I propose to cook a simple, but very exquisite dish- very delicious julienne with meat and mushrooms.

The taste of the dish is simply indescribable: the most tender meat, fragrant mushrooms fried in sour cream sauce with spices - and all this is covered with a ruddy cheese crust... My homemakers are just delighted with julienne with mushrooms and chicken: the contents are eaten in a matter of minutes. If you do not know how to surprise your guests, then prepare this delicious snack and serve in portions: your work will be appreciated.

Required Ingredients

• 200 grams of meat (turkey or chicken breast);
• 300 grams of mushrooms (champignons);
• 3 onions;
• 100 grams of sour cream with a fat content of 20% -25%;
• 1 carrot;
• Bay leaf- taste;
• black or red ground pepper - to taste;
• peppercorns - to taste:
• coriander to taste;
• salt to taste;
• vegetable oil for frying;
• a small piece of butter (optional);
• 200 grams of hard cheese.

Delicious julienne with meat and mushrooms: a step by step recipe

1. To prepare julienne, you need to use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
2. Choose mushrooms, as well as meat, to your taste: any kind of mushroom will do. I really love to cook with mushrooms.
3. First, let's boil the meat. Let's prepare all the ingredients for the broth. Put the meat in a convenient saucepan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and add a small piece of butter for taste. Add one mushroom, a couple of carrot slices, and half an onion cut into two wedges. Pour all products with water, put on fire and cook until the meat is cooked.
4. Advice. The broth turns out to be very tasty, aromatic and rich, you can then use it to prepare other dishes: for example, soups.
5. While the meat is boiling, it is necessary to prepare the mushrooms: they need to be washed, if necessary, peeled and cut. If the mushroom is medium in size, small, then cut it into three parts.
6. You can cut the mushrooms in a way that is convenient for you: if you do not want large slices, then cut them into small cubes.
7. Then prepare the onion: peel it, rinse it and cut it into small cubes.
8. Next, add a little vegetable oil to the pan and fry the mushrooms so that all the excess liquid is gone. As soon as excess water comes out, it must be drained from the pan. Mushrooms do not need to be fried until tender; pour them into a convenient bowl.
9. Add a little vegetable oil to the pan, pour the chopped onion, sprinkle it with black or red pepper and fry until golden brown.
10. Boiled meat must be cut into strips or cubes: do this at your discretion.
11. Put the mushrooms on the golden onion, add some salt, stir after two to three minutes and cover with a lid.
12. When the mushrooms are half done, lay out the sliced ​​meat, add a small piece of butter and cover.
13. After butter melt, mix all the ingredients and fry them, stirring occasionally.
14. Add sour cream, a pinch of grated hard cheese to the fried products, and mix everything thoroughly. Homogeneous mass it is necessary to darken for a couple of minutes on the smallest heat.
15. We take the molds and put the julienne in them, without filling it to the end. Put a small piece of butter on top and sprinkle with grated hard cheese.
16. Adjust the amount of hard cheese to your liking.
17. If you don't have molds, you can do it in a skillet.
18. We put the molds in a preheated oven and bake until the cheese melts and becomes ruddy.
19. Advice. When you put the molds in the oven, do not cover them: the cheese should be well browned.
20. After the julienne in the tins has cooled a little, you can cover it and serve.

Delicious julienne with meat and mushrooms appetizing dish, which is easy to prepare at home. The dish can be baked in one large form, or you can do it in portions, in separate tins, or make sand tartlets: in any case, it will be awesomely delicious. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables... On our site you can find a lot

Good day to all readers of the recipe!

There are many possible recipes for such a dish on the Internet, but personally, after pork in French, I myself guessed this before)
And this experiment exceeded all my expectations - very tasty! Plus, you can prepare such a dish in just 45 minutes.
So, let's start by preheating the oven to 200 degrees and in the meantime we need to lightly beat off our pork chops and put them in a baking sheet.

Lubricate the steaks with mayonnaise, salt and pepper to taste.

We put in a preheated oven for 30 minutes (after 20 minutes I reduce the temperature to 180).
In the meantime, we will prepare a julienne that will serve as our delicious "fur coat".
To do this, chop the mushrooms and onions.

Add to the pan sunflower oil and fry this mixture over medium heat.

The champignons will soon give juice, so it is better not to add additional water.

After 15-20 minutes (during this time most of the liquid should evaporate), add sour cream,

a couple of cloves of garlic

and mix well. The fire needs to be made a little less than average so that the sour cream does not boil.

If the sour cream is fat (20% or more), then this is quite enough. But if you have less fat, then in order for our workpiece to become thicker, you can add 2 tsp. flour and mix well into the mixture.
Julienne is ready for steaks!

In the meantime, we take our chops out of the oven

and put our julienne on top.

With the final touch, put the cheese on top (it can be grated, but I didn't have time and I can say that there is no difference either) and send it back to the oven for 10 minutes (at 180 degrees).
The dish is ready!
As a big lover of julienne, I can say with confidence that it is very tasty, try it)

Bon Appetit!

Cooking time: PT00H40M 40 min.

Initially, julienne was a stew made from thinly sliced ​​vegetables baked in a white sauce with a brown cheese crust. Modern recipes this dish is very different from the original, food may include different types mushrooms, meat, fish and cook with a variety of gravies.

