How to cook meat in French

How to cook meat in French

One of the most frequent dishes that hostesses in our country prepare for the festive table is meat in French. It is a meat, usually cut into portions and well beaten off, with mayonnaise and cheese. Sometimes mayonnaise is replaced with sour cream, but the remaining components are mandatory. The composition often includes onions, potatoes, mushrooms, tomatoes and other vegetables, often instead of vegetables in the recipe includes pineapple. Traditionally, French meat is baked in the oven, but it can be cooked in a pan or in a slow cooker.

French meat is a very rich and high-calorie dish, even if it contains a lot of vegetables. It has nothing to do with French cuisine: despite the name, Soviet mistresses can be proud of the invention of meat in French, who lovingly gave the dish that name because it is very tasty and beautiful. The sauce allows the meat to remain juicy and tender, the cheese gives it a pleasant creamy taste and appetizing appearance.

Cooking Features

Despite the fact that meat in French is perceived by many as a festive dish and looks very presentable, it is easy to cook. Even an inexperienced housewife will cope with the task, and experienced cooks cook French meat even on weekdays. However, the knowledge of several secrets will not prevent even those who prepare this dish regularly, because culinary skills can be improved indefinitely.

  • For meat in French, it is desirable to choose fresh meat that has not been subjected to freezing. In this case, preference should be given to veal or young pork. If the beef has a dark color and large fibers, it is better not to take it in French meat. From the purchase should be abandoned in the event that the fat has a yellow tint. This also applies to pork. If the meat lies in a puddle, then it is most likely frozen and thawed. Such a product for meat in French is not suitable. In extreme cases, it can be made from meat, frozen once and thawed in the refrigerator, without a sharp temperature drop, without immersion in water. In this case, the chances of cooking juicy meat in French will be much greater.
  • Meat for baking with mayonnaise and cheese should be moderately fat. The presence of small fat layers will give it juiciness, but if the fat turns out to be too much, the already heavy meal for the stomach will become even fatter and more nutritious, and it will taste less pleasant.
  • For cooking meat in French, it is not recommended to use a rich bouquet of spices. Ground pepper will be quite enough. The meat will have an already rich and rich taste, because the composition of the dish includes ingredients that have a pronounced taste and set off the taste of meat.
  • If you have mayonnaise thick and high-calorie, you can not lubricate the meat completely, as indicated in the recipe, and put it on top of a thin mesh.
  • When using potatoes for a dish, it should be cut as thinly as a layer of meat. Only in this case, he will have time to bake. If the potatoes are cut into too thick chunks, then it will take longer to cook than the preparation of the main component, which will make the meat overdried.

There are a lot of French meat recipes, and their collection is constantly updated, as the creative hostesses try to bring something different to the recipe every time. Therefore, you always have the opportunity to choose which recipe to cook meat in French this time. In addition, you can also experiment, based on recipes that have already managed to prove themselves well.

Simple pork meat recipe

Composition:

  • pork - 0, 5 kg;
  • onions - 0, 4 kg;
  • mayonnaise - 0, 2-0, 4 l;
  • hard cheese - 0, 2 kg;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the pork, dry with napkins. Cut across the fibers in portions about 1 cm wide.
  • Put the pieces of meat in a plastic bag and beat it through with a culinary hammer. The package is needed to ensure that the spray from the meat does not fly in all directions. You need to beat not all the pieces at the same time, and in turn, so that each piece turned into a thin layer.
  • Salt and pepper the pieces to taste.
  • Fold the pieces of meat on a baking sheet. Previously, you can lay on it parchment or foil, so that it does not so much dirty with grease.
  • Cut onions into half rings or small ringlets - it depends on the size of the onions.
  • Sprinkle meat with onions.
  • Liberally lubricate the onion layer with mayonnaise.
  • Rub the cheese and sprinkle the dish with it. If you want the French-style meat to be covered with cheese crust, you can complete the preparation of the dish for baking. If you prefer that the meat in French seems baked in a cheese sauce and does not become covered with a crust, then you need to coat the cheese with another layer of mayonnaise.
  • Preheat the oven to 180 degrees and place a pan of meat in it. Bake for half an hour.
  • Turn off the oven, let the meat stand in it for another 10 minutes.

