What kind of meat is needed for French meat? French meat - recipes how to cook French meat dishes

What to cook quickly and tasty for dinner

Today we cook meat familiar to everyone and everyone in French in the oven. The article contains the features of its preparation and little secrets that facilitate the process

50 minutes

240 kcal

4.81/5 (27)

Choosing a dinner dish almost always becomes a problem for me. Every time you want something new, but at the same time, so that it is simple and quick to prepare and not costly. Today I remembered a recipe for meat that my family cooked both on holidays and on weekdays. The recipe is simple, but it can easily turn an ordinary dinner into a special evening.

French addictions of Russian counts: a little about the history of the dish

French meat is delicious, tender and juicy dish from pork and vegetables with a cheese crust. But this is already a modern interpretation of the Count's cuisine.

Historically, it was made from veal, mushrooms were a must, and béchamel sauce was used as a dressing. The recipe was invented especially for Count Orlov, therefore it was called "Veal in Orlov style". But times are changing and the cuisine is changing with them.

Detailed Action Plan: French Pork in the Oven

Any meat can be cooked in the French style. For those who don't eat pork, chicken or beef is easy. But I like the pork tenderloin. The dish turns out not only more juicy, but also beautiful. Very neat even pieces come out of the tenderloin. How to cook French pork meat?

Ingredients

The oven can be turned off by first removing the baking sheet from it. But you should not immediately shift the meat to plates. If time permits, let it infuse at least a little in the juice that was formed from baking. It will become incredibly juicy.

Family secrets: how to optimize the cooking process

During the time that our family has been using this recipe, we have some secrets of how to make the process easier and faster.
You can not just grease the baking sheet with vegetable oil, but cover it with baking paper or foil on top. This will make it much easier to clean.

• Carrot lovers can put them in slices under the meat.
• If you don't like onions at all, then you can chop it very finely, or even rub it on a grater. Then he will be invisible, but he will fulfill his task.
• Grated cheese can be added immediately. But at the same time it is necessary swap with mayonnaiseso that it does not burn.
• If you cut the potatoes into thin slices and put them under the meat, then you will also get garnish... A full dinner at no extra time.

What to cook for a side dish?

The most familiar of all is meat in French serve with potatoes... Why hide it, this is the most delicious. But for a change, you can cook vegetables as a side dish. Boil broccoli, green peas, beans... And sprinkle the meat with finely chopped herbs and green onions on top. Prepare a crispy fresh salad dressed with fragrant oil. At the same time, enriching dinner with fiber and vitamins as opposed to a fatty meat dish.

Good afternoon friends!

French meat cooked in the oven has a very attractive appearance, and therefore it can be safely used both in drawing up a daily menu and in festive feasts.

Initially, such a dish was prepared for Count Orlov in Paris, and consisted of a casserole of veal, potatoes, onions and mushrooms and cheese baked with béchamel sauce. Since the first preparation, it, like, has undergone many changes in composition. Mushrooms disappeared, and the meat component began to be prepared from pork, beef or chicken, often in the form of minced meat. The béchamel sauce was replaced with mayonnaise.

There are different options for preparing a dish, with a different sequence of layers (cheese or mayonnaise on top). Slicing forms depend only on your imagination (fillet in small slices or large pieces, onions, finely chopped or into rings). In some recipes, meat is pre-fried before baking.

Do you want to know the secrets of cooking the best recipes for delicious and juicy French meat? Then join us!

Classic recipe for French meat in the oven without potatoes

This traditional meat recipe is easy and simple to prepare. It is hard to imagine that using the simplest ingredients it is possible to prepare such a tasty and unpretentious dish. And to make the meat in it soft, add a couple of super ingredients.

Ingredients:

• veal fillet - 800 g
• onions - 4 pcs.
• tomatoes - 8 pcs.
• bell pepper - 1 pc.
• hard cheese - 400 g
• salt to taste
• mayonnaise - 8 tbsp. l.
• greens - for decoration

Preparation:

Let's start with meat, we will cook from beef. We need a piece of good fillet, which you can buy in the supermarket or make yourself. We take at the rate of 100 grams of meat per person.

Cut into approximately equal pieces, the size of a palm and 2 cm thick.

Lightly beat the meat. You should not be too zealous, because the marinade is still waiting for him. The marinade is the simplest: salt, black pepper and onion juice. How to chop onions for the marinade is not important, in the future it will not be useful to us. We use 2 onions.