What is julienne

Earlier julienne was a method of chopping vegetables into strips for salads and soups. It was invented in France. Today, for most people, it is a dish consisting of meat or seafood stewed with mushrooms in a creamy sauce. The set of ingredients may contain different vegetables, olives, nuts, ham, pasta and even dried fruits. Sauces are also prepared not only from sour cream or cream, there are also tomato, garlic, cheese, mushroom sauces, etc.

Julienne with meat and mushrooms is referred to as hot appetizers or second courses. Food is baked in the oven, laid out in portions in cocotte makers. Served immediately after preparation. Thanks to the name of these small saucepans, in France this appetizer became known as "cocotte". If you are preparing food not for guests, but for family dinner, dinner, you can use instead of cocotte makers a regular refractory baking dish, pots, a deep baking sheet. Some housewives have adapted the recipes for the multicooker appetizer.

How to cook julienne with meat

The process of cooking julienne with meat is simple, but there are some subtleties that will help make the appetizer much tastier and more aromatic:

1. Sauce. Milk Béchamel is traditionally used. It gives food the desired consistency and unique creamy taste... At home, you can pour the components of the dish with sour cream or cream.
2. For flavor, add nutmeg, ginger, garlic, cloves, basil, caraway seeds, turmeric to the gravy. The choice of spice depends on the recipe.
3. Stir continuously to keep the sauce lump free.
4. Cutting method: rings (for vegetables), cubes (for mushrooms and meat), or thin strips.
5. Meat. Depending on the recipe, julienne can be prepared with beef, pork, veal, chicken, smoked meats and ham.
6. Mushrooms. Often mushrooms are put in a snack, but if you wish, you can cook it from honey agarics, oyster mushrooms, chanterelles, boletus.
7. Onions should not be fried, crispy. It must be sautéed until transparent, so that the vegetable remains soft and literally "dissolves" in julienne.
8. Some types of mushrooms and meat must be prepared in advance (boil, fry, bake), seafood must be blanched for 3-4 minutes.
9. It is better to choose cheese from well-melting varieties, for example, Gouda is suitable. To rub the food well, place it briefly in the freezer.
10. For a crispy crust, mix the cheese with the breadcrumbs.
11. Instead of cocotte makers, you can use ceramic baking pots, and if you want to make the serving of julienne original, cook the mass in tartlets, potato halves or bread.

Julienne recipe with meat

Most often, chicken is present in julienne recipes. This fact is due to the fact that chicken meat is quickly cooked. With beef and pork, the dish turns out to be more satisfying, nutritious, smoked meats give the food an excellent aroma, so you should try several options for such an appetizer with meat. The taste and consistency of julienne is very delicate, it can be served alone or with a side dish of potatoes, rice, vegetables.

With beef

• Time: 65 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content: 144 kcal / 100 g.
• Cuisine: French.
• Difficulty: easy.

Having prepared beef julienne with mushrooms and potatoes according to this recipe, you will get very hearty dish... In fact, this is a full-fledged lunch or dinner, which you can easily feed all household members and not bother with a side dish separately. In order not to doubt the degree of cooking of the meat, boil it beforehand until tender. Put any mushrooms, but mushrooms are traditionally used.

Ingredients:

• beef - 200 g;
• mushrooms (any) - 250 g;
• potatoes (cook) - 2 pcs.;
• onion (onion) - 1 pc.;
• cream - 100 ml;
• cheese (grated) - 150 g;
• oil (lean) - 10 ml;
• butter (butter) - 50 g;
• flour (wheat) - 50 g;
• nutmeg (ground) - 1/2 tsp;
• black pepper (ground), salt to taste.

Cooking method:

1. Put the mushrooms cut into thin slices in a frying pan with hot vegetable oil.
2. When the mushrooms give juice, add finely chopped onion and simmer until the vegetable is transparent.
3. Add beef, cooked and cut into small slices, salt and pepper, stir.
4. While the mass is fried, melt the butter, dissolve the flour in it and, gradually stirring, pour in a thin stream of cream.
5. Continuing to stir, bring the gravy to a boil, turn off the heat, add the nutmeg.
6. Put a mixture of meat and mushrooms in ceramic pots, top with potatoes, cut into half rings, pour over the sauce and cover with a layer of cheese.
7. Place in oven, cook at 180 degrees for at least 20 minutes.

With pork

• Time: 1.5 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 146 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

If you plan on making mushroom and pork julienne, choose a loin that goes well with mushrooms. This part of the pork carcass has a uniform meat structure, a uniform dark red color and a thin layer of fat, which is best removed, making the meat more lean. You can put not only raw, but also smoked-boiled loin, thanks to which the appetizer will acquire an amazing aroma.

Ingredients:

• chanterelles - 200 g;
• potatoes, loin (pork) - 300 g each;
• onion (onion) - 100 g;
• carrots, cheese (hard) - 150 g each;
• greens (fresh) - 20 g;
• sour cream (10%) - 100 ml;
• tomato paste - 1 tbsp l .;
• broth - 200 ml;
• flour - 25 g;
• spices,

Cooking method:

1. Rinse the chanterelles well, fry in oil until tender.
2. Add finely chopped onions, grated carrots, simmer for about 7 minutes.
3. Cut the loin into thin long slices, fry until half cooked, half-cook the peeled potatoes.
4. Remove the meat with a slotted spoon, and add a mixture of tomato paste, sour cream, broth and flour to the oil remaining after frying.
5. Add spices, stir and simmer until thick.
6. Put the chanterelles, potatoes (in circles), meat on the bottom of the cocotte makers, pour over the sour cream-tomato mass, add chopped greens, grated cheese.
7. Place in an oven preheated to 200 degrees for half an hour.

