baking oven at a temperature of 180 * C. Christmas dish is ready. Believe me - this is not only beautiful and original, but also delicious!
French meat - tips from experienced chefs

In summer, meat is best taken at the store. In the market it is watered. Meat, lying for several hours in the heat and in a pool of water, obviously does not add health.

Potato contains starch. When in the air, it enters into a chemical reaction, making the potato darker. To prevent this, pieces of potatoes can be greased with vegetable oil.

Potatoes and chopped pieces of meat should be approximately the same thickness, then they will be cooked at the same time.

French meat - general principles and methods of preparation

Orlovsky veal - this is the name of the recipe for French cuisine, which became the progenitor of today's meat in French. Once in Paris, for Count Orlov, gratin was prepared, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.

The meat we are used to is familiar in French, it has nothing to do with the French and their cuisine. This is an exclusively domestic recipe in which we have put all the ingredients that we consider tasty. It turned out really tasty.

French Meat - Product Preparation

If pork is involved in the recipe, choose a neck, a loin, or a juicy piece of pork ham. This is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, since with mayonnaise it will turn the dish into something inedible. Lean meat can be overly dry. Pork should be colored evenly. The yellow color of the fatty layers is extremely undesirable.

Beef should not be too dark in color. Dark meat and yellow fat eloquently speak of the old age of beef. Let it rest in peace, such meat is not good for us. It will not be superfluous to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and lethargic, let it lie further.

At home, we wash the meat, dry with napkins, free from bones and cut across the fibers. Beat meat should be a special hammer or the back of a knife. So that the spray does not fly around the kitchen, the meat should be wrapped in cling film.

French meat - cooking

The meat is cooked in French in the oven. Therefore, you can just use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole pan, you can use a special thick-walled form or a pan without a handle. Then the dish is baked as evenly as possible.

When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.

French meat - the best recipes

Recipe 1: French Pork

Description: in this version of meat in French there is as little French left as in our national salad Olivier. Instead of stewed veal, folk fantasy embodied everything that could only be born in it. The result was a rather heavy (frankly) for the stomach and liver, but very tasty and satisfying dish.

Ingredients

Medium-fat pork (400-500 grams), 4 medium-sized onions, hard cheese (200-300 grams), mayonnaise (400 grams), vegetable oil for greasing the pan, salt, pepper and herbs.

Cooking method

Rinse and dry the meat well with a napkin. Cut the pork across the meat fibers into layers, the thickness of which will not exceed 1 cm. Discard the resulting pieces, salt and pepper to taste. Onion cut into half rings. Cheese on the largest grater.

Grease a baking sheet with vegetable oil. Put a layer of meat on it, and lay onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese. The baking time is 25-30 minutes at 180 ° C. However, the readiness of the dish is eloquently reported by the smell, which is able to completely knock out thoughts of a healthy diet. Ready meat should be allowed to stand for 10 minutes.

Recipe 2: French Beef with Potatoes

Description:  lean beef is used for this recipe. This calms my conscience somewhat, although the presence of mayonnaise and cheese eloquently testifies that this is still the same Soviet version of meat in French. But it is very tasty! Not every day we allow ourselves such excesses. This dish is adored by a man. They even cook it all themselves, because the recipe is extremely simple.

Ingredients

500 grams of low-fat beef, 500 grams (as many as possible) of potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you will orient yourself in the process). Lean oil for greasing a baking sheet, mustard, spicy, salt and greens.

Cooking method

Cut the lean beef into pieces into a finger thick, spread with European mustard or just spices to taste, put in the refrigerator for the night to marinate.

If you need to hurry with cooking, then you do not need to pickle. You can just beat off the meat slightly, then it will be softer. The meat can be laid directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special shape. So, grease the form with high sides, place the meat in it in one layer.

Put the onion rings on the meat. Top - a layer of potatoes, cut into thin slices. To salt. You can repeat the layers of meat, onions and potatoes. Pour the top layer with mayonnaise, which is previously lightly diluted with water to reduce fat content. It needs to be bred in a separate bowl. Pour grated cheese evenly onto mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked. The dish should be pierced freely with a toothpick.

Recipe 3: French Healthy Pork

Description:  nevertheless, there is one recipe for meat in French, which the French are still not aware of, but this dish is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It's tasty!

Ingredients

500 grams of pork neck, 500 grams of mushrooms, 3-4 onions, 3-4 red tomatoes, 200 grams of feta cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few slices of pineapple, black pepper, thyme, marjoram, basil, mustard and flour for leaning meat, salt and lean oil for lubricating the mold.

Cooking method

Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten and greased with mustard. Roll the meat in flour, fry until golden brown. After (!) Roasting, salt. Champignons are cut into large pieces and fried with oil until visible signs of frying on the hats. Onions and tomatoes are cut into rings.

Sauce preparation: Mash the feta cheese in a bowl. Add liquid sour cream to it until the sauce matches thick sour cream. Put thyme, pepper, basil and marjoram. Mix.

A pan suitable for use in the oven is lightly greased with oil. We lay onion, meat, mushrooms, onions, tomatoes, pineapple slices in layers. We grease each layer with sauce and a little salt. Pour the rest of the sauce onto pineapples and pour grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as a decoration.

Recipe 4. French Meat

The technology for preparing such meat is not complicated, but it tastes great.

Ingredients Required:

- pork (preferably tenderloin) - 500 g;

- bow - 1 goal .;

- meaty tomato variety - 1 pc.;

- fresh champignons - 3 pcs.;

- mustard - 1.5 tbsp;

- mayonnaise - 3 tbsp;

- Parmesan cheese - 200 g;

- pepper and salt of 0.5 tbsp;

- seasoning to your taste.

Cooking method:

Put the meat on the table and cut it into pieces such as chops. With a kitchen hammer, we beat it off lightly (preferably through a film). Sprinkle each piece with ground salt and black pepper. Let’s put the meat in 4 pieces on top of each other - let them season them on their own while we work on the sauce.

We take grainy mustard, put it in a bowl, add mayonnaise to it and grind it well. We wait 5 minutes, and we envelop each piece of meat with the cooked sauce. Lubricate the bottom of the mold with butter and put the slices of meat in it.

Mushrooms cut into slices. Pour olive oil into the pan, heat it a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onions in half rings and let them in the stewpan a little. On the meat lay a layer of fried onions, then for each piece 4-5 slices of fried mushrooms. Cut the tomatoes along, and then into slices. Lay them on the meat with the next layer. Pepper a little and sprinkle with Parmesan cheese.

Preheat the oven and send the meat to fry for 15 minutes. After we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat has already been cooked.

