How to make delicious French meat. Video recipe for French beef with tomatoes and cheese

04.05.2020

French meat is a sure-fire dish for a family dinner or for receiving guests. I love that it's pretty easy to prepare. And it turns out delicious ... mmm ... just amazing!

I will tell you today about the very simple version of this dish.
We take a piece of meat, wash it, remove the films, excess fat, cut into pieces 1 cm thick. We beat it off (but not too zealous). Sprinkle with salt and your favorite meat spices. I am using ready-made pork seasoning.
Peel the potatoes, wash them and cut them into 3-4mm thick circles. So that the potatoes do not darken, while it comes to it, grease with vegetable oil. I pour in 1 tablespoon of oil and use my hands to mix with the potato slices.

Cut the onion into half rings.

Now we need salt, sugar and lemon juice (you can replace it with apple cider vinegar).

Put the onion in a deep plate, salt, add 0.5 teaspoon of sugar, sprinkle with lemon juice and mix.

Rub the cheese on a coarse grater.

We turn on the oven at 200 degrees.

Lubricate the baking sheet with vegetable oil. And we begin to lay out the layers of our future dish.

First, I put in the potatoes. Salt her. Sometimes (like this time) sprinkle with ground black pepper.

Then I grease it with mayonnaise. It is convenient to dispense mayonnaise with a silicone brush. For a layer of potatoes, I take 1.5-2 tablespoons of mayonnaise.

I spread the meat on the potatoes. My baking sheet is small, so I have to put the pieces very tightly to each other. Since our meat is already salted and sprinkled with spices, it is no longer necessary to salt this layer. We immediately grease the meat with mayonnaise. This layer also takes 1.5-2 tablespoons of mayonnaise.

Next, lay out the onion. We have already marinated it, so we will not salt it.

Lubricate with mayonnaise.

Put grated cheese on top.

Put in the oven for 40-60 minutes. The time depends on the capabilities of your oven. In order not to overexpose, it is better to check after 40 minutes whether the meat and potatoes are ready by piercing them with a fork (clear juice should flow out of the meat, and the potatoes should not crunch). It takes 1 hour to cook in my oven.

The dish turns out to be juicy, with a beautiful cheese crust.

Bon Appetit!

Cooking time: PT01H30M 1 h. 30 min.

There are such meat dishes, which know absolutely everything, because they have gained so much popularity that they are eaten both on weekdays and holidays, and served in restaurants and cooked at home. And how many options for preparing this dish, simply do not count. We are, of course, talking about French meat. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and were named so because of the French mayonnaise sauce that is used for cooking. That's the whole secret of its name. And here is the secret of cooking, today we will consider in all details. Today we will cook in the oven French meat of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many tasty things we have to learn today.

Get a napkin or handkerchief ready, because now you will be drooling!

French pork meat in the oven - the easiest step-by-step recipe with photos

Let's start our acquaintance with meat in French with the simplest, so to speak, basic recipe. This is classic French meat, which we all know well from the cafe menu and inexpensive restaurants... Even, I remember, in the cafeteria at work they cooked one just for its simplicity and ease of preparation. In addition, the meat cooks very quickly, so it great option for meeting guests when time is short and the range of products is not too rich.

The most important secret of cooking meat in French in the oven is the use of mayonnaise and the obligatory baked cheese crust.

Another important nuance when choosing meat that is suitable for this dish: the meat should be very homogeneous, without thick layers of fat or veins that can deform the piece during heat treatment.

For example, a thick layer of fat in the middle of a piece of pork, say the neck, can pull off the piece, making it bumpy and uneven. Therefore, if you want to cook nice flat portions, choose a low-fat neck or use other body parts, chops or ham.

Another question that worries very many is that mayonnaise decomposes into its constituent elements during heat treatment. There is nothing wrong with that, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and drain to the bottom of the mold in which the meat is cooked, but it can also saturate the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.

To cook meat in French from pork you will need:

pork chop - 600 grams,
hard cheese - 300 grams,
onions - 2-3 onions,
mayonnaise - 150 grams,
ground black pepper, coriander, salt to taste.

Preparation:

1. Cut fresh pork chop (loin) into 2 cm thick slices. Cut off the outer layer of fat so that it does not constrict the meat around the perimeter, turning it into a "cup".

If you want to leave fat, then make cuts in the strip to the meat itself every 2-3 centimeters along the entire length.

2. Beat off portions of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat with cling film.

3. Place the meat in a thick layer in a wide baking dish or baking sheet. Do not forget to smear the bottom with vegetable oil or lay parchment paper. If you put foil on the bottom, then it must also be greased with oil, otherwise the meat will bake and the foil will be difficult to tear off.

