Meat in French - general principles and methods of cooking
Orlovski veal - this is the name of the recipe for French cuisine, which became the progenitor of the current meat in French. Sometime in Paris for graf Orlov, gratin was cooked, which included veal, mushrooms, onions and potatoes, baked in a bechamel sauce with cheese.
Meat, which is familiar to us in French, has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have invested all the ingredients that we consider tasty. It turned out really tasty.
French Meat - Food Preparation
If there is pork in the recipe, choose the neck, loin or juicy part of the pork ham. This is not fat, but not too lean meat. Fat pork here will obviously be superfluous, because with mayonnaise it will turn the dish into something inedible. Lean meat may be too dry. Pork should be colored evenly. Yellow color of fatty layers is highly undesirable.
Beef should not be too dark in color. Dark meat and yellow fat eloquently speak about the advanced age of beef. Let her rest in peace, such meat is no good for us. It is good to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and sluggish, let it lie further.
We wash the meat at home, dry it with napkins, free it from bones and cut it across the grain. Beat the meat should be a special hammer or the back of a knife. To prevent sprays from flying around the kitchen, the meat should be wrapped in plastic wrap.
French Meat - Cooking
Meat in French 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 pan without a handle. Then the dish will be cooked as evenly as possible. When portioning a dish, it is better to use a spatula. The purpose of its application is the maximum preservation of the appearance and structure of the dish.
Meat in French - the best recipes
Recipe 1: French Pork
Description: In this version of meat in French, there is just as little French left as in our national salad, Olivier. Instead of braised veal, folk fantasy embodied everything that could originate in it. The result was a rather heavy (frankly) 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 pan, salt, pepper and greens.
Method of preparation
Rinse the meat well and dry with a napkin. Cut the pork across the fibers of the meat into layers, the thickness of which will not exceed 1 cm. The resulting pieces beat, salt and pepper to taste. Onions cut into half rings. Cheese grate on the largest grater.
Grease a baking sheet with vegetable oil. Lay a layer of meat on it, and put onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese on top. Roasting time is 25-30 minutes at 180 ° C. However, the readiness of the dish will eloquently be communicated by the smell, which is able to completely knock the thoughts about healthy eating out of my head. Finished meat should be allowed to stand for 10 minutes.
Recipe 2: French-style beef with potatoes
Description: Low-fat beef is used for this recipe. This somewhat calms the conscience, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of meat in French. But it is very tasty! Not every day we allow ourselves such excesses. This dish is adored by a man. They even cook it all themselves, because the recipe is extremely simple. Ingredients
500 grams of lean beef, 500 grams (more) potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, orient in the process). Lean oil for greasing baking sheet, mild mustard, salt and greens.
Method of preparation
Slice lean beef into thick pieces into a finger, spread with European mustard or simply spices to taste, marinate overnight.
If you need to hurry with cooking, then it is not necessary to pickle. You can just slightly beat off the meat, then it will be softer. Meat can be laid directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special form. So, lubricate the form with high sides, place the meat in a single layer.
Arrange onion rings on meat. Top - a layer of potatoes, cut into thin slices. Salt You can repeat the layers of meat, onions and potatoes. Top layer mayonnaise, which is pre-diluted with water to reduce the fat content. It should be diluted in a separate bowl. Put mayonnaise on the mayonnaise evenly. Bake in the oven at 200 ° C for 40 minutes until ready. The dish should be protruded freely with a toothpick.
Recipe 3: Pork in French Useful
Description: after all, there is one recipe for meat in French, which the French still do not realize, but this dish is really tasty and, unlike the previous versions, not so burdensome for the organism. Cook and enjoy. It is delicious!
Ingredients
500 grams of pork neck, 500 grams of champignons, 3-4 onions, 3-4 red tomatoes, 200 grams of 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 lubricating the form.
Method of preparation Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten and greased with mustard. Roll meat in flour, fry until golden brown. After (!) Roasting salt. Mushrooms are cut into large pieces and fried with butter until visible traces of roastiness on the caps. Onions and tomatoes are cut into rings.
Cooking sauce: Mince cheese in a bowl. Add the liquid sour cream to it, until the sauce matches the thick cream. Put thyme, pepper, basil and marjoram. Mix.
The pan suitable for use in the oven, lightly grease with oil. Lay out onions, meat, mushrooms, onions, tomatoes, pineapple slices. Each layer is greased with sauce and slightly salt. Pour the rest of the sauce on the pineapples and pour the grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as decorations.
