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
- The meat needs to be cut into portioned pieces and beat a little, salt and pepper.
- Grease the deco on which our dish will be prepared with vegetable oil. And you can put pieces of meat on it. It's better to post them not close to each other, then they will bake faster and better, and it will be more convenient to transfer them to a plate. Cut the onion into rings or half rings. There should be a lot of onions. It will give additional juiciness and even sweetness to the meat. The onion is laid out in a layer on top of the meat.
- The next layer should be lightly fried champignons. But you can refuse this point, saving both money and time spent.
- Next, you need cut tomatoes into slices and place them on top. Some people I know do without them, especially when it’s not the season. But it tastes much better with tomatoes.
- The top layer must be covered with mayonnaise. To do this, it is more convenient to buy mayonnaise not in a jar, but in a bag, make a small hole and cover the meat with a thin mesh.
- The preliminary preparation stage is over. At what temperature and for how long is the meat baked? You can place the baking tray in a heated up to 200 degrees oven for 30 minutes.
- In the meantime, grate the hard cheese on a fine or medium grater.
- After the time has passed, take out the almost finished meat, sprinkle with grated cheese and put it in the oven again for about for 15 minutes. We want the cheese to melt and brown a little.
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 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.
Perhaps, for most people, the most desirable, delicious and adored dishes are hot meat dishes. Who among us doesn’t love fried chicken, goose with apples or, finally, pork kebab? Yes, and not in vain! Meat is an extremely tasty and nutritious product. In addition, it contains vitamins, amino acids and protein necessary for humans. Ask any housewife, and she will confidently answer you that there is nothing to worry about if she has meat stored in the refrigerator. You can cook anything from it: a lot of different first and second courses, baked goods, salads. But when it’s not there, it’s not so easy to cook a hearty lunch. And men immediately react to a long absence of meat products in the house.
Of course, today there is a lot of controversy about the benefits and harms of meat. Some scientists suggest that it is addictive, like a drug, and that it contains carcinogenic substances that cause cancer. It is also believed that eating meat too often causes cardiovascular disease and obesity. There is only one answer to this: there must be harmony in everything. You need to eat meat. And this is evidenced by statistics on the study of the health of vegetarians. Many of them suffer from diseases of the nervous system, lack of vitamin D and B, sexual dysfunction and a number of other diseases. Naturally, you should not overeat or abuse meat products.
Today, another problem has arisen related to the consumption of meat products. These are animals stuffed with antibiotics and other chemicals, as well as meat products with preservatives, dyes and many other additives. Naturally, if you eat such foods, you can’t even talk about health. Therefore, you need to take the choice of meat at the market and in the store seriously.
Today we are talking about one of the most famous and delicious meat dishes. Meat in French appeared during the time of Empress Catherine. By the way, the origin of the dish is not foreign at all. It’s just that it was first proposed in Paris to the Russian Count Orlov. The prepared dish was made from veal, alternating layers with other products: mushrooms, onions and potatoes. All this was baked and covered with a special sauce.
Modern “meat in French” is an extremely popular dish; it has changed greatly over the years of its “life”. Many chefs have added their own twists to its preparation. Some add or reduce layers, others swap them. Some people show imagination in the ways of cutting food or the method of cooking itself. It should be noted that in different regions of our country the dish has its own name, for example, “captain’s meat” or “home-style meat.” Well, in France itself they know a somewhat similar dish called “Bekeoffe”, but it differs significantly from the classic, authentic one, since it contains pears.
French Meat Recipes
Recipe 1: French-style meat (simplified recipe)
This is the most basic recipe for a dish. There is no need to spend maximum labor and time preparing it. When guests are already on the doorstep, you can quickly “figure out” such a dish. If you have time and other products, you should use your imagination and creativity in your culinary skills.
Ingredients:
- meat - you can take pork or beef at your discretion, taste or capabilities
- cheese - 200-300 grams
- pepper
- spices
- mayonnaise
Cooking method:
1. Divide the washed meat into thin pieces. Beat the pieces well, rub with spices and mayonnaise. Lightly grease a baking tray with oil and place the slices on it.
