Meat in French - 5 delicious and simple recipes with step-by-step photos

Meat in French - general principles and methods of preparation

Oryol-style veal - this is the name of the French cuisine recipe, which became the progenitor of the current French-style meat. Once upon a time in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.

The French-style meat that is familiar to us 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 delicious. It turned out really tasty.

French-style meat in the oven, recipe with photos step by step

This is a versatile dish in every way. First of all, it's very tasty. Secondly, it combines both a meat dish and a side dish. Thirdly, it is based on everyone’s favorite ingredients - meat, potatoes, mushrooms, cheese. Fourthly, it is very easy to prepare. Even the most inexperienced cook can handle this dish.

Ingredients:

• 500 g pork (tenderloin).
• 400 g potatoes; 200 g champignons.
• 250 g of “Russian” type cheese.
• 200 g of onion.
• 200 g mayonnaise.
• A little greenery.
• Salt pepper.

Cooking process:

1. This recipe uses pork. It is better to take lean meat, but not without fatty layers. Excess fat will spoil the taste of the final dish, and dry meat will not allow you to fully enjoy the true bliss of the meal. So, take the meat, rinse it under running water, remove excess moisture with a paper towel. Cut the meat into thin slices across the grain. Do not ignore this rule, because... cutting the meat is a very important point; it should turn out soft.
2. We beat pieces of meat with a special hammer. To prevent the meat fibers from tearing and the juice from splashing in all directions, you can wrap the pieces of meat in cling film and beat them directly on it.
3. Cover the pan or baking sheet with foil and grease the foil with vegetable oil.
4. We form the first layer - lay out the meat. We arrange the pieces one by one. Everyone will get portioned pieces, which is very convenient. Sprinkle the meat with salt and spices to taste.
5. Wash the potatoes, peel and cut into thin slices. Place the slices on the meat.
6. Clean the onions. Cut it into thin rings or half rings. Place onions on potatoes. You can mash the pre-chopped onion a little with your hands to make it juicier.
7. Next comes a layer of mushrooms. It is most convenient to use raw champignons. They cook quickly and have a characteristic mushroom taste. We also cut the mushrooms into thin slices. Place on the onion.
8. Sprinkle our preparations with herbs. You can take dill and parsley, or you can use fresh basil or thyme.
9. Grind the cheese on a coarse grater. Add mayonnaise to it. It is the tandem of mayonnaise and cheese that will prevent the latter from turning into a hard, burnt crust. Mix well. Place the last layer of cheese mixture.
10. Preheat the oven to 190℃. Bake the meat in French for about an hour. You can judge readiness by piercing the meat and potatoes with a fork or knife. If they are soft and the cutlery can easily cut through them, then the dish is ready.

Well? Did you have any difficulties with the preparation? By the way, you can use not only pork, but also beef, turkey or chicken as a base. Experiment! Find your perfect French meat taste! Bon appetit!

The secret of French meat with mushrooms

One of the most delicious combinations is meat with mushrooms.

So satisfying and aromatic, and how appetizing it looks on a plate!

Meat and mushrooms only complement each other, harmoniously combining into a single taste.

Russian traditions are always valuable. Our grandmothers loved to pamper theirs with dishes with mushrooms.

Porcini mushrooms, honey mushrooms and champignons are recognized as the most fragrant.

Ingredients:

• Pork 800g
• Mushrooms (champignons) 800 g
• Hard cheese 250 g
• Onion 500 g
• Mayonnaise 2 tbsp. spoons
• Vegetable oil 100 g
• Salt, pepper to taste

Preparation:

Fry mushrooms in a frying pan until tender

Competent housewives fry mushrooms before baking, thereby revealing their taste and aroma!

Cut the pork into pieces, beat each with a hammer on both sides

Salt and pepper the meat in a bowl, add mayonnaise, mix everything

Cut the onion into rings

Grind the cheese on a coarse grater

Place the onion on a baking sheet lined with baking film and greased with vegetable oil.

