French meat is a hot dish that is traditionally cooked with potatoes, cheese and the most tender pieces of meat. The step-by-step recipes presented below give an idea of what other ingredients can be used in the preparation of this dish.
The creator of this simple dish is a French cook who served in one of the richest imperial family of Russia in the county of Alexei Orlov. Then the meat was cooked in French from soft young marble veal with mushrooms, cheese and potatoes under a white bechamel sauce. It was part of a rich and satisfying lunch or dinner in honor of receiving guests. Since then, little has changed. However, you can safely vary the components, replacing the veal with pork or beef, and bechamel with cream or other spices and sauces. Tasty and properly cooked by step-by-step recipes meat in French worthy of being an ornament not only festive, but also the usual dining table!
Meat in French (step-by-step recipe) - general principles of cooking
If beef is taken for cooking, then you need to make sure that the meat is not dark in color, otherwise it will cook for a very long time and spoil the whole dish. Better for meat in French, still use veal.
If for cooking pork is taken, then you need to take only juicy, but not very fatty places of meat (loin or neck). In the fat layers of pork should not be yellow, and the meat itself must be in a uniform slightly pinkish color.
The meat should be washed, dried thoroughly, remove all films, bones and cut across the fibers. Beat the meat should be careful not to destroy the fiber.
If the same is taken for cooking chicken, it is better to use brisket. In this case, the meat is not necessary to beat.
French Pork & Juniper Meat: A Step-by-Step Recipe
Ingredients:
• 1 kg of pork (tenderloin, neck or shoulder);
• 250 g onion;
• 200 g of hard cheese;
• one lemon;
• one tomato;
• 150 g dry porcini mushrooms;
• kilogram of potatoes;
• 15 g of salt;
• 25 g of granulated sugar;
• 15 g ground pepper;
• 5-6 juniper berries;
• 100 ml of sunflower oil;
• bunch of green onion feathers.
Preparation:
1. Meat in French is not so difficult to cook. Step-by-step recipe should begin with the preparation of ingredients.
2. Wash the lemon, dry it with a kitchen cloth and cut it in half.
3. Squeeze the juice from the lemon. This can be done manually or with a special juicer. Juice will get about 100 ml.
4. Rinse the onions with cold water.
5. Use a sharp knife to cut off the neck and bottom.
6. Remove all flakes from the onion.
7. Rinse the vegetable head again with water.
8. Cut the onion into half rings. To do this, cut each head into halves. Put half on the cutting board cut down and cut with a sharp knife across into thin slices.
9. In a bowl pour half a glass of water, add lemon juice, 7 g of salt and sugar.
10. Stir the mixture. It will be marinade.
11. In the marinade put the whole chopped onion.
12. Stir, cover and set aside for now.
13. Wash the tomato, remove the place of attachment of the peduncle.
14. Put the tomato on a cutting board and cut it in half.
15. Then put the halves of the tomato cut down and cut into thin slices.
16. Put the dried mushrooms in a coffee grinder and grind into a crumb. This can be done also in a home-made harvester or in a blender.
17. Juniper berries bust. To do this, examine each berry for damage and dirt.
18. Rinse selected berries in cold water.
19. Place a paper towel on the table and place berries on it. They should dry out a little.
20. Rinse the meat in cool water.
21. Dip the pork with a paper towel to remove excess water. 22. Having laid the meat on a cutting board, cut it across the fibers of the connective tissue into steaks 1.5-2 cm thick. If there is fat around the edges, do not cut it, it will give the meat extra softness.
23. All sliced steaks slightly beat back the tip of the knife.
24. Put the juniper berries in a separate bowl and distribute them with a mortar or any wooden tolkushka. By the way, instead of these berries, you can use any other with a sour taste. For example, cranberries, lingonberries or currants.