4. Salt the meat well, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the tastiest minimum.

After that, spread mayonnaise on each bite, but not too thick so as not to make the dish unnecessarily greasy.

Oven French meat will be delicious with any good kind of mayonnaise, you can use your favorite kind from the store or make a homemade sauce.

5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle it on the meat, spreading it evenly over the entire surface.

6. Coarse grated cheese will be the final layer. Sprinkle cheese on top of the meat and onions and you can put in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes for the cheese to brown with a beautiful crust.

A little advice. If you cut the meat thicker, didn't beat it too much and are not sure if it will be ready in 30 minutes, then add the cheese later. About 20 minutes after you start roasting the meat. This is done to prevent damp meat on the inside, but a refried cheese crust on the outside.

The finished meat will be juicy on the inside, with a layer of soft, aromatic onions and a brown cheese crust.

You can serve with any vegetable side dishes and salads. Try not to eat such delicious French meat with your plate and cutlery, although the danger is very high.

Bon Appetit!

French meat with potatoes - recipe for cooking in the oven

The second classic way of cooking meat in French is adding potatoes to the recipe. It is from it that the bottom layer is made, on which the meat will be baked. That is, at the same time, we will cook both meat and a side dish for it. So very good you can bake and large pieces meat, which you will then distribute in portions along with a layer of potatoes, and small pieces, which will look like some kind of meat casserole... Believe me, it will also be very tasty and beautiful.

Any kind of pork is suitable for such a recipe, but I remind you that for beautiful portioned pieces, it's better to take a loin.

To cook French meat with potatoes, you will need:

pork loin - 1 kg,
potatoes - 8-10 pieces,
onions - 3 pieces,
hard cheese- 300 grams,
mayonnaise - 150 grams,
feta cheese - 100 grams,
salt, pepper and spices to taste.

Preparation:

It does not take too long to cook French meat in the oven, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that your chosen potato variety is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 1o minutes after boiling. After that, drain the water and leave it to wait for the meat. When boiling potatoes, prepare the meat and turn on the preheat oven.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This is how it will be very soft and will be ready quickly.

Sprinkle the beaten meat with salt and pepper to your taste. You can also add any spices for meat, including store kits.

3. Chop the onion finely. Always remember that we need onions for the aroma and juiciness of the dish, and the size of the pieces should be the same as you and your family or guests will be pleased to eat. Not everyone loves large pieces, but someone, on the contrary, prefers them.

4. Place half-cooked potatoes in a separate bowl, drizzle with a little olive oil and salt. Then stir well. Place the potatoes on the bottom of a baking dish or baking sheet in which you will cook the meat in French.

Do not forget to grease the dish with vegetable oil before this so that the potatoes do not burn. Smooth the potatoes themselves with a uniform layer.

5. Grate the cheese on a coarse grater on top of the potatoes. You will be surprised how interesting it will give the dish.

6. The next layer is meat. Place it on top of the potatoes with feta cheese so that it covers them completely.

Advice! Many cooks recommend lightly frying the pieces of meat in a very hot skillet before baking. Literally two minutes on each side for a small crust to appear. This will seal the meat juice inside and make the French-style meat even tastier in the oven.

7. In a separate bowl, combine the chopped onion, mayonnaise and a quarter of the hard cheese. You will get a thick mushy mass, which now needs to be evenly spread over the meat.

8. Smooth the mayonnaise-onion mixture and in this form send our future meat-in French to the oven. It should be heated to 200 degrees.

The meat should be baked for about 40-45 minutes. Readiness is best checked. Pierce a piece of meat and potatoes underneath to see if they are baked enough.

About half an hour after starting to bake, remove the baking dish and sprinkle the grated cheese on the dish to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake with a ruddy fragrant crust, which we all love so much.

On this, the dish can be considered ready. Serve hot and remember to serve both the meat and baked potatoes on a plate as a side dish. I assure you such meat in French is eaten with lightning speed and with obligatory requests for supplementation. Bon Appetit.

French chicken meat with tomatoes and cheese

We love to cook meat in French in so many variations that you can't even count it. This is actually a very democratic dish that can be made from any type of meat. Chicken, for example, is just great for this and, moreover, is amazingly combined with other components of the dish.

If you are used to classic meat pork, then I highly recommend still trying to cook meat in French in the oven from chicken, or rather chicken fillet. It could be chicken breast, but if you suddenly do not like white meat, then fillet from the thighs will do. It will be slightly softer and juicier, but also very tasty.