2. Peel and cut the onion as you prefer: rings or half rings, you can chop it.
3. Grate cheese on top.
4. Place the finished dish in the oven and cook over medium heat for about an hour.
Recipe 2: French meat with tomatoes
This meat will not only please your guests, but can also become a favorite dish on the daily family menu.
Ingredients:
- pork - 800 grams
- mayonnaise
- onion - 1 head
- cheese -300-400 grams
- tomatoes 3-4 pieces
- potatoes - 3-4 tubers
Cooking method:
1. Wash and dry a large baking sheet. Cut the pork into pieces and beat it. You can replace it with chicken meat. Place it on a baking sheet, which must be greased with vegetable oil beforehand, otherwise the dish will burn. Sprinkle the meat with pepper and salt to your taste.
2. Cut the onion into rings. Place on the first layer.
3. Peel raw potatoes and cut into slices. They should be thin. Place them on the onion and coat with mayonnaise.
4. Wash the tomatoes, also cut into rings, place in the next layer and coat with mayonnaise.
5. Grate cheese on top and apply mayonnaise again. The layers can be repeated, then the dish will become more layered and tasty.
6. Place the baking sheet with the layered dish in the oven. Baking will take about 30 minutes in the oven. It must be heated to a temperature of two hundred degrees.
Recipe 3: French meat with mushrooms
This dish will decorate any table. Tasty and satisfying, any housewife can work her magic on it, even if she is still completely inexperienced in culinary matters.
Ingredients:
- meat (fillet) - 400 grams
- champignons - 300 grams
- cheese - 200 grams
- onion - 1 piece
- mayonnaise
- pepper
Cooking method:
1. Pour fresh champignons under running water, peel, cut into small pieces, and cover with cold water.
2. Cut the meat. The thickness of the pieces is 1 cm. These pieces must be peppered and salted. Place the slices on a baking sheet.
3. Remove the champignons from the water and place them dry on the meat.
4. Cut the onion into half rings and place in a third layer.
5. Crumble Russian cheese and sprinkle on onion. Grease generously with mayonnaise.
6. Bake in the oven. Let the pan sit there for about half an hour. The dish will be ready when it is covered with a wonderful golden brown crust.
Recipe 4: French meat with pineapples
This is a recipe for very tender meat. Pineapples go well with pork and add an irresistible flavor to the dish. As a side dish you can prepare potatoes in any form, vegetables or mushrooms.
Ingredients:
- canned pineapples - 1 can
- pork - 1 kilogram
- mayonnaise -100-200 grams
- garlic - 2-3 cloves
- onions - 2 pieces
- sunflower oil
- spices
- milk - 0.5 cups
- cheese - 200 grams
Cooking method:
1. Place pineapples on a plate and let the marinade drain.
2. Rinse the meat, cut into portions, and season well with spices and salt.
3. Prepare a deep bowl. Pour milk into it, crush the garlic, mix well. Place the chopped pieces of pork so that they are well soaked in the prepared milk-garlic sauce. Place the dishes in the refrigerator. Let it sit there for several hours. This will make the meat soft, juicy and smell like garlic.
4. Grease the baking sheet on which we will prepare the food with sunflower oil.
5. Peel the onion. After cutting it into half rings, carefully place it on a baking sheet.
6. Remove the meat from the dish and place it on top of a layer of onion, grease it a little with mayonnaise.
7. Place pineapple on pork.
8. Sprinkle them with grated cheese.
9. Bake the meat in French for half an hour until it has a golden brown crust.
Recipe 5: French Chicken
This method offers a tasty, completely non-greasy dish. If you are on a diet or feeding it to a child, you can use very low fat mayonnaise and not worry about extra calories. It is permissible not to include tomatoes in the dish. It all depends on your preferences and desires.