Recipe 4. French Meat
The technology of cooking such meat is not complicated, but it tastes just great.
Ingredients Required:
- pork (better tenderloin) - 500 g;
- bow - 1 goal .;
- meaty variety of tomatoes - 1 pc .;
- fresh champignons - 3 pcs .;
- mustard - 1.5 tbsp. l .;
- mayonnaise - 3 tbsp .;
- Parmesan cheese - 200 g;
- pepper and salt 0.5 st.l.;
- seasoning to your taste.
Preparation:
Put the meat on the table and cut it into pieces like chops. Kitchen hammer gently repel it (better through the film). Each piece sprinkle with ground salt and black pepper. Put the meat in 4 pieces one upon the other - let them soak themselves with seasoning, while we are engaged in the sauce.
We take grainy mustard, put it in a bowl, add mayonnaise to it and finely grind. Let's wait 5 minutes, and cover each piece of meat with cooked sauce. Grease the bottom of the form with butter and put the meat slices into it.
Mushrooms cut into slices. Pour some olive oil into the pan, heat it up a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onion into half-rings and sprinkle them a little in a skillet. On the meat lay out a layer of fried onions, then for each piece of 4-5 slices of fried mushrooms. Cut the tomatoes lengthwise and then into slices. Put them on the meat as follows. Peppermint and sprinkle with Parmesan cheese shavings. Preheat the oven and send the meat to roast for 15 minutes. After that, increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat has already been prepared.
Prepare for him a side dish and vegetable salad, and woo-ala - help yourself to health.
Recipe 5. French Meat with Potato
This dish is familiar to cooks from the time of the Soviet Union, only then it was called differently. In our time, such meat takes pride of place in the menu of any prestigious restaurant.
Ingredients Required:
- pork pulp - 500 g;
- potatoes - 1 kg;
- onions - 2 pcs .;
- Russian cheese - 200 g;
- homemade mayonnaise;
- spices, vegetable oil.
Preparation:
Wash the meat, gently dry it with napkins and cut into plates. We beat each piece with a kitchen hammer as on chops. Sprinkle with salt and pepper a little and let stand for a few minutes while we deal with other products.
Clean the potato tubers, wash them and cut them into circles. We divide the sliced potatoes into 2 parts. Shred the onion and divide it into 2 parts too.
Largely eat cheese.
Heat olive oil in a pan. Begin to lay out the layer. The first layer will be potatoes (part 1). The second layer is 1 part prepared meat. Gently and thinly grease with mayonnaise, on top of which we will lay out one half of the onion. The next layer is a layer of meat, and again mayonnaise. Put mayonnaise on the second part of onion and cover with potatoes. Liberally pour all the mayonnaise and send the dish for 1 hour in the oven, heated to a temperature of 180 degrees.
An hour later, sprinkle our French masterpiece with grated cheese. Leave the oven for 10-15 minutes.
Finished meat spread on the table entirely, or cut it like a pie, into pieces.
Recipe 6. French meat in a slow cooker
This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker. Ingredients Required:
- pork - 0.5 kg .;
- onions - 2 pcs .;
- potatoes - 6 pcs .;
- chicken egg - 1 pc .;
- Russian cheese - 150 g;
- mayonnaise - 100 g;
- milk - 50 ml .;
- pepper and salt.
Preparation:
Beautiful fresh pork tenderloin cut into pieces for the chops. We beat each piece with a kitchen mallet a little, salt it and pepper it. Lightly grease each piece of meat with mayonnaise.
Peel the onions and potatoes, cut them into rings.
Pour a little olive oil on 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. A little pepper and the last layer - a layer of grated cheese.
In a separate saucepan, mix the mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the bowl of the slow cooker.
We set the function “Baking” and the cooking time is 1 hour.
While the meat in French is prepared by our multicooker, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.
Recipe 7. French meat with fresh mushrooms
Ingredients Required:
- veal - 500 g;
- potatoes - 0.5 kg;
- onions - 2 pcs .;
- Parmesan - 100 g;
- mayonnaise - 200 g;
- fresh mushrooms - 300 g;
- garlic cloves - 4 pcs .;
- olive oil,
- spices.
For making marinade:
- soy sauce - 1 tbsp. l .;
- juice of half a lemon;
- olive or corn oil.
First we will cut the veal into pieces and gently beat them with a hammer. Season with spices and set aside.
