Meat in French can be made from any meat, or even minced meat. If you cook the dish correctly, the meat will be fragrant, juicy and tasty.
The taste of the dish depends on the ingredients used for cooking, as well as the sauce. This cook will not use mayonnaise from the store, it is better to cook it yourself.
French Meat with Tomatoes - General Cooking Principles
Meat in French is prepared in two ways.
In the first case, all prepared ingredients are placed on a baking tray in raw form, and only then baked.
Cooking in the second way involves the heat treatment of the ingredients before baking. Chunks of meat are fried, and vegetables are stewed, after which
placed in layers, watered with sauce, sprinkled with grated cheese and sent to be baked.
Wine and special herbs give the dish a refined taste and aroma.
This dish can be cooked with mushrooms, potatoes or pineapples. This dish is suitable for both family dinner and for a festive feast.
We have collected the best meat recipes in French so that you can please your loved ones with a royal dish.
Recipe 1. French Meat with Tomatoes
Ingredients
• half a pound of pork;
• 2 large onions;
• three dense tomatoes;
• 150 g of mayonnaise and cheese;
• spices.
Method of preparation
1. Wash and dip pork in a napkin. Cut into slices approximately 2 cm thick, repel from both sides, season with pepper, spices and salt.
Leave for half an hour to let the meat absorb the spices.
2. Peel the onion, cut it in half and chop into half rings. Grate the cheese on a small grater segment. Washed tomatoes cut into rings.
3. Form in which you will use for roasting meat, grease and put the prepared ingredients in layers: lightly marinated pieces of meat, onion rings, tomatoes. Top with mayonnaise and sprinkle with cheese.
Recipe 2. French Meat with Beef Tomatoes
Ingredients
• half a kilo of beef pulp;
• per kilogram of potatoes and onions;
• three large tomatoes;
• 200 g of mayonnaise;
• cheese - 250 g;
• 100 g of oil;
• 20 g of gin;
• spices.
Method of preparation
1. Peeled my potatoes, and cut into small cubes. Wash the meat and dry it with a napkin and cut into pieces about 2 cm. Peeled and washed
Onion shred half rings or rings. Cut tomatoes into rings of medium thickness.
2. Grease the deep form with butter. At the bottom lay out the pieces of meat. Pepper and salt. On the meat lay out half the onion rings. Pour gin and half of mayonnaise. Putting potatoes. Top remaining onion, salt and pepper again. Putting circles tomatoes. We pour mayonnaise. Three grated cheese straight into the shape. On the cheese lay out pieces of butter.
3. Heat the oven to 160 degrees. Meat in French is sent to be baked for forty minutes, until a ruddy crust forms on top.
Recipe 3. French Meat with Tomatoes and Mushrooms
Ingredients
• half a kilo of beef or pork tenderloin;
• 200 g of cheese and fresh champignons;
• three large tomatoes;
• two bulbs;
• 250 g of mayonnaise;
• A couple of garlic cloves;
• spices.
Method of preparation
1. Dry the washed meat, and cut into 2 cm pieces. We beat each piece, pepper, salt, and grease with oil.
2. Garlic clean, finely crumble or squeeze through a press. We sort out greens, wash and chop finely. Peel the onions, cut one onion into half rings, and cut the second into small cubes. We rub cheese on a large segment of the grater. Washed tomatoes cut into rings. Mushrooms are washed and shred plates.
3. Put the pan on the fire, heat the vegetable oil, and fry the finely chopped onion to transparency. In the onions add mushrooms, salt and pepper. Fry until cooked. 4. Mix mayonnaise, chopped herbs and garlic, half grated cheese and fried onions with mushrooms.
5. Heat the oven to 200 degrees. In a mold, oiled, lay out the half rings of onion, on it pieces of meat. Top evenly distribute the stuffing of mushrooms, which lay out tomato circles. Sprinkle the rest of the cheese. Bake about 40 minutes.
Recipe 4. Meat in French with tomatoes in a slow cooker
Ingredients
• 200 g pork tenderloin;
• onion;
• large tomato;
• 400 g of potatoes;
• 50 g each of champignons and semi-hard cheese;
• a tablespoon of mayonnaise;
• vegetable oil;
• spices.
Method of preparation
1. Wash the pork, dry with a napkin and cut into plates half a centimeter thick, salt and season with spices.
2. Clean the champignons from the films, wash them, cut them in half and chop them into thin slices. Peel the onion and cut into half rings.
Washed tomatoes cut into identical rings. Grind cheese on a small segment of the grater. Peel potatoes, wash, dry with a paper napkin and cut into thin rings using a vegetable cutter.
3. Lubricate the bottom of the multicooker with oil and place the pieces of meat. Brush it with mayonnaise with a silicone brush. Put a layer of onion on top, which is also smeared with mayonnaise. Then spread out the slices of mushrooms, the next layer - slices of potatoes. Salt and grease with mayonnaise. Spread out slices of tomatoes and sprinkle with cheese.
4. Set the “Baking” mode and bake the meat for half an hour. Remove the finished meat from the mold. Serve portions, sprinkled with chopped herbs and slices of cherry tomatoes.