Ingredients:
- tomatoes - 2 pieces
- chicken eggs - 1 piece
- chicken fillet - 2 pieces
- onions - 2 pieces
- cheese - 200-300 grams
- mayonnaise
- pepper
Cooking method:
1. Cut the finished fillet into thin pieces and beat lightly. The pieces should be well washed.
2. Beat the egg and pour it into the bowl with the chicken. Salt all this, sprinkle with pepper and mix.
3. Cut the onions and tomatoes into slices.
4. Grate the cheese. It is better to use a coarse grater.
5. Treat the washed and dried baking sheet with vegetable oil. Then form layers: place the chicken first, onion on top. The next layer will be tomatoes, sprinkled with a mesh of mayonnaise. Sprinkle cheese on top.
6. Place the dish in the oven for 35 minutes.
Recipe 6: French-style meat with lemon juice
One of the most delicious recipes. The proposed dish is prepared by the most famous TV presenters and artists. Prepares quickly.
Ingredients:
- tomatoes - 3 pieces
- champignons - 20-300 grams
- cheese - 200 -300 grams
- loin - 2 kilograms
- lemon - 1 piece
- mayonnaise
Cooking method:
1. Wash the lemon before use, then squeeze out all the juice.
2. Cut the pork into pieces. Their thickness should be 2-3 centimeters.
3. Grease a baking sheet with sunflower oil and place the loin on it. Salt it, sprinkle with pepper and pour over lemon juice.
4. Cut the washed tomatoes into rings. Their thickness should be half a centimeter, fold them over the loin.
5. Place the washed and chopped mushrooms in the next layer.
6. Grate the cheese, add mayonnaise to it. Get a mixture of medium thickness. Lay it out as the last layer.
7. Cover the baking sheet with foil. After that, put it back in the oven. Set the temperature switch to approximately 200 degrees. It will take about half an hour to prepare. Then remove the foil and bake the dish for a few more minutes.
Recipe 7: French-style meat (with minced meat)
An appetizing and fairly quick dish to prepare. We can recommend it in baby food and for people with health problems. It is soft and non-greasy.
Ingredients:
- pepper
- minced meat (pork, chicken, veal to choose from) - 500 grams
- cheese - 200 grams
- onion - 1 large
- potatoes - 5 pieces
- vegetable oil
Cooking method:
1. Add spices, pepper and salt to the minced meat. Grease a baking tray and place the minced meat on it.
2. Place onion sliced into rings on top.
3. Peel raw potatoes and cut into thin rings. Place on top of the previous layer and add salt. Grease everything with mayonnaise and put it in the oven on fire.
4. After the dish has been cooked in the oven for about 25 minutes. Take it out and sprinkle with grated cheese. Leave the meat to bake for another 20 minutes. Reduce the heat a little.
When planning to cook meat in French, decide how fatty, hearty a dish you need. If it is intended for children or people with stomach diseases, it is better to take lean meats: veal or chicken.
Always place ingredients for preparing the proposed dish in layers. The more layers, the more interesting and juicy the dish.
All components included in the recipes provided must be fresh and well washed.
The more mayonnaise in a dish, the juicier it is.
Do not cut the meat into too small pieces, as this will make it dry.
The pieces of meat should be located tightly to each other.
Instead of cheese, you can use feta cheese in the recipe.
Mayonnaise can be replaced with sour cream or mixed.
Potatoes can be grated using a coarse grater.
Tomatoes are usually placed on top of potatoes.
Mayonnaise is not intended for baking dishes. The original French method of cooking meat uses Bechamel sauce. You can prepare it yourself. To do this, melt 100-150 grams of butter over low heat and add 100 grams of flour. Continuing to heat the mixture, slowly add 300 ml of milk. Continue stirring the contents of the pan continuously. Boil the sauce for 5 minutes, add salt, nutmeg, pepper. Cover the pan. The sauce will thicken as it cools.
French meat sauce has also evolved over the years. There are many variations of it.
Everyone usually cuts meat on a wooden board. It must be moistened with water before use.