Rub the fillet off with a mixture of salt and black pepper and put in a bowl, alternating with onions. Slightly add the onion beforehand, so that it gives the juice better. Leave to marinate for 1 hour.

While the meat is marinated, cut the onion into thin rings.

So that the meat is not dry when baking, we add our super products - tomatoes and bell peppers. Tomatoes will saturate the meat with tomato juice, add exquisite sourness. Sweet bell pepper will give a special aromatic taste and pleasant aroma. Will make a vitamin contribution to the overall composition of the dish.

Cut the tomatoes into medium rings.

We do the same with sweet pepper.

So, we are all set. The meat is pickled, the vegetables are chopped.

We got 8 pieces of meat, baking them on a baking sheet is unprofitable, since half of it will be empty. It is best to do this in a small heat-resistant glass container.

To prevent anything from burning, carefully grease the bottom and walls with butter. We begin to spread. We will cook the dish in portions, so we lay out all the ingredients in layers.

Put the meat in the first layer and grease it with mayonnaise. Then onion, then tomato rings and bell pepper on top.

And we poison all this beauty in a preheated oven. Cooking time at 180 degrees will be 40 minutes. Times may vary depending on the capabilities of the oven.

After the time has passed, turn off the oven and take out the dish.

We spread the cheese grated on a coarse grater. And we send it back to the oven. Let's wait until the cheese melts and you get a fragrant cheese crust.

Our delicious French meat is ready. We lay out in portions, on flat plates. Decorate with lots of greenery.

Here is such a delicious and beautiful dish! The meat is juicy and soft, and the cheese crust melts in your mouth! Good appetite!

Meat in pots of chicken (chicken fillet) and French cheese

Try an easy recipe for potato-cheese potted chicken. You'll like it!

How to cook French meat with potatoes in the oven

The dishes cooked in the oven are distinguished by their special taste and aroma. This recipe will be no exception.

Ingredients:

• pork fillet - 800 g
• potatoes - 500 g
• onions - 2 onions
• hard cheese - 400 g
• salt to taste
• ground black pepper - to taste
• butter - for lubricating the mold
• mayonnaise / sour cream - 4 tbsp. l.
• favorite spices

Preparation:

Let's start by slicing the ingredients.

After cutting, put the meat on a cutting board, sprinkle with salt and black pepper. I also add rosemary, which works great here. Add your favorite spices. A little cling film on top and lightly beat off to a thickness of 1 cm.

Grease the baking sheet with butter and lay out the potato circles with the first layer. We cut it 1 cm thick. The next layer is meat. I sprinkle it with a little dry basil. Just a little for the scent.

Put another layer of potatoes on the onion pillow.

Put the cheese, grated on a coarse grater, in a bowl, add mayonnaise and sour cream there. We mix everything. By replacing some of the mayonnaise with sour cream, we lose 50% of saturated fat.

We spread this mass on potatoes, gently level. The combination of cheese with mayonnaise will give you a funky crispy soft cheese crust. We send it to an oven preheated to 180 degrees.

Our assistant copes with her task perfectly, and in 40-50 minutes we get an exquisite hearty dish - French-style meat.

How delicious it is! Enjoy your meal!

Juicy French meat in the oven - pork recipe with mushrooms and tomatoes

This original recipe for juicy meat with mushrooms and tomatoes under a cheese crust is the best I know. It is easy and simple to prepare!

Ingredients:

• pork fillet - 400 g
• mushrooms (champignons) - 200 g
• onions - 2 pcs.
• hard cheese - 100-150 g
• tomatoes - 2 pcs.
• vegetable oil - for frying
• ground black pepper
• mayonnaise
• greens

Preparation:

1. Let's start with meat. Today we are going to cook pork chops. I chose a good piece of pork shoulder with a little body fat. She add juiciness and flavor to the dish. Cut the meat across the fibers, in small portions about 1 cm thick.

2. To make the process of beating meat pleasant and fun, we use a hammer. Sprinkle the pork with black pepper and salt. Add your favorite spices (rosemary, basil, barberry, dried garlic). The main thing is not to overdo it, otherwise the spices will drown out the main taste of the dish. Add a little to add flavor.

We beat back slightly. Do not overdo it, otherwise the meat will remain without juice and turn into a piece of "rubber". Broken, it turns out to be twice as thin as the original thickness

Cut - tomatoes into thin slices, onions in half rings, mushrooms into strips. Thinly slicing vegetables makes the dish airy. Three cheese on a medium grater.

