Joachimo - Annovsky Church of Mozhaisk. Joachimo - Annovsky Church of Mozhaisk Culinary recipes from meat

Photo: Bildagentur Zoonar GmbH / Shutterstock

Ingredients

250 g onions;
2 cloves of garlic;
1 green pepper;
a little olive oil;
500 g beef shin;
1 tablespoon paprika;
1 ½ liters beef broth;
2 tomatoes;
½ tablespoon of cumin seeds;
a little red wine vinegar;
a few sprigs of fresh marjoram;
sea salt - to taste;
200 g potatoes.

Preparation

Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour olive oil into a saucepan and cook vegetables over medium heat until they soften.

Good beef should be red or light red in color and without dry edges.

Cut the beef into small cubes and cook with the vegetables until the meat is browned. Add paprika, stir and fry for another 2 minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is reduced by half.

Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.

Pour in half the remaining broth and cook over low heat for 1.5–2 hours. After this, place the diced potatoes in a saucepan, add broth and cook until tender. If the soup seems thick to you, add a little hot water during cooking.

2. Spaghetti lasagna with beef

@Delish / YouTube

Ingredients

450 g spaghetti;
2 eggs;
50 g grated parmesan;
1 onion;
3 cloves of garlic;
450 g minced beef;
800 g mashed tomatoes;
salt - to taste;
ground black pepper - to taste;
250 g ricotta;
350 g grated mozzarella;
a few sprigs of parsley.

Preparation

Boil in salted water until al dente according to package instructions. Drain the water, add 1 egg and Parmesan cheese to the spaghetti and mix thoroughly.

Heat olive oil over medium heat. Add chopped onion to the oil and cook for about 5 minutes until softened. Add finely chopped garlic and stir the vegetables. Add the minced meat and fry it for about 6 minutes.

Then add tomato paste to the filling, stir, and after a minute add the grated tomatoes, oregano, salt and pepper. Cook over low heat for another 10 minutes. In a separate bowl, whisk together the ricotta and remaining egg.

Place some meat filling on the bottom of the baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers again and place the lasagna in an oven preheated to 180°C for 25 minutes. Before serving, sprinkle the dish with chopped parsley.

Photo: Anna Hoychuk / Shutterstock

Ingredients

1¹⁄₂ kg beef rump;
2 medium onions;
2 carrots;
2 stalks of celery;
1 head of garlic;
1 bunch of herbs, such as a mixture of thyme, rosemary, bay leaf and sage;
sea salt - to taste;

Preparation

Remove the beef from the refrigerator half an hour before cooking to allow the meat to come to room temperature.

If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.

Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. It is not necessary to peel the vegetables. Place the vegetables and herbs in the bottom of the baking sheet and drizzle with olive oil.

Tie the meat with a rope, brush with olive oil and rub with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in an oven preheated to 240°C. Then immediately reduce the temperature to 200°C. Roast the beef for an hour or a little longer depending on your preference.

If the vegetables start to burn, add a little hot water to the pan. To make the meat juicier, pour the fat from the bottom of the pan over it.

Photo: Lesya Dolyuk / Shutterstock

Ingredients

800 g beef fillet;
2 tablespoons flour;
a little olive oil;
2 cloves of garlic;
5 small onions;
2 stalks of celery;
4 carrots;
½ bunch of thyme;
4 small ripe tomatoes;
150 ml red wine;
500 ml beef broth;
a little Worcestershire sauce;
2 fresh bay leaves;
sea salt - to taste;
ground black pepper - to taste.

Preparation

Cut the fillet into small cubes and coat completely in flour.

Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, turning the pieces occasionally, until they are browned. Then remove the meat from the saucepan.

Chop the garlic, halve the onions and coarsely chop the celery. Peel the carrots and cut them into thick slices.

Pour a little more oil into the saucepan and place the vegetables there. Add thyme leaves and cook for 10-15 minutes until the vegetables soften.

Add beef, strained tomatoes and red wine to the vegetables and stir. Once the liquid has evaporated, add the broth, Worcestershire sauce and bay leaves. Season with salt and pepper and place the stew in an oven preheated to 160°C for 3-4 hours. Ready meat should be soft.

5. Beef quesadilla

@Delish / YouTube

Ingredients

2 tablespoons olive oil;
1 onion;
2 cloves of garlic;
1 teaspoon chili powder;
1 teaspoon cumin;
450 g minced beef;
3 tomatoes;
2 tablespoons of tomato paste;
salt - to taste;
ground black pepper - to taste;
6 tortillas;
250 g grated hard cheese;
a few tablespoons of sour cream;
1 avocado;
a few sprigs of parsley.

Preparation

Heat a tablespoon of olive oil over medium heat. Fry finely chopped onion on it, then add chopped garlic, chili and cumin. Mix well and place the minced meat in the pan.

After the minced meat is fried, add 2 finely chopped tomatoes and tomato paste. Season with salt and pepper. Cook for another 1-2 minutes, stirring occasionally, and remove from heat.

Grease a baking dish with oil and place one tortilla on the bottom. Place a fifth of the vegetable filling and a little grated on it. Repeat layers and top last tortilla with cheese.

Bake in an oven preheated to 200°C for 20 minutes until the cheese has melted. Sprinkle the slightly cooled quesadilla with the remaining tomato pieces, brush with sour cream, place avocado slices on it and garnish with parsley leaves.