With chicken fillet

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 139 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

The classic method of cooking julienne involves adding chicken meat. Boneless and skinless fillets are often used, which cook very quickly without preliminary heat treatment. The calorie content of such a snack is low, so you can eat it without worrying about gaining excess weight. Fresh or steamed vegetables are suitable for garnish.

Ingredients:

• fillet (chicken) - 1 pc .;
• champignons - 250 g;
• onion (onion) - 1 pc.;
• cheese (hard) - 100 g;
• cream - 200 ml;
• flour - 50 g;
• oil (sunflower) - 20 g;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Chop the onion into thin half rings, fry in oil until golden brown.
2. Add the sliced ​​mushrooms. Simmer for about 10 minutes until the liquid evaporates.
3. Season, mix with chicken fillet, crushed into cubes.
4. In another skillet, fry the flour a little, and then pour in a thin stream of cream.
5. Remember to stir the sauce all the time to grind all the lumps. Turn off after thickening.
6. Mix the sauce with meat and mushrooms, arrange in the cocotte makers, make a hat out of grated cheese.
7. Bring to readiness in the oven for about 20 minutes at 180 degrees.

With smoked chicken

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 102 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

This julienne recipe replaces meat smoked chicken, as a result of which the aroma of the snack is simply delicious. The set of ingredients for the dish is minimal, it will take only 40 minutes to cook. An excellent side dish for such an appetizer is mashed potatoes.

Ingredients:

• chicken (smoked) - 300 g;
• champignons - 400 g;
• cream - 100 ml;
• onion (onion) - 3 pcs.;
• oil (lean) - 20 g.

Cooking method:

1. Fry finely chopped onion in hot oil until transparent.
2. Add sliced ​​mushrooms, season, simmer until tender.
3. Place the ham, cut into small pieces, on the bottom of the pots, and the mushrooms on top.
4. Drizzle with cream, rub with grated cheese. Bake until the cheese layer is melted.

With minced meat and mushrooms

• Time: 45 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 194 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Minced julienne has a more uniform consistency, suitable for baking in buns or tartlets. A dish prepared in this way is a hot appetizer and can be used as a treat at buffets. It is better to cook minced meat yourself, choose any meat for it, but remember that chicken will cook faster, and with pork and beef julienne it will be tastier.

Ingredients:

• minced meat - 400 g;
• champignons - 300 g;
• onion (onion) - 200 g;
• cream - 100 ml;
• buns (for hamburgers) - 6 pcs.;
• cheese (hard) - 150 g;
• spices to taste.

Cooking method:

1. Chopped on small cubes fry the onion until transparent.
2. Add the mushrooms, chopped into cubes, and fry until tender.
3. Pour in the cream, season, simmer for about 5 minutes.
4. Fry the minced meat separately with the addition of spices.
5. Combine both mixtures.
6. Remove the pulp from the buns, stuff with julienne.
7. Sprinkle with grated cheese, place the buns on a baking sheet, place in an oven preheated to 200 degrees for 5-10 minutes.

With chicken breast and olives

• Time: 1 hour 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 207 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

The recipe of this julienne differs from the classic only by the presence of olives in the list of products, which give the dish a piquant flavor. The appetizer with meat and olives is called "Greek". It is recommended to use black olives, as the specific vinegar flavor of green olives can spoil the appetizer.

Ingredients:

• chicken breast - 400 g;
• olives (pitted) - 100 g;
• sour cream - 250 ml;
• onion (onion) - 1 pc.;
• cheese (hard) - 150 g;
• flour - 25 g;
• butter (butter) - 3 tbsp. l .;
• oil (olive) - 3 tbsp. l .;
• salt, black pepper (peas) - to taste.

Cooking method:

1. Cook chicken with onions, pepper, salt. Cool, cut into strips, fry in olive oil.
2. Separately, until transparent, fry the onions (in cubes), add the rings of olives. Combine the mixture with chicken meat.
3. In another frying pan, fry the flour a little, add butter, melt, stirring occasionally. Pour in sour cream, add spices, simmer for at least 3 minutes.
4. Arrange the onion and meat in the molds, pour over sour cream sauce, lay out the grated cheese in a thick layer.
5. Bake until the cheese is melted.

With ham and mushrooms

• Time: 1 hour 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 175 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

One of the main ingredients in julienne, that is, meat, can be substituted for ham. This will not make the dish worse, but the taste and aroma will be slightly different. The advantage of this recipe is minimal set products and ease of preparation. You can serve as a side dish loose rice or a vegetable salad. In addition to salt, pepper, season the snack with your favorite spices.

Ingredients:

• boletus (or other mushrooms) - 300 g;
• cheese (hard), ham - 200 g each;
• onion (onion) - 1 pc.;
• sour cream - 400 ml;
• oil (sunflower) - 30 ml;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Fry the onion, chopped into cubes, until transparent.
2. Add chopped boletus, fry until tender.
3. Cut the ham into small cubes, add to the mushrooms.
4. After 10 minutes, season, add sour cream and simmer for another 5 minutes.
5. Put the mixture in pots, make a cheese cap on top, bake for 20 minutes at 180 degrees.