Fry the onions with mushrooms in hot oil until golden brown.

Line the baking sheet with food foil. We spread the meat with the first layer and grease it with mayonnaise.

Top with fried mushrooms with onions, tomato circles on them.

We generously fill all this with grated cheese. We send it to the preheated oven.

Cooking time is about 40 minutes, at 180 degrees.

Few beats this French style pork dish with mushrooms and tomatoes.

Let's try! Nice softness and juiciness of meat and melting cheese crust, very tasty! You can garnish with baked potatoes, fresh vegetables and herbs.

French meat recipe with minced meat and potatoes

Ingredients:

• minced meat - 500 g
• potatoes - 7 pcs.
• onions - 3 onions
• hard cheese - 150 g
• carrots - 2 pcs.
• salt to taste
• ground black pepper - to taste
• sunflower oil
• mayonnaise
• greens

In this selection, I have offered you the best French meat recipes. You just have to choose the most suitable option for you and cook juicy meat in the oven.

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

Upon arrival at his homeland, he asked the cooks to repeat this delicious dish. We can observe various variations of this particular repetition on our tables on holidays. Regardless of the recipe chosen, we get an overwhelming aroma with its appetizing, as well as a great taste.

French pork meat in the oven - a step by step photo recipe

Pork and potatoes are a win-win option for an everyday dinner or a festive meal. And meat in French is one of the simple and delicious 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 lick your fingers!

Time for preparing: 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: taste

Cooking instructions

French meat with tomatoes - juicy and tasty dish

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

Do not forget to just beat it off well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other meats, so control this process and adjust the time spent in the oven.

An excellent side dish to juicy French-style meat chops is rice and vegetable salad in olive oil.

Required Ingredients:

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

Cooking steps:

1. Cut a piece of pork, washed and dried with a paper towel, as if into chops, in thin layers of 1 cm in thickness.
2. We cover each of the pieces with cling film and carefully knock them out with a hammer on both sides.
3. Season with salt and spices.
4. Coat the baking sheet with oil
5. We spread our chops on it, each of which we coat with mayonnaise.
6. Peel the onion and chop it into thin rings.
7. Cut the washed tomatoes into circles. Try to select the most meaty vegetables.
8. Rub the cheese on the middle edge of the grater.
9. Put onion rings, tomato circles on the meat, grease with sauce again, sprinkle with cheese, bake in a preheated oven.

How to cook French meat with potatoes

We recommend using young potatoes for this recipe. With the onset of the harvest season, this just ripe root vegetable is a frequent guest on our tables, therefore we propose to bake it by analogy with the famous and beloved French meat.

Required Ingredients:

• 5 potatoes;
• 1 slice of chicken fillet;
• 1 onion;
• 3 garlic teeth;
• 0.1 kg of cheese;
• salt, spices, mayonnaise.

Cooking procedure French meat with young potatoes:

1. Separate thoroughly washed and dried meat from bones and skins. Cut into small pieces and beat with a hammer.
2. Add garlic passed through a press to the fillet, add and season with spices. Set aside for about 20 minutes, during which time the meat should be slightly marinated.
3. We turn on the oven for heating.
4. Cut the peeled onion into half rings.
5. Three washed and peeled potatoes on a grater for shredding cabbage or thinly cut into rings.
6. Three cheese on the verge of a grater with fine cells.
7. Lubricate the baking dish with butter, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and send it to 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 mouth-watering hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.

Required Ingredients:

• 0.4 kg of 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 ghee, add);
• 3 potato tubers;
• 0.15 kg of mushrooms;
• 30 ml olive oil;
• salt, pepper, fresh herbs.

Cooking steps meat in French with mushrooms:

1. For this recipe, it's best to take a 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). Beating with a hammer with sharp teeth will help soften the pork, which will break the fibers.
2. Lubricate the meat with olive oil, add salt and pepper, wrapped in foil, leave for half an hour.
3. Fry pieces of meat in a pan for a few minutes on both sides.
4. Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
5. Saute finely chopped onions in hot oil.
6. Slice the mushrooms thinly.
7. We make a mold with high sides out of foil, put a piece of meat inside, grease with hollandaise sauce, and then put onions, potatoes, sauce and mushrooms again.
8. We put in a hot oven, sprinkle with cheese after half an hour and wait for about a quarter of an hour, after which you can take it out.

