French meat. cooking options

Step-by-step recipes for juicy and tasty meat with a French accent under the cheese crust

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

13 gr.

25 gr.

carbohydrates

297 kcal.

Option 1: Classic French Oven Meat with Onions

Not everyone knows that this recipe has nothing to do with France - it was invented in Russia. And the name is derived from the use of French mayonnaise sauce. First, consider the classic version of the preparation of the dish.

List of ingredients:

• boneless pork (neck, ham, loin) - 600 gr;
• hard cheese - 300 gr;
• 2-3 bulbs;
• mayonnaise Provencal - 200 gr;
• salt - ½ tsp;
• ground black pepper - ½ tsp;
• coriander to taste.

Step-by-step recipe for classic French meat with onions:

Pork meat must be washed, cut off excess fat. Then cut into small plates, about 2 cm thick.
Note to the hostess: The outer layer of fat is cut off so that during frying or baking it does not tighten the entire piece of meat. Otherwise, the pieces are obtained in the form of a "cup". If everyone in your family loves fat, then you can not cut it off, but you need to make small cuts every 2.5 cm.

Now the meat needs to be beaten off a little with a special hammer. If the pork is covered with cling film, then you will not splatter with meat juice.

Grease a baking dish or a baking sheet with oil, put the meat. It is best to use a wide container. When baking food on foil, it also needs to be lubricated with oil. If you don't want to use oil, use parchment paper.

Season the meat with spices. In this recipe it is: salt, pepper, coriander.

Thoroughly coat each piece of pork with mayonnaise, but watch the thickness of the layer. The dish will turn out to be quite fatty anyway, so it is better to make a layer of mayonnaise thin.

Note to the hostess: French meat will turn out delicious with any mayonnaise. Therefore, you can use "Easy" mayonnaise and even homemade if you make it yourself.

We clean the onions from the husk, rinse with water so that the eyes do not hurt so much. The knife can also be rinsed with cold water. You can cut into half rings or squares, at the discretion of the hostess. Now the onion needs to be distributed in the next layer over the meat.

Grate the cheese on a coarse grater and add the onion to it. It is important to distribute it evenly.

Put the meat into the preheated oven. At a temperature of 200 °, it is enough to cook for 35-40 minutes. Watch the crust of the cheese, it should brown but not burn. If you cook at a temperature of 180-190 °, it will take 50 minutes.

Note to the hostess: If the meat is cut into thick pieces or not beaten off, then it is better not to pour the cheese right away. First put in the oven without it, cook for about 20 minutes. Then take it out of the oven, cover with cheese and cook for another 30 minutes.

Option 2: Quick French Oven Meat Recipe with Onions and Cheese

If you want to treat yourself and your household to delicious French-style meat in the oven with onions and cheese, but there is little time, then you will like this recipe. For cooking, pork is used, already cut in the package and ready-made grated cheese.

List of ingredients:

• pork - ½ kg;
• ready grated cheese - 500 gr;
• onions - 1 kg;
• mayonnaise - 300 gr;
• ground black pepper to taste;
• salt - 1 tsp

Step-by-step recipe for fast meat in French with onions:

In order to cook meat quickly - first set the oven to warm up to 200 °.

We take the meat out of the package, rinse thoroughly and put the pieces on a baking sheet. You can grease the baking dish with oil or put parchment. Salt and pepper.

We clean the onion, cut off the part at the rhizome, cut into small squares.

Lubricate the meat with a thin layer of mayonnaise.

Now it remains only to wait for the meat to be ready. If you're unsure about doneness, pierce the meat with a thin knife to check for tenderness. Cheese crust should be ruddy

Option 3: French-style meat in the oven with onions and potatoes under a cheese crust

Another cooking method is adding potatoes. In this performance, no additional garnish is required. The dish itself is very satisfying and tasty.

Ingredients:

• boneless pork (loin) - 1 kg;
• potatoes - 1 kg;
• 3 medium onions;
• hard cheese - 300 gr;
• mayonnaise - 200 gr;
• cheese - 100gr;
• olive oil - 2-3 tablespoons;

Note to the hostess: for this recipe, it is better to take the loin - the pieces of meat will be portioned.

The first step is to start with potatoes. Cooking meat in French does not take much time, so the potatoes need to be brought to half-cooked. The bottom layer is formed from the potatoes, so it will definitely cook.

We clean the potatoes, wash them, put them on the stove in salt water.