Photo: Evgeny Karandaev / Shutterstock

Ingredients for four burgers

1 teaspoon chili powder;
½ red onion;
1 sprig of fresh tarragon;
1 large egg;
a handful of breadcrumbs;
a few teaspoons of Dijon mustard;
2 tablespoons grated Parmesan;
a pinch of ground nutmeg;
400 g minced beef;
salt - to taste;
ground black pepper - to taste;
a little vegetable oil;
a few lettuce leaves;
4 pickled cucumbers.

Preparation

Mix chili powder, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, Parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Form four patties from the minced meat and place in the refrigerator for half an hour.

Grease a frying pan with vegetable oil and fry each cutlet for 10 minutes, turning occasionally. If you want them to cook more, simply increase the cooking time to your liking.

Cut the burger buns in half and lightly toast the insides on the grill or in a frying pan. Brush four halves of buns with mustard, place lettuce leaves on them, prepared cutlets greased with mustard, two slices of pickled cucumber each and cover with other buns.

Photo: DanyL/Shutterstock

Ingredients

For tomato paste:

a few tablespoons of olive oil;
½ onion;
1 clove of garlic;
salt - to taste;
¼ teaspoon dried oregano;
2 tablespoons of tomato paste;
300 g mashed tomatoes.

For the meatballs:

900 g minced beef;
2 teaspoons salt;
¼ teaspoon chili powder;
50 g breadcrumbs;
½ bunch of parsley;
1 teaspoon dried oregano;
240 g ricotta;
2 eggs;
a little vegetable oil.

Preparation

Chop the onion and garlic and fry in olive oil, season with salt and oregano. Add tomato paste and cook for 5 minutes. Then add the mashed tomatoes and bring to a boil, stirring occasionally. Reduce heat and cook the sauce for an hour, stirring every 5 minutes to prevent it from burning.

Meanwhile, mix all the ingredients except the oil. Form small balls from the resulting mixture and place them on a greased baking dish. Place in an oven preheated to 230°C for 20 minutes. Pour the tomato sauce over the meatballs and bake for another 15 minutes.

Photo: Danica Chang / Shutterstock

Ingredients

450 g beef fillet;
3 tablespoons soy sauce;
2 tablespoons apple cider vinegar;
3 cloves of garlic;
1 tablespoon grated fresh ginger;
1 teaspoon ground cumin;
350 g frozen French fries;
3 tablespoons vegetable oil;
1 large yellow pepper;
1 small red onion;
2 tomatoes;
a few sprigs of parsley.

Preparation

Cut the meat into small flat rectangles.

Do not cut the meat too thin, otherwise it will be dry.

Place the beef in a plastic bag, add soy sauce, vinegar, chopped garlic, ginger and cumin. Tie the bag tightly, shake and leave for 20 minutes. While the meat is marinating, cook according to package directions.

Heat vegetable oil in a frying pan and add marinated beef. Cook for 3 minutes, turning the meat occasionally, until browned. Place beef on a plate.

In the same pan, fry the thinly sliced peppers and onion half rings for 5 minutes, stirring occasionally. The vegetables should be almost completely softened.

Add tomatoes and beef cut into thin strips. Cook for another 2 minutes. Then remove from heat, mix with French fries and sprinkle with chopped parsley.

Photo: Sapunova Svetlana / Shutterstock

Ingredients

250 g beef fillet;
1 small jalapeno;
a little olive oil;
2–3 cloves of garlic;
½ teaspoon ground ginger;
1 large red bell pepper;
1 small cucumber;
6 cups torn lettuce leaves;
½ red onion - optional;
½ lime;
1 tablespoon brown sugar;
1 tablespoon soy sauce;
1 teaspoon dried basil;
a few sprigs of mint.

Preparation

Cut the beef and jalapeño into small strips. Heat olive oil in a frying pan and lightly fry the pepper, minced garlic and ginger for 30 seconds. Then add the meat and cook until the beef is cooked to your desired doneness.

Cut bell pepper and cucumber into thin strips. Add fried ingredients to vegetables. Place the salad on a serving platter and top with the vegetables and beef. Add thinly sliced onion if desired.

In a separate bowl, combine lime juice, sugar, soy sauce, basil and chopped mint. Pour this mixture into a frying pan, bring to a boil and season with it.

10. Beef cutlets in bacon

@Delish / YouTube

Ingredients

1 tablespoon olive oil;
1 onion;
2 carrots;
1 stalk of celery;
salt - to taste;
ground black pepper - to taste;
1 clove of garlic;
1 tablespoon of tomato paste;
2 tablespoons Worcestershire sauce (can be replaced with soy sauce);
900 g minced beef;
50 g breadcrumbs;
2 eggs;
6 thin slices of bacon;
80 g ketchup;
2 teaspoons brown sugar;
1 tablespoon apple cider vinegar.

Preparation

Finely chop the onion, carrots and celery. Heat the olive oil, add the vegetables to the pan and cook until they soften. Season with salt and pepper. Add minced garlic, tomato paste and Worcestershire sauce and fry for a few more minutes. Cool and place in a separate bowl.

Add minced meat, bread crumbs, eggs, salt and pepper to the vegetables and mix thoroughly. Form the mixture into 6, place on a greased baking sheet and wrap with bacon slices. Top with a mixture of ketchup, sugar and vinegar. Bake in an oven preheated to 190°C for 35 minutes.

