Today, French meat in the oven stands apart in our kitchen and occupies a dominant position on the table. There are up to a dozen, or even more, varieties of this dish. But there are certainly three ingredients in all recipes - meat, onion and mayonnaise. You can cook French meat with mushrooms in the oven, French meat with potatoes in the oven, French meat with tomatoes in the oven. And also, depending on what kind of meat you want to use in this dish, there are French meat in the oven from pork, French meat in the oven from chicken, French meat in the oven from beef. Of course, your personal preferences are important in this matter, but the classic version of the dish "French meat in the oven" is pork.

Meat dishes in the oven are varied. How to cook meat in French in the oven is well understood from our recipes with photographs of dishes. For example, when preparing a recipe for "French meat in the oven", a photo of this dish will tell you how it should look in the end. Or, if you are thinking of making some kind of original meat in French in the oven, a photo and a recipe for such a dish will come in handy all the more. If you have prepared your own version of the dish "French meat in the oven", be sure to send us the recipe, we will tell other lovers of this dish about your invention. Using photographs in recipes helps housewives. Very useful way learning how to cook meat in French - video. A sacrament takes place in the oven, which should be captured on video and shown to all interested chefs.

Many people know how to cook meat in French in the oven, but it is still worth familiarizing yourself with our recipes. You will find a lot of interesting things there.

Maybe some tips for cooking meat in French in the oven will also help you:

Lean pork and veal pulp are good for this dish. We do not recommend using lamb and beef, as lamb will “hammer” the dish with its taste, and with beef you can not guess - choose the wrong piece.

It is necessary to use sweet juicy varieties of onions, "strong" onions should be slightly soaked in cold water or pour over with boiling water.

Possible two classic options a set of products: meat-potatoes-onion-mayonnaise-cheese and without adding potatoes. All other ingredients that are used in the preparation of French meat are secondary.

Before preparing the dish, the baking sheet is greased with vegetable oil, the pieces of meat are washed, dried, and slightly beaten.

If you are cooking meat with potatoes, then the latter can be laid out either in the first layer or in the penultimate one. In the first case, the potatoes are cut into thick slices and spread on a baking sheet. In the second, they cut it as thin as possible.

We put the baking sheet with the laid products in an oven preheated to 180-200 degrees and bake until tender, about 40 to 60 minutes.

A few words about cheese. Better to use a mixture of two types of cheese - soft (like Cheddar or Gouda) and hard (Parmesan). In some cases (depending on the oven), you can sprinkle cheese on the dish 10-15 minutes before cooking. And most importantly, don't spare the cheese if you want a crispy cheese crust. It is better to reduce the mayonnaise layer.

Meat in French - how much of this word has merged for the Russian heart ... Despite the name, this dish has long become an integral attribute of Russian cuisine, regularly appearing both on ordinary family meals and on the festive table. The secret of the popularity of French meat is simple - it is incredibly appetizing, juicy and hearty dish in which ingredients can vary according to preference. remarkable in that it allows you to get a delicious lunch or dinner without much hassle. Available products, simplicity, convenience, fast cooking time and excellent taste - all this makes French meat a favorite dish of most people. In this way, cooking meat with potatoes eliminates the need for additional side dishes. And this divine cheese crust, at the sight of which immediately drool! In general, as you understand, it is simply impossible to resist meat in French.

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

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

Onions in a dish can be used raw or pickled. For pickling, place onion rings in a deep container, fill with water, add a little vinegar, sugar, salt and leave for about half an hour. Tomatoes, potatoes, and mushrooms are not the only ingredients that can be added to French meat. Some chefs cook this dish with carrots, bell pepper, zucchini and even pineapple. By the way, if you use potatoes, you don't have to cut them into slices - for example, grated potatoes will make the dish especially tender. By the way, you can cook meat in French not only in the oven - it is no less tasty in a slow cooker, in pots or in a frying pan. And the last tip - if you have thick pieces of meat, and you doubt that the meat will have time to cook in half an hour, do not sprinkle cheese on the dish right away. It is best to do this about 20 minutes after placing the food in the oven so that you don't end up with raw meat under the overcooked cheese crust.