We will prepare a side dish and vegetable salad for it, and wu-ala - help yourself to your health.

Recipe 5. French meat with potatoes

This dish has been familiar to culinary people since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place on the menu of any prestigious restaurant.

Ingredients Required:

- pork pulp - 500 g;

- potatoes - 1 kg;

- onion - 2 pcs.;

- Russian cheese - 200 g;

- homemade mayonnaise;

- spices, vegetable oil.

Cooking method:

We wash the meat, carefully dry it with napkins and cut into plates. We beat off each piece with a kitchen hammer as if it were chops. Sprinkle a little salt and pepper and let stand for several minutes while we deal with other products.

We clean the potato tubers, wash them and cut them into circles. We divide the chopped potatoes into 2 parts. We chop the onion and also divide it into 2 parts.

Coarsely grate the cheese.

Heat olive oil in a pan. We begin to lay out the layer. The first layer we will have potatoes (1 part). The second layer is 1 part of the prepared meat. Gently and thinly grease with mayonnaise, on top of which we lay out one half of the onion. The next layer is a layer of meat, and again mayonnaise. On the mayonnaise, put the second part of the onion and cover with potatoes. Pour everything with mayonnaise abundantly and send the dish for 1 hour to the oven, heated to a temperature of 180 degrees.

An hour later, sprinkle our French masterpiece with grated cheese. Leave the oven for 10-15 minutes.

Ready meat is laid out on the table whole, or cut it like a pie into pieces.

Recipe 6. French meat in a slow cooker

This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.

Ingredients Required:

- pork - 0.5 kg .;

- onion - 2 pcs.;

- potato - 6 pcs.;

- chicken egg - 1 pc.;

- Russian cheese - 150 g;

- mayonnaise - 100 g;

- milk - 50 ml .;

- pepper and salt.

Cooking method:

We cut beautiful fresh pork tenderloin into pieces for chop. We beat off each piece a little with a kitchen hammer, salt them and pepper. Lightly grease each piece of meat with mayonnaise.

Peel the onions and potatoes, cut them into rings.

Pour some olive oil into the bottom of the bowl, then put a few onion rings. Lay the meat on top and cover it with the rest of the onions. On top of the onions lay the potatoes. A little pepper and the last layer - a layer of grated cheese.

In a separate saucepan, stir well the mayonnaise, egg and milk. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.

Set the function “Baking” and the cooking time is 1 hour.

While our multicooker cooks meat in French, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.

Recipe 7. French Meat with Fresh Mushrooms

Ingredients Required:

- veal - 500 g;

- potatoes - 0.5 kg;

- onion - 2 pcs.;

- Parmesan - 100 g;

- mayonnaise - 200 g;

- fresh mushrooms - 300 g;

- cloves of garlic - 4 pcs.;

- olive oil,

- spices.

To prepare the marinade:

- soy sauce - 1 tablespoon;

- juice of half a lemon;

- olive oil or corn.

First, we cut the veal into pieces and gently beat them slightly with a hammer. Season with spices and set aside.

Squeeze out the juice of half a lemon, but first knead the fruit. This will make juice stand out more easily. Add to it olive oil and soy sauce. Mix the sauce well. Take each piece of meat and dip it in the cooked sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it for the night, but in this case, be sure to send it with a plate to the refrigerator. Pour over the remaining sauce - let it marinate.

Take a baking dish. We select each piece of meat from the marinade and gently pat the excess sauce with a towel.

Fry onion rings in a pan in olive oil. We put the meat in the form, on which we lay the onions. The meat should be completely covered with onions!

Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and put on a plate.

Now we are taking on champignons. Wash them and slice them. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.

We chop the garlic cloves, but do not pass through the press!

Put the potatoes on a layer of onions, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle each piece of meat on top with a chip of cheese. From above, we beautifully draw a mesh of mayonnaise and for 45 minutes we send the dish to bake in an oven at a temperature of 180 * C.

We open the door of the oven, select the form - and enjoy the unsurpassed taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Ingredients Required:

- veal or pork tenderloin - 700 g;

- tomatoes - 4 pcs. (meaty variety);

- onion - 2 pcs.;

- hard cheese - 250 g;

- olive oil - 2-3 tbsp .;

- salt and pepper, spices to your taste.

Cooking method:

For this dish, it is most appropriate to pick up neck meat. We wash it and cut into pieces about 1 cm thick.

We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Lubricate the baking sheet with butter and lay out our pieces of meat.

We peel the onion and shred with thin half rings. Spread them carefully on pieces of meat. On the onion lay a layer of thin plate of tomatoes and grease them thinly with mayonnaise.

Grate the cheese on a coarse grater and sprinkle on top with an even layer. The more cheese, the tastier the result, but just do not overdo it

Bake meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!

Recipe 9. French meat from minced meat

A great alternative to the original classic recipe. It is perfect in cases where you have ready-made minced meat or meat cuts in the refrigerator, from which you can quickly prepare minced meat in a blender.

Ingredients Required:

- minced meat (pork + beef) - 600 g;

- potato - 3 pcs.;

- onion - 1 pc.;

- hard cheese - 200 g;

- mayonnaise - 150 g;

- pepper and salt, dried herbs parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onion, chop it into cubes and fry in a pan until it is a beautiful rosy color. Minced meat season with salt, pepper and dry herbs. When the onion has the necessary color, increase the heat and immediately put the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the prepared meat in a baking dish, but try not to get extra oil there.

Potatoes cut into bars. Put in the form on top of the minced meat and completely cover the potatoes with a layer of grated cheese. Lubricate everything carefully with mayonnaise and send it to the oven for 1 hour to bake.

Recipe 10. French meat with pineapple

Ingredients Required:

- pork tenderloin - 0.5 kg .;

- cheese - 200 g;

- onion - 2 pcs.;

- mayonnaise - 200 g;

- vegetable oil, pepper, canned pineapple washer salt.

Cooking method:

We cut fresh meat into slices. We beat off each piece with a hammer through a cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely rub or cut the cheese into bars.

We cover the bottom of the baking dish with greased oil foil. Spread the onion evenly, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat, lay out a pineapple washer and again grease with mayonnaise. Sprinkle cheese on top of everything.

The dish is baked for 30 minutes in a baking oven at a temperature of 180 * C. Christmas dish is ready. Believe me - this is not only beautiful and original, but also delicious!

In summer, meat is best taken at the store. In the market it is watered. Meat, lying for several hours in the heat and in a pool of water, obviously does not add health.

Potato contains starch. When in the air, it enters into a chemical reaction, making the potato darker. To prevent this, pieces of potatoes can be greased with vegetable oil.