Video

sovets24.ru

Julienne with beef and mushrooms recipe - European cuisine: appetizers. "Food"

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eda.ru

Julienne with meat and mushrooms, how to cook julienne with meat and mushrooms

The French dish julienne is hearty, delicious, and simple at the same time! Magically tasty combination champignons, beef, cheese and creamy sauce will not leave anyone indifferent. I guarantee!

Ingredients:
1. Beef - 300 gr.
2. Champignons - 300 gr.
3. Bulb onions - 1 pc.
4. Cheese - 150 gr.
5. Cream - 100 ml
6. Butter - 50 gr.
7. Wheat flour - 2 tablespoons
8. Salt, pepper - to taste

Cooking time: 2 hours

Servings: 2

How to cook julienne with beef and mushrooms, a step by step recipe with a photo:

Step 1. Boil the beef and cut it into strips.

Cooking meat is better big chunk, so more useful vitamins are stored in it. After boiling, it is enough to boil the beef for 20 minutes, during this time it will not be cooked to the end, but the julienne will be baked in the oven, so the meat will "reach".

Step 2. Cut the washed champignons into the same strips.

Step 3. And onion.

In general, initially julienne is any dish cut into strips, in our latitudes it has acquired the form of a mushroom "casserole" under a cheese crust, all the ingredients of which, nevertheless, are cut according to the rules, namely - into strips.

Step 4. On vegetable oil fry the mushrooms with onions until transparent, then add boiled and chopped beef, salt and spices to taste into the pan.

Step 5. Prepare the sauce: mix the melted butter with flour and pour the cream into the mixture in a thin stream, stirring the sauce vigorously with a whisk to avoid clumping. Put cream sauce on fire and bring it to a boil, then turn it off immediately.

Step 6. Put the meat and mushrooms in the julienne with mushrooms, alternating with grated cheese.

Step 7. Put the creamy sauce on top of the filling, on top of which grate some more cheese.

French cuisine is not far from the Italian - the amount of cheese is also appreciated here.

Step 8. Bake julienne with mushrooms and meat in an oven preheated to 180 degrees for 30-40 minutes until golden brown.

Serve meat julienne with potato cream soup and croutons!

Bon Appetit!

recepty-cook.ru

How to cook meat julienne - recipe and calorie content

Classical french julienne is made from baked mushrooms, but there are many other variations for this appetizer. Of course, the calorie content of mushroom julienne is much less (only 140 Kcal per 100 g), but for lovers of hot juicy meat dishes this meat julienne will do. There are several types of meat in its recipe, and you can add other components based on your preferences.

So unusual and very tasty dish will surely delight guests at the holiday or household members. Serve meat julienne hot, only from the oven.

Usually it is combined with light vegetable side dish or salad. You can also add pre-fried mushrooms to the composition, and then this recipe will be called julienne with meat and mushrooms.

• Recipe published by: Alexander Lozier
• After cooking, you will receive: 4 servings
• Preparation:
  10 minutes
• Cooking:
  30 minutes
• Preparation:
  40 minutes
• Caloric value: 155 kcal per 100 g

Ingredients for a hearty snack

So, to cook real meat julienne, we need:

• 100 gr. beef, chicken and any sausage or balyk;
• 4 tablespoons ready-made sour cream sauce;
• 4 tablespoons sour cream;
• 2 onions;
• greens;
• spices to taste.

How to cook meat julienne?

The recipe is pretty simple, follow the instructions:

1. Chicken and beef must first be boiled (in different dishes), with the addition of salt.

2. Cut all types of meat into thin strips (julienne slicing) and fry in a pan until slightly crusty.

4. You can bake julienne in the same frying pan, in a glass dish and in portions in special cocotte bowls. Put a layer of meat with onions in any shape, then pour sour cream and sour cream sauce... Rub the cheese liberally on top. You can add greens right away or decorate a ready-made snack later.

5. Preheat the oven well, as the juiciness of the dish depends on it. Put the pan or dish in the oven. Since all the ingredients are already ready, it is necessary to bake the julienne no longer than 10-15 minutes so that it does not lose its juiciness.

For lovers of mushrooms and cold appetizers, we have recipes on how to cook Julienne salad, and vegetarians can cook vegetable or exclusively mushroom julienne without meat.

In order not to forget, save the recipe on your wall:

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igourmand.ru

Julienne with meat and mushrooms, step by step cooking recipes

Originally, the Julienne recipe was formed in French folk cuisine and was a thinly sliced ​​stew. It consisted of fresh summer vegetables baked in a white sauce with a dense cheese crust. The name "julienne" means literally "July", since the main season of young vegetables began in July.

Over time, the vegetarian model of julienne gradually moved away, and now you can find a wide variety of combinations of products in its composition: mushrooms, light and dark meat, poultry, fish, dairy products and even nuts and dried fruits. White sauce for Julien has long ceased to be a canon. The dish is baked not only in creamy, but also in tomato, mushroom, garlic, cheese, meat and other sauces.

Julienne with meat and mushrooms is a very satisfying second dish that amazes the imagination with its thick aroma and rich taste. It is all-season, because to cook delicious treat for a family it is possible not only from forest mushrooms, but also from purchased oyster mushrooms, mushrooms and honey agarics.

How to cook fragrant julienne with meat and mushrooms is described in detail below.

Lean pork julienne with chanterelles

A hearty every day dish that can be prepared from fresh loin or from boiled smoked brisket.