In addition to chicken, we will add tomatoes in this recipe. Another versatile ingredient. Tomato rings can be added to any meat, even with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.

chicken breast (or thighs) fillet - 1 kg (by number of servings)
tomatoes - 3 pieces,
onions - 1-2 pieces,
mayonnaise - 150 grams,
hard cheese - 300 grams,
olive oil- 2 tablespoons,
Provencal herbs, Italian herbs, salt, pepper to taste.

Preparation:

1. Chicken fillet is perfectly prepared for portioned meat-in French. Pieces of chicken breast are great for this size. In this recipe, we will make individual slices with tomatoes and onions under a cheese crust.

Therefore, first of all, it is necessary to beat off the chicken fillet with a hammer until it is flat.

Salt, pepper and sprinkle the fillet. aromatic herbs to your taste.

2. Slice the onions and tomatoes into thin rings. Tomatoes should be cut perpendicular to their core so that the rings hold their shape well.

3. Grease a baking dish with oil and place the chicken fillet on it. Place two onion mugs on top of the chicken pieces.

4. In the next layer, place two or three slices of tomatoes, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and brush everything well with mayonnaise.

By the way, you can spread it two times, the first time on chicken fillet, and the second for vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle it on our prepared French chicken and tomato meat.

7. Place the dish in an oven preheated to 200 degrees for 30 minutes. During this time, the chicken is baked and the cheese is browned. A well-beaten chicken breast won't take longer.

This French chicken goes well with fresh vegetables and vegetable salads. Bon Appetit.

French meat with mushrooms in the oven

How can you miss the opportunity to combine meat and mushrooms in one recipe? Of course not! Therefore, the next recipe is French meat with mushrooms.

Mushrooms are perfectly baked under a cheese crust and are combined with cheese, and mayonnaise, and onions. You don't even need to talk about meat.

For such a dish, you can use fresh mushrooms or frozen mushrooms that must be boiled beforehand. If you like champignons, then you don't even need to boil them, but put them directly on the meat and bake them in the oven, they will have enough time to reach readiness along with the meat. These mushrooms will turn out to be very juicy and tasty, but if you like fried, then you can also cook this way.

Meat can be taken as pork or beef, the difference will be only in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillets.

I'll tell you about pork, and you choose for yourself.

For cooking you will need:

pork (loin) - 800 grams,
mushrooms - 800 grams,
hard cheese - 300 grams,
onions - 3-4 pieces,
mayonnaise - 150 grams,
vegetable oil - 2 salt spoons,
salt, pepper, spices to taste.

Preparation:

1. Start by frying mushrooms for meat in French. If you are using Forest mushrooms raw or frozen, they must first be cooked. Then let the excess liquid drain from them and fry in a skillet with vegetable oil. No need to cook champignons. Cut them immediately into slices and fry. The main thing is to evaporate the liquid from the mushrooms and lightly brown it.

2. Beat the pieces of meat well with a hammer. Then season with salt and pepper and brush with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.

3. Cut the onion into circles, and then use your hands to disassemble it into rings. Put onion rings on a greased baking sheet or baking dish.

4. Spread the pieces of meat on top of the onion. This method also allows the meat to become saturated with onion flavor, but at the same time, if someone does not like to eat onions, he can easily remove them from the dish. For example, children are not very fond of onions, they will like this option.

If you are sure that all guests will like the onion, lay it on top of the meat in a layer.

5. Now spread over the meat fried mushrooms, and sprinkle on top with cheese, which was previously grated on a coarse grater.

If your pieces of meat are thick or too large, sprinkle with cheese a little later. About 15 minutes before the meat is done.

6. Meat in French with mushrooms is baked in the oven from half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat according to the color of the juice released during the puncture. It shouldn't be pink. You can also slightly cut a piece and make sure that the meat is baked inside.

The same recipe can be topped up with tomatoes, putting them on the meat and greasing with mayonnaise, as well as potatoes. The layer of potatoes is placed at the bottom. In this case, it is best to cut the potatoes into thin slices so that they have time to bake with the meat. Or boil it a little before baking. This method guarantees a soft and delicious potatoes complementing meat in french in the oven.

French oven turkey meat with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, I can attribute French meat to such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is also suitable recipe meat in French.

Turkey is a very tasty meat that is not as dry as chicken breast, yet it is great baked with vegetables and cheese.

For cooking you will need:

turkey fillet (breast or thigh) - 500 grams,
potatoes - 500 grams,
champignons - 300 grams,
tomatoes - 3 pcs.,
cheese - 200 grams,
onions - 2 pcs.,
mayonnaise - 150 grams,
sour cream - 150 grams,
salt and spices to taste.

Preparation:

1. Cut the turkey breast into slices across the grain. Beat them well, season with salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Remember to grease the dishes with vegetable oil. It's better than creamy because it won't evaporate too quickly and keep the meat from burning.