Potatoes and chopped pieces of meat should be approximately the same thickness, then they will be cooked at the same time.

Oddly enough, the French meat in the oven has nothing to do with France. The meat in French is considered to be a primordially Russian dish, a very hearty dish, with a successful combination of potatoes, tomatoes and meat. French-style meat with mayonnaise or sour cream includes pork, onions and cheese. Chicken, pork, beef or lamb are suitable for this dish. It is desirable that everything is fresh, not thawed.

If you still use frozen meat, then the main rule is to defrost it well, you can not start cooking still frozen meat. The usual meat dish in French for the first time was prepared for Count Orlov, and was named after him, Veau Orloff (translated from Veal in Orlovsky).

  French meat - 8 unique recipes

You need to cut the meat into slices across the fibers. To beat off each piece with a special hammer, then salt and pepper. It is advisable to cut onions in rings or half rings. You can use raw, or you can pre-pickle onions.

To do this, put the chopped onion in a bowl (a small pan or a deep plate) and pour water with vinegar. Apple or wine vinegar is best suited for these purposes. Add salt and sugar to the marinade to taste. Leave the onions in this solution for 30 minutes.

Many chefs brought their zest to its preparation. Someone supplements or reduces layers, someone swaps them. Some people are fancy in the way they cut food or the way they cook it. It should be noted that in different areas of our country, food has its own name, for example, “meat as captain” or “meat as home-made”.

Well, in France itself they know a somewhat similar dish called "Bekeoffe", but it differs significantly from the classic, genuine one, since it contains pears. In order for the result to be beautiful and tasty, you must adhere to some rules.

French meat in a pork oven with potatoes and tomatoes

  French pork meat with tomato and potato

Ingredients:

• Potato - 3 pcs.;
• Mayonnaise - 3 tbsp .;
• Vegetable oil - 3 tbsp;
• Pork neck pulp - 300 g;
• Cheese - 150 g;
• Tomatoes - 1 pc.;
• White onion - 1 pc.;
• Suneli hops - 1/2 tsp (or other spices for pork meat);
• Salt to taste (2 pinches).

French meat recipe in the oven:

1. In order for the meat to be soft, it usually needs to be beaten or cut into thin layers in the eye. Since fresh meat is rather problematic to cut thinly, you need to remove it briefly in the freezer, and then cut it with a sharp knife into flat plates;
2. Onions must be cut into beautiful rings;
3. Grease a baking sheet with vegetable oil and put a layer of onion;
4. To put onion rings pieces of meat;
5. Salt them and season the Suneli hops or any other favorite spices for pork meat;
6. Cover the pieces of meat with a layer of mayonnaise - it is most convenient to do this with a silicone spatula;
7. Cut the tomatoes in half, and then thin slices (in order to evenly distribute them over the meat);
8. Arrange tomatoes in pieces of meat coated with mayonnaise;
9. Cut potatoes with beautiful thin discs or chop on a vegetable cutter, you can immediately salt it. (Since you will spread the potatoes in 2-3 layers, it is important that the discs are thinner);
10. Spread the first layer of potatoes evenly and cover it with a small amount of mayonnaise;
11. In the same way, layer by layer, gently spread out all the potatoes. Experienced chefs believe that in order for both meat and potatoes to be baked equally well and at the same time, all layers of potatoes should be no thicker than the beaten meat;
12. Grate the cheese on a fine grater;
13. Sprinkle pieces of meat with raw cheese and send to the oven, preheated to 200 degrees, for about 1 hour;
14. But just in case, check the readiness of the meat in French with a toothpick. Bon Appetit!

Cooking meat in French is not a difficult process, but it is important to take the right dishes, choose the tenderloin and follow all the recommendations in the recipe. For example, a baking tray is well suited for baking in the oven. If the volume of meat is small, then you can cook in a pan without a handle with thick walls. In this case, the dish is well baked on each side.

When cooking meat in French, you need to follow a certain sequence of laying out the ingredients. So, first on the baking sheet, greased with sunflower oil, the meat is laid out (pieces need to be pressed tightly against each other). Then onion. If the onion was previously marinated, then before putting it on the meat, it must be squeezed. Onions are covered with a thick layer of grated cheese on a coarse grater.

With wet hands, cheese should be evenly leveled and sprinkled with mayonnaise. French meat with potatoes is cooked in the oven. A recipe with a photo can be viewed below. Therefore, you can just use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole pan, you can use a special thick-walled form or a pan without a handle. Then the dish is baked as evenly as possible.

French meat with mushrooms

  French pork meat with mushrooms

Ingredients:

• Fillet pork meat - 400 g;
• Cheese "Russian" - 200 g;
• Onion - 1 pc.;
• Champignons - 300 g;
• Mayonnaise - 3 tbsp .;
• Pepper - to taste;
• Salt to taste.

French meat recipe with mushrooms:

1. Shed fresh champignons with running water, peel, cut into small pieces, pour cold water;
2. Chop the meat. The thickness of the parts is 1 cm. These pieces must be pepper and salt. Put slices on a baking sheet;
3. Pull the champignons out of the water, lay them dry on the meat;
4. Cut the onions in half rings and lay in a third layer on the meat;
5. "Russian" cheese crumble on a fine grater, sprinkle onion. Grease with mayonnaise;
6. Bake in the oven. Let the pan stand there for about 40-50 minutes. The dish will be ready when it is covered with a wonderful golden crust. French meat is a gourmet meal for the whole family. Bon Appetit!

If you cooked meat at least once in French - it doesn’t matter according to what recipe: with potatoes, pork or pineapple, then I can’t explain to you: it always works! Always. And invariably provokes an enthusiastic reaction among the guests, no matter how capricious they may be.

Yes, and homemade are always happy, especially when it is in a beautiful portioned serving, with a delicious cheese crust and mouth-watering additions inside. Among the many advantages of this dish is the opportunity to experiment: each option is a new “layout” of the ingredients.

If you want to cook meat in French with mushrooms, put them (champignons, for example) on a potato layer. Pre-mushrooms can be fried, but this is not necessary. Roasting is suitable for oyster mushrooms and wild mushrooms. Forest mushrooms, in addition, you must first boil it, and then add it to the dish.

Potatoes give the recipe satiety and solidity, but not everyone likes it. Well, cook without potatoes, believe me, and without it, the dish will not leave you hungry. In addition to or instead of mayonnaise, as a sauce, you can use sour cream and mustard. Seasonings can be very different.