Place the marinated meat on top of the onion.

Place mushrooms on top

Cover with a layer of cheese

Bake in the oven at a temperature of 190-200 degrees for 50-60 minutes until the crust is browned

Bon appetit!

French meat with potatoes in the oven recipe with photos

This is a simple but savory way to cook meat the French way. Spicy because we use mustard for cooking. It goes well with meat.

This recipe does not list ingredients by gram. Surely you yourself will be able to figure out how much food you will need and for how many people.

Ingredients:

• Meat - any kind.
• Potato.
• Hard cheese.
• Bulb onions.
• Mayonnaise - to taste.
• Salt, pepper - to taste.
• Mustard - to taste.

Cooking process:

1. Wash and peel the potatoes. As you peel the potatoes, it is best to place them in water to prevent them from turning black. Grate the potatoes on a coarse grater. The potatoes will not darken if every time you grate a potato, you put the mixture in water in which you need to dissolve a couple of tablespoons of salt.
2. We wash the meat and cut it across the grain into plates about 1 cm thick. Now the meat needs to be beaten. This can be done with a special hammer.
3. Add a little salt to each piece of meat, sprinkle with pepper and grease with mustard. Mustard will give the dish not only a piquant taste, but also make the meat soft and juicy.
4. Peel the onions and cut them into rings or half rings, as you like. We cut the onion into thin strips so that it certainly does not remain raw. You can mash the onion a little with your hands, this will release the juice and break it up into fragments, making it easier for you to distribute it.
5. Grease the pan/tray with vegetable oil, including the side surfaces. Place the potatoes in a sieve, take them piece by piece, squeeze out the excess water and place them in the mold, compacting them a little. There is no need to salt this layer, since the potatoes were in salt water for some time and absorbed the salt. Place the next layer of meat. Cover the meat with a layer of onion.
6. Grate the cheese into a plate or bowl, coarse or medium, as you prefer. Add mayonnaise to the cheese and mix well. The end result should be a fairly thick cheese mass. You can, of course, just sprinkle cheese without mayonnaise, but during the baking process the cheese quickly melts and turns into a dark, hard crust, but we don’t need this, we need uniform baking of all layers.
7. Place the cheese mixture in the mold and spread it over the entire surface.
8. Preheat the oven to 180℃. Place our mold there and bake. It will take at least 40 minutes, it is better to check the meat for readiness - pierce it with a knife or fork. The meat should be soft. We take out the mold and let the dish “rest” for another 10 minutes. This way the meat will reach the desired state, and the dish will cool down a little, and it will be more convenient to eat.

That's it, it's time to call everyone to the table! Bon appetit!

French-style meat in a slow cooker

Every time I write about a multicooker, I praise those people who came up with it. She has helped me out many times already. And you can also deliciously bake any dish in it.

But here is a nuance - first the meat is laid out on the bottom, so it is baked better.

Some people first fry it using the “Fry” or “Fry” mode, but it’s better to start baking right away.

Ingredients:

• Brisket (any meat) - 0.4 kg
• potatoes - 0.5 kg
• onion - 1 pc.
• cheese - 150 g
• 1 egg
• 3 tomatoes

1. Cut the brisket into lengthwise pieces and beat. Season with salt and pepper on both sides.

2. Carefully place these chops on the bottom of the slow cooker.

3. We need potatoes in the shape of rings. Cut it thinner, it will taste better. Place it on top of the meat.

4. The next row is onion rings.

5. Cut the canned champignons in half and also put them in the slow cooker.

6. Tomato pieces come next. If your tomatoes are cherry tomatoes, then cut them in half only.

7. Mix the egg, mayonnaise and grated cheese to cover the entire dish with this mixture.

Select the “Baking” or “Cake” mode.

French-style oven-baked pork with potatoes, tomatoes and cheese

If you add potatoes to a traditional cooking recipe, then you get a complete second course. It is nourishing, aromatic and beautiful, but most importantly, even a beginner in the culinary business can make it.