Ingredient List:

• Fresh chanterelles - 200 g.
• Large potatoes - 300 g.
• Bulb onions - 100 g.
• Dried greens - 1 tbsp. l.
• Fresh carrots - 150 g.
• Hard cheese - 150 g.
• Lean loin - 200-300 g.
• Tomato paste - 1 tsp
• Sour cream 10% - 100 ml.
• Broth - 200 ml.
• Wheat flour - 1 tbsp. l.
• Spices for broth.
• Salt.
• Black pepper.

Cooking method:

1. Fry the chanterelles in oil, season with salt and spices to taste. Add onion, carrot strips and bring mixture until golden brown.
2. Select with a slotted spoon and place on the bottom of the clay pots.
3. Boil large potatoes until half cooked and cut into circles. also put in pots.
4. Cut the lean loin into long strips, dry and quickly fry on high fire(do not bring to readiness).
5. Place in pots. Add chopped herbs, some coriander or cloves to taste.
6. Pour a mixture of low-fat sour cream, broth, tomato paste and wheat flour into the butter from meat and mushrooms. Pour in spices to taste.
7. Simmer over medium heat until lightly thickened.
8. Pour the julienne pots to the very top. Make a tight cheese cap and put in a preheated oven (this is important!) At 200 C.
9. If you put the pots in an unheated oven, then it will take 10-15 minutes to heat the dishes and contents. In fact, the food will not be cooked, but all the cheese will melt and, in the future, it will burn.
10. Cook the julienne for about 30 minutes.

Veal julienne in mushroom sauce

A fragrant dish with a rich mushroom sauce... It turns out quite spicy by adding dried ginger and chili chili (dried, fresh).

Ingredient List:

• Veal tenderloin - 500 g.
• Hard cheese - 200-300 g.
• Assorted forest mushrooms - 300 g.
• Onions - 150 g.
• Garlic - 3 pcs.
• Chili pepper pod - 30 g.
• Sweet bell pepper- 150 g.
• Large potatoes - 300 g.
• Salt.
• Fat cream - 200 ml.
• Black pepper.
• Broth - 300-400 ml.
• Spices for cooking mushrooms (cloves, coriander, laurel).
• Butter - 100 g.
• Vegetable oil - 30-40 ml.
• Greens to taste.
• Wheat flour - 1 tbsp. l.
• Dried ginger - 0.25 tsp

Cooking method:

1. Chop a large pod of sweet pepper and char it over a gas burner (warm it up in the microwave or oven). Remove the skin, cut the pulp into small cubes.
2. Sort the mushrooms, cut into equal parts and boil in salted water. After boiling, stand for 2-3 minutes, drain the broth and collect water again. Next, cook with clove bud, coriander seeds, bay leaves and salt.
3. Choose mushrooms, drain the broth separately and strain from the whole spices.
4. Fry the onion in butter until transparent. Add crushed garlic and chopped herbs to it.
5. Simmer for five minutes on low heat, add boiled mushrooms, pieces of sweet and hot peppers.
6. When the vegetables are tender, pour in the mixture mushroom broth and heavy cream. Purée the mass with an immersion blender using the pulse mode (short-term switching on).
7. The end result is a thick, coarse-grained sauce. If it comes out too liquid, then it can be thickened with a tablespoon of wheat flour diluted in cold mushroom broth.
8. Fry the veal strips in vegetable oil.
9. Cut a few large potatoes with a curly knife (or grater) into thin corrugated strips and cook French fries.
10. Fold the crispy straws into portioned pots. Put lightly fried veal there.
11. Pour julienne with thick mushroom sauce, sprinkle generously with hard cheese.
12. Warm up the oven for 10-20 minutes. Place the pots without a lid in the oven.
13. Cook for 20-30 minutes until golden brown.

Julienne with chicken, vegetables and mushrooms

Colorful julienne assorted in cheese sauce, fully corresponding to its "July" name. To make the dish especially tasty, you should not give preference to exclusively dry breast. Dark meat from the thighs will add juiciness and tenderness to the julienne.

Ingredient List:

• Celery stalk - 150 g.
• Green onion - 50 g.
• Chicken fillet (dark and white) - 400 g.
• Tomato - 200 g.
• Champignon mushrooms - 300 g.
• Sweet pepper - 200 g.
• Chicken broth seasoning - 1 tsp
• Hard cheese - 200 g.
• Processed cheese - 200 g.
• Broth - 500 ml.
• Wheat flour - 1 tbsp. l.
• Spices, dried herbs.
• Salt.
• Black pepper.

Cooking method:

1. Chop ripe tomatoes with a knife. Next, boil with boiling water or put in a saucer with water and warm up a little in the microwave. The tight skin should come off easily.
2. Chop a pod of pepper with a fork and char it over a gas burner. Peel off.
3. Cut the chicken fillet and mushrooms into strips and fry in oil. Select with a slotted spoon to leave the fragrant oil in the pan. Arrange the fillet with mushrooms in portioned pots.
4. In oil on high fire sauté strips of sweet pepper and stalk celery, large slices of tomato. You do not need to bring vegetables to softness.
5. Arrange the sautéed vegetables in the julienne pots.
6. Add a little more fat to the pan with fragrant oil. Warm up and pour in the broth.
7. Bring the liquid to a boil and gradually add the grated processed cheese... Introduce the cheese strictly in portions, in small portions, otherwise the undissolved residue will burn to the bottom and spoil the sauce.
8. When all the cheese is completely dissolved, enter tomato paste and pour in the dissolved wheat flour tracking the consistency of the sauce. It should not be too thick, otherwise the julienne in the pot will burn.
9. Season the sauce with dried herbs, chicken complex broth seasoning and other spices of your choice.
10. Pour the sauce into the pots. Sprinkle the collected julienne with cheese.
11. Preheat the oven for 10-15 minutes. Put the julienne on and cook for 20-30 minutes at a setting of 200 C.