As soon as the potatoes boil, reduce the heat and cook for another 10 minutes. Then remove the potatoes from the stove, drain the water. For now, we don't need potatoes.

Wash the meat, remove excess fat and cut the meat into thin slices, preferably 1 cm - the meat will cook faster.

Now we beat the pork. It is better to cover the meat with cling film - you will not splatter either yourself or the kitchen. Then add salt and pepper or other spices to taste.

Peel the onion and chop finely. If your family loves it more when the onion is cut into large pieces - then your version of the half ring.

Put half-cooked potatoes in a large bowl, pour in a little olive oil, salt. Now mix thoroughly.

Grease a baking sheet with a small amount, lay out the first layer - potatoes.

We rub the cheese on a grater and fill it with potatoes. The taste of the finished dish will be unusual, but very pleasant. Add variety to your usual recipe.

It's time for the next layer. Put the meat on top of the potatoes and cheese so that the pork completely covers the previous layer.

Note to the hostess: Sometimes cooks and experienced housewives resort to a little trick. Before roasting pork, fry it over high heat on both sides, up to 2 minutes on each side. So you seal the meat juice under the crust, the flesh will be unusually juicy.

Grate the cheese, mix it with chopped onion and mayonnaise. Lubricate the meat with the resulting mixture.

We heat the oven to 200 ° and put a baking sheet with meat in it, bake for about half an hour. Then you need to take out the dish and cover with the remaining cheese. The meat needs to sweat in the oven for another 15 minutes.

Readiness can be seen on the golden crust from above, also pierce the meat - it should be soft.

Option 4: Oven French Meat with Onions, Cheese and Tomatoes

This recipe is suitable for those who do not eat or do not really like pork. For cooking, we will take chicken, and add tomatoes to the usual recipe. The finished dish will be made in the form of ready-made portioned pieces.

Ingredients:

• chicken fillet - 1 kg;
• 3 tomatoes;
• 2-3 bulbs;
• mayonnaise - 200 gr;
• hard cheese - 300g;
• olive oil - 2 tbsp. l.;
• spices for meat - to taste;
• salt and black ground pepper to taste.

How to cook - step by step recipe

Chicken fillet must be washed and beaten with a hammer, the meat should be flat. Then the chicken needs to be salted, peppered and sprinkled with seasonings. To make the spices better absorbed into the meat, they can be rubbed into the pulp with your hands.

Peel the onion and cut into rings, about 0.5 cm.

My tomatoes and also cut into rings. In order for the vegetables to retain their shape, it is better to cut the tomato perpendicular to the core.

The baking sheet is greased with oil so that the meat does not burn. First lay out the chicken fillet.

Place 2 onion rings on top of each piece.

The next layer is tomato rings. It turns out 2-3 rings, depending on the size of the chicken fillet. Tomatoes can be slightly salted and sprinkled with spices.

Now meat with vegetables needs to be greased with mayonnaise. For convenience, you can use a silicone brush.

Note to the hostess: you can also grease the chicken with mayonnaise, but then both layers should be thin.

We rub the cheese and gently sprinkle each portioned piece with it.

We heat the oven to 200 °, and put a baking sheet there for half an hour. You don’t need to cook longer - the chicken fillet is beaten, the meat will bake well, and a golden crust will appear on top.

Option 5: French-style meat in the oven with onions and mushrooms

Mushrooms go well with mayonnaise, cheese, onions, perfectly complement any meat. For cooking, canned, frozen or fresh mushrooms are suitable. From meat, you can choose pork, beef, turkey or chicken. This recipe will have pork.

Ingredients:

• pork loin - 900 gr;
• mushrooms - 900gr;
• hard cheese - 300g;
• 3-4 bulbs;
• mayonnaise - 200 gr;
• sunflower oil - 2 tbsp. l.;
• salt, ground black pepper to taste.

How to cook - step by step recipe

If forest raw or frozen mushrooms are used, they must be pre-cooked. Then drain all the water through a colander and fry the mushrooms in a pan. Mushrooms can be fried immediately, they do not need to be boiled.

Beat the meat, then mix salt, pepper and mayonnaise, grease the meat and leave to marinate for 20 minutes.

Grease a baking sheet with oil, or put parchment for baking. The first layer is onion, cut into rings.

Fried mushrooms are laid out on the meat, distribute them evenly.

Grate the cheese on a grater, pour on top of the mushrooms.

We put the baking sheet in the oven, heated to 200 °. It takes half an hour to cook the pork.

Then gently pierce a piece of meat, it should not be pinkish.