25. For cooking marinade to meat steaks, add salt, sunflower oil and ground pepper to the berries.
26. Stir the marinade.
27. Grate the marinade prepared pieces of meat.
28. Put the meat in a bowl and let it marinate for 10-13 minutes.
29. Rinse the potatoes in cold water and peel them.
30. Cut potato tubers into slices no thicker than 1.5 cm.
31. A baking sheet for roasting meat is well lubricated with sunflower oil.
32. Spread the marinated pieces of pork on a baking sheet.
33. Get a bowl of onions and squeeze the onions from the liquid.
34. On each piece of meat put a little onion.
35. Sprinkle onion evenly with mushroom chips.
36. The next layer to put on each piece of meat in one or more slices of tomato.
37. Between the pieces of meat on a baking sheet spread out the slices of potatoes.
38. Sprinkle the slices with sunflower oil.
39. Turn on the oven for heating to 200 ° C.
40. Put the baking sheet with meat in the oven.
41. Take the cheese and grate it with a grater or chop it with a knife on a cutting board.
42. After 20 minutes, you can pull the pan with meat in French.
43. Step-by-step recipe continues by putting an even layer of shredded cheese on pieces of meat with vegetables and mushrooms.
44. Put back in the oven for another quarter of an hour.
45. In the meantime, rinse the feathers of green onions in water.
46. Drain onions on a towel and finely chop them into crumb.
47. Put the finished meat on a plate and, before serving, sprinkle with green onion crumbs. 48. Allow the prepared dish to brew and cut into portions and serve.
French Veal Meat in a Pot: Step-by-step recipe
Ingredients:
• pound of veal;
• one orange tomato;
• a pound of potatoes;
• half a kilo of mushrooms;
• two onions;
• 300 g of hard cheese;
• 100 ml of sunflower oil;
• 20 ml of table mustard;
• 10 ml of flower honey;
• salt to taste;
• to taste spices;
• bunch of parsley.
Preparation:
1. Remove from veal all unnecessary and unnecessary.
2. Rinse the meat in cool water.
3. Dip the veal with a paper napkin.
4. Put the meat on a cutting board and cut into slices, then into cubes of medium size about 2x2 cm.
5. Rinse the onions in cold water and clean it.
6. Cut the onion into small cubes. To do this, first cut the head in half, then into slices and into cubes.
7. Rinse the champignons in a bowl with cool water, if necessary, clean the contamination with a knife.
8. Put the mushrooms on a towel.
9. Take one champignon and cut them all into thin slices.
10. Pour 2-3 tablespoons of sunflower oil into the pan and place on the stove to warm up.
11. Put mushrooms in butter and fry until the liquid evaporates.
12. Add the onions to the mushrooms, mix.
13. Add mustard and honey. Stir once more.
14. Fry until light golden brown.
15. Remove the pan from the stove.
16. Rinse the tomatoes in a bowl of water.
17. Cut tomatoes into small cubes or pieces of any shape.
18. Put the potatoes in a separate bowl with cold water.
19. Peel the potatoes and immediately rinse them in clean water.
20. Cut the potatoes into strips or cubes to your own taste.
21. Take a large ceramic or clay pot for baking dishes. If desired, you can use several smaller pots.
22. Put the potatoes in the pot first, then the meat. It is necessary to ensure that the layers are distributed evenly along the bottom of the pot. 23. Salt and sprinkle with spices to your own taste.
24. Then put the tomatoes on them, distribute the fried mushrooms with onions.
25. Chopped cheese on a grater.
26. Sprinkle cheese on top of mushrooms.
27. Close the pot lid.
28. Turn on the oven for heating to 200 ° C.
29. Put the pot in the oven for an hour.
30. In the meantime, sort out the fresh parsley. Remove yellow, withered leaves.
31. Rinse selected leaves in cold water and lay out to dry out on a dry kitchen towel.
32. Chop the greens.
33. Meat in French is ready! Following the step-by-step recipe, it remains only to sprinkle the dish with chopped parsley. Serve to the table such yummy food can be directly in the pots in which it is baked.
Meat in French (step by step recipe) - tricks and tips
• Before you begin to beat off steaks of meat, it is better to cover them with a disposable bag so that there is no splashing.
• Potatoes prepared for the dish should be filled with water for a while or smeared with vegetable oil so that the vegetable does not darken.
• If the meat is taken too tender and quickly cooked, then it is better to distribute it evenly over the potatoes.
• If desired, in any dish, before sprinkling mushrooms with cheese, you can add sour cream, cream or mayonnaise.
• If the top of the dish starts to burn, then you need to cover the pan with foil.
• If the potatoes are baked for a long time, you can pour the dish with a small amount of boiled water.
• To make the dish more juicy, add a bit of mince into the vegetable layer.
• To make the dish evenly cooked, meat and potatoes should be cut almost the same thickness.