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

Required Ingredients:

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

Cooking steps:

1. Cut the pork into portions like chops. We beat off each one, season with spices.
2. Lubricate the heat-resistant form with oil, put the meat on it.
3. Chop the peeled onion into rings, distribute over the pieces of meat.
4. Cut the potatoes into small pieces, put them on the onions. If desired, you can supplement the recipe with mushrooms and tomatoes.
5. Knead the feta cheese with your hands, add a little mayonnaise / sour cream to it, mix thoroughly.
6. Spread a homogeneous cheese mass on the potatoes, level them.
7. We bake in a preheated oven for a little over an hour.

Delicate French meat recipe with minced meat

The recipe below will help you to cook delicious French-style meat with a minimum of time and effort.

Required Ingredients:

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

Cooking steps lazy meat in French:

1. Cut the peeled potatoes into slices.
2. Lubricate the heat-resistant form with fat. Grind the potatoes with spices, salt and add a little oil, mix well and distribute evenly over the bottom.
3. We spread the onion cut into half rings on the potatoes, if desired, you can pre-fry it until golden brown.
4. Salt the finished minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give a delicate consistency.
5. We spread on a layer of onion, and then put tomato rings and cheese mixed with mayonnaise.
6. Baking time in a preheated oven is about 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 of cheese;
• 4 potato tubers;
• 2 tomatoes;
• a glass of sour cream;
• spices, salt.

Cooking steps French chicken meat:

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

How to cook delicious French beef meat

Required Ingredients:

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

Cooking procedure reference version of meat in French:

1. We wash and dry the meat, remove excess fat, hymen and veins. Cut into meat into layers about 1 cm thick.
2. We wrap the pieces of beef in a film, beat them well with a hammer or the back of a knife.
3. We transfer the beef to a separate container, add and pepper.
4. We wash and peel the potatoes, cut into thin plates.
5. Shred the peeled onions.
6. Cut the washed mushrooms into 4 pieces.
7. We rub the cheese on the verge of a grater with medium cells.
8. We dilute mayonnaise with warm water to give it a thinner consistency and reduce fat content.
9. Grease the bottom of a heat-resistant form, baking sheet or cast-iron pan with high sides. It is convenient to use a pastry brush for these purposes.
10. We lay out potato plates in layers, then meat, and onions and mushrooms on it. For even baking, carefully distribute the food in the shape.
11. Spread the mayonnaise mass over the top layer with a tablespoon and sprinkle with grated cheese.
12. We bake in a preheated oven for about 40 minutes. Before we get it, we check the readiness of the dish, it may take additional time.
13. After turning off the oven, let our meat “calm down” in French and cool a little for about a quarter of an hour.
14. Cut the slightly cooled food with a kitchen knife into portioned pieces, transfer to plates with a spatula, which allows you to maximally preserve the appetizing appearance of each portion. Slices of olives, chopped greens or lettuce leaves will serve as an excellent decoration.

How to cook meat in French in a slow cooker

Having tried many options for French meat, you will definitely stop at this option. It does not use traditional "rough" variants of meat, but tender turkey meat. And this delicacy is prepared in the kitchen assistant-multicooker. Thanks to this, the final result will surprise you with its delicate and unique taste, juiciness and aroma that cannot be achieved in the oven.

Required Ingredients:

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

Cooking steps French turkey in a multicooker bowl:

1. We peel and finely chop the onions, put some of the chopped onions on the bottom of the bowl.
2. We start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces of several centimeters in length.
3. We put the pieces of meat in a bag, beat them off from both sides with a kitchen hammer with sharp teeth 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, provide them with softness, and the kitchen utensils - clean. Just don't overdo it, you shouldn't hit too hard.
4. Put the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
5. Put the remaining onion on top of the meat.
6. Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
7. If it's midsummer or autumn outside the window, then the next layer can be tomato rings.
8. The final layer is cheesy. Any solid product can be taken, but a slightly salty and pointed Gouda is most harmoniously combined with turkey.
9. Cooking on the "Pastry" with the lid closed for 40 minutes, preferably about an hour.
10. When the beep sounds, your French turkey is ready.

French meat recipe in a pan

Potatoes with meat is a delicious, satisfying and everyone's favorite combination. There are a great many options for preparing these two ingredients, and in the piggy bank of every housewife, for sure, there is at least a couple. We suggest adding another win-win option to it, perfect for a hearty family dinner or a festive dinner. Hard cheese serves as an excellent addition to it. Optionally, you can add tomatoes, but this depends on the season and the availability of this product.