2. Cut the onion into thin half rings or quarter rings. Place on top of the turkey meat.

3. Mix together mayonnaise and sour cream, add black pepper and spices to taste. This will be the sauce with which we will spread our meat in French.

4. Spread the resulting sauce over the turkey sprinkled with onions. Spread in an even layer, you can use a special culinary brush for this.

5. Raw potatoes cut into thin circles and lay on the next layer. You can cut potatoes with a knife, but I have a special vegetable grater for that, which makes very thin and uniform circles. If you have the same one, then be sure to use it.

6. Spread the sauce over the potato layer. Arrange the fried mushrooms on top. You do not need to boil these mushrooms in advance, frying will be enough for them.

8. After the second layer of potatoes, place the tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make halves of circles. We also spread them with sauce.

9. After that, put the French turkey in the oven. Cover the tin with foil to bake our thick puff dish better. Bake at 200 degrees for about 30 minutes.

10. After about half an hour, remove the foil and sprinkle a good layer on the dish. grated cheese... Bake further without foil so that the cheese is baked with a delicious crust.

11. The readiness is checked for potatoes. Pierce the potato, it should be soft. By the time the potatoes and turkey meat are ready, they will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to "mature".

Such a wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French turkey meat already contains a lot of vegetables, a side dish is so tasty and hearty dish will not need. Although it will be great to combine with fresh herbs or pickles.

French beef meat with onions, tomatoes and cheese

Don't think that beef is unsuitable for French-style meat. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out to be too tough or fibrous.

Good fit beef tenderloin or the scapula, they are very soft. You can also make French meat from marbled beef but it may be a little fat for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them off with a hammer.

For French beef you will need:

beef (shoulder, tenderloin) - 500 grams,
onion- 2 pieces,
cheese - 300 grams,
tomatoes - 3 pieces,
mayonnaise - 100 grams,
salt, pepper, spices to taste.

Preparation:

1. Beef for meat in French is best to choose not very fatty. Pieces need to be cut across the grain, this will add tenderness to the meat. Beat off the meat well, covering it with cling film so that splashes do not fly out.

2. Cut onions and tomatoes into thin slices. Grate the cheese on a coarse grater. You can do this in advance, or you can rub it over the meat in order to use exactly the required amount.

3. Spread the meat on a baking sheet, salt and pepper. For a spicier taste, you can use the meat spices from the kits, or add coriander, nutmeg, and thyme.

4. Spread a thin layer of mayonnaise on the meat and spread the onion rings evenly.

5. Put tomato circles on top of the onion and brush them with mayonnaise as well so that the tomatoes do not burn.

6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost cooked.

7. Sprinkle the grated cheese on the French cut pieces and place back in the oven. Bake for another 10 minutes, until the melted cheese is browned. After that, the dish is ready, you can sit down at the table.

A good side dish can be mashed potatoes, fresh vegetables or pickles. Delicious with a variety of vegetable salads.

Oven French meat is cooked in so many variations that we cannot list them all. The main message, I hope I was able to convey to you - this is very tasty dish from meat baked with onions under a cheese crust and with mayonnaise. One of the most popular dishes for the holidays, so be sure to prepare it for your next visit.

Eat deliciously and cook with pleasure!

French meat - general principles and cooking methods

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

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 a neck, loin or juicy part 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. Yellow fatty layers are 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. Beat off the meat with a special hammer or the back of a knife. To prevent splashes from scattering around the kitchen, the meat should be wrapped in cling film.

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

French meat - the best recipes

Recipe 1: French Pork

Description: in this version of the meat in French there is as little French left as in our national salad Olivie. Instead of stewed veal 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 coarsest grater.

Grease a baking sheet 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, which can completely knock out the thoughts of healthy eating... Ready 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 (as much as possible) potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, 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 simply beat off the meat slightly, 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 the 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 an oven at 200 ° C for 40 minutes until cooked through. The dish should be freely pierced with a toothpick.

Recipe 3: French pork is healthy

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's 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.

Recipe 4. French meat

The cooking technology of such meat is not complicated, but it tastes just great.

Required Ingredients:

- pork (tenderloin is better) - 500 g;

- onion - 1 head;

- a fleshy variety of tomatoes - 1 pc.;

— fresh champignons- 3 pcs.;

- mustard - 1.5 tablespoons;

- mayonnaise - 3 tablespoons;

- Parmesan cheese - 200 g;

- pepper and salt 0.5 tbsp each;

- seasoning to your taste.