French-style meat with pineapple in the oven

  French-style meat with pineapple in the oven - recipe

Ingredients:

• Pork meat - 300 g;
• Tomatoes - 1 pc.;
• Onion - 1 pc.;
• Sweet pineapples in own juice - 1 can;
• Cheese - 100 g;
• Mayonnaise - 100 g;
• Olives;
• Pepper - to taste;
• Salt to taste.

French meat recipe with pineapple in the oven:

1. Rinse fresh meat in running water to wash away impurities, blood clots. You can soak it for half an hour in cold salty water to get rid of salts and toxins. Next, dry the pork with a towel and cut into pieces for chops. Put the meat in a bag and use a hammer to beat the meat from both sides. Then sprinkle the meat with salt and spices;
2. Ripe tomato fruits are well washed, dried and cut into circles. Cut peeled turnip on rings of medium thickness. Grease a baking sheet with butter and put prepared meat chops on it. For each piece of meat, put on a little ring of onion and coat with mayonnaise;
3. Next, put a circle of tomato with a third layer;
4. And on it is a ring of sweet pineapple. Spread pineapple with mayonnaise as well;
5. Sprinkle the meat with grated cheese, and put the olive in the center of the pineapple;
6. Put the pan in the preheated oven and cook the meat for 40 minutes at a temperature of 180 degrees. Bon Appetit!

French restaurants usually use one or another set of dry French herbs - they are mixed with sour cream mustard base or bechamel sauce. There are many recipes for cooking meat in French: with potatoes, mushrooms, tomatoes; French meat from pork, beef, veal, chicken, with preliminary marinating and without it.

You can do without potatoes, but include mushrooms, change one sauce to another marinade, and try exotic seasonings. Finally, even mayonnaise is optional, and even an oven! You can bake meat directly on a baking sheet or in a thick-walled pan, in a pot, foil, air grill and microwave.

If you have a slow cooker, follow the link and cook meat in French in a slow cooker with mushrooms. The same effect, only without a delicious crunch. When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish. To make tasty meat in French, it’s important to take fresh, not thawed fillet.

If you chose pork, then a loin, a neck or a piece of pork ham is well suited. These parts are not too lean, but not too greasy. When mixed with mayonnaise, the dish may simply become inedible due to excess fat. Choose a piece with uniform coloring, avoid those where yellow fat is present.

Classic French meat recipe in a slow cooker

  French cooked meat recipe

Ingredients:

• Pork neck - 500 g;
• Onion - 1 pc.;
• Tomatoes - 3 pcs.;
• Carrots - 2 pcs.;
• Hard cheese - 200 g;
• Mayonnaise - 3 tbsp .;
• Black pepper - to taste;
• Salt to taste.

Recipe:

1. Rinse pork meat well with warm water and then dry. Cut the meat into thin slices and beat with a kitchen hammer;
2. It is good to grease each slice of pork with mayonnaise, salt and pepper to taste. Put the meat on the bottom of the multicooker, previously greased with a small amount of vegetable oil. Turn on the “Baking” mode for 30 minutes;
3. At this time, prepare the vegetables. Peel the carrots and white onions, grate the carrots, and finely chop the onions. Cut the tomatoes into thin slices. Also grate the cheese on a fine grater;
4. After half an hour, open the lid of the multicooker, turn over the pork slices, put carrots, onions and chopped tomatoes on top of each. Sprinkle with grated cheese on top;
5. Turn on Baking for another 30 minutes. When the meat is ready in French, put it from the multicooker on portioned plates. Serve the dish with boiled or baked potatoes and any other side dishes. Bon Appetit!

When using beef or veal, do not take the fillet too dark. Yellow fat clearly indicates that it is the meat of an old animal. You can check the elasticity of the fillet, if it is springy, then a good piece. If it is flabby, then you should not take it.

At home, the tenderloin needs to be washed well, dried with napkins, and all bones removed. It should be cut across the fibers, and beat off with a special hammer. For the same purposes, you can use the back of the knife. In order not to spatter the kitchen, you can wrap the meat in cling film.

If the meat is cooked in French with potatoes, then it is laid out in a layer immediately after the onion. It is best to cut potatoes in circles and spread it with an overlap. You can rub the potatoes on a coarse grater, as well as cheese. In French cuisine, washed and dried parsley with a stem, quickly fried in vegetable oil, is popular.

Of course, any Provencal herbs in any combination will do. Can be cooked with mustard, rosemary, basil, marjoram, caraway seeds, cardamom. The meat comes with peppers, including chili, and garlic to taste and circumstances. If you are cooking meat in French with chicken, try thyme, oregano and sage. But tarragon is very suitable for tarragon, but only fresh and ready-made dish.

French Chicken Meat

  Oven French Chicken - Recipe

Ingredients:

• Chicken (fillet) - 800 g;
• Onions - 1 pc.;
• Processed cheese - 2 packs;
• Mayonnaise - 2 tbsp .;
• Hard cheese - 200 g;
• Vegetable oil - 2 tbsp .;
• Garlic - 3 cloves;
• Black pepper - to taste;
• Salt to taste.

French meat recipe from chicken:

1. Separate the small fillet from the chicken fillet. Divide the large fillet into 2 parts (From one fillet you should get 3 pieces of meat). You can cut the chicken fillet as for chicken Kiev. To do this, expand the small fillet as a page of a book, slightly cutting the meat near the large fillet, but not cutting to the end;
2. Then cut the meat along the side of the small fillet and unfold as an open book. The incision must not be complete. Do not forget to remove the films and slices of fat from the meat;
3. Put prepared chicken in a bag or wrap. Chicken fillet is best served in a film, as it is very tender. You need to beat the meat with the flat side of the hammer. We beat the meat from two sides. Chicken fillet should be beaten without effort, as this is a very delicate meat;
4. To the meat add vegetable oil, salt, black pepper and spices to taste. Mix everything well. Instead of vegetable oil, you can mix mayonnaise with spices;
5. Cream cheese mixed with finely chopped garlic, ground black pepper, salt and mayonnaise or sour cream. If desired, you can add finely chopped herbs, chili peppers or any spices to your taste;
6. Cream cheese mix well with the rest of the ingredients. You should get a gentle creamy mass, do not forget to taste, add salt and spices if necessary;
7. Peel and cut the onion into thin rings (the thinner the rings, the better, if you have the opportunity to make them almost transparent, then this is ideal). Put the onion on a greased baking sheet. The onions can be laid in whole rings next to each other, or can be randomly laid out on a baking sheet;
8. Put chicken fillet on top. The meat must be laid tightly to each other so that there are no holes. Chicken fillet can be laid in several layers;
9. Put the cream cheese sauce in an even layer on top of the meat. Do not put cream cheese in a too thick layer, otherwise it will completely block the taste of meat. The sauce should be very thin;
10. Sprinkle with grated cheese;
11. Bake in the oven at a temperature of 180 degrees for 40-50 minutes. In the process of baking, quite a lot of liquid appears, you should wait until it evaporates. When the excess liquid boils, the onions on the bottom are slightly browned, and the cheese is baked with an appetizing crust, you can assume that the dish is ready. It is best to cook meat in French with potatoes in the oven on a wide baking sheet, then all the excess liquid will boil away. Bon Appetit!