French meat - great nutritious dinner for the whole family. Juicy meat, tender vegetables, hearty potatoes and fragrant mushrooms under an appetizing cheese cap - it's just beyond words how delicious it is! Try to cook meat in French according to our recipes, and we are sure this dish will become a favorite on your menu!

Meat in French "Classic"

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

Preparation:
Cut the beef into pieces about 1 cm thick and beat off with a meat hammer, having previously wrapped the beef with cling film. Add salt and pepper to taste. Cut potatoes into small pieces, onions into rings. Dilute mayonnaise slightly with water. Place potatoes, meat, onions and mushrooms in a greased dish. Pour over mayonnaise mixture and sprinkle with grated cheese. Bake the dish preheated to 180 degrees for about 40 minutes, until the potatoes are tender. Cut the meat in French into portions and serve.

French meat with mushrooms and tomatoes

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

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

French chicken with potatoes

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

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

French minced meat with potatoes

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

fresh herbs.

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

French pork with mushrooms, feta cheese and pineapple

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

Preparation:
Cut the meat into pieces 1-1.5 cm thick and beat off with a hammer. Grease the meat with mustard and roll in flour. Heat the vegetable meat in a skillet and fry the pork until lightly browned. After that, the meat can be salted.
Chop the mushrooms coarsely and lightly fry in oil. Cut onion into rings, tomatoes into thin slices, pineapple into small pieces. To prepare the sauce, put feta cheese in a bowl, mash it with a fork and add sour cream. Stir until it works. homogeneous mass thick consistency. Add black pepper and dried herbs to taste, stir.
In a greased baking dish, place half the onion, meat, mushrooms, leftover onions, tomatoes and pineapple in layers, brushing each layer with sauce. When the last layer is laid out, pour the remaining sauce over the dish and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about 30 minutes.

French meat with potatoes and mushrooms

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

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

French meat in foil, portioned

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

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

The French meat is, of course, not limited to the specified recipes, but offers a lot of scope for culinary experiments. Without a doubt, the variety of options for cooking meat in French is simply amazing! Imagine, make your own adjustments and add new ingredients to the dish, and perhaps they will become the very highlight of your French meat. Bon Appetit!

French meat is cooked in the oven in restaurants and in cozy home kitchens; it is adored by ardent meat-eaters and lovers of meat treats, "diluted" with vegetables. French meat - delicious and beautiful dish with an incredibly delicious onion aroma! Cooking it is, in fact, very simple: your presence is needed only at the initial stage. Well, then the oven will cook everything by itself!

First step by step photo the recipe involves the preparation of this dish from pork, the second from beef. You can use any type of meat (beef, lamb, turkey, chicken ...) at your discretion.

Pork for meat in French should be selected without bones - the same as for regular chops. To prepare this dish, in addition to the components themselves, you will need a kitchen hammer with teeth of two different sizes, a kitchen board, as well as an ordinary oven that allows you to bake at a temperature of 180 degrees.

Ingredients:

• Pork - 500 g
• Medium onions - 2 pcs.,
• Cheese - 300 g
• Mayonnaise - 150 g,
• Salt - 1 tablespoon
• Ground black pepper - 1 tsp without a slide,
• Vegetable oil for baking dish.

Preparation:

1. Rinse the meat under running water and pat dry with a napkin or paper towel to remove excess water. Place the pork on a kitchen board and use a sharp wide knife to cut into portions up to 1 cm thick.

2. Hit each bite well on both sides, first with the larger teeth of the hammer and then with the smaller ones. The meat should become thin and translucent. Correctly beaten meat is a guarantee that the dish will cook quickly in the oven.

3. Sprinkle salt and pepper on a separate plate and stir with your fingers.

4. Wipe each piece of pork from both sides with this spice mixture. Cover the baking sheet with baking parchment, grease it with vegetable oil (the entire baking sheet will take 1 tsp of butter) and lay out the chunks of pepper. They need to be placed tightly so that there are as few gaps as possible between the pieces. During baking, meat fat can get into these gaps and begin to burn, which is very undesirable.

5. Peel the onion and cut into half rings. The thickness of the onion pieces will also affect the cooking time of the dish: thin onions will cook much sooner, but large pieces will make you languish in anticipation of this fragrant onion and meat dish. After chopping the onion, separate its half rings and place them on the meat.