Cooking method:

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

We take granular mustard, put it in a bowl, add mayonnaise to it and grind it well. Let's wait 5 minutes, and wrap each piece of meat with the prepared sauce. Lubricate the bottom of the mold with butter and put the slices of meat in it.

Cut the champignons into slices. Pour olive oil into a frying pan, heat it up a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onions in half rings and let them simmer a little in a saucepan. Put a layer of fried onions on the meat, then 4-5 slices of fried mushrooms on each piece. Cut the tomatoes lengthwise and then into slices. Lay them on the meat with the next layer. Season a little and sprinkle with Parmesan cheese shavings.

Preheat the oven and send the meat to fry for 15 minutes. Then we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. The fragrant, tasty and beautiful meat has already been cooked.

Let's prepare a side dish for it and vegetable salad, and woo-ala - treat yourself to your health.

Recipe 5. French meat with potatoes

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

Required Ingredients:

- pork pulp - 500 g;

- potatoes - 1 kg;

- onions - 2 pcs.;

— Russian cheese- 200 g;

— homemade mayonnaise;

- spices, vegetable oil.

Cooking method:

Wash the meat, dry it neatly with napkins and cut into slices. Use a kitchen hammer to beat off each bite like a chop. Sprinkle a little salt and pepper and let stand for a few minutes while we work on other foods.

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

Rub the cheese coarsely.

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

An hour later, sprinkle our French masterpiece with grated cheese. Leave it in the oven for 10-15 minutes.

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

Recipe 6. French meat in a slow cooker

This masterpiece of French cuisine can be easily prepared in your kitchen assistant - the multicooker.

Required Ingredients:

- pork - 0.5 kg.;

- onions - 2 pcs.;

- potatoes - 6 pcs.;

— egg- 1 PC.;

- Russian cheese - 150 g;

- mayonnaise - 100 g;

- milk - 50 ml.;

- pepper and salt.

Cooking method:

Cut a beautiful fresh pork tenderloin into pieces as for chops. Beat each piece a little with a kitchen hammer, salt and pepper them. Lightly brush each piece of meat with mayonnaise.

Peel the onions and potatoes, cut them into rings.

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

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

Let's set the "Baking" function and the cooking time - 1 hour.

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

Recipe 7. French meat with fresh mushrooms

Required Ingredients:

- veal - 500 g;

- potatoes - 0.5 kg;

- onions - 2 pcs.;

- Parmesan - 100 g;

- mayonnaise - 200 g;

- fresh mushrooms - 300 g;

- cloves of garlic - 4 pcs.;

- olive oil,

- spices.

To prepare the marinade:

— soy sauce- 1 tbsp.;

- juice of half a lemon;

- olive or corn oil.

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

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

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

Fry half rings of onion in a pan in olive oil. Place the meat in the mold, on which we put the onion. The meat must be completely covered with onions!

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

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

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

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

Open the oven door, choose the shape and enjoy the unrivaled taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Required Ingredients:

- veal or pork tenderloin - 700 g;

- tomatoes - 4 pcs. (meaty variety);

- onions - 2 pcs.;

- hard cheese - 250 g;

- olive oil - 2-3 tablespoons;

- salt and pepper, spices to your taste.

Cooking method:

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

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

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

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

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

Recipe 9. French minced meat

A great alternative to the original classic recipe. Great for when you have it in your fridge ready-made minced meat or cuts of meat, from which you quickly prepare minced meat in a blender.

Required Ingredients:

- minced meat (pork + beef) - 600 g;

- potatoes - 3 pcs.;

- onion - 1 pc.;

- hard cheese - 200 g;

- mayonnaise - 150 g;

- pepper and salt, dry herbs of parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onions, chop them into cubes and fry them in a pan until they are golden brown. Season the minced meat with salt, pepper and dry herbs. When the onion has acquired the desired color, increase the heat and add the minced meat immediately. While stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the prepared minced meat in a baking dish, but try not to get excess oil there.

Cut the potatoes into bars. Place in a mold on top of the minced meat and completely cover the potatoes with a layer of grated cheese. We grease everything carefully with mayonnaise and send it to the oven to bake for 1 hour.

Recipe 10. French meat with pineapples

Required Ingredients:

— pork tenderloin- 0.5 kg.;

- cheese - 200 g;

- onions - 2 pcs.;

- mayonnaise - 200 g;

- vegetable oil, pepper, canned pineapple washer salt.

Cooking method:

Cut fresh meat into slices. We beat each piece with a hammer through the cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Rub the cheese coarsely or cut it into bars.

Cover the bottom of the meat baking dish with greased food foil. Distribute the onion evenly on top, and pieces of meat on it. Lubricate the meat with mayonnaise. Put a pineapple washer on each piece of meat and grease with mayonnaise again. Sprinkle everything on top with cheese shavings.