Meat in French - how much this word contains for the Russian heart... Despite the name, this dish has long become an integral attribute of Russian cuisine, regularly appearing both at ordinary family meals and on the holiday table. The secret to the popularity of French-style meat is simple - it is an incredibly appetizing, juicy and satisfying dish, in which the ingredients can vary depending on preferences. It is notable for the fact that it allows you to get a delicious lunch or dinner without much hassle. Affordable products, simplicity, convenience, fast cooking time and excellent taste - all this makes French meat a favorite dish for most people. At the same time, cooking meat along with potatoes eliminates the need to additionally prepare a side dish. And this divine cheese crust, the sight of which immediately makes your mouth water! In general, as you understand, it is simply impossible to resist French-style meat.

Strangely enough, little is known in France about French-style meat, despite its name. In fact, this dish is known throughout the world as “Orlov style meat”, since it was first prepared by the French chef Urbain Dubois for Count Alexei Orlov, a favorite of Empress Catherine II. At that time it was a casserole of veal, onions, potatoes and mushrooms with Bechamel sauce and cheese. Since then, the dish has undergone a lot of changes and modifications, which, it is worth noting, have benefited it, because now for cooking meat in French you can choose any recipe you like, of which there are a great many. Today, French meat is prepared from pork, beef, chicken or turkey, or even minced meat, and cream, sour cream and even mayonnaise are used as sauces. In addition, modern recipes imply various variations in cutting products and alternating layers. The preparation of the products may also differ - they can be baked raw or pre-fried.

To prepare delicious meat in French, special attention should, of course, be paid to the main component of this dish. Ideally, the structure of the meat should be homogeneous without thick layers of fat or veins, otherwise this may lead to deformation of the pieces during baking. And it’s unlikely that you’ll be able to fully enjoy such meat if it’s not soft enough. Therefore, the best option in this case is a lean neck, carb or ham when using pork and a tenderloin or shoulder when using beef. If you doubt the softness of the selected meat, we advise you to marinate it. Do not forget that the meat should be cut across the grain, and the thickness of the final pieces after beating should not exceed 1.5 cm. And if you want the meat to be 100% juicy, you should first lightly fry it in a frying pan over very high heat (literally 2 minutes on each side), and only then bake - this is necessary so that all the juice remains inside the meat.

Onions in the dish can be used both raw and pickled. To marinate, place onion rings in a deep container, cover with water, add a little vinegar, sugar, salt and leave for about half an hour. Tomatoes, potatoes and mushrooms are not the only ingredients that can be added to meat in French. Some chefs prepare this dish with carrots, bell peppers, zucchini and even pineapples. By the way, if you use potatoes, it is not at all necessary to cut them into slices - for example, grated potatoes will make the dish especially tender. By the way, you can cook meat in French not only in the oven - it turns out no less tasty in a slow cooker, in pots or in a frying pan. And the last piece of advice - if you have thick pieces of meat, and you doubt that the meat will have time to cook in half an hour, do not sprinkle the dish with cheese right away. It is better to do this about 20 minutes after placing the dish in the oven so that you do not end up with raw meat under an overcooked cheese crust.

French-style meat is a great nutritious dinner for the whole family. Juicy meat, tender vegetables, hearty potatoes and aromatic mushrooms under a delicious cheese cap - words simply cannot describe how delicious it is! Try cooking meat in French according to our recipes, and we are sure that this dish will become a favorite on your menu!

Meat in French “Classic”

Ingredients:
500 g beef,
5 potatoes,
3 onions,
150 g hard cheese,
100-150 g mayonnaise,

Preparation:
Cut the beef into pieces about 1 cm thick and beat with a meat mallet, after wrapping the beef in cling film. Add salt and pepper to taste. Cut the potatoes into small pieces, the onion into rings. Dilute mayonnaise slightly with water. Place potatoes, meat, onions and mushrooms in a greased pan. Pour in the mayonnaise mixture and sprinkle with grated cheese. Bake the dish at 180 degrees for about 40 minutes until the potatoes are soft. Cut the meat in French into portions and serve.

French meat with mushrooms and tomatoes

Ingredients:
500 g pork pulp,
4 large potatoes,
200 g champignons,
2 tomatoes
1 sweet onion,
100 ml kefir,
100 g hard cheese,
1 teaspoon mustard,
salt and ground black pepper to taste.

Preparation:
Cut the potatoes into small pieces and boil until half cooked in salted water. Mix kefir with mustard, add salt and pepper to taste. Cut the meat into portions and beat. Brush each chop with kefir sauce using a pastry brush. Season with salt and pepper if necessary. Place the potatoes in a baking dish and brush them with kefir sauce. Place the meat and mushrooms on top, lightly salt and pepper. Next, lay out the meat and sprinkle it with chopped onion rings. Place tomato slices on top. Salt and pepper. Cover the pan with foil and bake in an oven preheated to 180 degrees for 30 minutes. After this, remove the foil, sprinkle with grated cheese and bake for another 10-15 minutes.

French chicken with potatoes

Ingredients:
400 g chicken fillet,
4 potatoes,
2 onions,
100 g cheese,
4 tablespoons sour cream,
1 tablespoon adjika,
salt and spices to taste (ground black pepper, khmeli-suneli, basil).