Meat should not be left in water for a long time.
If you are preparing a dish with minced meat, do not add egg white to it. This will make the food dry.
It is not advisable to fry a meat dish at a very low temperature. It will become very dry.
It is better to salt the meat just before cooking. If you do this in advance, it will release the juice.
If you are preparing a meat dish in the oven, you can place a bowl of water on the bottom. This will make the food more juicy and prevent it from burning.
Cooking the dish, the recipes for which are offered here, gives the housewife ample opportunities. She can be creative: add and reduce layers, depending on the availability of products, process meat differently, and also use different types of meat. To make meat in French, not only veal, as suggested in the classic recipe, is suitable, but also lamb, diet chicken, and fatty pork. This means you can make variations depending on who you are cooking for.
French meat is invariably juicy and tender, so everyone loves it without exception. In order to bake it, you don’t need any lengthy preparation or a lot of time. All components of the dishes are simple, accessible to any buyer. Hot meat in French after baking is cut into pieces into portions and carefully removed onto plates.
Thanks to this dish, which has a long and interesting history, any family will be fed and satisfied. Everyone loves meat in French, so it’s impossible to imagine a better appetizer at the festive table.
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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 cook 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, so 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 remove 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 now, leave your comments below and join us on Odnoklassniki. Bye bye everyone.
French-style meat - delicious and best step-by-step recipes. updated: November 11, 2019 by: Subbotin Pavel
A curious incident: in fact, the name “meat in French” is historically incorrect, because the real homeland of this masterpiece is Russia. It was here that this dish was first prepared for the famous Count Orlov. Subsequently, it received the loud name “Orlov style veal.”
Then, for an incomprehensible and, in principle, unimportant reason, it was renamed, the list of ingredients also changed a little freely. Instead of veal, pork, the back of a beef carcass, chicken and even minced meat are now often used. One thing remains unchanged: ease of preparation, extraordinary taste and world fame.
Traditionally, this dish is prepared using veal, suitable spices, porcini mushrooms, onions and potatoes. All this is baked in the oven along with bechamel sauce and grated cheese.
Approximate amount of ingredients:
- meat - 1 kg;
- potatoes - 1.5 kg;
- onions - 1-2 pieces;
- boiled mushrooms - 300 g;
- sauce for pouring;
- hard cheese - 300 gr;
- salt, spices to taste.
Cooking process:
Cut the meat into chop-sized pieces, then marinate in spices and pound a little with a rolling pin. Leave in the refrigerator for 20–30 minutes.
At this time, peel the potatoes and onions, cut the vegetables into slices 5-8 mm thick. Boil and chop the mushrooms.
How to make bechamel sauce:
- Melt a tablespoon of butter in a water bath.
- Stirring constantly, gradually add flour (1 heaped tablespoon).
- After the flour has fried a little, add 250 ml of milk.
- If desired, you can add salt or spices.
- After the sauce thickens a little, remove from heat and add two beaten yolks.
You can often find another ingredient in recipes - grated Parmesan-type cheese. It is added at the end of cooking.
Once everything is ready, you can begin to form the dish. To do this, place in layers on a greased baking sheet:
- potato slices;
- meat on top of potatoes;
- onion rings;
- layer of mushrooms.
Pour the sauce over everything evenly and place in a preheated oven at 180–200º C. Bake for about 40 minutes, when the dish is almost ready, sprinkle the top with grated cheese and leave for about another 10 minutes. At this time, the oven can already be turned off.
Serve hot, you can garnish with chopped herbs on top. The dish is perfect for a festive table, and there is no need to prepare a separate side dish - French-style meat and potatoes will perfectly replace a set dinner.
Delicious meat recipes in French
As with any other classic recipe, over time many options have appeared on how to cook meat in the French oven. Basically, the changes affected the main ingredient - meat, so later in our article we will look at some of the most successful solutions.