Meat in French - for some reason we call meat cooked in layers with potatoes and cheese. The whole world, except for the countries of the post-Soviet space, calls it “meat in Orlovsky”, or rather “veal Orlov”, since the creator of the dish was the chef of Count Alexei Orlov. He made a casserole of veal, potatoes, onions and mushrooms, baked in béchamel sauce with cheese.

In the simplified version, which we now call meat in French, mushrooms are rarely eaten, meat is most often used pork or beef, and mayonnaise instead of sauce.

If you want to compare meat in French and meat in Russian, and you will immediately understand how many French chefs lived in Rus', but you don’t really understand how these dishes differ

How to cook meat in French - recipes with photos step by step

Meat in French cooking is very simple. Carefully follow the steps that are indicated in the recipes below and you will succeed. You will cook juicy, tasty meat. Whether it's in French or Russian, it doesn't matter.

1. Meat in French with dressing with mayonnaise or sour cream

Ingredients:

• Meat (pork) - 600-800 g.
• Hard cheese - 200-300 g.
• Potatoes - 4-5 pcs.
• Onions - 4-5 pcs.
• fresh rosemary
• hot peppers
• Milk - 300 ml.
• Mayonnaise - 150 ml. (1/2 cup)
• Sour cream - 150 ml.
• Berries - barberry
• Salt - 1/3 tsp
• Black pepper to taste
• Seasoning khmelisuneli (1/2 tsp - only for seasoning with sour cream)

Do not try to accurately observe all the parameters, grams and proportions of the ingredients. Make according to the size of your form. You can add more or less of something. Something you can't use at all. All to taste. Don't be afraid to experiment.

Cooking:

1. First we will prepare all the ingredients. I will not write that potatoes and meat should be washed, and onions should be peeled, you already know this.

2. Cut the potatoes into thin slices.

4. Cut the meat into thin plates.

To make it easier to cut the meat into thin plates, put it in the freezer for an hour.

5. Cut the onion into thin rings. In general, when we are preparing to bake these products together, everything must be cut thinly. We rub the cheese on a large grater. All ingredients are ready.

6. We take a baking sheet that suits us in size, if there is no baking sheet, buy one-time foil molds in the store, they are inexpensive, we coat it well with butter. Don't forget to coat the sides as well and put the potatoes there in a single layer. Do not leave gaps between potato slices. This is where small pieces of potatoes come in handy.

7. Salt the potatoes and sprinkle with a little rosemary. I emphasize - a little. If you don't have fresh, you can use dry.

8. Put the meat on the potatoes in one layer.

9. Salt the meat, pepper and add a little barberry. There are many French meat recipes. This is one of the options. Here you can put finely chopped hot pepper, but without seeds. Even if you like it spicy, use very little.

10. Lay out the onion in the next layer. We spread the onion on the meat so that when it begins to secrete juice, the meat is saturated with this juice. This will make the meat more tender and tastier. Salt, this time a layer of onion. In general, each layer must be added, then the taste will be uniform. Do not overdo it, add a little salt.

11. Now cover the onion layer with a layer of potatoes. Again, try to close completely, leaving no voids. You have a lot of small circles from the ends of potatoes, when you first started slicing, use them.

13. It's time for refueling. As you remember, we grated cheese on a coarse grater.

14. We fall asleep potatoes with cheese. Do not feel sorry for cheese, if you have undertaken to cook such a dish, the extra 50 grams of cheese will not greatly increase your costs, but the taste will definitely improve. Take hard cheese. It goes best with this dish. You can of course use soft, but hard is better.

15. Making the fill. Take mayonnaise and mix with milk. We should get a fairly liquid filling, something like thick cream.

16. Pour our dish over the cheese with this mixture. The dressing should fill your form about 1/3 full.

17. If you do not like mayonnaise, take sour cream, also mix with milk and add a little hops-suneli. Mix everything and fill with this mixture.

18. We made two forms. One with mayonnaise filling and the second, a small one with sour cream filling. All our forms are ready for baking.

19. We put in an oven preheated to 200 °, for about 1 hour 20 minutes - 1 hour 30 minutes, but not less than 1 hour. It all depends on the oven and the ingredients. Check the readiness of meat and potatoes. Pierce with a fork or knife, if they pass easily through the potatoes, and the crust is already ruddy, then our French meat is ready.

20, We take it out of the oven, do not put the forms on the table, put them on stands, put portioned pieces on plates, serve with sauerkraut, vegetables, decorate with cranberries or any other berry. You can serve additional sauce that you like.