Preparation:
Cut the chicken into pieces, add salt, coat with adjika and marinate for 20 minutes. Cut the onion into half rings and the potatoes into thin slices. Place a layer of potatoes in a greased baking dish, sprinkle with salt and spices. Place the marinated meat, lightly salting it. Brush the meat with sour cream and place onion rings on top. Place the mold in an oven preheated to 180 degrees. After about 15-20 minutes, when the onion is slightly browned, sprinkle the dish with grated cheese and bake until fully cooked for about another 20 minutes, until a golden crust appears.

French minced meat with potatoes

Ingredients:
800 g minced meat (pork or beef),
1 kg potatoes,
2 onions,
150 g cheese,
4 tablespoons sour cream,
vegetable oil,

fresh greens.

Preparation:
Cut the potatoes into thin slices, place in a baking dish, greased with oil, and add salt. Place minced meat on top, which must first be salted and peppered. Next, lay out the onion, cut into rings, and lightly sprinkle the onion with oil. Bake in a preheated oven at 200 degrees for about 25 minutes, then grease the dish with sour cream, sprinkle with grated cheese and place in the oven for another 20 minutes. Sprinkle the finished dish with chopped herbs and serve.

Pork in French with mushrooms, cheese and pineapples

Ingredients:
500 g pork neck,
500 g champignons,
3-4 onions,
3-4 tomatoes,
500 g medium fat sour cream,
200 g cheese,
200 g hard cheese,
150 g pineapple (fresh or canned),
1-2 tablespoons mustard,
spices and dried herbs to taste (ground black pepper, basil, thyme, marjoram),
salt to taste,
vegetable oil,
flour.

Preparation:
Cut the meat into pieces 1-1.5 cm thick and beat with a hammer. Brush the meat with mustard and roll in flour. Heat the vegetable meat in a frying pan and fry the pork until it is browned. After this, the meat can be salted.
Coarsely chop the champignons and lightly fry in oil. Cut the onion into rings, tomatoes into thin slices, pineapple into small pieces. To prepare the sauce, place the cheese in a bowl, mash it with a fork and add sour cream. Mix until you get a homogeneous mass of thick consistency. Add black pepper and dried herbs to taste to the sauce, stir.
Place half the onions, meat, mushrooms, remaining onions, tomatoes and pineapple in layers in a greased baking dish, brushing each layer with sauce. When the last layer is laid out, pour the remaining sauce over the dish and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about 30 minutes.

French-style meat with potatoes and mushrooms

Ingredients:
500 g meat (chicken, pork or beef),
500 g potatoes,
400 g mushrooms,
200 g onions,
150 g cheese,
2-3 tablespoons of sour cream or mayonnaise,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Cut the meat into small portions, add salt and pepper and place in a greased baking dish. Cut the mushrooms into slices and lightly fry in a small amount of vegetable oil until lightly browned. Place onion, cut into half rings, and fried mushrooms on top of the meat in the form. Next, add lightly salted potatoes, cut into thin slices. Coat potatoes with sour cream or mayonnaise. Cover the pan with foil and bake in an oven preheated to 190 degrees for about 35 minutes. Then remove the foil, sprinkle the dish with cheese and bake for another 10-15 minutes.

French-style meat in foil, portioned

Ingredients:
500 g veal, pork or chicken,
7-8 potatoes,
2 onions,
1 carrot,
4-5 tablespoons of sour cream,
100 g hard cheese,
salt and ground black pepper to taste,
fresh greens.

Preparation:
Cut the meat into pieces no more than 1 cm thick. Wrap the meat in cling film and beat with a hammer. Salt and pepper. Prepare sheets of foil according to the number of portioned pieces of meat. Lightly grease the foil with vegetable oil. Place on each sheet of foil several layers of salted potatoes, cut into thin slices, then a piece of meat (if the pieces of meat are small, you can put two), on top of the meat - grated carrots and onions cut into half rings. Brush the vegetable layer with sour cream, carefully wrap the foil, place the dish on a baking sheet and bake for about 30-35 minutes at 180 degrees. Then unfold the foil, sprinkle with grated cheese and place in the oven for another 10-15 minutes. Sprinkle the finished French-style meat with chopped herbs. The dish can be served either in foil or on a plate.

French-style meat, of course, is not limited to these recipes, but offers great scope for culinary experiments. Without a doubt, the variety of options for preparing meat in French is simply amazing! Fantasize, make your own adjustments and add new ingredients to the dish, and perhaps they will become the very highlight of your French-style meat. Bon appetit!

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Everyone, especially men, will enjoy this delicious and satisfying pie. And the main thing is that this meat pie is prepared in a hurry - you don’t have to spend a lot of time and effort preparing it!

No one will ever refuse to taste a plate of golden, aromatic soup with meatballs and pieces of vegetables. Don't deny yourself the pleasure too!

This is far from an ideal recipe, because... there are no beans, but it is a natural product that can feed a family of 4 people during the working week.

Salad "Men's Tears"

Salad "Men's Tears" is a hearty and high-calorie meat salad that your man will love. I bring to your attention a simple recipe for the “Men's Tears” salad.

Zucchini and meat go together simply perfectly, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

It is not always possible to cook tender, aromatic and melt-in-your-mouth meat. However, cooks who know how to cook meat in French at home rarely encounter such a problem.

Any meat is suitable: chicken, pork, lamb or beef. The main thing is a high-quality and fresh product, which is sold in the meat pavilion.