Festive with potatoes and pork
For this dish, you can also use pork, the main thing is to choose a less fatty part: loin or tenderloin. Cut the pieces quite thinly, or better yet, beat them as for preparing chops. The layers of potatoes - meat - onions can be alternated in any order, but for pork it is better to make a potato “pillow”. This way, excess juice from the meat will be absorbed into the potatoes and not accumulate on the baking sheet..
After all the layers are laid on a baking sheet, you can pour the sauce and bake. If you don’t have time to prepare bechamel, you can use ready-made mayonnaise or use regular sour cream. To prevent the potato pillow from “floating” from the whey released by sour cream, it is best to mix it in equal proportions with mayonnaise. The taste will be slightly different, but also suitable for this dish.
French pork meat can hardly be called a dietary product, but it is ideal as a holiday dish.
Its great advantage will be its nutritional value and ease of preparation, because when preparing for the holiday, the housewife will simply have no time to tinker with each dish for a long time.
Low calorie chicken
Cooking with chicken will be more familiar and accessible. To do this, you need to take chicken fillet, or you can simply cut the chicken into portions. This casserole illustrates an overly free interpretation of the classic French beef recipe, but overall it is a good option for a homemade lunch or dinner. Its relatively low cost will be its big advantage..
French chicken fillet meat will be a less high-calorie dish than the usual version, so in limited quantities it will also be suitable for people watching their weight. An excellent addition to it would be a salad of fresh vegetables, as well as light snacks.
Table version with minced meat
An excellent option for a home feast would be French-style meat with minced meat. It will take very little time to prepare it, but the result will be very pleasing.
Want something interesting?
Required ingredients:
- minced meat - 1 kg;
- onions - 1-2 pieces;
- garlic about 4-5 cloves;
- vegetable oil;
- hard cheese - 400 gr;
- mayonnaise - 200 gr;
- spices: curry, basil, paprika;
- salt to taste.
How to cook meat in French with minced meat:
Add spices to the prepared minced meat, add salt and leave it in the refrigerator for about half an hour. At this time, you can chop the onion, grate the cheese and finely chop the garlic.
Grease the baking sheet well with oil (you can use special foil or baking dishes). To make it more convenient to separate the finished portions from the baking sheet, you can sprinkle a little breadcrumbs on top of the butter.
Form small “cutlets” from the prepared minced meat, the thickness of which is no more than one centimeter. Place onion, garlic and grated cheese on top of the portions, grease well with mayonnaise. Bake in a preheated oven for half an hour. Select the temperature mode taking into account the characteristics of the oven. Usually 180-200 degrees is enough.
The peculiarity and main difference from traditional French meat with potatoes will be the need for additional preparation of the side dish.
Traditional with mushrooms
Most people prefer the traditional recipe for French meat with mushrooms, but not everyone knows which ones to use. The best option would be wild mushrooms, which will give an unsurpassed aroma. If this is not possible, you can use more affordable champignons or oyster mushrooms.
If “homemade” varieties of mushrooms are used, there is no need to boil them or subject them to additional heat treatment. The best option for slicing: into slices, beautifully laid out over the entire surface. For champignons, this will also be an additional decorative option, so you can make this layer the top one. After the sauce and cheese have absorbed a little, the original pattern of mushroom pieces will appear on top.
Oyster mushrooms are easiest to cut into strips, but any other type is also welcome. Don't forget that cooking gives you a lot of room for imagination, so there can be many variations.
Excellent recipe with pineapples
Canned pineapples provide an excellent sweet and sour taste. By analogy with preparing chops with pineapples, you can use rings of this fruit. If you only have canned pineapple chunks, they are also great for this dish.
Required ingredients:
- meat (any kind, but pork is best) - 0.5 kg;
- onions - 3 pieces;
- canned pineapples - 1 can;
- vegetable oil;
- hard cheese - 400 gr;
- mayonnaise - 200 gr;
- spices and salt to taste.