21. And here I want to show how easy it is to work with a foil mold. We cut the shape from both sides in the corners, it is cut easily, with ordinary kitchen scissors.

22. And easily put the contents on a plate.

Well, we've done everything, it's time for the table.

Bon appetit!

Ingredients:

• Pork meat
• Ground black pepper
• Coriander
• Bulb onions
• Mayonnaise
• Hard cheese

Cooking:

1. At the meat, we have a pork tenderloin with fat on the sides, trim the fat, you can not trim it if you want. Our meat is a little thick, so we cut a piece lengthwise, divide it into two pieces.

2. Now the meat must be beaten off. This can be done in two ways: either beat off with a special hammer, or we have such a special tenderizer device.

Tenderizer is a meat tenderizer. Processing with a tenderizer does not violate the structure of the meat and its appearance. A piece of meat is pierced in hundreds of places with sharp knives, softening it for quick cooking, softness and juiciness.

3. Round tenderizers are more common, but one with 48 knives is just a treasure. Imagine slapping 10 quick times and 480 holes. Moreover, the meat retains its shape and integrity of the structure. You can even use a tenderizer when you're just frying meat in a pan. It will be fast and very tasty. I don’t know if you will see holes in the photo, but believe me there are a lot of them. And so we do with all the meat.

4. Something we lingered on meat. Let's move on. We take a form, whoever has one, if not, buy a one-time form in the store, it's inexpensive. We have glass. Spray the mold with vegetable oil and lightly, lightly sprinkle the bottom of the mold with salt. We spread the beaten meat in the form. The pieces are laid tightly to each other. Salt each piece on top. Don't overdo it. But if you do not salt, the meat will be fresh.

5. Sprinkle with ground black pepper, you can add a little hot pepper if you like it spicier, I always add, and sprinkle with a little coriander. It gives a very pleasant, unusual taste. Lubricate each piece of meat with mayonnaise. Someone likes a fatty layer of mayonnaise, we will grease it with a thin layer.

6. We cover all our meat with onions. If you like the onion to be felt and slightly crunchy, cut the onion into large pieces. We will cut into medium.

7. Top generously with grated cheese. Our meat is ready for roasting.

8. We send the meat to the oven, preheated to 200 ° for 30-40 minutes, until our meat is covered with a golden crust. Our meat is very thin and well beaten, so it does not need much time.

9. Removed the meat from the oven. What a beauty. Now it remains to arrange on portioned plates and serve on the table with vegetables. For decoration, put a few berries.

Bon appetit!

1. French meat with potatoes in the oven recipe with photo

Ingredients:

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

I don't give you proportions on purpose. Decide for yourself how much and what you need. First, figure out how many people you will have, each with a piece of meat, or half, or forms, you need 3 pieces. Then estimate the dimensions of your form, how much will fit there. Respectively also for each product.

Cooking:

1. Grate potatoes on a coarse grater. Grated one potato and immediately put the grated mass into the water. Add a couple of teaspoons of salt. This is so that our potatoes do not turn black.

2. We beat the meat with a special hammer, well, if there is no such hammer, beat it with the sharp end of a simple hammer through the cellophane. Be careful. Don't hit hard. These are not nails.

3. Salt each piece of meat and pepper to taste. Lubricate each piece with mustard. Maybe spicy, maybe not, whatever you like. Mustard gives the meat a piquant taste.

4. Cut the onion into thin half rings so that it is baked. Many do not like not quite baked onions. We remember the onion a little with our hands so that it breaks up into straws and begins to give juice.

5. We grease the form, we have glass, with vegetable oil and put it there, taken out of the water and well-squeezed potatoes. We do not salt the potatoes, they have already been salted in our water. Put the meat on the potatoes. Spread the onion over the meat so that it completely covers the meat.

6. Rub the cheese on a medium grater into a separate plate and add mayonnaise there. We mix. So the cheese when baked will not be a dry crust. Mayonnaise will not let the cheese brown immediately. The dish will still be raw, and the cheese will already be brown. With mayonnaise, everything will be baked gradually.

7. Put the cheese in a mold and level it evenly over the entire surface. The dish is ready for baking.

8. We put in the oven preheated to 180 °, for 30-40 minutes, until the top crust is browned. Check the meat by piercing it with a knife or fork. It should be soft. Take the meat out of the oven. It stood for 40 minutes, the oven was turned off and allowed to stand for another 10-15 minutes. The meat is ready.