Required Ingredients:

• 0.3 kg of 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 meat in a skillet:

1. Thoroughly rinse and dry the pork. After removing all the veins and excess fat, we cut it into thin layers no more than 1 cm thick.
2. Each of the pieces, wrapped in polyethylene, beat off with a kitchen metal or wooden hammer. Then we release it from the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning with spices.
3. We wash and peel the potatoes. If you are using young potatoes, wash them thoroughly enough. Cut the root vegetables into thin slices.
4. Chop the peeled onion into thin half rings.
5. We use a thick-walled cast-iron pan without handles as a container for cooking. We grease it with oil, and put half of the salted potato plates on the bottom with the bottom layer.
6. Put the beaten meat on top of the potato layer, and onion half rings and the remaining potatoes on it.
7. Grease the top layer of potatoes with mayonnaise or sour cream.
8. We bake meat in French in a frying pan in a hot oven.
9. After about 40 minutes, remove the dish and grind it with cheese grated on small cells, after which we continue baking for about a quarter of an hour.

1. The best option for the meat component of the dish would be lean pork or young veal pulp. It is easy not to guess with beef and choose a not too high-quality piece, and lamb can “hammer” the rest of the ingredients with its taste, depriving the delicacy of its main charm.
2. If pork is present in the recipe you have chosen, then it is better to give preference to the neck, loin or juicy section of the ham. The specified meat is a perfectly balanced option - not too fatty, but also not lean. After all, fatty pork in combination with mayonnaise is death for people with a weak stomach, and its lean counterpart will be excessively dry.
3. When choosing meat, it is important to pay attention to its color. The color of the pork must be uniform. Take a look at the layers - set aside pieces with noticeable yellowness.
4. Fresh beef should have a uniform, not too dark color. The opposite indicates that the meat belongs to an old animal. It is not suitable for our purposes.
5. When buying, check the elasticity of the selected meat piece. The surface should be springy. Flabby and flabby pieces should not be taken.
6. Before cooking, be sure to wash and dry the meat with a towel or paper napkin. We remove bones, excess fat and hymen. We cut it across the fibers, then beat it off, having previously wrapped it in cling film. This will keep the meat splash out of your kitchen.
7. You can add juiciness and tenderness to the meat by marinating it. An excellent marinade is a mixture of mustard and other spices. The optimal marinating time is a couple of hours in the refrigerator.
8. Use onions of sweet, salad varieties. If there are no such bulbs at hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
9. French-style meat can be cooked with or without potatoes. The main thing is that meat, onions, sauce and cheese are directly present, everything else is added at discretion.
10. Choose cooking utensils according to 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, as well as a cast-iron thick-walled pan without a handle, will do. Before laying out products, the form must be greased with oil or covered with foil.
11. If potatoes are included in the recipe, they can serve as a pillow for the rest of the products or lay out on the meat. However, in this case, the pieces should not be too thin.
12. Mayonnaise can and even should be replaced with more healthy sour cream.
13. You can't spoil meat in French with mushrooms, you can take any at your discretion.
14. The dish collected on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
15. The cheese component can be of any variety. Experienced culinary experts recommend mixing Parmesan with Gouda. Do not skimp on the cheese layer, sprinkle it generously for a delicious crust, but the amount of mayonnaise can be reduced.
(1 estimates, average: 5,00 out of 5),

French meat - 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 "Orlov style meat", or rather "Orlov veal", 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 added cheese.

In the simplified version, which we now call - meat in French, mushrooms are rarely consumed, 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 Russia, but you will not really understand how these dishes differ

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

French meat is very easy to cook. Carefully follow the steps in the recipes below and you will succeed. You will cook juicy, tasty meat. And in French or in Russian, it doesn't matter.

1. French meat with mayonnaise or sour cream dressing

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
• Hmeli seasoning - suneli (1/2 tsp - only for seasoning with sour cream)

Do not try to accurately observe all parameters, grams and proportions of ingredients. Make it to the size of your shape. You can put something more and something less. You may not use something at all. Everything to your taste. Don't be afraid, experiment.

Preparation:

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

2. Cut the potatoes into thin slices.

4. Cut the meat into thin slices.

To make it easier to cut the meat into thin slices, 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 into thin slices. Rub the cheese on a coarse grater. All ingredients are ready.