At the beginning of the article, I’ll tell you about the rules for preparing the treat. Next I’ll look at four step-by-step recipes.

Cut the meat across the grain. The thickness of the pieces does not exceed one and a half centimeters. Beat each piece, add salt, pepper and spices.
Many novice cooks make the mistake of using poorly defrosted meat or cutting it into small pieces. The result is a dried out dish.
Recipes call for the use of ringed and pickled onions. Place the onion rings in a deep bowl, cover with chilled boiled water, add a little vinegar, sugar, and salt. After half an hour, place the onion without liquid on the meat.
Lay out the ingredients correctly. First of all, place the meat on a baking sheet. Make the next layer from onions, and then from potato slices. Be sure to salt and sprinkle the potatoes with spices.
The last layer is grated cheese, which is covered with mayonnaise. I recommend baking in the oven at 180 degrees.

To make the meat juicy, first lightly fry it in a frying pan and then place it on a baking sheet. If you don’t have cheese and mayonnaise, use feta cheese and thick sour cream.

Some cooks add tomatoes, which they place on top of the potatoes. Potatoes do not have to be cut into slices. You can pass it through a grater, which will add tenderness.

French pork meat

Previously, they were prepared from pork tenderloin, but now they use lamb, beef, and pork. Contrary to the name, the dish does not belong to French cuisine. But that's not the main thing. It is important that everyone can cook pork in this way; it doesn’t require much effort.

Classic recipe

Ingredients

Servings: 8

pork tenderloin 1000 g
bulb onions 2 pcs
processed cheese 100 g
mayonnaise 3 tbsp. l.
Bay leaf 3 sheets
salt, spices to taste

Per serving

Calories: 246 kcal

Proteins: 14 g

Fats: 19.1 g

Carbohydrates: 2.2 g

1 hour. 20 minutes. Video recipe Print

Cut the pork into pieces, as for shashlik, sprinkle with a mixture of salt, pepper and spices. Marinate for at least thirty minutes.

Place the tenderloin along with the juice into a deep frying pan. If you don't have one, take a mold or baking sheet.

Place onion sliced into rings on top. It should cover the pork. Next, place a few bay leaves in the pan.

Sprinkle the melted cheese passed through a grater on the onion. It's hard to grate fresh cheese. You can solve the problem by keeping it in the freezer. Pour mayonnaise on top.

Place the frying pan in an oven preheated to 180 degrees. Cook for an hour.

The dish can also be prepared on a gas stove. Fry the tenderloin until cooked, sprinkle with cheese, spread with mayonnaise. Place in the oven for 2-3 minutes to form a cheese crust.

Extended recipe with tomatoes and mushrooms

The second option is an improved version of the first, featuring additional ingredients designed to improve the appearance, taste and aroma.

Ingredients:

Tenderloin – 1 kg.
Champignons – 500 g.
Tomatoes – 3 pcs.
Hard cheese – 300 g.
Sour cream, mayonnaise, spices, salt, garlic, pepper.

Preparation:

The technology is no different from the classic version. Place pork, onions, fried champignons, and tomatoes on a baking sheet. Make a layer of grated cheese on top.
Add a few crushed cloves of garlic to the mayonnaise mixed with sour cream and pour the resulting sauce over the tenderloin. Bake in the oven for an hour at 180 degrees.

I recommend serving French pork with mashed potatoes or rice. Decorate the dish with chopped dill.

Original chicken recipe

French chicken meat has nothing to do with French cuisine. For cooking, cooks use potatoes, mushrooms, tomatoes, zucchini, peppers, pineapples and herbs. By changing the order in which the ingredients are added, the recipe can be manipulated.

I offer a classic chicken recipe (you can use duck or turkey). Despite its simplicity, it helps to create a culinary miracle and enjoy the taste of chicken.

If you have a multicooker, cook in this device. The dish will turn out tender, but not brown. Alternate the ingredients in the multicooker container several times. No man will remain indifferent to such a treat.

Ingredients:

Chicken fillet – 400 g.
Onion – 1 pc.
Cheese – 100 g.
Mayonnaise, salt, pepper.

How to cook:

Rinse the fillet and dry with napkins. Make as many chops as possible. The thickness of each piece is 1 centimeter. Use scraps too.
Place the chicken in a roasting pan, sprinkle with salt and pepper. I do not recommend using seasonings, otherwise the taste will be lost. Lubricate the top with mayonnaise.
Cover the chops with half-rings of sweet onion. If this is not the case, pour boiling water over the bulbs to remove the bitterness.
All that remains is to sprinkle with grated cheese and place the pan in the oven. After half an hour, remove and serve with vegetable salads, croutons, potatoes or buckwheat, garnished with herbs. Baking temperature – 180 degrees.

Video recipe

French style beef

The first person to taste French beef was Count Orlov during his stay in Paris. He was presented with a baked dish with the addition of mushrooms, potatoes, and cheese. At the same time, the treat was distinguished by its quick preparation, excellent taste and aroma.

Ingredients:

Beef – 800 g.
Medium potatoes – 10 pcs.
Onions – 6 pcs.
Champignons – 8 pcs.
Hard cheese – 500 g.
Mayonnaise – 250 ml.
Vegetable oil, pepper, salt.