How to cook meat in French with pineapples:
The onion is cut into rings or half rings. The meat is cut into pieces of approximately 10x10 centimeters and lightly beaten. Season the resulting chops well with salt and pepper; you can use any spices you like. Grate a piece of cheese on a grater (large). Place onion on a baking sheet pre-greased with vegetable oil, then a piece of meat and coat well with mayonnaise.
Place a pineapple circle (or several pieces, if another type of canned food is used) on the preparations prepared in this way. Then again a layer of mayonnaise and sprinkle everything with grated cheese, preferably avoiding getting it on the surface of the baking sheet. Bake in a preheated oven for about half an hour until fully cooked.
Adapted version with tomatoes
The adapted version of the classic recipe also expanded a bit by using tomatoes. They give a slight sourness and generally go well with the main ingredients: meat and potatoes.
In order to cook French meat with tomatoes, just take all the necessary ingredients from any of the above recipes. Alternate layers of potatoes, meat, onions and smear them with mayonnaise if necessary (you can add a little cheese inside - the taste of the dish will only benefit). Make one of the layers, just not the bottom one, exclusively from tomatoes cut into slices. There is no need to grease the top of the tomatoes with mayonnaise and it is best to place them directly on the meat.
An excellent solution would be to use all the ingredients described above at once. Tomatoes go well with mushrooms and pineapples, and such gastronomic diversity will make the dish truly festive and original. French-style meat with tomatoes and cheese is an excellent option for a tasty and unusual snack.
How to beautifully serve meat to the table in French
Original design and spectacular presentation to the festive table are almost as important as the taste of the dish itself. Several secrets of successful and unusual serving of meat in French are given below.
- The cutting of ingredients is of utmost importance. In order to make portioned pieces, it is advisable to use separately prepared “cakes”, but the monolithic structure of the casserole is best pre-cut into small pieces. Thus, it will be more convenient for guests to take it themselves. An important nuance: portions should not be too large, especially when there are many other snacks on the table.
- The use of tasty “decorations” that can be added to a finished dish or used for baking. A great idea would be cherry tomatoes, which are attractive in their own right. To do this, place the tomato halves on top.
- Fresh herbs and shaped cuttings of vegetables will decorate any dish, so it’s worth showing your imagination here too. If time is short, even simple sprigs of parsley will create a completely different impression.
- If you want something really creative, you should try and bake portioned pieces of meat in the French style in the form of figures: hearts are suitable for a romantic date, geometric shapes will surprise guests, and special silicone stops will make this task more feasible.
- You can bake portions of meat in French in foil, wrapping each piece separately. Before final readiness, the foil must be unfolded so that the top layer is appetizingly browned. You can serve it together with foil, beautifully unfolding the edges in the shape of a boat.
French-style meat in the oven with potatoes is a wonderful holiday dish that is also ideal for a home dinner.
The list of ingredients can be changed at your discretion by adding or removing individual components. Instead of traditional beef or pork, you can experiment with chicken, turkey, and even try a vegetarian version: vegetable casserole. After all, no one forbids you to fantasize and come up with your own variations based on existing recipes.
In fact, the familiar French meat has the same relation to the homeland of bouillabaisse, camembert, croissants and hearty onion soup as eggnog has to the famous classic of Russian literature Nikolai Vasilyevich. Refined French simply would not have thought of baking pork, beef or chicken with cold sauce and hard cheese. But in vain! After all, the idea is wonderful! The meat turns out very juicy, and the cheese crust whets your appetite just by looking at it. Thanks to mayonnaise, even the driest part of a pork or beef carcass will become tender and soft. I can firmly say that this dish always turns out and is appropriate in any situation - be it a festive feast with friends, acquaintances and friends of acquaintances, or a regular family dinner. In general, let's not pay attention to the opinions of slow-witted foreigners and cook simple and tasty meat in French. The recipe includes photos that illustrate each stage of preparation step by step, so even a schoolchild can do it.