At the heart of meat in French can be chops, minced meat, or just finely chopped meat. At the same time, pork and chicken and beef are suitable. The juiciness of the dish depends not so much on the fat content of the meat as on the additional ingredients. These include onions, tomatoes, eggplants, pineapples, etc. Also, a mayonnaise or sour cream dressing is a must.

For a change of taste, meat is often supplemented with potatoes and mushrooms. At the end of the dish, sprinkle with hard or cream cheese. Most often, French meat is baked in the oven, but there are also “quick” recipes for a skillet or slow cooker. In any case, it is important to strictly observe the cooking time so that the meat does not turn out to be overdried, or does not burn.

Serve this dish to the table either on a common dish, or in portions. Boiled potatoes (if not included), fresh or baked vegetables are great as a side dish. It is easy enough to please loved ones with a delicious dinner or surprise guests with a wonderful dish. To do this, you just need to cook the meat in French and serve it to the table. The tremendous success of the dishes and rave reviews will be guaranteed.

  French Meat Recipe with Minced Meat

Ingredients:

• Minced pork and beef - 500 g;
• Potato - 4 pcs.;
• Onion - 1 pc.;
• Hard cheese - 200 g;
• Greens - a bunch;
• Spices for meat - to taste;
• Salt to taste.

French meat recipe with minced meat:

1. Peel, wash under the tap, dry and cut into thin slices of potato tubers. Put them in a greased dish and smooth. Lightly salt;
2. Add the spices, black pepper and salt to the minced meat. Knead thoroughly with your hands;
3. Wash and chop the onion, peeled from the husk with thin half rings. Spread the onion evenly over the entire surface of the meat;
4. Grate the cheese and sprinkle it with plenty of food. Put the form for 40 minutes, warming it to 200 C. Hold the finished dish in the oven for another ten minutes. Remove, cut, sprinkle with chopped herbs and serve with vegetable salad. Bon Appetit!

How to cook meat in French with various ingredients and beautifully serve guests, the history and nuances of cooking this dish, as well as the best recipes on our website. More familiar and affordable will be cooking from chicken. To do this, you need to take the chicken, or you can just chop the chicken in portions.

Such a casserole illustrates an overly free interpretation of the classic French beef meat recipe, but overall is a good option for a home lunch or dinner. A big advantage will be its relatively low cost.

French meat with lemon juice and mushrooms

  French meat with lemon juice

Ingredients:

• Pork neck meat - 2 kg .;
• Tomatoes - 3 pcs.;
• Hard cheese - 100-300 g.;
• Lemon - 1 pc.;
• Champignons - 300 g;
• Mayonnaise - for spreading;
• Salt to taste;
• Spices for pork meat to taste.

French meat recipe with lemon juice and mushrooms:

1. Wash the lemon before use, then squeeze all the juice out of it;
2. Cut the pork into pieces. Their thickness should be equal to 2-3 centimeters;
3. Grease a baking sheet with sunflower oil, put pieces of pork on it. Salt it, sprinkle with pepper and pour over lemon juice;
4. Washed tomatoes cut into rings. Their thickness should be half a centimeter, put them in meat;
5. Wash and chopped mushrooms with the next layer;
6. Grate cheese, add mayonnaise to it. Get a mixture of medium density. Put it in the last layer;
7. Cover the baking sheet with foil. Then put it in the oven again. Set the temperature switch to approximately 200 degrees. It takes about 40 minutes to cook. Then remove the foil and bake the dish for another 10 minutes. Bon Appetit!

French-style chicken fillet meat will be a less high-calorie dish than the usual option, therefore, in limited quantities it is suitable for people who monitor their weight. A great addition to it will be a salad of fresh vegetables, as well as light snacks. The meat in French is very convenient to prepare, and most importantly, it is very tasty. For these reasons, meat in French is a recipe that is relevant for any holiday feast.

Domestic culinary writers tell the story of the following content. Once in Paris, for Count Orlov, gratin was prepared (ingredients: veal, mushrooms, onions and potatoes - all baked with cheese and bechamel sauce). And since it turned out very tasty and beautiful, the recipe was defined as French. But in fact, they say, in fact, this dish is originally ours, Russian, from Oryol. Only it is not clear then, where does the cheese and especially bechamel? After all, these ingredients are typically French! Therefore, I propose to attach to the veal of Count Orlov a romantic and elegant name - “meat in French”, the recipe of which must be tried at least once.

French-style pork meat in the oven - video

There are such meat dishes that absolutely everyone knows, because they have gained such great popularity that they are eaten on weekdays and holidays, and served in restaurants and cooked at home. And how many cooking options for this dish, just do not count. 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 came up with it in Russia, and it was called that because of the French mayonnaise sauce used for cooking. That's the whole secret of its name. But the secret of cooking, today we will consider in detail. Today we will cook in the oven meat in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. That’s so much to eat today.

Prepare a napkin or handkerchief, because now you will salivate!

  French meat in a pork oven - the easiest step-by-step recipe with photos

We begin our acquaintance with meat in French with the simplest, so to speak basic, recipe. This is the classic meat in French, which we all know well from the menu of cafes and inexpensive restaurants. Even, I remember, in the cafeteria at work we cooked this, just for its simplicity and ease of preparation. In addition, meat is cooked very quickly, so this is a great option for meeting guests when time is short and the selection of products is not too rich.

The most important secret to cooking meat in French in the oven is the use of mayonnaise and a crust of baked cheese.

Another important nuance when choosing meat that is suitable for this dish: meat is very desirable to be homogeneous, without thick layers of fat or veins that can deform a piece during heat treatment.

For example, a thick fat layer in the middle of a piece of pork, say the neck, can tighten a piece, making it uneven and uneven. Therefore, if you want to cook beautiful flat portioned portions, choose a lean neck or take other parts of the body, carb or ham.

Another issue that worries so many is that mayonnaise breaks down into its constituent elements during heat treatment. There is nothing to worry about, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and drain to the bottom of the form in which the meat is cooked, but it can also soak 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 meat in French from pork you will need:

• pork chop - 600 grams,
• hard cheese - 300 grams,
• onions - 2-3 onions,
• mayonnaise - 150 grams,
• ground black pepper, coriander, salt to taste.