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

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

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

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

10. Put the onion in the next layer. We spread the onion on the meat so that when it starts to release juice, the meat is soaked in this juice. This will make the meat more tender and tastier. Salt, this time a layer of onions. In general, each layer must be added, then the taste will be uniform. Do not overdo it, pour a little salt.

11. Now close the onion layer with a layer of potatoes. Again, try to close completely without leaving any voids. You have a lot of small circles from the ends of the potatoes when you first started slicing, use them.

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

14. Fill in the potatoes with cheese. Do not spare the cheese, since you have undertaken to prepare such a dish, an extra 50 grams of cheese will not greatly increase your expenses, but it will definitely improve the taste. Take hard cheese. It goes best with this dish. You can of course use soft, but hard is better.

15. Make the fill. We take mayonnaise and mix with milk. We should have a pretty liquid fill, about the same as heavy cream.

16. With this mixture, pour our dish on top of the cheese. The gas station should fill about 1/3 of your form.

17. If you don't like mayonnaise, take sour cream, also mix with milk and add a little hop-suneli. Stir everything and pour this mixture.

18. We made two forms. One with mayonnaise filling and the second, small with sour cream filling. All our tins 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 golden brown, then our meat is ready in French.

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

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

22. And easily put the contents on a plate.

Well, we have done everything, it's time to go to the table.

Enjoy your meal!

Ingredients:

• Pork meat
• Ground black pepper
• Coriander
• Onion
• Mayonnaise
• Hard cheese

Preparation:

1. For meat, we have pork tenderloin with fat on the sides, we 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 by beating it off with a special hammer, or we have such a special device called a tender.

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

3. More often there are round tenderizers, but this one with 48 knives, well, just a treasure. Imagine, slapped quickly 10 times and 480 holes. Moreover, the meat retains its shape and structural integrity. You can even use the tenderizer when you are just pan-frying meat. It will be quick and delicious. I don't know if you will see holes in the photo, but believe me there are a lot of them. And we do this with all the meat.

4. Something we lingered on meat. Let's move on. We take the form, who has what, if not, buy a one-time form in the store, it's inexpensive. We have glass. Sprinkle the form with vegetable oil and a little, lightly sprinkle the bottom of the form with salt. We spread the beaten meat in the form. We put the pieces tightly to each other. Salt each piece on top. Don't overdo it. But if you don't add salt, the meat will be bland.

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

6. We fill all our meat with onions. If you like the onion to feel and crunch a little, chop the onion into large pieces. We'll cut it into averages.

7. Top it up 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 doesn't need much time.

9. Take the meat out of the oven. What a beauty. Now it remains to arrange on portioned plates and serve with vegetables. For decoration, add a few berries.

Enjoy your meal!

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

Ingredients:

• Meat - any
• Potatoes,
• Onion
• Hard cheese,
• Mayonnaise - to taste
• Salt, pepper - to taste
• Mustard - to taste

I am deliberately not giving you proportions. Decide for yourself how much and what you need. First, estimate how many people you will have, each a piece of meat, or half, or 3 pieces are needed. Then estimate the size of your form, how much will fit there. Respectively also for each product.

Preparation:

1. Grate potatoes on a coarse grater. Grate one potato and immediately put the grated mass into 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 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. It can be spicy, it can be not very that you love. Mustard gives the meat a spicy flavor.

4. Cut the onion into thin half rings so that it bakes. Many people dislike under-baked onions. We remember the onion a little with our hands so that it breaks up into strips and begins to give juice.

5. Form, we have glass, grease with vegetable oil and put there, taken out of the water and well squeezed potatoes. We don’t salt the potatoes, they are already salted in the water. Put the meat on the potatoes. Put the onion on 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 when baked, the cheese will not have a dry crust. Mayonnaise will prevent the cheese from browning immediately. The dish will still be raw and the cheese will be brown. With mayonnaise, this will all be baked gradually.

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

8. Put in an oven preheated to 180 °, for 30-40 minutes, until the top crust is browned. Check the meat with a knife or fork. It should be soft. We take out the meat from 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.

How delicious the meat is. Separate the portion and place on a portioned plate. Well, unless you can resist here. Rather try.

Enjoy your meal!

1. French meat recipe with photo step by step

Ingredients:

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

Preparation:

1. Beat the meat until thin. Place in a deep cup, sprinkle with seasoning for meat.

2. Add a couple of spoons 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 them with water so as not to turn black.

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

5. Rub the cheese on a coarse grater.

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

7. The next layer is to spread the chopped onion, and on it pieces of already pickled meat. Lightly add some salt again. Sprinkle with spices and add a couple of bay leaves.