Squeeze the juice of half a lemon, but pre-pry the fruit. So you will be easier to stand out juice. Add olive oil and soy sauce. Stir the sauce well. Take each piece of meat and dip it in cooked sauce. Put the meat on a flat plate and give it some time to marinate. You can leave it for the night, but in this case, be sure to send it with a plate to the fridge. Dip it with the remaining sauce - let it marinate. We take the form for baking. Each piece of meat is selected from the marinade and gently soak the excess sauce with a towel.
Onion half rings fry in a pan in olive oil. Put in the form of meat, which will lay out the onions. The meat must be completely covered with onions!
Peel the potatoes, cut them into strips, and fry until half cooked in butter until lightly browned. In the end salt the potatoes. Mix and put on a plate.
Now we are going for mushrooms. Wash them and cut them into slices. Fry in a pan, at the end add a little salt and pepper and immediately remove from heat.
Chop garlic cloves, but do not pass through the press!
Put the potato on the layer of onion, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle plenty of cheese on top of each piece of meat. From above we draw a beautiful mesh of mayonnaise and for 45 minutes send the dish to be baked in the oven at a temperature of 180 * C.
Open the door of the oven, choose the form - and enjoy the unsurpassed taste of this culinary masterpiece.
Recipe 8. French Meat with Tomatoes
Ingredients Required:
- tenderloin of veal or pork - 700 g;
- Tomatoes - 4 pcs. (fleshy variety);
- onions - 2 pcs .;
- hard cheese - 250 g;
- olive oil - 2-3 tbsp;
- salt and pepper, spices to your taste.
Preparation:
For this dish is most appropriate to pick up the meat of the neck. Wash it and cut into pieces approximately 1 cm thick.
We beat off each piece with a hammer, salt, pepper and season with special seasoning for meat or your choice. Grease a baking sheet with butter and lay out our pieces of meat.
Peel the onions and chop thin heels. Put them neatly into pieces of meat. Put a layer of thin slices of tomatoes on the onions and thin them with mayonnaise.
On a large grater, rub the cheese and sprinkle on top of a uniform layer. The more cheese, the tastier the result, but just do not overdo it We bake meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!
Recipe 9. French meat from minced meat
A great alternative to the original classic recipe. Perfectly suited when you have in your fridge ready minced meat or meat cuts, of which you can quickly make minced meat in a blender.
Ingredients Required:
- minced meat (pork + beef) - 600 g;
- potatoes - 3 pcs .;
- Onions - 1 pc .;
- hard cheese - 200 g;
- mayonnaise - 150 g;
- pepper and salt, dry herbs of parsley, basil, oregano, etc. - taste.
Preparation:
Peel the onions, chop them into cubes and fry in a pan to a beautiful rosy color. Mince seasoning with salt, pepper and dry herbs. When the onions acquire the desired color, increase the heat and immediately lay out the stuffing. Mixing with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the ready stuffing in the baking mold, but try not to get any excess oil there.
Cut potatoes into bars. Put in the form on top of the mince and on top cover the whole potato with a layer of grated cheese. All neatly greased with mayonnaise and send it into the oven for 1 hour to bake.
Recipe 10. French Meat with Pineapples
Ingredients Required:
- pork tenderloin - 0.5 kg .;
- cheese - 200 g;
- onions - 2 pcs .;
- mayonnaise - 200 g;
- vegetable oil, pepper, canned pineapple salt.
Preparation:
Slice fresh meat into slices. Beat each piece with a hammer through the cling film, sprinkle with pepper and salt and place on a plate separately. Thin ringlets we will cut an onion. Closely rubbed or chopped cheese bars.
The bottom of the baking mold is covered with greased oily foil. From above, we distribute the onion evenly, and pieces of meat on it. Smear meat mayonnaise. On each piece of meat, lay out a pineapple washer and grease again with mayonnaise. Sprinkle everything on top with cheese shavings. The dish is baked 30 minutes in the oven at a temperature of 180 * C. Christmas dish is ready. Believe me - this is not only beautiful and original, but also delicious!
Meat in French - useful tips from experienced chefs
In summer, the best meat to take in the store. In the market it is watered. Meat, lain for several hours in the heat and in a pool of water, clearly does not add health.
Potatoes contain starch. When it is on the air, it enters into a chemical reaction, due to which the potatoes darken. To prevent this, pieces of potatoes can be smeared with vegetable oil.
Potatoes and chunks of meat should be about the same thickness, then they will be cooked at the same time.