Festive julienne "Fantasy"

An original julienne for special occasions, consisting of fragrant smoked brisket, sweet shrimp, potatoes, juicy olives and sweet corn. The hearty combination can be diluted with any vegetables to taste.

Ingredient List:

Cheese sauce:

• Seafood broth - 500 ml.
• Processed cheese - 150-200 g.
• Wheat flour as needed.
• Oregano - 1 tsp
• Curry or turmeric - 1 tsp without top.
• Salt.
• Wheat flour - as needed.
• Black pepper.
• Fat cream - 100-150 ml.

Julienne:

• Small shrimps, peeled - 300 g.
• Smoked brisket or carbonade - 200 g.
• Large potatoes - 400-500 g.
• Fresh oyster mushrooms - 300 g.
• Fresh parsley - 30 g.
• Pineapple - 2 tbsp. l.
• Olives - 100-150 g.
• Lemon juice or balsamic vinegar - 1 tsp
• Salt.
• Pepper.
• Vegetable oil - 30 ml.

Cooking method:

1. Boil peeled shrimp in salted water. Cool in broth and select with a slotted spoon. Strain the remaining liquid through cheesecloth and leave in a bowl for the time being.
2. Cut the potatoes into thin curly strips using a special knife or grater. Prepare French fries.
3. Cut olives into slices, pineapple rings into small cubes.
4. Cut the oyster mushrooms into strips. Boil or fry in oil.
5. Put the julienne ingredients in pots: french fries, shrimp, chop, corn (pineapple), mushrooms, olives.
6. Pour the seafood broth into a saucepan and bring to a boil. Introduce finely chopped portions processed cheese... Dissolve each portion to the end to avoid burning.
7. Add turmeric or curry powder to the sauce for a rich color. Sprinkle in dried oregano (oregano), basil or dill. Pour in the cream. Add salt or pepper.
8. Simmer over low heat, if necessary, make it thicker by pouring in half a glass of water with a diluted spoonful of wheat flour.
9. Pour hot sauce into portion pots. Season the collected julienne additionally with salt and spices, sprinkle with cheese.
10. Similar to the previous recipes, preheat the oven and bake the dish at a temperature of 190 degrees.

Julien "Spring"

A simple dish for lovers of tender stews with zucchini and tomatoes. Instead of tenderloin, you can add a finely chopped heart or tongue to it.

Ingredient List:

• Dense tomato - 100 g.
• Small champignons - 200-300 g.
• Dark fillet (beef, veal, lamb).
• Young zucchini (yellow zucchini) - 300 g.
• Long grain rice - 70 g.
• Black pepper.
• Salt.
• Seasoning for broth (mushroom, meat) - 0.5-1 tsp.
• onions - 100 g.
• Carrots - 100 g.
• Fresh dill - 30 g.
• Chicken egg - 1-2 pcs.
• Liquid sour cream (10%) - 150 ml.
• Broth or water - 100 ml.
• Hard cheese - 200 g.
• Butter - 50-70 g.

Cooking method:

1. Cut the tenderloin, yellow zucchini and carrots into long strips.
2. Chop the dill finely, chop the onion. Divide large mushrooms into several parts.
3. Bring the mushrooms to readiness by frying in butter with all the spices.
4. Fry strips of dark meat in mushroom oil. select fillets with a slotted spoon and add carrots. Fry over medium heat, when it becomes softer, add yellow zucchini to it. It literally needs to be cooked for one and a half minutes.
5. Boil rice. In many recipes rice groats it is advised to boil until half cooked, but this is not the case. The rice must be cooked to the end.
6. The fact is that its grains at heat treatment strongly absorb water. During baking, the half-cooked rice will continue to absorb moisture from the sauce and may burn the julienne.
7. Chop a couple of tomatoes with a knife and pour boiling water over. Remove the peeled skin and cut the pulp into cubes. Saute in oil.
8. Add a little vegetable oil to the bottom of the portion pots. Put in the fried meat boiled rice, zucchini with carrots, mushrooms, tomatoes and herbs.
9. Mix liquid sour cream with meat seasoning and beaten egg, season with spices and salt. Pour the julienne with the sauce made, a little short of the top.
10. Cover cocotte makers or pots with hard cheese. Bake in a preheated oven at 200 degrees (estimated time 15-20 minutes).

opitanii.net

Julienne with meat and mushrooms: recipes and cooking features

Fragrant julienne with meat and mushrooms not only looks appetizing, but also pleases with its excellent taste... Who would refuse such a hearty delicacy served in a tiny cocotte maker or painted ceramic pot? Connoisseurs of seafood will love the julienne with shrimp and mushrooms (87), but in this article we will dwell in more detail on the peculiarities of preparing meat versions of such a dish. The chicken and turkey julienne recipes are light and tender, and the pork julienne is famous for its piquancy.

We have selected for you a small collection of julienne recipes to choose from. To cook hot appetizer for any of them you can quickly, simply and very tasty.