What a tasty meat. Separate the portion and put it on a serving plate. Well, can you stay here? Rather try.

Bon appetit!

1. French meat recipe with photo step by step

Ingredients:

• Potatoes - 7-8 pcs.
• Pork meat - 700 g.
• Onion - 3-4 heads
• Garlic - 5 cloves
• Hard cheese - 100-150 g.
• Salt, pepper, spices - to taste
• Mustard - 2 tsp
• Soy sauce - 2 tbsp.
• Mayonnaise
• Bay leaf - 2-3 pcs.
• Rosemary - pinch (optional)

Cooking:

1. We beat the meat to thin. Put in a deep cup, sprinkle with seasoning for meat.

2. Add a couple of tablespoons of mustard, squeeze out the garlic, pepper to taste. Grind a small pinch of rosemary in your hands. Don't overdo it. Pour in a couple of tablespoons of soy sauce and mix everything well with your hands. Cover the meat with a lid and set aside to marinate. It is good to do this 2-3 hours before cooking.

3. Cut the potatoes into thin semicircles and fill it with water so that it does not turn black.

4. We also cut the onion into thin half rings. We always put a lot of onions. This adds juiciness and flavor to the meat.

5. Rub the cheese on a coarse grater.

6. We wipe the baking sheet with vegetable oil and spread the potatoes. We lay out so that there are no voids, covering the bottom completely. Lightly salt the potatoes.

7. Put the chopped onion in the next layer, and pieces of already pickled meat on it. Lightly salt again. Sprinkle with spices and add a couple of bay leaves.

8. Lay the onion generously on top again. Cover the onion with a layer of potatoes. Salt the potatoes a little, pepper.

9. Top everything with cheese. Do not spare cheese, it is one of the main ingredients in this dish. Top the cheese with mayonnaise, evenly distributing it over the entire surface.

10. Put in the oven preheated to 180 ° for 40-50 minutes. The time depends on the power of the oven. The meat is ready.

The most important thing in cooking this dish is that the meat is completely covered with a vegetable pillow. Then the dish turns out juicy and very tasty.

Well, put a piece on a serving dish and try. Our French-style meat turned out very tasty.

Bon appetit!

Ingredients:

• Beef meat - 500-600 g.
• Onion - 2 heads
• Large tomatoes - 3 pcs.
• Mayonnaise
• Salt pepper
• Hard cheese

Cooking:

1. Put a piece of already chopped meat in a plastic bag and beat it off.

2. Cut the onion into thin circles, also cut the tomatoes into thin circles.

3. Rub the cheese on a coarse grater.

4. Lubricate the baking sheet with vegetable oil. Lay the minced meat on a baking sheet. Salt the meat a little, pepper and lightly grease with mayonnaise with a brush.

5. On top of each piece of meat, lay out onion rings. Put out more onions. It will add juiciness and flavor to the meat.

6. Put tomato circles on the onion. Try to get them to cover the piece completely. Let's salt quite a bit the tomatoes and, if you like, you can pepper.

7. Put the mayonnaise on the tomatoes and spread evenly over the tomatoes.

8. We put in an oven preheated to 180 ° for an hour, but after 45 minutes we take it out for a while to sprinkle with cheese.

9. We take out the baking sheet after 45 minutes. Pour some boiled hot water into the pan.

10. Sprinkle cheese on each piece. We send it to the oven for another 15 minutes. We are waiting for the cheese to melt.

OK it's all over Now. Our French meat is ready. Serve on serving plates with a side dish of mashed potatoes. You can serve with any side dish or even without a side dish if there is enough for everyone. Serve with vegetables.

Bon appetit!

1. French meat recipe in the oven with potatoes

1. Video - French beef meat

1. Video - French meat in the oven

1. Video -French Fast Meat

If you like the recipes, write comments, share your opinion. It is interesting not only to me, but also to those who read this article. Your comments will help me to understand more clearly what you want to see next time.

Bon appetit!