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

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.

V modern kitchen There are quite a few recipes for cooking meat, there are even more varied types of side dishes that can be served with it. If you are interested in the question of what to serve meat in French with, then we will consider it in detail in this article, especially since the dish can be served as the main one on New Year's table.

The main thing is to serve the appetizer in an original way, with a twist, and beautifully decorate the meat with a side dish in accordance with this festive moment.

Moments from history: how the dish appeared

Despite the presence of the word “in French” in the title, the recipe itself hardly has any relation to this country. It was cooked there only once, when Count Orlov came to visit. For cooking, they used ingredients such as veal, onions, mushrooms, potatoes, béchamel sauce and grated cheese.

The dish has taken root on the territory of Russia, slightly modified. Now, during cooking, other ingredients can be added to it - tomatoes, pineapples, etc.

Instead of béchamel sauce, the appetizer is often poured with sour cream or cream, and veal is replaced with chicken or pork.

Very often, French meat acts as a central hot dish at a holiday, for example, in new year's eve... Beautifully designed, it can become the main decoration of any festive table.

French meat: a classic recipe

Ingredients

- 400 g + -
- 100-150 g + -
- 300 g + -
- 150-200 g + -
- 1 tsp + -
- 1 tsp + -

How to cook French meat with cheese

Today, French meat is most often cooked without adding potatoes, simply making a separate side dish for it. And instead of veal, they use pork (not very fatty), which is slightly juicier than it. It is this recipe that we propose to be the first to consider step by step.

Preparing meat for baking

We wash and dry the meat, cut it across the fibers into thin slices (their thickness should be about one centimeter).
Use a hammer to beat off each piece of meat on both sides.
Pepper and salt pieces of meat on one side, stack them in a pile. Let it stand for ten minutes.

How to cut vegetables for meat in French

We peel the onion and cut it into rings (their thickness should be no more than 0.5 cm).
Three cheese on a coarse grater. If you like a lot of cheese in your dish, double or triple it.

We lay out the products in layers

Cover the baking sheet with foil. Put the onion rings in the first layer (half a serving).
Lay out the beaten meat with the second layer.
We close all onion rings and pour with mayonnaise. We spread all the grated cheese.

We bake meat in French with cheese in the oven

We preheat the oven to 200 degrees, put a baking sheet in it for 30-40 minutes.

The dish should be served hot, so if you have prepared it in advance, then before you sit down at the New Year's table, put it in the oven to reheat. While the chimes are striking, and you make a wish and congratulate the guests, your hot will arrive in time.

If you cooked it on a large baking sheet like a casserole, then simply cut the meat into portions and put it on beautiful dish.
If you have baked meat in a beautiful shape, then it is not a mistake to serve the split meat right in the pan.
If you immediately prepared the dish in portions, serving will be somewhat easier. Place the cuts of meat on a dish lined with lettuce and sprinkle with herbs on top of each. On the sides, you can lay out boiled and figured cut vegetables.
You can also put in piles canned peas or corn, olives or olives. If you have made fries or country-style potatoes for a side dish, arrange the wedges around the pieces of meat.

Having shown imagination, you can prepare an edible New Year's decor for hot. Snowmen made from eggs, vegetable rolls in the form of candles, Christmas trees made from cucumbers or olives, cones from nuts - all this can be beautifully placed on a dish along with French meat. Be sure that your masterpiece will become the main decoration of the New Year's table.

How to serve meat in French: recipes for side dishes

Perhaps, you can serve anything you like with meat in French. If the dish is prepared without adding potatoes, then mashed potatoes or stewed potatoes will be in perfect harmony with meat.

Also, vegetable salads, baked or canned vegetables... Deliciously cooked and beautifully decorated, they will look great on your New Year's table.

Recipe number 1: fanned potatoes

This dish is perfect as a side dish for "French" meat. The same potatoes, but cooked in a slightly different way, can significantly diversify the New Year's table.

Ingredients

Potatoes - 5 pcs.;
Hard cheese - 30 g;
Hops-suneli - 0.5 tsp;
Potato seasoning - 0.5 tsp;
Sunflower oil - 2 tablespoons

How to fan potatoes

We wash the potatoes in their skins, dry them. We make cuts about 2 mm wide, without bringing the knife to the end by 0.5 cm.
Tear off pieces of foil and put the potatoes in it with the cuts up. Wrap the foil, put it on a baking sheet and bake in the oven for 40 minutes at 180 degrees.
Meanwhile, cut the cheese into rectangular pieces.
We take out the finished potatoes from the oven, open them and put the sliced cheese into the cuts. You can invest in each cut, or through one.
Sprinkle the potatoes with seasonings, pour over each one with sunflower oil and put in the oven for another 5-10 minutes. During this time, the cheese will melt. Serve the dish hot.