Arrange the meat in French on a plate with a wide spatula so as not to damage the integrity of the pieces. Before this, using a spatula, it is desirable to cut the cheese crust between pieces of meat. As a side dish for meat in French, boiled potatoes are most often served. Another option of the side dish is a salad of fresh vegetables, seasoned with lemon juice.

French Meat Beef with Potato

Composition:

  • beef tenderloin - 0.5 kg;
  • potatoes - 0.5 kg;
  • onions - 0, 3 kg;
  • hard cheese - 0, 3 kg;
  • mayonnaise - 0, 3 l;
  • unsharp mustard (sauce) - how much will go;
  • vegetable oil - 20 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the beef, blot with a kitchen towel. Cut across the fibers into thin pieces (about 1 cm thick). Carefully repel through the package.
  • Lubricate the pieces of beef with a thin layer of mustard, fold into a bowl, cover with a plate and put in the fridge for a few hours, overnight.
  • Grease a large baking dish with a thin layer of vegetable oil. Do it conveniently with a cooking brush.
  • Put pieces of beef in the form, lightly salted them slightly.
  • Peel potatoes and onions.
  • Cut potatoes into thin slices, cut onion into half rings.
  • Put the onion on the meat, put the potato slices on it. Pepper and salt potatoes.
  • Grease the potatoes with mayonnaise.
  • Preheat oven to 200 degrees and place the form with meat in it.
  • After 20 minutes, sprinkle with grated cheese and continue to bake for another 20-25 minutes. The dish is ready when easily pierced with a toothpick.

Beef is served in French in batches. Garnish for it is not required, but fresh vegetables will not be superfluous.

French-style chicken meat with pineapples and potatoes

Composition:

  • chicken fillet - 1 kg;
  • young potatoes - 1, 5 kg;
  • onions - 0, 5 kg;
  • canned pineapples - 0, 2 kg;
  • hard cheese - 0, 3 kg;
  • mayonnaise - 0, 3 l;
  • vegetable oil - 30 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Cut chicken fillet lengthwise into 2-3 pieces. Bounce through the pack. Salt and pepper.
  • Peel the onions and cut them into thin rings or halves of the rings.
  • Grease a deep baking dish with oil and place half of the onion on the bottom.
  • Peel new potatoes, cut into thin round slices. Spread half of the potatoes over the onion.
  • Pepper and salt the potatoes, brush them with a thin layer of mayonnaise.
  • Spread chicken meat. Cover it with the remaining onions, place the remaining potatoes.
  • Grease the potatoes with mayonnaise.
  • Place the form with the dish in the oven preheated to 180 degrees for half an hour.
  • Finely chop the pineapple, sprinkle the dish on it.
  • Crush cheese on a fine grater, put pineapple pieces in it.
  • Return the form to the oven for another 15 minutes.

French meat cooked according to this recipe is a complete dish. Try not to destroy the structure when putting the meat in the plate (do not mix the layers) so that the dish is not only tasty, but also beautiful.

French meat made from minced meat with mushrooms

Composition:

  • minced meat - 0.5 kg;
  • fresh champignons - 0, 5 kg;
  • onions - 0, 2 kg;
  • sour cream - 150 ml;
  • hard cheese - 150 g;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Salt and pepper stuffing.
  • Grease the baking tray.
  • Fold the foil so that stripes are about 2 cm wide, about 20 cm long. Fold the strips into a ring, fasten them, twisting the ends of the strips from below and above, or wrapping the junction with a piece of foil.
  • Place the rings on a baking sheet. Place a large spoonful of minced meat in each ring, flatten it and tamp with a spoon.
  • Mushrooms cut into plates, onions - half rings.
  • Heat the oil in a frying pan, put the mushrooms and onions in it and fry until the liquid released from the mushrooms evaporates from the frying pan.
  • Spread the mushrooms in molds over the mince. Try to distribute them evenly.
  • Brush the sour cream over the mushrooms, sprinkle with finely grated cheese.
  • Place the baking tray in a preheated 180 degree oven. Cook meat in French from mince 25 minutes.