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

9. Fill everything up with cheese. Do not spare the 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 an 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 preparing this dish is that the meat is completely covered with a vegetable pillow. Then the dish turns out to be juicy and very tasty.

Well, put a piece on a portioned dish and taste it. Our French meat turned out to be very tasty.

Enjoy your meal!

Ingredients:

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

Preparation:

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

2. Cut the onion into thin slices, and also cut the tomatoes into thin slices.

3. Rub the cheese on a coarse grater.

4. Grease the baking sheet with vegetable oil. Put the beaten meat on a baking sheet. Salt the meat, pepper and lightly brush with mayonnaise.

5. Put onion rings on top of each piece of meat. Spread more onions. It will add juiciness and flavor to the meat.

6. Put tomato slices on the onion. Try to cover the piece completely. Salt a little tomatoes and for an amateur, you can pepper.

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

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

9. Take out the baking sheet after 45 minutes. Pour some boiled hot water into a baking sheet.

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

So that is all. Our French meat is ready. Serve on portioned plates with mashed potatoes. You can serve with any side dish or even no side dish if there is enough for everyone. Serve vegetables in addition.

Enjoy your meal!

1. French meat recipe in the oven with potatoes

1. Video - French beef meat

1. Video - French meat in the oven

1. Video -Quick meat in French

If you liked 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 better understand what you want to see next time.

Orlovski veal - this is the name of the French cuisine recipe, which became the progenitor of the current French meat.

Once in Paris, gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes baked in béchamel sauce with cheese. (see the video below from the Galileo program)

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

French Meat - Food Preparation

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

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

At home we wash the meat, dry it with napkins, free it from the bones and cut it across the fibers. The meat should be beaten with a special flat device so as not to destroy the fibers. Before this procedure, the meat should be wrapped in plastic wrap.

French Meat - Preparing Cookware

French 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 be baked as evenly as possible.

It is best to use a cooking spatula when portioning a meal. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.

- the best recipes

Recipe 1: Pork in French

Description: in this version of the meat in French there is as little French left as in our national salad Olivier. Instead of stewed veal, the folk fantasy embodied everything that could only arise in it. The result is 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 baking sheet, salt, pepper and herbs.

Cooking method

Rinse the meat well and dry with a napkin. 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. Cut the onions into half rings. Grate the cheese on the largest grater.

Grease a baking sheet with vegetable oil. Put a layer of meat on it, and put onion rings on top of it. Pour mayonnaise over the meat and sprinkle with grated cheese on top. Roasting time is 25-30 minutes at 180 ° C. However, the readiness of the dish will be eloquently communicated by the smell that can completely knock out the thoughts of healthy eating from the head. The finished meat should be allowed to stand for 10 minutes.

Recipe 2: French beef with potatoes

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

Ingredients

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

Cooking method

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

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

Put onion rings on the meat. 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 is previously slightly diluted with water to reduce the fat content. Dilute it in a separate bowl. Pour grated cheese evenly over mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked through. The dish should be freely pierced with a toothpick.

PS. IT IS RIGHT THAT THE BOTTOM LAYER SHOULD BE POTATOES (below video)

Recipe 3: Healthy French pork

Description: still, there is one recipe for meat in French, which the French still do not know about, 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 champignons, 3-4 onions, 3-4 red tomatoes, 200 grams of feta cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for rolling meat, salt and lean oil for greasing the mold.

Cooking method

The pork is cut across the grain 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 (!) Frying, add salt. The champignons are cut into large pieces and fried with oil until visible traces of roastiness on the caps. Onions and tomatoes are cut into rings.

Sauce preparation: Mash 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.

Lightly grease a frying pan suitable for use in the oven. Layer onions, meat, mushrooms, onions, tomatoes, pineapple pieces. Grease each layer with sauce and salt a little. Pour the rest of the sauce over the pineapples and add grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as decoration.

In summer, meat is best taken from the store. On the market it is watered with water. Meat that has been in the heat and in a puddle of water for several hours will obviously not add to health.

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

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

And potatoes should always be under the meat, i.e. the bottom layer.

WHAT IS THE DISH "FRENCH MEAT" and HOW TO COOK IT CORRECTLY? - the answer is given by the program "Galileo"