Preparation:

Place the washed beef on a cutting board. Using a sharp knife, remove the seeds and veins. Then cut into 1 centimeter thick pieces.
Wrap the pieces in cling film and beat with a mallet.
If you don't have inventory, don't worry. You can do the job with the back of the knife. True, it will take more time and effort.
Sprinkle each broken piece with salt and pepper and place in a bowl.
Prepare the potatoes. Peel, rinse, dry with a paper towel, cut into small pieces. This way it will be fried, but not burnt.
Wash the peeled onion, cut into rings, and place in a separate plate.
Take care of the champignons. After washing, dry and cut each into four parts. If the mushrooms are large, chop more finely. The main thing is that they are fried.
Using a medium grater, shred the cheese and set aside.
Place potatoes, beef, onions, and mushrooms in a greased form. Smooth out the layers thoroughly.
Cover the contents of the mold with mayonnaise and sprinkle with cheese. Bake in the oven for 40 minutes at 180 degrees. A toothpick will help check readiness. It should fit easily.
After cooling, cut into portions and place on a plate with a spatula.

If the dish is intended for a holiday table, garnish with lettuce leaves and olives. The result will be a wonderful composition, with which even homemade boiled pork cannot compare in taste.

Video cooking

Helpful information

Many recipes have long become home table classics. These are cutlets, salads or meat okroshka. Only the names remained unchanged. A striking example is the Olivier salad, from the classic recipe of which only eggs with pickled cucumbers remain. The French meat recipe has also changed.

The classic recipe called for the use of mushrooms and beef. Now, instead of beef, other types of meat are suitable. The changes are due to the standard of living in Soviet times. Then the most affordable product was potatoes and mayonnaise. Any housewife who managed to get some meat delighted her family with a luxurious delicacy.

Soviet housewives preferred hearty and nutritious food. Each had several secret recipes, the versatility of which allowed them to change ingredients, for example, French meat, which is often found on holiday tables.

The dish is combined with vegetable salads. Traditionally, vodka, cognac or wine are served with it.

An important element is the appetizing crust that forms during frying. For this purpose, cheese or feta cheese is used. A similar effect is obtained with the help of breadcrumbs mixed with melted margarine.

Surprisingly, meat in French has nothing to do with France. The dish was invented in Russia, and all over the world it is called “Orlov style Veal.” The recipe is named after Count Orlov, who once tried potatoes, veal, mushrooms and onions baked in bechamel sauce with cheese in Paris.

Upon arriving home, he asked the chefs to repeat this delicious dish. We can observe various variations of this particular repetition on our tables during the holidays. Regardless of the chosen recipe, we get an aroma that will knock your socks off with its deliciousness, as well as a wonderful taste.

French-style pork in the oven - step-by-step photo recipe

Pork and potatoes are a win-win option for both a weekday dinner and a holiday feast. And French meat is one of the simple and tasty dishes that is quickly prepared and just as quickly eaten by satisfied household members and guests.

There are many options for preparing this dish. This recipe is affordable, does not require any special culinary skills, and the result is finger-licking good!

Your mark:

Cooking time: 1 hour 20 minutes

Quantity: 4 servings

Ingredients

Pork: 500 g
Large potatoes: 5 pieces.
Bow: 3 pcs.
Tomatoes: 3 pcs.
Sour cream: 200 ml
Hard cheese: 200 g
Salt, pepper: to taste

Cooking instructions

All ingredients are thinly sliced and placed in layers in a mold. The first layer is thinly sliced potatoes.

It is laid out in a layer of 1-2 centimeters. The potatoes are salted and peppered to taste.

The 3rd layer is pork. The meat must be cut into small pieces, beaten on both sides, and salted.

Then place on potatoes and onions.

The layer on top is smeared with sour cream.

Then the tomatoes are cut into small slices and laid out on the meat.

Now the form can be placed in a well-heated oven and baked at 180°C for about 35-40 minutes (time depends on the oven model).

Then the cheese is grated.

The almost finished dish is taken out of the oven and sprinkled with cheese, and then sent back for 5-10 minutes. The French-style meat is ready.

Meat in French can be served on one common dish or in portions. It can be decorated with herbs or cherry tomatoes.

French-style meat with tomatoes - a juicy and tasty dish

Here is a wonderful meat snack, a real decoration for a festive feast and any family dinner. The recipe calls for pork, but in fact you can freely use any other type of meat.

Just don’t forget to beat it well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other types of meat, so control this process and adjust the time spent in the oven.

An excellent side dish for juicy French meat chops is rice and vegetable salad with olive oil.

Required ingredients:

6 slices pork;
1 sweet onion;
3 tomatoes;
0.15 kg of hard cheese;
salt, spices, mayonnaise.

Cooking steps:

We cut a piece of pork, washed and dried with a paper towel, as if for chops, into thin layers of 1 cm in thickness.
Cover each piece with cling film and carefully knock them out with a hammer on both sides.
Season with salt and spices.
Grease a baking sheet with oil
We put our chops on it, coat each of them with mayonnaise.
Peel the onion and chop it into thin rings.
Cut the washed tomatoes into circles. Try to select the meatiest vegetables.
Grate the cheese on the middle edge of the grater.
Place onion rings and tomato slices on the meat, brush with sauce again, sprinkle with cheese, and bake in a preheated oven.

How to cook French meat with potatoes

We recommend using new potatoes to prepare this recipe. With the onset of the harvest season, this just ripened root vegetable is a frequent guest on our tables, so we suggest baking it by analogy with the famous and beloved meat in French.