Cooking:

1. Cut fresh pork chop (loin) into pieces 2 cm thick. Cut the outer layer of fat so that it does not pull the meat around the perimeter, turning it into a “cup”.

If you want to leave the fat, then make cuts in the strip to the meat every 2-3 centimeters along the entire length.

2. Beat portioned meat with a hammer. To prevent splashes of meat juice 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. Do not forget to spread the bottom with vegetable oil or lay parchment paper. If you put the foil at the bottom, then it is also necessary to lubricate it with oil, otherwise the meat will be baked and it will be difficult to tear the foil.

4. Salt the meat well, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the most delicious minimum.

After that, spread each slice with mayonnaise, but not too thick so as not to make the dish too fat.

The French meat in the oven will turn out delicious with any good type of mayonnaise, you can use your favorite look from the store or make homemade sauce.

5. Onion cut into thin half rings or small pieces, as you like to eat it, and then sprinkle meat on it, spreading it evenly over the entire surface.

6. Cheese grated on a coarse grater will be the final layer. Sprinkle cheese with meat and onion on top and put in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes, until the cheese is browned with a beautiful crust.

A little tip. If you sliced \u200b\u200bthe meat thicker, did not beat it well and are not sure that it will be ready in 30 minutes, then pour cheese later. About 20 minutes after the start of baking meat. This is done so that raw meat is not obtained inside, but the overcooked crust of cheese is outside.

The prepared meat will be juicy inside, with a layer of soft aromatic onions, and a ruddy cheese crust.

You can serve with any vegetable side dishes and salads. Try not to eat such tasty meat in French with a plate and cutlery, although this danger is very high.

Bon Appetit!

  French fries with potatoes - oven recipe

The second classic French cooking option is adding potatoes to the recipe. It is from it that the lower layer is made, on which the meat will be baked. That is, at the same time, we will prepare meat and a side dish for it. So it is very good to bake large pieces of meat, which you will then distribute in portions along with a layer of potatoes, and small pieces that are swept with potatoes will take the form of some kind of meat casserole. Believe me, it will also be very tasty and beautiful.

Any kind of pork is suitable for such a recipe, but I remind you, for beautiful portioned slices, it is better to take a loin.

To cook meat in French 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.

Cooking:

French meat is not cooked in the oven for too long, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that your chosen potato variety is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 1 minute after boiling. After this, drain the water and leave it to wait for the meat. When cooking potatoes, prepare the meat and turn on the preheat oven.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. That is how it will be very soft and quickly ready.

Sprinkle the beaten meat with salt and pepper to your taste. You can also add any spices for meat, including store kits.

3. Finely chop the onion. Always remember that we need onions for the flavor and juiciness of the dish, and the size of the slices should be such as you and your family or guests will be pleased to eat it. Not everyone loves large pieces, but someone on the contrary prefers them.

4. Put the semi-finished potatoes in a separate bowl, drizzle a little with olive oil and salt. Then stir well. Put the potatoes at the bottom of the baking dish or baking sheet, in which you will cook the meat in French.

Before this, be sure to grease the mold with vegetable oil so that the potatoes do not burn. Flatten the potatoes themselves with a uniform layer.

5. On top of the potatoes, grate the brynza on a coarse grater. You will be surprised what interesting taste she will give to a dish.

6. The next layer is meat. Lay it on top of the potato with feta cheese so that it covers them completely.

Advice! Too many chefs recommend lightly frying slices of meat before baking in a very hot skillet. Literally two minutes on each side, so that a small crust appears. This seals the meat juice inside and makes the meat in French in the oven even tastier.

7. In a separate bowl, mix chopped onions, mayonnaise and a quarter of hard cheese. You will get a thick porridge mass, which now needs to be spread evenly over the meat.

8. Level the mayonnaise-onion mixture and in this form send our future meat in French to the oven. It should be warmed up to 200 degrees.

The meat should be baked for about 40-45 minutes. Willingness is best checked. Poke a piece of meat and potatoes under it to see if they are baked enough.

About half an hour after the start of baking, remove the mold and sprinkle the dish with grated cheese to cover it completely. For the remaining fifteen minutes, the cheese will melt and bake with a rosy fragrant crust, which we all love so much.

On this, you can consider the dish ready. Serve hot and do not forget to put on a plate and a piece of meat and baked potatoes as a side dish. I assure you that such meat is eaten in French with lightning speed and with mandatory requests for supplements. Bon Appetit.

  French meat chicken with tomato and cheese

We like to cook meat in French in so many variations that you can’t even count. This is actually a very democratic dish that can be made from any kind of meat. Chicken, for example, is just great for this and, moreover, it is amazingly combined with other components of the dish.

If you are accustomed to the classic pork meat, I highly recommend still trying to cook the meat in French in the oven from chicken, or rather chicken fillet. It may be chicken breast, but if you suddenly do not like white meat, then fillet from the thighs is suitable. It will be a little softer and juicier, but also very tasty.

In addition to chicken, in this recipes we will add tomatoes. Another versatile ingredient. Rings of tomatoes can be put to any meat, even in the version with potatoes. The main rule - tomatoes should be on top, directly under the cheese layer.

• chicken breast fillet (or thighs) - 1 kg (in 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.

Cooking:

1. French chicken is perfectly prepared from chicken fillet. Sliced \u200b\u200bchicken breasts are great for this size. In this recipe we will make individual slices with tomatoes and onions under a cheese crust.

Therefore, first of all, it is necessary to beat off the chicken fillet with a hammer to a flat state.

Season the beaten filet with salt, pepper and sprinkle with 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 keep their shape well.

3. Grease the baking dish with butter and place the chicken on it. Put two onion mugs on top of the chicken pieces.

4. Next, put two or three slices of tomatoes, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and brush it well with mayonnaise.

By the way, you can spread it two times, the first time on chicken, and the second on vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle with it our prepared French meat from chicken with tomatoes.

7. Put the mold in the oven, heated to 200 degrees, for 30 minutes. During this time, the chicken is baked, and the cheese is browned. A well-beaten chicken breast will not take more time.

Such a chicken in French goes well with fresh vegetables and vegetable salads. Bon Appetit.

  French-style meat with mushrooms in the oven

Is it possible to miss the opportunity to combine meat and mushrooms in one recipe? Of course you can’t! Therefore, the next recipe is meat in French with mushrooms.

Mushrooms are perfectly baked under a cheese crust and combined with cheese, and with mayonnaise, and onions. You can’t even talk about meat.