TOP 6 meat recipes in French:. 1. Meat in French with tomatoes Ingredients: Pork neck - 700 g Onion - 1-2 pcs. Tomatoes - 3–4 pcs. Cheese - 200 g Mayonnaise - 100 g Salt, pepper - to taste Greens - to taste Preparation: 1. We beat the pork through a plastic wrap. Salt, pepper, add spices to taste. 2. Pour vegetable oil into a baking tray or form and lay out the chopped pieces of pork. We cut the onion into rings or half rings and, without dividing it, spread it on the meat. 3. Cut the tomatoes into slices and spread the next layer on the onion. Lubricate the tomatoes generously with mayonnaise. We rub the cheese on a coarse grater and put it on the tomatoes. 4. We send the baking sheet to the oven for 25 minutes and bake at a temperature of 180 degrees. After that, let the meat brew for about 15 minutes. Serve with herbs and any side dish. Bon appetit! 2. French-style meat in the oven Ingredients: meat - 500 gr. (I take a pork tenderloin - a neat piece) onion - 3 pcs. mayonnaise - 200 gr. hard cheese - 200-300 gr. tomatoes - optional salt pepper herbs - optional How to cook meat in French in the oven: The meat must be cut into slices of 1 cm thick and always across the fibers. These pieces should turn out: Cut the meat across the fibers. Then beat off each piece on both sides. Try not to break through the meat to the holes. We beat off the meat on both sides. I beat off the pieces until thin, and then fold them in half, giving them an even shape. I fold the broken piece in half and give it an even shape. Salt and pepper the beaten meat evenly - each piece separately. You can leave for 5 minutes to soak with salt and pepper. The smell will be more aromatic if the pepper is ground just before cooking. I give the beaten meat a neat shape. Put the beaten meat on a baking sheet, greased with butter. Put the meat on a baking sheet greased with butter. Peel the onion and cut into thin half rings. Spread on the beaten meat in a fairly dense layer. Put the onion on the meat. Top with mayonnaise. For these purposes, I take mayonnaise in a bag, cut off a small corner to make a small hole and pour mayonnaise from this hole. This makes it easier to control the amount of mayonnaise and you don’t have to worry about the onion moving if you spread it with a spoon. Drizzle with mayonnaise. Preheat the oven to 180 degrees and bake for 30 minutes. We take the meat out of the oven, sprinkle with cheese, grated on a medium or fine grater. Sprinkle with grated cheese. Bake again in the oven until done. Usually another 10 or 15 minutes. The cheese should be completely melted and acquire a juicy orange color. Fry for 20 minutes at 180 degrees. I have a lot of broth on the pan. I let the meat brew for 5 minutes in this broth and served hot on the table. It turned out very tender and tasty. I also recommend it for the holiday table. If desired, the finished meat in French can be lightly sprinkled with chopped fresh herbs. 3. Baked meat with mushrooms and cheese Ingredients: Pork tenderloin - 600 g Mushrooms - 200 g Bulb onion - 1 pc. Vegetable oil - 2 tbsp. l. Salt, pepper - to taste Sour cream - 200 g Chicken eggs - 2 pcs. Grated cheese - 75 g Preparation: 1. Wash the meat and cut across the fibers into slices about a centimeter thick. Then beat off, sprinkle with salt and pepper. 2. Wash mushrooms and cut into slices. Fry in a frying pan heated with oil along with chopped onions. 3. Put the meat on a baking sheet covered with foil and greased with oil. 4. Beat sour cream with a fork along with eggs, add grated cheese. Season to taste. 5. Spread the mushrooms evenly over the chops, pour over the egg sauce. Bake in an oven preheated to 180 degrees until golden brown. 4. Meat "French Style" Take 2 pieces of pork - neck, about 2 cm thick. Place on a baking sheet, salt and pepper. Cut the onions into rings and fry in vegetable oil. Place on top of the meat and spread evenly. Squeeze some mayonnaise around. Cut and fry the mushrooms in butter. Salt the mushrooms a little. Put on the onion. Squeeze out some mayonnaise again. Put a couple of tomato rings on top of the mushrooms. Salt a little and squeeze a couple of drops of mayonnaise and sprinkle with grated cheese! Put on the lower level in an oven preheated to 200 degrees. It takes about 25-30 minutes to prepare. Check readiness! :) 5. Meat in French with pineapples Ingredients: Pork tenderloin - 500 g Hard cheese - 200 g Onions - 2–3 pcs. Mayonnaise - 200 g Salt, ground pepper - to taste Vegetable oil - for lubrication Preparation: 1. Peel, wash and cut the onion into rings. Wash the meat, pat dry and cut into slices. Then beat with a kitchen hammer and sprinkle with salt and pepper. Cheese grate on a coarse grater. 2. Line a baking sheet with foil, grease with vegetable oil and evenly distribute the chopped onion. Top with meat and mayonnaise. Drain the liquid from the jar of pineapples, put one "washer" on each slice of meat. Lubricate again with mayonnaise. Sprinkle evenly with grated cheese. 3. Bake in an oven preheated to 180 degrees for half an hour. Meat in French with pineapples is ready. 6. Meat in foil with mushrooms and tomatoes Very similar to meat in French, but I made a few changes to the preparation of this dish! The meat turns out sooooo juicy and insanely tasty! ;) We will need: 4 pieces of meat I usually marinate the meat in advance, it is better to leave it overnight in the refrigerator. I love this marinade: salt, spices and 1 tbsp each. mayonnaise, mustard and ketchup. 1 large onion 2 medium tomatoes a few champignons 200 gr cheese foil Cut onions and tomatoes into slices, slice mushrooms, three cheese on a coarse grater. We tear off a piece of foil, put meat on it. Lay the onion rings over the meat. Tomato slices. Mushrooms. Wrap in foil and put in the grill or oven for 50 minutes at 200 degrees. Then carefully open the foil. Sprinkle each piece with grated cheese and put in the oven for another 20 minutes. I hope you liked it! Bon appetit!