Required ingredients:

5 potatoes;
1 piece of chicken fillet;
1 onion;
3 garlic cloves;
0.1 kg cheese;
salt, spices, mayonnaise.

Cooking procedure French meat with new potatoes:

Thoroughly washed and dried meat is separated from bones and skin. Cut into small pieces and beat with a hammer.
Add garlic passed through a press to the fillet, add salt and season with spices. Set aside for about 20 minutes, during which time the meat should marinate a little.
Turn on the oven to warm up.
Cut the peeled onion into half rings.
Wash and peel the potatoes using a cabbage grater or thinly cut into rings.
Three cheeses on the edge of a fine-mesh grater.
Grease a baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and bake in the oven for about an hour.

French meat recipe with mushrooms

The originality of this recipe is that each piece of pork will be baked separately, wrapped in foil along with a delicious Hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.

Required ingredients:

0.4 kg pork;
0.3 l of Hollandaise sauce (beat 3 yolks in a steam bath, add 50 ml of dry wine, a little lemon juice and 200 g of melted butter, add salt);
3 potato tubers;
0.15 kg of mushrooms;
30 ml olive oil;
salt, pepper, fresh herbs.

Cooking steps French meat with mushrooms:

For this recipe, it is better to use tenderloin, so the end result will be soft and juicy. Wash the meat and wipe dry with a paper towel, cut into several not very thin layers (about 3 cm). Pounding the pork with a sharp-toothed mallet will help soften the pork, breaking down the fibers.
Lubricate the meat with olive oil, add salt and pepper, wrap it in film and leave for half an hour.
Fry the pieces of meat in a frying pan for a few minutes on both sides.
Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
Sauté finely chopped onion in hot oil.
Thinly slice the champignons.
We make a mold with high sides out of foil, put it inside a piece of meat, grease it with hollandaise sauce, then lay out the onions, potatoes, more sauce and mushrooms.
We put it in a hot oven, after half an hour, sprinkle it with cheese and wait another quarter of an hour, after which you can take it out.

Let's experiment with a familiar holiday table dish and replace its classic ingredient - hard cheese with feta cheese. You will definitely like the result.

Required ingredients:

0.75 kg pork;
1 onion;
0.2 kg cheese;
0.5 kg of potatoes;
salt, pepper, mayonnaise/sour cream.

Cooking steps:

Cut the pork into portions, like chops. Beat each one and season with spices.
Grease a heat-resistant dish with oil and place the meat on it.
Chop the peeled onion into rings and distribute among the pieces of meat.
Cut the potatoes into small cubes and place them on the onion. If desired, you can supplement the recipe with mushrooms and tomatoes.
Knead the cheese with your hands, add a little mayonnaise/sour cream to it, mix thoroughly.
Spread a homogeneous cheese mixture onto the potatoes and level them.
Bake in a preheated oven for a little over an hour.

The most tender recipe for French meat with minced meat

The recipe below will help you prepare delicious meat in French with minimal time and effort.

Required ingredients:

0.4 kg mixed minced meat;
0.5 kg of potatoes;
2 garlic cloves;
2 tomatoes;
2 onions;
0.15 kg cheese;
Salt, spices, mayonnaise.

Cooking steps French lazy meat:

Cut the peeled potatoes into slices.
Grease a heat-resistant pan. Crush the potatoes with spices, salt and add a little oil, mix well and distribute in an even layer over the bottom.
Place onion cut into half rings on the potatoes; if desired, you can pre-fry it until golden brown.
Salt the prepared minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give it a delicate consistency.
Place on a layer of onion, and then add tomato rings and cheese mixed with mayonnaise.
Baking time in a preheated oven is approximately 1.5 hours.

Classic veal or pork in a French meat recipe can be easily replaced with less fatty chicken. It is prepared both in a general heat-resistant form and in small portioned molds.

Required ingredients:

chicken breast;
0.15 kg cheese;
4 potato tubers;
2 tomatoes;
a glass of sour cream;
spices, salt.

Cooking steps French chicken meat:

We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of them with film and beat with a hammer on both sides.
Cover a small baking sheet with foil, place the meat on it, season and salt it.
Lubricate the meat with sour cream, put peeled potatoes cut into cubes on top, and tomato slices on it.
Bake for about 40 minutes, then sprinkle with cheese and bake for another quarter of an hour.

How to cook delicious French-style beef

Required ingredients:

0.8 kg of potato tubers;
6 onions;
0.75 kg beef;
10 medium champignons;
0.5 kg cheese;
Salt, pepper mayonnaise.

Cooking procedure standard version of meat in French:

We wash and dry the meat, remove excess fat, chaff and veins. Cut the meat into layers about 1 cm thick.
Wrap the pieces of beef in film and beat them thoroughly with a hammer or the back of a knife.
Transfer the chopped beef to a separate container, add salt and pepper.
Wash and peel the potatoes, cut into thin slices.
Chop the peeled onion.
Cut the washed mushrooms into 4 parts.
Grate the cheese on the edge of a medium-mesh grater.
We dilute the mayonnaise with warm water to give it a more liquid consistency and reduce fat content.
Grease the bottom of a heat-resistant mold, baking sheet or cast-iron frying pan with high sides with oil. It is convenient to use a pastry brush for these purposes.
Lay out potato slices in layers, then meat, and onions and mushrooms on top. To ensure even baking, carefully distribute the food into the pan.
Using a tablespoon, spread the mayonnaise mixture over the top layer and sprinkle with grated cheese.
Bake in a preheated oven for about 40 minutes. Before taking it out, check the readiness of the dish; it may need additional time.
Turning off the oven, let our meat “calm down” in French and cool slightly for about a quarter of an hour.
Cut the slightly cooled dish into portions with a kitchen knife and transfer it to plates with a spatula, which allows you to preserve the appetizing appearance of each portion as much as possible. An excellent decoration would be pieces of olives, chopped herbs or lettuce leaves.