What you will need (ingredients)

• fresh potatoes - 0.6 kg;
• garlic - 1-2 pcs.;
• tomatoes - 140 gr;
• boneless pork - 350-450 g;
• sour cream 20% - 200 g;
• “Russian” cheese – 150-230 grams;
• spices, salt to taste.

Cooking method

Rinse the meat, dry with napkins and cut into steaks 1-1.5 cm thick. To prevent the pieces from shrinking during cooking, they must be cut across the grain. Beat with a culinary hammer. Roll in spices, add a little salt.

Now let's start preparing the filling. To do this, in a separate container, combine sour cream with chopped garlic, salt and pepper. Cover and leave for better dissolution of the ingredients.

Wash the potatoes, peel and chop them into slices along with the tomatoes. Remove the skins from the onion and cut into half rings or strips. To prevent the potatoes from being bland, they additionally need to be mixed with spices.

Grease a baking dish with cooking oil, lay out in layers: potatoes, spread the sauce evenly in a thin layer, then onion and meat, sauce, onion and potatoes. Afterwards tomatoes, sauce, onions and potatoes are placed. The final step is the sauce.

Grate the cheese on a medium-sized grater and sprinkle on the dish. Cover with baking foil and place in a well-heated oven (temperature 200 degrees). Bake for 30-50 minutes. Then remove the foil and bake for another quarter of an hour.

French beef: a simplified recipe

Cooking meat according to this recipe is simple: it does not require much time or physical effort. You will have time to set the table, even if the guests are about to arrive.

Cooking time: 60 minutes.

• beef pulp;
• cheese – 200-300 g;
• onion;
• pepper;
• spices;
• salt;
• mayonnaise.

Cooking method:

1. Divide the washed and slightly dried meat into thin slices.
2. Beat them, rub with spices and mayonnaise.
3. Grease a baking tray with oil and place the chopped pieces on it.
4. Peel and cut the onion into rings or simply chop it.
5. Grate cheese on top.
6. Place the pan in the oven and cook over medium heat.

Traditional French meat recipe

The meat and its side dish must be cooked in the oven. This baking method will help you achieve the best result. Let's consider a traditional recipe for preparing the dish.

You will need the following ingredients:

• pork, lamb or beef – 500 g;
• potatoes – 1 kg;
• 3-4 large onions;
• hard cheese – 20 g per 100 g of meat;
• mayonnaise – 250 g (for marinade);
• salt;
• pepper;
• vinegar – 200 ml;
• sugar – 1 tsp.

First you should prepare the meat: rinse and remove moisture with a napkin. Cut into cubes 1.5-2 cm thick and up to 6 cm long. This size is ideal for making your dish juicy and not drying out when baking. Then the meat needs to be salted, peppered and left to marinate in mayonnaise for 30 minutes. The amount of refill may vary. The main condition is that the strips of meat must be completely covered with mayonnaise.

Next, let's prepare the side dish. Peel and cut the onion into rings, place in a marinade of vinegar and sugar and leave for 30 minutes. We also cut the peeled and washed potatoes into slices, which we place in a deep bowl and mix with spices.

Grate the cheese on a fine grater. They will need to be sprinkled on top of the dish before baking in the oven. During baking, the cheese, grated on a fine grater, will melt and permeate the entire dish.

To prepare the baking dish, just grease it with oil. Place strips of meat in a thick layer on the bottom, place onion rings on top of them, then place potatoes. Sprinkle everything on top generously with grated cheese and cover with a lid or foil.

Bake the meat in French for 40-50 minutes. 10 minutes before the end, you should open the foil or lid so that the cheese on top is browned, then your dish will not only be tasty, but also beautiful, as in the photo. Of course, it is high in calories, but sometimes you can treat yourself and your family.

Serve the French-style meat with potatoes hot, placing it on portioned plates. No additional garnish required. It is worth noting that potatoes soaked in melted cheese are the most tender and delicious side dish that can be served with this dish.