For such a dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you like champignons, you can not even boil them, but directly put them in raw form on the meat and bake in the oven, they will have enough time to achieve readiness with the meat. These champignons will turn out to be very juicy and tasty, but if you like fried, then you can also cook.

Meat can be taken as pork and beef, the difference will only 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 talk about pork, and you choose for yourself.

For cooking you will need:

• pork (loin) - 800 grams,
• mushrooms - 800 grams,
• hard cheese - 300 grams,
• onions - 3-4 pieces,
• mayonnaise - 150 grams,
• vegetable oil - 2 salt spoons,
• salt, pepper, spices to taste.

Cooking:

1. Start by frying mushrooms for meat in French. If you use wild mushrooms in raw or frozen form, you must first boil them. Then let them drain excess liquid and fry in a skillet with vegetable oil. Champignons do not need to cook. Cut them immediately into plates and fry them. The main thing is to evaporate the liquid from the mushrooms and lightly brown.

2. Pieces of meat carefully beat off with a hammer. Then salt and pepper them and coat them with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, and then leave to marinate for a while.

3. Onion cut into circles, and then with your hands, disassemble it into rings. Place the onion rings on a greased baking sheet or baking dish.

4. Lay the pieces of meat on top of the onion. This method also allows the meat to be saturated with onion taste, but at the same time, if someone does not like to eat onions, he can easily remove it 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, put it on a layer of meat.

5. Now spread the fried mushrooms in the meat, and sprinkle the cheese on top, which you previously grated on a coarse grater.

If your pieces of meat are thick or too large, sprinkle with cheese a little later. About 15 minutes before the meat is ready.

6. French baked meat with mushrooms in the oven from half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat for the color of the juice secreted during the puncture. It should not be pink. You can also slightly cut a piece and make sure that the meat is baked inside.

The same recipe can be supplemented with tomatoes, putting them on meat and greased with mayonnaise, as well as potatoes. The potato layer is placed at the bottom. At the same time, it is best to cut potatoes into thin slices so that it can be baked with meat. Or boil it a little before baking. This method guarantees a soft and tasty potato that complements the meat in French in the oven.

  French meat in a turkey oven with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, to such recipes I can attribute meat in French. If you prefer healthy, dietary and very tasty turkey meat, then there is a suitable French meat recipe for you.

Turkey is a delicious meat that is not as dry as chicken breast, while it is perfectly baked with vegetables and cheese.

For cooking 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.

Cooking:

1. Cut the turkey breast into pieces across the fiber. Fight them well, salt and pepper. You can sprinkle with your favorite spices. Then lay on the bottom of the baking dish or baking sheet. Do not forget to grease the dishes with vegetable oil. It is better than creamy because it does not evaporate too quickly and does not allow the meat to burn.

2. Onion cut into thin half rings or quarter rings. Lay on top of turkey meat.

3. Combine mayonnaise and sour cream together, add black pepper and spices to taste. This will be the sauce with which we will smear our meat in French.

4. Spread the resulting sauce with turkey sprinkled with onions. Spread evenly, you can use a special culinary brush for this.

5. Cut the raw potatoes into thin circles and lay in the next layer. You can cut a potato with a knife, but for this I have a special grater for vegetables, which makes very thin and identical mugs. If you have the same, then be sure to use it.

6. Spread the sauce on the potato layer again. Spread the fried mushrooms on top. These mushrooms can not be boiled in advance, frying for them will be enough.

8. After the second layer of potatoes, put the tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then do half the circles. We also smear them with sauce.

9. After that, put the turkey in French in the oven. Cover the mold with foil to better bake our thick puff dish. 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. Bake on already without foil, so that the cheese is baked with a delicious crust.

11. Readiness is checked for potatoes. Pierce the potatoes, it should be soft. By the time the potatoes and turkey meat are ready, they will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.

Such a wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French meat from turkey already contains a lot of vegetables, a garnish for such a tasty and satisfying dish is not needed. Although it will be great to combine with fresh herbs or pickles.

  French beef meat 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 a piece of beef so that the meat does not turn out too stiff or fibrous.

A beef tenderloin or shoulder blade is good, they are very soft. You can also make meat in French from marbled beef, but it can be fat for some. If you are not sure about the softness of the selected pieces, they can be pickled in advance, for example, in the same mayonnaise, but beat them first with a hammer.

For French beef 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.

Cooking:

1. Beef for meat in French is best chosen not very fat. Pieces must be cut across the fiber, this will add softness to the meat. Fight off the meat thoroughly, covering it with cling film to prevent splashing.

2. Onion and tomato cut into thin circles. Grate 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. Lay the meat on a baking sheet, salt and pepper. If you like a more spicy taste, you can use spices for meat from sets or add coriander, nutmeg, thyme.

4. Spread the meat with a thin layer of mayonnaise and spread the onion rings evenly.

5. On top of the onions, place the mugs of tomatoes and also grease them with mayonnaise so that the tomatoes do not burn.

6. In this form, beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.

7. Sprinkle grated cheese into French and put back into the oven. Bake another 10 minutes until the melted cheese is browned. After that, the dish is ready, you can sit down at the table.

Mashed potatoes, fresh vegetables or pickles can be a good side dish. Very tasty with a variety of vegetable salads.

French-style meat in the oven is cooked in so many variations that we will not be able to list them all. The main message, I hope, I was able to convey to you - this is a very tasty dish of meat baked with onions under a cheese crust and with mayonnaise. One of the most popular dishes for the holidays, so do not forget to cook it for the next arrival of guests.

Eat delicious and cook with pleasure!

If you cooked meat at least once in French - it doesn’t matter according to what recipe: with potatoes, pork or pineapple, then I can’t explain to you: it always works! Always. And invariably provokes an enthusiastic reaction among the guests, no matter how capricious they may be. Yes, and homemade are always happy, especially when it is in a beautiful portioned serving, with a delicious cheese crust and mouth-watering additions inside.

Among the many advantages of this dish is the opportunity to experiment: each option is a new “layout” of the ingredients. There are many recipes for cooking meat in French: with potatoes, mushrooms, tomatoes; French meat from pork, beef, veal, chicken, with preliminary marinating and without it.

You can do without potatoes, but include mushrooms, change one sauce to another marinade, and try exotic seasonings. Finally, even mayonnaise is optional, and even an oven! You can bake meat directly on a baking sheet or in a thick-walled pan, in a pot, foil, air grill and microwave. If you have a slow cooker, follow the link and cook. The same effect, only without a delicious crunch.