How to cook meat in French in a slow cooker

Having tried many options for French meat, you will definitely settle on this option. It uses tender turkey instead of traditional “rough” meats. This delicacy is prepared in a multi-cooker kitchen assistant. Thanks to this, the end result will surprise you with its delicate and unique taste, juiciness and aroma, which cannot be achieved in the oven.

Required ingredients:

0.5 kg turkey fillet;
2 large onions;
0.25 kg cheese (Gouda);
salt, spices, mayonnaise.

Cooking steps French turkey in a multicooker bowl:

Peel and finely chop the onions, place some of the chopped onions on the bottom of the bowl.
Let's start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces a few centimeters in length.
We transfer the pieces of meat into a bag, beat them on both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, ensure their softness, and keep kitchen utensils clean. Just don't overdo it, don't hit it too hard.
Place the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
Place the remaining onion on top of the meat.
Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
If it’s the height of summer or autumn outside, then the next layer can be tomato rings.
The final layer is cheese. You can take any solid product, but the slightly salty and spicy Gouda goes most harmoniously with turkey.
Cook on the “Baking” with the lid closed for 40 minutes, preferably about an hour.
When the beep sounds, your French turkey is ready.

French meat recipe in a frying pan

Potatoes with meat are a tasty, satisfying and everyone’s favorite combination. There are a great many options for preparing these two ingredients, and every housewife probably has at least a couple in her piggy bank. We suggest adding another win-win option to it, ideal for a hearty family or holiday dinner. An excellent addition to it is hard cheese. You can add tomatoes if you wish, but this depends on the season and availability of the product.

Required ingredients:

0.3 kg pork, as for chops;
a small pack of mayonnaise;
50 g butter;
0.15 g cheese;
2 onions;
1 kg of potato tubers;
salt, pepper, spices.

Cooking steps French-style meat in a frying pan:

Thoroughly wash and dry the pork. Having removed all the veins and excess fat, cut it into thin layers no more than 1 cm in thickness.
Each piece, wrapped in polyethylene, is beaten with a kitchen metal or wooden hammer. Then we remove the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning.
Wash and peel the potatoes. If you use young potatoes, wash them thoroughly. Cut the root vegetables into thin slices.
Chop the peeled onion into thin half rings.
We use a thick-walled cast iron frying pan without handles as a cooking container. Lubricate it with oil, and put half of the salted potato slices on the bottom as a bottom layer.
Place the chopped meat on top of the potato layer, and onion half rings and the remaining potatoes on top of it.
Grease the top layer of potatoes with mayonnaise or sour cream.
We bake the meat in French in a frying pan in a hot oven.
After about 40 minutes, take out the dish and grate it with cheese grated on small cells, after which we continue baking for about a quarter of an hour.

The best option for the meat component of the dish would be lean pork or young veal. With beef, it’s easy to misjudge and choose a piece that is not of very high quality, while lamb can “overwhelm” the other ingredients with its taste, depriving the delicacy of its main charm.
If the recipe you choose contains pork, then it is better to give preference to the neck, loin or juicy part of the ham. This meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for people with weak stomachs, and its lean counterpart will be excessively dry.
When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Take a look at the layers - put pieces with noticeable yellowishness aside.
Fresh beef should have a uniform color that is not too dark. The opposite indicates that the meat comes from an old animal. It is not suitable for our purposes.
When purchasing, check the elasticity of the selected piece of meat. The surface should be springy. Limp and flabby pieces should not be taken.
Before cooking, be sure to wash the meat and dry it with a towel or paper napkin. We remove bones, excess fat and hymen. We cut across the grain, then beat it, after wrapping it in cling film. This will protect your kitchen from meat splatters.
You can add juiciness and tenderness to the meat by pre-marinating it. A mixture of mustard and other spices would be an excellent marinade. The optimal marinating time is a couple of hours in the refrigerator.
Use sweet, salad varieties of onions. If you don’t have such onions on hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
You can cook meat in French with or without potatoes. The main thing is that the meat, onions, sauce and cheese are present; everything else is added at your discretion.
Choose cooking utensils based on the amount of food. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form will do, as well as a thick-walled cast iron frying pan without a handle. Before laying out the products, the mold must be greased with oil or covered with foil.
If potatoes are present in the recipe, they can serve as a cushion for other products or be laid out on meat. True, in this case the pieces should not be too thin.
Mayonnaise can and even should be replaced with healthier sour cream.
You can’t spoil French meat with mushrooms; you can use any mushrooms you like.
The dish assembled on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
The cheese component can be any variety. Experienced chefs recommend mixing Parmesan with Gouda. Don’t skimp on the cheese layer; to get an appetizing crust, sprinkle it generously, but you can reduce the amount of mayonnaise.
When cutting the finished dish into portioned pieces, try to grab all the layers with a spatula.

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