Meat in French - general principles and methods of preparation

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

Meat, which is familiar to us in French, has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have invested all the ingredients that we consider delicious. It turned out really tasty.

Meat in French - food preparation

If the recipe will involve pork, choose the neck, loin or juicy part of the pork leg. It is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, because with mayonnaise it will turn the dish into something inedible. Lean meat can be unnecessarily dry. Pork should be evenly colored. The yellow color of the fatty layers is highly undesirable.

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

At home, we wash the meat, dry it with napkins, free it from the bones and cut it across the fibers. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.

Meat in French - preparing dishes

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

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

Meat in French - the best recipes

Recipe 1: French Pork

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

Ingredients

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

Cooking method

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

Lubricate a baking sheet with vegetable oil. Put a layer of meat on it, and put onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese on top. Baking time is 25-30 minutes at 180°C. However, the readiness of the dish will be eloquently reported by the smell, which can completely knock thoughts about healthy eating out of your head. Let the cooked meat rest for 10 minutes.

Recipe 2: French Beef with Potatoes

Description: This recipe uses lean beef. This somewhat calms the conscience, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of meat in French. But it is very tasty! It's not every day that we allow ourselves such excesses. This dish is loved by men. They even cook it all themselves, as the recipe is extremely simple.

Ingredients

500 grams of lean beef, 500 grams (or more) potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you will orient yourself in the process). Lean oil for greasing the baking sheet, mild mustard, salt and herbs.

Cooking method

Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator overnight.

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

Put the onion rings on the meat. On top - a layer of potatoes, cut into thin slices. Salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce fat content. You need to dilute it in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.

Recipe 3: French Pork Healthy

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

Ingredients

500 grams of pork neck, 500 grams of mushrooms, 3-4 onions, 3-4 red tomatoes, 200 grams of cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for rolling the meat, salt and vegetable oil for greasing the mold.

Cooking method

Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten off and smeared with mustard. Roll the meat in flour, fry until golden brown. After (!) Salt. Mushrooms are cut into large pieces and fried with oil until visible traces of browning on the caps. Onions and tomatoes are cut into rings.

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

Grease a frying pan suitable for use in the oven lightly with oil. We spread onions, meat, mushrooms, onions, tomatoes, pineapple slices in layers. Lubricate each layer with sauce and lightly salt. Pour the rest of the sauce over the pineapples and pour the grated cheese on top. Bake in the oven for half an hour on medium heat. When serving, you can use olives or black olives as a decoration.

Recipe 4. Meat in French

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

Required Ingredients:

Pork (preferably tenderloin) - 500 g;

Onion - 1 goal;

Fleshy variety of tomatoes - 1 pc.;

Mustard - 1.5 tablespoons;

Mayonnaise - 3 tablespoons;

Parmesan cheese - 200 g;

Pepper and salt, 0.5 tbsp each;

Seasoning to your taste.

Cooking method:

Put the meat on the table and cut it into such pieces as chops. Lightly beat it with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Put the meat in 4 pieces one on top of the other - let them soak on their own with seasoning while we work on the sauce.

We take granular mustard, put it in a bowl, add mayonnaise to it and rub it well. We wait 5 minutes, and each piece of meat is wrapped in the prepared sauce. Lubricate the bottom of the mold with oil and put slices of meat into it.