This French meat recipe is one of the lowest-calorie foods, although you can't call it light. Serve the dish, removing from the molds. As a side dish fit potatoes, baked or fresh vegetables, light salad.

French Pork Meat with Tomatoes

Composition:

  • pork - 0, 7 kg;
  • tomatoes - 0, 4 kg;
  • onions - 0, 2 kg;
  • hard cheese - 0, 2 kg;
  • mayonnaise - 0, 2 l;
  • salt, pepper - to taste.

Method of preparation:

  • Cut a piece of pork washed and dried with napkins and cut into portions. After placing each piece in the package, repel.
  • Pork chops fold on a baking sheet, salted them and pepper. It is not necessary to grease the baking sheet, as fat will be boiled out of the pork during baking, so it will not burn anyway.
  • Wash tomatoes. With a sharp knife with small teeth cut them into circles. If you try to make it with a blunt knife, juice will flow out of the tomatoes, and the mugs will not look even and beautiful.
  • Remove peels from bulbs. Cut them into half rings.
  • Place the onion on the pork chops, top with the tomato circles.
  • Smear tomatoes with mayonnaise, sprinkle with grated cheese.
  • Place the baking tray in a preheated 180 degree oven for 35 minutes.

To meat in French with tomatoes will not interfere with a side dish of boiled potatoes or mashed potatoes.

Meat in French from beef with tomatoes in a slow cooker

Composition:

  • veal - 0, 4 kg;
  • potatoes - 0.5 kg;
  • tomatoes - 0, 3 kg;
  • onions - 100 g;
  • mayonnaise - 100 ml;
  • hard cheese - 100 g;
  • vegetable oil - 20 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Beef cut into thin plates, beat off, salt and pepper.
  • Smear the bowl of the multicooker with vegetable oil, put the beef in it.
  • Peel the onions and cut them in thin half rings, lay them on the meat.
  • Peel the potatoes, cut them into very thin slices.
  • Put the potatoes on the onion, salt it and pepper.
  • Cut the tomatoes into slices with a sharp knife, put them on the potatoes.
  • Thickly grease the tomatoes with mayonnaise, sprinkle with grated cheese.
  • Start the slow cooker in baking mode for 50 minutes.
  • After completing the program, leave the dish in the slow cooker for 10 minutes. The unit itself at this time should work in heating mode.

It remains to remove the meat from the multicooker and arrange it into plates. Garnish for this dish is not required.

French pork meat with tomatoes, mushrooms and pineapples

Composition:

  • pork neck - 0.5 kg;
  • fresh champignons - 0, 5 kg;
  • onions - 0, 3 kg;
  • cheese - 0, 2 kg;
  • sour cream - 0.5 l;
  • canned pineapple (by washers) - 0, 2 kg;
  • mustard, flour, vegetable oil - how much will go;
  • salt, pepper - to taste.

Method of preparation:

  • Cut meat into portions, beat off, grease with mustard, roll in flour and fry in boiling oil on both sides until an appetizing crust is formed. Salt, pepper, put in the form.
  • Cut the champignons into thin plates and fry in butter over medium heat until they get an appetizing shade. Put on meat.
  • Chop the cheeses, mix with sour cream, add the pepper, whip to make a homogeneous mass.
  • Cut the tomatoes into circles, the onion into half rings.
  • Place the onions on the mushrooms and place the tomato mugs on top.
  • Spread the pineapple rings on top.
  • Pour all the sour cream and cheese sauce.
  • Place in a preheated 180 degree oven for half an hour.

When serving, you can decorate the dish with olives or olives. Serve it with or without side dish. This is one of the most unusual recipes for cooking meat in French. Despite the large number of components, the taste it turns out harmonious.

Meat in French is easy to prepare, and a large number of recipes allows you to vary the menu. However, to include this dish in the diet too often is not worth it, since it is very high in calories.

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