However, for all cooking methods, the main principle will remain common: the dish in question is certainly pyramids with meat, vegetables, cheese and sauce.

Invent your own French meat recipe! But first, check out mine - quick, easy and convenient. I made it from pork with potatoes and tomato. Photo and step by step instructions to help.

Cooking time: 1 hour 25 minutes. Servings Per Container: 4 pcs.

Ingredients

  To cook meat in French with potatoes and tomatoes, you will need:

• pork pulp (neck) 300 g
• young potatoes 3 pcs
• white bow 1 pc
• cheese 150 g
• mayonnaise 2-3 tbsp
• tomatoes 1 pc.
• vegetable oil 3 tbsp
• salt 2 pinches
• hops suneli 0.5 tsp

How to cook meat in french

In order for the meat to be soft, it is usually beaten or cut into thin layers (0.5 cm). Since fresh meat is rather problematic to cut thinly, put it briefly into the freezer, and then cut it with a sharp knife into flat plates.

Onions must be cut into beautiful rings.

Grease a baking sheet with vegetable oil and lay out a layer of onion.

Put pieces of meat on the onion rings.

Season them with salt and season with hops or any other spices.

Cover the pieces of meat with a layer of mayonnaise - it is most convenient to do this with a silicone spatula.

Cut the tomato in half, and then thin slices (in order to evenly distribute them over the meat).

Lay the tomatoes into pieces of meat coated with mayonnaise.

Cut the potatoes with beautiful thin disks or chop on a vegetable cutter, you can immediately add salt. (Since you will spread the potatoes in 2-3 layers, it is important that the discs are thinner).

Spread the first layer of potatoes evenly and cover with a small amount of mayonnaise.

In the same way, layer by layer, gently spread all the potatoes. Experienced chefs believe that in order for both meat and potatoes to be baked equally well and at the same time, all layers of potatoes should be no thicker than the beaten meat.

Prepare the cheese, grate it on a fine grater.

Sprinkle them with pieces of meat and put in the oven, preheated to 200 degrees, for about 1 hour.

An hour later you will see this picture:

But just in case, check the readiness of the meat in French with a toothpick.

Appetizing piece?

The aroma of the finished dish will surely invite guests to the kitchen, and that is to say the least. Therefore, in order to avoid attacks on the oven, lay hot meat on plates. Serve with green lettuce and olives.

If you want to cook french meat with mushrooms, put them (champignons, for example) on the potato layer. Pre-mushrooms can be fried, but this is not necessary. Roasting is suitable for oyster mushrooms and wild mushrooms. Forest mushrooms, in addition, you must first boil it, and then add it to the dish.
I described the recipe with mushrooms in detail in a recipe with a slow cooker - see the link at the beginning of the article.

Potatoes  gives the recipe satiety and solidity, but not everyone likes it. Well, cook without potatoes, believe me, and without it, the dish will not leave you hungry.

In addition to or instead of mayonnaise, as a sauce, you can use sour cream and mustard. Seasonings can be very different. French restaurants usually use one or another set of dry French herbs - they are mixed with sour cream mustard base or bechamel sauce.

What seasonings suit meat in French?

In French cuisine, washed and dried parsley with a stem, quickly fried in vegetable oil, is popular. Of course, any Provencal herbs in any combination will do. Can be cooked with mustard, rosemary, basil, marjoram, caraway seeds, cardamom. The meat comes with peppers, including chili, and garlic to taste and circumstances. If you are cooking meat in French with chicken, try thyme, oregano and sage. But tarragon is very suitable for tarragon, but only fresh and ready-made dish.

How to Make Bechamel Sauce

INGREDIENTS:
  30 g butter
  1.5 tbsp flour
  0.5 l milk
  Salt, pepper, nutmeg powder - a pinch

Bechamel sauce, along with cheese, gives the dish a special sophistication. To cook it, melt the butter in a small saucepan and begin to stir the flour into it. This is convenient to do with a whisk. It is not necessary to whip strongly, the goal is to give the mixture uniformity. Then start gradually, in a pair of spoons, pour milk into the mixture. Stir it immediately until it is absorbed into the flour. Then add the next couple of spoons, and so all the milk.

Next, intensify the fire and continue stirring until it thickens. In an already thick sauce, add a little salt and nutmeg (nutmeg flavor is considered mandatory for bechamel), at the end - a pinch of pepper. Continue stirring and boiling the sauce until it becomes thick, like high fat cream. Then turn off the fire. Let the bechamel cool a little longer.

Choose cheese with expressive taste. Something bitter like Maasdam - however, any “special” cheese taste, except for a sharp one, will be appropriate here. Of course, a solid ordinary one, like the Dutch one, will do, but this is a “daily” option.

If you like a textured meat crust, you can pre-roll pieces of meat in flour and lightly fry them in vegetable meat. Do not forget to add salt after that!

If you still are in no hurry and the guests are not standing above your head, marinate the meat for a longer time (using the same sour cream mustard sauce with seasonings), it turns out even tastier!

French marinades for meat

• Salt, pepper, balsamic vinegar, olive oil (mixture)
• Bechamel
• Sour cream, mustard, mayonnaise (in equal amounts)

But try another such marinade recipe:

On 1 tbsp. l refined olive oil - 1 tsp. French mustard, 0.5 tbsp. l dry herbs, 1 tbsp. l paprika, 1 tbsp. l balsamic or any other natural vinegar, 1 clove of garlic (crushed). Mix everything, grease the meat and leave it at least half an hour in the refrigerator.

Calorie Meat French  quite high, which is not surprising: fatty meat, sour cream, bechamel and mayonnaise ... But there are more and less high-calorie variations. It is clear that with chicken fillet with marinade from vinegar and dried herbs it will turn out “less” than with fatty pork and sour cream.

According to the recipe, you can cook not only pork, but also beef and veal. By the way, what we call “French meat” is called “veal” among the French. Or “Orlof”, from the surname of Count Orlov, a Russian aristocrat, for whom French cooks allegedly first prepared this “Russian” dish.

The Legend of the Dish. Domestic culinary writers tell the story of the following content. Once in Paris, for Count Orlov, gratin was prepared (ingredients: veal, mushrooms, onions and potatoes - all baked with cheese and bechamel sauce). And since it turned out very tasty and beautiful, the recipe was defined as French. But in fact, they say, in fact, this dish is originally ours, Russian, from Oryol ...

Only it is not clear then, where does the cheese and especially bechamel? After all, these ingredients are typically French! Therefore, I propose to attach to the veal of Count Orlov a romantic and elegant name - “meat in French”, the recipe of which must be tried at least once. Then to be repeated many times. Verified and recommended.