With boiled pork

Ingredients:

• meat (pork) - 0.6 kg.;
• fresh mushrooms - 0.6 kg.;
• white onion - 1 pc.;
• milk - 1 glass;
• sour cream - 0.5 cups;
• mayonnaise and flour - 2 tablespoons each;
• ground pepper and salt for taste;
• butter - 0.05 kg.;
• hard cheese- 0.2 kg.

Cooking process:

1. First, take fresh pork, rinse it thoroughly, and then place it in a deep saucepan, fill it with clean water, sprinkle with salt and spices. Cook over medium heat for about an hour until full readiness... When the meat for the julienne is ready, cool it and cut into small cubes.
2. Peel the white onions and turn them into small cubes. Prepared mushrooms should be thoroughly washed, peeled, if necessary, cut into thin oblong pieces. Transfer the onion to a hot skillet with oil and fry until soft. Pour the mushrooms over the fried white onions and fry together until cooked through.
3. When the mushrooms and onions are ready, add them with meat cubes directly in the skillet, stir the food and lightly fry. You can cook julienne with pork and mushrooms in one flat bowl, but it is better to use special cocotte makers or pots for such purposes. Divide the fried mass evenly into the tins or place in one baking sheet. Next, you will need to start making pork sauce.
4. Melt the required amount of butter, heat wheat flour on it. When it acquires a pleasant golden hue, pour milk into it in small portions. Continue stirring the julienne sauce to get rid of any unpleasant lumps. It remains only to pour in sour cream with mayonnaise, add spices and about a third of hard cheese, previously chopped on a fine grater. Bring the sauce to a smooth consistency and remove from heat.
5. Next, you need to evenly distribute the resulting creamy mass over the cocotte makers with pork and mushrooms, sprinkle with the remaining cheese on top. Preheat oven to 200 degrees and bake for 15 minutes until golden brown. Bon Appetit!

With beef meat

Ingredients:

• fresh beef - 0.2 kg.;
• champignons or other mushrooms - 0.3 kg.;
• onion - 1 pc.;
• cream - 0.5 cups;
• hard cheese - 0.2 kg.;
• pepper, salt and nutmeg for flavor;
• butter and vegetable oil - 2 tablespoons each;
• flour - 0.05 kg.

Cooking process:

1. To implement the beef julienne recipe, rinse the meat thoroughly, cut it into small pieces, and then place it in a deep saucepan with salted boiling water with spices. Cook until tender, cool on a flat dish.
2. Heat the oil on a brazier, fry the washed and peeled mushroom slices on it until golden brown. Fry them until all the liquid has evaporated. Add mushrooms with onions, season with spices and sea salt, and then mix the foods well. When the onion is tender, add the ingredients. boiled beef, stir and cook for a few more minutes.
3. In a separate skillet, melt the butter, heat the wheat flour on it. Pour in the cream, stirring constantly to avoid lumps. Bring the beef julienne sauce to a boil, season and nutmeg.
4. Now the future julienne with beef and mushrooms can be distributed in tins, sprinkled with a small amount of grated cheese, pour over the sauce, grind with the remaining cheese and cook in the oven at 180 degrees for fifteen minutes. The dish is ready as soon as the crust is browned. Bon Appetit!

With turkey meat

Ingredients:

• turkey fillet - 0.3 kg.;
• mushrooms - 0.3 kg.;
• onion - 1 pc.;
• butter - 1 pack;
• cream - 1.5 cups;
• refined oil and flour - 2 tablespoons each;
• cheese - 0.1 kg.;
• pepper, salt and other spices for flavor.

Cooking process:

1. Since julienne with turkey and mushrooms is cooked very quickly, you can immediately start preheating the oven to 180 degrees. Fry the mushrooms and onions together in a little vegetable oil, and then immediately spread over the cocotte makers. Transfer the mushroom mass to a separate bowl, and in the same oil fry the turkey meat until golden brown, which will also need to be distributed over the molds.
2. Dry flour with nutmeg in a dry skillet, add butter to it. Usually 2 minutes is enough for it to completely melt. Do not stop stirring food while adding cream. Once the spice sauce has come to a boil, it can be removed from the heat.
3. Pour the resulting sauce over the mushroom mass with turkey meat, sprinkle with chopped cheese and bake in the oven for five minutes until golden brown. Serve hot!

With pork or beef tongue

Ingredients:

• boiled tongue - 0.3 kg.;
• mushrooms - 0.2 kg.;
• cheese and sour cream - 0.1 kg each;
• white onion - 1 pc.;
• greens - 1 bunch;
• butter - 0.05 kg.;
• ground pepper and salt.

Cooking process:

1. If you already have a ready-made boiled tongue, it will take very little time to prepare julienne. Otherwise, the raw tongue will need to be thoroughly rinsed, boiled until tender for several hours and thoroughly cleaned from the film. Once the tongue is completely cool, turn it into thin straws.
2. According to the recipe, peeled and chopped onions must be fried in vegetable or butter until transparent. Later, supplement with chopped mushrooms and sauté together over high heat until golden brown. This should take approximately a few minutes. Watch the cooking process carefully so that the mushrooms and onions do not burn.
3. In a deep bowl, combine the fried foods with the straws from boiled tongue... Sprinkle the future julienne with chopped herbs, Provencal herbs, pepper and salt, and then cover with sour cream and mix thoroughly.
4. It remains only to distribute the juicy mass evenly over the pots or cocotte makers, grind the grated hard cheese on top. When the oven warms up to 180 degrees, place the julienne with the tongue and mushrooms in it for 20 minutes. Cook until golden brown. Bon Appetit!

gribnoj.ru

Beef julienne with mushrooms

Beef with mushrooms and vegetables is an amazing combination, even vegetables are in perfect harmony in this ensemble of flavors, and hard cheese completes the culinary composition. And the recipe is very simple.