Ingredients:
How to cook meat in French (simple recipe with step-by-step photos):
You can use pork, beef, and even poultry - chicken or turkey. Due to the fact that the main ingredient will be smeared with a thin layer of mayonnaise or sour cream, covered with onions and a cheese crust, the meat will not turn out dry. But it’s still not advisable to bake fillets without fat. It is better to take a piece of medium fat content. If it's pork, neck, shoulder or entrecote are ideal. The ham may turn out a little tough. When roasting beef, choose the back, brisket or tenderloin. The juiciest part of a chicken carcass is the legs. It is better to cook them. But first fillet them and cut them into portions. Divide the pork or beef into pieces 1.5-2 cm thick. Cut across the grain so that all the juice remains inside during baking. I had pork entrecotes on the bone. This is how I cooked them, without removing them from the stone. Wash the meat and pat it dry with a towel. Beat on both sides with a kitchen mallet. To avoid making holes, wrap the pieces in cling film before beating. | 
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Rub the prepared meat with salt and ground black pepper. You can take some dried garlic, basil, rosemary and other spices to taste. Place it on a baking sheet greased with odorless vegetable oil. | 
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I always put onions on top of the pork. It makes the dish more juicy, tender and tasty. Don't like onions? Place a coarsely grated sour (!) apple on the meat. Read about what else you can replace or supplement onions with. But let's get back to the beam. Peel it and cut into thin rings or half rings. | 
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Place on the meat as shown in the photo. | 
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Although it's not quite French, brush the meat (basically brush it, not pour it over it) with a thin layer of mayonnaise. Better homemade. I’ll briefly tell you step by step how to prepare it. For one chicken egg you will need 400 ml of vegetable oil, a pinch of salt, pepper, a little mustard and lemon juice. Place everything except the oil and juice in a tall, narrow blender glass. Beat for a few minutes until the mixture becomes homogeneous. Then start pouring the oil in as thin a stream as possible. The mayonnaise will thicken before your eyes. At the very end, pour in the juice. Homemade sauce, which can be safely used for roasting meat in French or other dishes, is ready. If you want to see a step-by-step photo recipe, click, there are also several interesting options for this sauce. Don't like mayonnaise? Use sour cream mixed with mustard and salt in arbitrary proportions. It’s just important that the sour cream is of high quality and not powdered. Such a product will not add appetizing to the dish, because it curls when heated. | 
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Grate hard or semi-hard cheese on a coarse or medium grater. I had a Tilsiter. Other varieties are also suitable - Dutch, edan, gouda, etc. But it is better not to use Russian cheese. Its taste becomes less expressive after heat treatment. | 
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Sprinkle the contents of the baking sheet with grated cheese. Place the French-style meat in an oven preheated to 180 degrees. Cook for 20-30 minutes. | 
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Remove the finished dish from the oven. And let it brew for 7-10 minutes. You can even cover the pan with foil to keep it warm. Serve it up! | 
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How to make a dish tastier
- Place slices of ripe red tomatoes between the onion and cheese. The meat will absorb tomato juice and it will turn out even juicier.
- Mushrooms will also join the main ingredients. The most common champignons. Cut them into thin plastics. Fry first in a dry frying pan to evaporate the liquid. Add a little vegetable oil. Cook over medium heat until golden brown. At the end of frying, salt the mushrooms. Sprinkle with pepper. Add a clove of garlic; mushrooms go well with it.
- French-style meat with eggplant is a hit of the summer season; you won’t find a tastier recipe. I'll tell you step by step how to prepare it. Wash the blue ones and cut into slices. Add salt. Wait 10-15 minutes for the eggplants to release their juice. Rinse them of salt. Squeeze. Fry in vegetable oil until golden brown. You can season it with garlic. Well, add salt, of course.
- Pineapples and meat are an exotic combination. But very successful (in the case of pork or chicken). Do you like experiments? Place a ring of canned pineapple on top of the main ingredient. Next, repeat all the steps described in the recipe. This French-style meat turns out to be original and unexpectedly tasty.
I also wish you bon appetit in the French manner: bon appetit!