6. Drizzle thin strips of mayonnaise over the meat and onions.

7. Grate the cheese on a coarse grater and grind the meat with it. To make the portioned pieces of meat in French look beautiful, it is better to distribute the cheese clearly over each of them.

Place the meat on a baking sheet in an oven preheated to 180 degrees and bake for 30 minutes. To check the readiness of the dish, cut off a slice of one portion (always with onions, because it may still be raw!) And taste it.

The French meat is ready! In fact, it's much easier and faster to cook it than the same chops: you don't have to stand in the kitchen and fry every bite. And it turns out tasty and festively original. Bon Appetit!

French meat: recipe and photo from Victoria.

The second recipe for this dish with beef and potatoes:

French beef with potatoes

This is the dish that perfectly combines two of the most popular ingredients in our country - meat and potatoes. And although it bears that name, it has practically nothing in common with France. According to the history of the recipe, this dish was served in France to the notorious Russian Count Orlov. But since then, it has not been cooked in France anymore, and today, when the mention of meat in French in this particular version, the French, and everyone who is familiar with their cuisine, makes big, surprised eyes.

Be that as it may, French meat is a delicious, satisfying dish. V classic performance it is made with beef, potatoes, onions, cheese and mayonnaise. We will replace mayonnaise with sour cream in order to make the dish less greasy. Aren't you afraid of extra calories? Feel free to use mayonnaise!

Meat in French is cooked for a little over an hour. The indicated amount of ingredients is calculated for 4-5 servings.

Ingredients:

• 300 g beef fillet,
• 10-12 potatoes
• 2-3 pcs. onions
• 100-150 g of hard cheese
• 100 g sour cream or mayonnaise,
• Vegetable oil,
• Salt, spices to taste.

Cooking process:

A piece of beef fillet should be rinsed well and cut into slices as thin as possible.

Using a kitchen hammer, beat off the meat plates on both sides. Salt and pepper the meat to taste. You can add any spices of your choice.

A baking dish, it is best to take a glass or ceramic, coat with a small amount of vegetable oil. We spread the meat so that we get an even layer. If you don't have a baking dish, use a high-sided skillet.

Peel the onion and cut it into half rings. We spread it on top of the meat. Take as many onions as you need to cover all the meat.

Peel the potatoes and cut them into thin slices. If the potatoes are large, you can cut them into halves and cut thinly.

We put the potatoes on top of the meat and onions, you should get 2-3 layers.

Lubricate the potatoes with sour cream or mayonnaise. Add water to the mold so that it slightly covers the meat. This is necessary so that the dish does not burn.

We rub the cheese on a coarse grater and sprinkle it on our meat in French. If in your oven it fries too much on top, then it is better to sprinkle the raw dish 10 minutes before cooking, or cover the form with foil.

In an oven preheated to 180 degrees, cook meat in French from beef with potatoes for about an hour. Serve with vegetable salad or pickles homemade.

French meat with beef and potatoes: recipe and photo from Regina

How to cook meat in French is a well-known hot dish consisting of a layer of pork or beef topped with potatoes and cheese. The original recipe, developed in Paris, included veal, complemented by potatoes, onions, mushrooms, a special sauce and cheese. However, over time, the composition of the ingredients has simplified, and the dish itself has increasingly begun to be made at home, which is where another name arose - homemade meat.

Nowadays you can find many recipes containing a variety of information on how to cook meat in French (at home). We will dwell on perhaps the simplest and most common method.

Ingredients:

• pork (or beef) - 1 kg;
• onion - 1 pc.;
• potatoes - 1 kg;
• garlic - 3-4 cloves;
• cheese - about 200 g;
• mayonnaise - about 150 g;
• vegetable oil - 2-3 tbsp. spoons;
• salt, favorite spices - to taste.

French meat recipe with photos step by step at home

How to cook French meat in the oven

1. We wash pork (or beef) with running water, if necessary, get rid of fat layers. We cut the meat into thin slices, and then, wrapping it with cling film, vigorously beat off on each side.
   
2. We shift the meat pieces into an oiled form, salt, sprinkle with ground pepper, chopped garlic and any spices to taste. A good addition to meat is rosemary, dried basil or coriander.
   