Recipe number 2: bright vegetable salad

Any meat dishes go well with fresh vegetables. They can be mixed into a salad, beautifully decorated and served in an original way to the festive table.

Ingredients

White cabbage - 300 g;
Fresh cucumbers - 1-2 pcs.;
Red bell pepper - 1 pc.;
Yellow bell pepper - 1 pc.;
Parsley - to taste;
Vegetable oil - 3-4 tablespoons;
Vinegar - 0.5-1 tbsp.;
Sugar - 1 tsp;
Salt to taste;
Cranberries to taste.

How to make cranberry vegetable salad

We clean the cabbage from the upper leaves and finely chop it. Sprinkle with salt and rub with your hands. Transfer to a bowl.
Removing seeds from bell peppers, rinse them and cut them into half rings. Put in a bowl with cabbage.
We wash the cucumbers, cut into thin half rings, put them in a bowl.
We wash and finely chop the greens, add to the rest of the vegetables.
Cooking the marinade: mix sunflower oil, sugar and vinegar.
Add the marinade to the salad, mix. Then we shift the dish into a beautiful salad bowl, decorate it with cranberries on top.

It is advisable to prepare the salad on the same day when it is planned to be served. So it will retain more useful properties.

Recipe number 3: Caesar salad with seafood

This dish can be called traditional for many holidays. New Year is no exception, especially since the year of the Rooster is coming and astrologers advise preparing at least one dish with seafood for the festive table.

Ingredients

Cherry tomatoes - 1 handful;
Romano salad - 1 bunch;
Parmesan (grated) - 2 tablespoons;
Tiger shrimps - 10-12 pcs.;
Salt to taste;
Garlic - 1 wedge;
French baguette - 0.5 pcs.;
Ground black pepper to taste.

Ingredients for dressing

Egg yolk - 1 pc .;
Olive oil - 50 ml;
Lemon juice - ¼ pcs.;
Garlic - 1 wedge;
Salt to taste;
Anchovy fillet - 3-4 pcs.;
Ground black pepper to taste.

How to make Caesar salad

Preparing the main ingredients for frying

Preparing the shrimp. Then we rub the garlic on a fine grater (or just pass it through the garlic) and divide it into two parts.

2. Mix a spoonful of olive oil with a part of the garlic, add pepper and salt to taste.

3. We clean the shrimps, fill them with the prepared mixture.

4. Cut the baguette into cubes, put them on a baking sheet and dry in the oven (preheated to 180 degrees) for ten minutes.

5. Put a frying pan on the fire, pour some olive oil into it and fry the baguette cubes. Season with pepper, salt and remove the finished golden croutons.

Cooking salad dressing

6. Rub or squeeze a clove of garlic.

7. Grind the anchovy fillet in mashed potatoes (in a mortar or with a fork).

8. Beat the yolk with lemon juice, add salt, pepper to it, and then add olive oil in small portions. We continue to whisk.

9. Ready sauce will look like mayonnaise.

Mixing the ingredients of "Caesar"

10. At the very end, add anchovy paste and crushed garlic to the mass. The sauce should be slightly sour.

11. Reheat the pan, put the shrimp along with the dressing and quickly fry them.

12. Put in a bowl lettuce leaves, croutons and cherry tomatoes, season with sauce and stir.

13. Transfer the salad to a beautiful salad bowl, decorate with fried shrimp on top and sprinkle with grated Parmesan.

By slightly changing the composition classic salad“Caesar”, as a result we got a spicy and tasty dish that can be served with meat in French.

Recipe number 4: eggplant rolls

Ingredients

Eggplant - 500 g;
Walnuts - 1 glass
Ground coriander - 1 tsp;
Garlic - 2-3 cloves;
Hmeli-suneli - to taste;
Saffron - 1 tsp;
Cilantro - 4-5 branches;
Wine vinegar - 2 tablespoons;
Olive oil - 100 ml;
Salt - 0.5 tsp

How to make delicious eggplant rolls

We wash the eggplant, cut off the tail and cut the vegetable into longitudinal thin plates. Sprinkle them with salt and leave for ten minutes.
Grind the walnuts into crumbs.

You can crush them with a rolling pin, chop them with a knife, or simply grind them in a blender.