Recipe 5. French Meat with Chicken Tomatoes
Ingredients
o pound of chicken fillet;
o 3 onions;
o three large tomatoes;
o a glass of grated cheese;
o 150 g of mayonnaise;
o vegetable oil;
o salt and spices for chicken.
Method of preparation 1. Wash the chicken fillet, dip it in a napkin and cut it into slices. Each piece of meat slightly repelled with a hammer. Add pepper and salt.
2. Onions clean and chop rings. Also the tomatoes mode. Cheese coarsely rubbed.
3. Lubricate the baking sheet with oil, spread the pieces of chicken fillet on the bottom. On each piece of a bed of onions, then the rings of tomatoes. Pour with mayonnaise and sprinkle with grated cheese.
4. We bake chicken meat in French at a temperature of 180 degrees for half an hour. Turn off the oven and leave the meat to infuse for 20 minutes.
The finished dish is decorated with lettuce and herbs.
Recipe 6. French-style minced meat with tomatoes
Ingredients
o minced meat - 300 g;
o 2 onions;
o two fleshy tomatoes;
o three potatoes;
o mayonnaise;
o cheese;
o salt and spices.
Method of preparation
1. Potatoes and onions clean, wash, cut in half and shred slices. Tomatoes cut slices.
2. Thawed minced pepper, salt and mix. Lubricate the form of oil. Put potato slices tightly on the bottom. Spread the stuffing on them, spread the onions and tomato mugs on it and grease with mayonnaise. All sprinkled with cheese.
3. Heat the oven to 160 degrees and send the form with the meat to bake for 15 minutes.
Recipe 7. French Meat with Tomatoes and Pineapples
Ingredients
• half a pound of pork tenderloin;
• rings of canned pineapple - 1 can;
• 2 bulbs;
• two tomatoes;
• one and a half glasses of the grated cheese;
• mayonnaise - 250 g;
• spices and salt.
Method of preparation
1. Cut the washed and dried meat into slices. We beat each piece, we salt and pepper it.
2. Peeled onions and tomatoes mode sliced. With pineapple pour the juice and cut it in half.
3. Put the meat on an oiled form, put onion rings, slices of canned pineapple, and tomato mugs. Grease with mayonnaise and sprinkle with cheese. In the oven, heated to 180 degrees, send a baking sheet with meat for half an hour. Finished meat in French decorate with greens.
Recipe 8. French Meat with Tomatoes and Prunes
Ingredients
o 600 grams of pork;
o 2 onions;
o two large tomatoes;
o 200 grams of parmesan;
o 100 g of mayonnaise;
o prunes - 150 g;
o greens, salt and spices.
Method of preparation
1. Wash the meat, dry it with a napkin and cut it into pieces of medium size. Each piece is wrapped with cling film and slightly beat off with a hammer. Pepper, salt and sprinkle with spices. Leave to pickle for at least half an hour.
2. Prune soaked in strong black tea or alcohol. Onions clean and chop thin rings. Tomato slices. Chop half of the cheese on a grater, cut the rest into thin slices.
3. Grease a baking sheet with butter, sprinkle with breadcrumbs, spread the pieces of marinated meat. Mix grated cheese with mayonnaise, salt and add spices. On the meat lay out onions and slices of tomatoes, grease with cheese sauce. Prune, cut into strips, put on top, and cover with sliced cheese.
4. Heat the oven to 180 degrees. We send meat to bake for half an hour. Put the finished dish in portions on lettuce leaves and decorate with greens.
Recipe 9. French Meat with Tomatoes, Potatoes and Apples
Ingredients
• 700 g pork or beef tenderloin;
• half a kilo of potatoes;
• four apples;
• three onions;
• 3 tomatoes;
• clove of garlic;
• 6 Art. spoons of mayonnaise;
• cheese - 100 g;
• spices.
Method of preparation
1. Dry the washed meat with a napkin, cut into thin strips and gently beat off on both sides.
2. Peel potatoes and apples, cut into small cubes and mix. Chop the onion in half rings, chop the garlic finely. Shred the tomatoes.
3. Grease the form with oil, distribute 1/3 of the mixture of potatoes and apples on the bottom. Top with half the meat. Salt it. The next layer is onion in half rings, then an apple-potato mixture, pieces of meat and onions. Salt again. Spread the remaining potatoes with apples, put the tomato rings on it, brush with mayonnaise. 4. Cover the form with foil, and send in the oven preheated to 180 degrees for 40 minutes. After this time, remove the foil, sprinkle the dish with cheese and bake for another 10 minutes until the cheese is melted. Put the finished meat on the lettuce leaves, and garnish with greens and slices of cherry tomatoes.
French meat with tomatoes - tips and tricks for cooking a tasty dish
- Beat off meat with the blunt side of the malleus, so as not to damage the fibers. Before beating it is advisable to wrap each piece with cling film.
- Salted, peppered and sprinkled meat should be left for some time, so that it absorbs the aromas of spices.
- Before cutting, place the meat for a few minutes in the freezer so that it “grabs” so it will be easier to cut it into slices.
- Mayonnaise can be replaced with sour cream, or make a sauce by combining them in equal proportions.
- Cheese will be easier to grate, if before that, send it to the freezer for a couple of minutes.