Cut mushrooms into slices. Pour olive oil into a frying pan, heat it up a little and fry the mushrooms until a delicious golden crust forms. Cut the onion into half rings and put a little in a saucepan. Put a layer of fried onions on the meat, then 4-5 slices of fried mushrooms for each piece. Cut the tomatoes lengthwise and then into slices. Lay them on the meat in the next layer. Pepper a little and sprinkle with shavings of Parmesan cheese.

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

Let's prepare a side dish and a vegetable salad for it, and voila - help yourself to your health.

Recipe 5. Meat in French with potatoes

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

Required Ingredients:

Pork pulp - 500 g;

Potato - 1 kg;

Onions - 2 pcs.;

Russian cheese - 200 g;

homemade mayonnaise;

Spices, vegetable oil.

Cooking method:

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

Peel the potato tubers, wash them and cut into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.

Coarsely grate the cheese.

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

After an hour, sprinkle our French masterpiece with grated cheese. Let it rest in the oven for 10-15 minutes.

The finished meat is laid out on the table as a whole, or cut into pieces like a pie.

Recipe 6. French meat in a slow cooker

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

Required Ingredients:

Pork - 0.5 kg;

Onions - 2 pcs.;

Potato - 6 pcs.;

Chicken egg - 1 pc.;

Russian cheese - 150 g;

Mayonnaise - 100 g;

Milk - 50 ml;

Pepper and salt.

Cooking method:

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

Peel the onions and potatoes, cut them into rings.

Pour some olive oil into the bottom of the bowl, then add a few onion rings. Put the meat on top, and cover it with the rest of the onions. Put the potatoes on top of the onion. Pepper a little and the last layer is a layer of grated cheese.

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

Set the function "Baking" and the cooking time - 1 hour.

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

Recipe 7. French meat with fresh mushrooms

Required Ingredients:

Veal - 500 g;

Potatoes - 0.5 kg;

Onions - 2 pcs.;

Parmesan - 100 g;

Garlic cloves - 4 pcs.;

Olive oil,

To prepare the marinade:

Soy sauce - 1 tbsp;

Juice of half a lemon;

Olive or corn oil.

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

Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to extract the juice. Add olive oil and soy sauce to it. Mix the sauce well. We take each piece of meat and dip it in the prepared sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to send it with a plate to the refrigerator. Pour the remaining sauce over it - let it marinate.

We take a form for baking. We select each piece of meat from the marinade and gently blot the excess sauce with a towel.

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

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

Now let's get down to the mushrooms. Wash them and cut into slices. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.

Chop the garlic cloves, but do not pass through the press!

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

We open the oven door, choose the shape and enjoy the unsurpassed taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Required Ingredients:

Cut of veal or pork - 700 g;

Tomatoes - 4 pcs. (meaty variety);

Onions - 2 pcs.;

Hard cheese - 250 g;

Olive oil - 2-3 tablespoons;

Salt and pepper, spices to your taste.

Cooking method:

For this dish, it is most appropriate to choose neck meat. Wash it and cut into pieces about 1 cm thick.

Beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and lay out our pieces of meat.

Peel the onion and chop into thin half-rings. We spread them carefully on pieces of meat. Put a layer of thin slices of tomatoes on the onion and grease them thinly with mayonnaise.

Grate the cheese on a coarse grater and sprinkle on top in an even layer. The more cheese, the tastier the result, but just don't overdo it

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

Recipe 9. French minced meat

A great alternative to the original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.

Required Ingredients:

Minced meat (pork + beef) - 600 g;

Potato - 3 pcs.;

Bow - 1 pc.;

Hard cheese - 200 g;

Mayonnaise - 150 g;

Pepper and salt, dried parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onion, chop it into cubes and fry in a pan until a beautiful ruddy color. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately lay out the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the finished minced meat in a baking dish, but try not to get excess oil there.

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

Recipe 10. French meat with pineapples

Required Ingredients:

Pork tenderloin - 0.5 kg;

Cheese - 200 g;

Onions - 2 pcs.;

Mayonnaise - 200 g;

Vegetable oil, pepper, salt washers canned.

Cooking method:

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

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

The dish is baked for 30 minutes in an oven at a temperature of 180 * C. New Year's dish is ready. Believe me - it's not only beautiful and original, but also delicious!

In summer, it is best to take meat in the store. In the market it is poured with water. Meat that has lain for several hours in the heat and in a pool of water will obviously not add health.

Potatoes contain starch. When exposed to air, it enters into a chemical reaction, due to which the potato darkens. To prevent this from happening, pieces of potatoes can be greased with vegetable oil.

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