We peel and pass the garlic through the garlic. Add it to the nuts.
We wash the cilantro greens, chop it finely, shift it to the nuts and garlic.
Salt the products, add suneli hops, coriander, saffron. We mix everything and grind well, since the nuts should be soaked in spices.
Add to the finished mixture in small portions boiled water(about half a liter). As a result, the sauce should turn out like sour cream.
Pour in vinegar and mix everything.
We wash the eggplants from salt, fry them on vegetable oil until golden brown. We spread it on paper napkins to remove excess fat. Cool down the "blue" ones.
We form rolls. With a tablespoon, gently distribute the filling over the entire surface of the eggplant and gently wrap it in a roll.

Put the finished rolls on a beautiful dish, and sprinkle with herbs and the remains of nuts on top. Such a vegetable appetizer goes very well with meat, moreover, it turns out to be not greasy.

Of course, this is not the whole list of dishes with which French meat can be served. Moreover, every hostess tries to prepare something original and interesting for the festive New Year's table, which can be beautifully decorated and served. Show all your imagination too, believe me - even with a little effort, you will get an excellent festive table.

Bon Appetit!

French meat is exquisite dish not French, but ours, Russian cuisine and, mainly, it is served on the table on special occasions and on holidays... Delicate meat with onions and potatoes under a brown cheese crust will leave few people indifferent, and it just should be in the recipes of every modern housewife. How to cook well-known French meat according to classic recipe- you will learn from this article.

The history of the origin of the dish "French meat"

The original name of this dish is the French “Veau Orloff”, which means “Veal in Orlovski” and it is with this surname that the original version of the preparation of meat, which is so popular today, is associated. It was first prepared in France for the Russian Count Orlov, who is the favorite of Empress Catherine, and it was a baked veal with potatoes, onions, mushrooms, béchamel sauce and sprinkled with cheese.

Today, “French-style meat” is being prepared in a more simplified version, in most cases not using mushrooms in it, and veal has been replaced by the more popular pork. The béchamel sauce has been replaced with regular mayonnaise, cream, or even sour cream. The layers of the components of a famous dish often change their arrangement, and their pre-processing and cutting shape also differs from culinary specialist. And now it is no longer possible to say unequivocally what kind of dish the famous Count Orlov tasted before, especially since there are a lot of names for his counterparts today - these are “home-style meat”, “captain's style”, “diplomat” or even “surprise”.

How to cook meat in French the classic recipe

To prepare the classic French Meat, you need the following ingredients:

veal;
potato;
mushrooms;
bechamel sauce;
pepper;
salt.

The most basic ingredient in this dish naturally is meat. Today you can take absolutely anything - pork, lamb, poultry, however, in classic version veal is commonly used. Choose whichever one you like best. The meat must first be prepared.

To do this, it is cut into slices about a centimeter - one and a half thick and slightly beaten on both sides, while covering with cling film.
After that, the meat is salted, pepper, you can also add other spices and herbs.
Then the meat is left to marinate for a while - it is best to place it under oppression and leave it in a cold place overnight.

To cook meat in French, prepare a form - coat it with vegetable oil, lay out pieces of margarine.

The first layer is potatoes. It must be peeled and cut into rather thick slices - about a centimeter or a little less and put on a baking sheet, you can overlap. Potatoes need to be slightly salted.
The next layer should be mushrooms - but if you want, you can do without them. For cooking meat in French, it is best to use champignons, but you can take any. They should be pre-fried and laid out on top of the potatoes.
Pieces of meat are spread on top, close to each other in one layer. Before that, it can be pre-fried in a pan on both sides until lightly browned. Peel the onion, cut into thin rings and marinate for half an hour. To do this, you need to fill it cold water with apple or vinegar, sugar and salt. The marinade should have a sweet and sour taste, which is quite pronounced. After the onion is marinated, it must be slightly squeezed out and put on top of the meat in an even layer.
Then pour over the contents of the baking sheet with mayonnaise, sour cream or cream. You can also use the classic béchamel sauce. For its preparation, 100 - 200 grams of butter are melted in a frying pan, 1 - 2 tablespoons of flour, a few tablespoons of broth or water are added to it, and then cream, light sour cream or milk are poured. The sauce is well mixed, salted, peppered and poured over the meat.
On top of the filling, cheese is poured in a thick layer, previously grated on a coarse grater. The baking sheet is placed in an oven preheated to 180 degrees, and the meat is baked in French until tender.
This dish is served to the table in portions, in the form of a flaky piece, when potatoes are captured from below and everything is laid out on a plate so that the integrity of the layers is not compromised. Also, when serving, you can decorate the meat with herbs.

French meat is a dish for real gourmets and everyone present will surely like it. If it contains potatoes in its composition, then it does not require any side dish, it would be best to add only fresh vegetables to it or light vegetable salad.