3. Leave the meat sprinkled with spices for 15 minutes. At this time, turn on the oven and prepare the remaining ingredients. Peel the potatoes, cut them into thin slices.
   
4. Having peeled off the husk, chop the onion into rings or half rings, evenly distributing it over the meat. Liberally coat the layer with nutritious mayonnaise.
   
5. Next, lay out thin potato circles. Salt, sprinkle with pepper if desired, grease with mayonnaise.
   

   Cooking meat in French in the oven

6. The hearty dish is rounded off with a layer of grated cheese, which can also be lightly brushed with mayonnaise to obtain a beautiful shade. French meat is baked in the oven for about an hour at 180 degrees. To make sure it's done, you can gently taste the potato slice - it should be soft.
   
7. Cut hot meat in French in portions, carefully laying out on plates, trying not to damage the integrity of the layers. Serve to the table, supplemented with herbs and / or slices of fresh vegetables.
   French meat in the oven does not have a strict recipe. This homemade dish can be cooked in different ways. For example, you can dilute hearty ingredients a juicy layer of fresh tomatoes, or you can make the recipe even more nutritious by forming a mushroom layer. You can also experiment with a variety of sauces. Good appetite!

Surprisingly, but French meat 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 tried potatoes, veal, mushrooms and onions baked in béchamel sauce with cheese in Paris.

Upon arrival at home, he asked the cooks to repeat this delicious dish. We can observe various variations of this very repetition on our tables on holidays. Regardless of the recipe chosen, we get an aroma that knocks you off your feet 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 safe bet for an everyday dinner and for festive feast... And French meat is one of the simplest and delicious dishes, which cooks quickly and is 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 will be delicious!

Your mark:

Cooking time: 1 hour 20 minutes

Quantity: 4 servings

Ingredients

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

Cooking instructions

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



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







The 3rd layer is pork. The meat must be cut into small pieces, beat off on both sides, and salt.



Then put on potatoes and onions.



The top layer is smeared with sour cream.



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



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



Then the cheese is grated.



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



French meat can be served on one common dish or portioned. It can be garnished with herbs or cherry tomatoes.

French meat with tomatoes - a juicy and tasty dish

Before you is a wonderful meat appetizer, a real decoration of a festive feast and any family dinner... The recipe says pork, but in fact, you are free to 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 for 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 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. We 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 prongs;
• 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 an appetizing hollandaise sauce, and not traditional mayonnaise, potatoes and mushrooms.

Required Ingredients:

• 0.4 kg of pork;
• 0.3 l of Dutch 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 French meat 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 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 in half an hour and wait about a quarter of an hour, after which you can take it out.

Let's experiment with a familiar dish festive table and replace its classic ingredient - hard cheese for 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 cubes, 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. Put 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 investment of time and effort.

Required Ingredients:

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

Cooking steps lazy meat 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 ready-made minced meat, squeeze garlic into it through a press, add a little (half a glass) water to give a delicate consistency.
5. Put onion on a layer, 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. We 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 mushrooms;
• 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 plastic, 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. 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 it to plates with a spatula, which allows you to maximally save an appetizing appearance each serving. Pieces of olives, chopped greens, or lettuce leaves will serve as an excellent decoration.

How to cook French meat in a slow cooker

Having tried many options for French meat, you will definitely stop at this option. It does not use traditional "rough" versions 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. 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 a few centimeters in length.
3. We put the pieces of meat in a bag, beat them off from both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, provide them with softness, and kitchen utensils- cleanliness. 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 should also not overdo it here. 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. We cook 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 every housewife, for sure, has at least a couple in the piggy bank. 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;
• 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. Rinse and dry the pork thoroughly. After removing all the veins and excess fat, we cut it into thin layers no more than 1 cm in thickness.
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. We 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, take out the dish and grind it with cheese grated on small grated 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 your chosen recipe, then it is better to give preference to the neck, loin or juicy section of the ham. Said meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for people with 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 rinse the meat and dry it 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 pre-pickling 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 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 the cooking utensils taking into account the amount of food. If the volume is small, then it is not necessary to take a large baking sheet, a heat-resistant glass pan, 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 food, or they can be laid out on the meat. True, 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 chefs 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.
16. When slicing ready meal into portions, try to grab all layers with a spatula.

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