Beef julienne with mushrooms at home? Why not? You can move away from traditional cooking and bake meat with mushrooms and cheese, or you can make julienne right in a frying pan. Meat for any option should already be boiled in advance.

Servings: 5

A very simple beef julienne recipe with mushrooms home cooking step by step with a photo. Easy to cook at home in 1 min. Contains only 297 kcal. Author's recipe for home cooking.

• Prep time: 12 minutes
• Cooking time: 1 minute
• Calorie count: 297 kcal
• Servings: 5 servings
• Occasion: For lunch

• Complexity: A very simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Julien

Ingredients for five servings

• Beef - 500 Grams
• Mushrooms - 200 Grams
• Onion - 1 Piece
• Cheese - 100 Grams
• Salt and Spices - To taste

Step by step cooking

1. Beef and mushrooms are a great solution for making julienne. Boil the beef until cooked. I often have such meat left after I cook it in borsch broth. It turns out to cook two dishes at once - the first and the appetizer. We send ready-made beef (cut into strips) to the pan.
2. Add mushrooms and finely chopped onion in the middle of frying. Salt and season to taste, stir constantly and add cream at the end.
3. Simmer for about 15 minutes over low heat. You can add cream instead of sour cream.
4. When our dish is ready, sprinkle with cheese and wait until it melts. This will take no more than five minutes.
5. This is how we got beef julienne with mushrooms at home in a pan. It can be served in portions, or it can be prepared in the form and served on the table as a whole.

proretsepti.ru

The classic is made from baked mushrooms, but there are many other variations of the food for this appetizer. Of course, the calorie content of mushroom julienne is much lower (only 140 Kcal per 100 g), but for lovers of hot juicy meat dishes, this meat julienne is suitable. There are several types of meat in its recipe, and you can add other components based on your preferences.

Such an unusual and very tasty dish will surely delight guests at the holiday or household members. Serve hot, only from the oven.

Usually a light vegetable side dish or salad is combined with it. You can also add pre-fried mushrooms to the composition, and then this recipe will be called julienne with meat and mushrooms.

• The recipe posted: Alexander Lozier
• After cooking, you will receive: 4 servings
• Preparation: 10 minutes
• Cooking: 30 minutes
• Cooking: 40 minutes
• Caloric value: 155 kcal per 100 g

Ingredients for a hearty snack

So, to cook real meat julienne, we need:

• 100 gr. beef, chicken and any sausage or balyk;
• 4 tablespoons ready-made sour cream sauce;
• 4 tablespoons sour cream;
• 2 onions;
• greens;
• spices to taste.

How to cook meat julienne?

The recipe is pretty simple, follow the instructions:

1. Chicken and beef must first be boiled (in different dishes), with the addition of salt.

2. Cut all types of meat into thin strips (julienne slicing) and fry in a pan until slightly crusty.

4. You can bake in the same frying pan, in a glass form and in portions in special cocotte makers. Put a layer of meat with onions in any form, then pour sour cream and sour cream sauce. Rub the cheese liberally on top. You can add greens right away or decorate a ready-made snack later.

5. Preheat the oven well, as the juiciness of the dish depends on it. Put the pan or dish in the oven. Since all the ingredients are already ready, it is necessary to bake the julienne no longer than 10-15 minutes so that it does not lose its juiciness.

For lovers of mushrooms and cold snacks, we have recipes on how to cook, and vegetarians can cook vegetable or exclusively mushroom julienne without meat.

In order not to forget, save the recipe on your wall.

Cooking time: 2 hours

Servings: 2

How to cook julienne with beef and mushrooms, a step by step recipe with a photo:

Step 1. Boil the beef and cut it into strips.

It is better to cook meat in a large piece, as it retains more useful vitamins. After boiling, it is enough to boil the beef for 20 minutes, during this time it will not be cooked to the end, but the julienne will be baked in the oven, so the meat will "reach".

Step 2. Cut the washed champignons into the same strips.

Step 3. And onions.

In general, initially julienne is any dish cut into strips, in our latitudes it has acquired the form of a mushroom "casserole" under a cheese crust, all the ingredients of which, nevertheless, are cut according to the rules, namely - into strips.

Step 4. In vegetable oil, fry the mushrooms with onions until transparent, then add boiled and chopped beef, salt and spices to taste into the pan.

Step 5. Prepare the sauce: mix the melted butter with flour and pour the cream into the mixture in a thin stream, stirring the sauce vigorously with a whisk to avoid clumping. Put the cream sauce on the fire and bring it to a boil, then turn it off immediately.

Step 6. Put the meat and mushrooms in the julienne with mushrooms, alternating with grated cheese.

Step 7. Put the creamy sauce on top of the filling, on top of which grate some more cheese.

French cuisine is not far from the Italian - the amount of cheese is also appreciated here.

Step 8. Bake julienne with mushrooms and meat in an oven preheated to 180 degrees for 30-40 minutes until golden brown.

Serve meat julienne with croutons!

Bon Appetit!