Recipe for cooking meat in French. Joachimo - Annovsky Church of Mozhaisk. Cooking beef in the oven

In fact, the familiar French meat has the same relation to the homeland of bouillabaisse, camembert, croissants and hearty onion soup as eggnog has to the famous classic of Russian literature Nikolai Vasilyevich. Refined French simply would not have thought of baking pork, beef or chicken with cold sauce and hard cheese. But in vain! After all, the idea is wonderful! The meat turns out very juicy, and the cheese crust whets your appetite just by looking at it. Thanks to mayonnaise, even the driest part of a pork or beef carcass will become tender and soft. I can firmly say that this dish always turns out and is appropriate in any situation - be it a festive feast with friends, acquaintances and friends of acquaintances, or a regular family dinner. In general, let's not pay attention to the opinions of slow-witted foreigners and cook simple and tasty meat in French. The recipe includes photos that illustrate each stage of preparation step by step, so even a schoolchild can do it.

Ingredients:

How to cook meat in French (simple recipe with step-by-step photos):

You can use pork, beef, and even poultry - chicken or turkey. Due to the fact that the main ingredient will be smeared with a thin layer of mayonnaise or sour cream, covered with onions and a cheese crust, the meat will not turn out dry. But it’s still not advisable to bake fillets without fat. It is better to take a piece of medium fat content. If it's pork, neck, shoulder or entrecote are ideal. The ham may turn out a little tough. When roasting beef, choose the back, brisket or tenderloin. The juiciest part of a chicken carcass is the legs. It is better to cook them. But first fillet them and cut them into portions. Divide the pork or beef into pieces 1.5-2 cm thick. Cut across the grain so that all the juice remains inside during baking. I had pork entrecotes on the bone. This is how I cooked them, without removing them from the stone. Wash the meat and pat it dry with a towel. Beat on both sides with a kitchen mallet. To avoid making holes, wrap the pieces in cling film before beating.
Rub the prepared meat with salt and ground black pepper. You can take some dried garlic, basil, rosemary and other spices to taste. Place it on a baking sheet greased with odorless vegetable oil.
I always put it on top of the pork. onion. It makes the dish more juicy, tender and tasty. Don't like onions? Place a coarsely grated sour (!) apple on the meat. Read about what else you can replace or supplement onions with. But let's get back to the beam. Peel it and cut into thin rings or half rings.
Place on the meat as shown in the photo.
Although it's not quite French, brush the meat (basically brush it, not pour it over it) with a thin layer of mayonnaise. Better homemade. I’ll briefly tell you step by step how to prepare it. For one egg You will need 400 ml of vegetable oil, a pinch of salt, pepper, a little mustard and lemon juice. Place everything except the oil and juice in a tall, narrow blender glass. Beat for a few minutes until the mixture becomes homogeneous. Then start pouring the oil in as thin a stream as possible. The mayonnaise will thicken before your eyes. At the very end, pour in the juice. Homemade sauce, which can be safely used for roasting meat in French or other dishes, is ready. If you want to watch step by step photo click on the recipe, there are also several interesting variations of this sauce. Don't like mayonnaise? Use sour cream mixed with mustard and salt in arbitrary proportions. It’s just important that the sour cream is of high quality and not powdered. Such a product will not add appetizing to the dish, because it curls when heated.
Grate hard or semi-hard cheese on a coarse or medium grater. I had a Tilsiter. Other varieties are also suitable - Dutch, edan, gouda, etc. A Russian cheese It's better not to use it. Its taste becomes less expressive after heat treatment.
Sprinkle the contents of the baking sheet with grated cheese. Place the French-style meat in an oven preheated to 180 degrees. Cook for 20-30 minutes.
Remove the finished dish from the oven. And let it brew for 7-10 minutes. You can even cover the pan with foil to keep it warm. Serve it up!

How to make a dish tastier

Place slices of ripe red tomatoes between the onion and cheese. The meat will absorb tomato juice and it will turn out even more juicy.
Mushrooms will also join the main ingredients. The most common champignons. Cut them into thin plastics. Fry first in a dry frying pan to evaporate the liquid. Add a little vegetable oil. Cook over medium heat until golden brown. At the end of frying, salt the mushrooms. Sprinkle with pepper. Add a clove of garlic; mushrooms go well with it.
French-style meat with eggplant is a hit of the summer season, tastier than the recipe you won't find it. I'll tell you step by step how to prepare it. Wash the blue ones and cut into slices. Add salt. Wait 10-15 minutes for the eggplants to release their juice. Rinse them of salt. Squeeze. Fry in vegetable oil until golden brown. You can season it with garlic. Well, add salt, of course.
Pineapples and meat are an exotic combination. But very successful (in the case of pork or chicken). Do you like experiments? Place a ring of canned pineapple on top of the main ingredient. Next, repeat all the steps described in the recipe. This French-style meat turns out to be original and unexpectedly tasty.

I also wish you bon appetit in the French manner: bon appetit!

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

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

Moments from history: how the dish appeared

Despite the presence of the word “French” in the name, the recipe itself hardly has anything to do with this country. It was prepared there only once, when Count Orlov came to visit. At that time, ingredients such as veal, onions, mushrooms, potatoes, bechamel sauce and grated cheese were used for cooking.

The dish has taken root in Russia, having been slightly modified. Now, during cooking, other ingredients can be added to it - tomatoes, pineapples, etc.

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

Very often, meat in French acts as the 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: 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 prepared without adding potatoes, simply making a separate side dish for it. And instead of veal, they use pork (not very fatty), which is a little juicier. It is precisely 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 grain into thin slices (their thickness should be about one centimeter).
Using a hammer, beat each piece of meat on both sides.
Pepper and salt the pieces of meat on one side and stack them. Let it sit like this for ten minutes.

Cutting vegetables for meat in French

Peel the onion and cut it into rings (their thickness should be no more than 0.5 cm).
Three cheeses on a coarse grater. If you like it in the dish a large number of cheese, then double or triple it.

Lay out products in layers

Cover a baking sheet with foil. Place onion rings (half the portion) in the first layer.
Place the beaten meat in a second layer.
Cover everything with onion rings and pour mayonnaise over it. Spread all the grated cheese.

Bake meat in French with cheese in the oven

Preheat the oven to 200 degrees and place a baking sheet in it for 30-40 minutes.

The dish should be served hot, so if you prepared it in advance, then before sitting down to the New Year's table, put it in the oven to warm up. While the chimes are ringing and you are making a wish and congratulating your guests, your main dish will arrive in time.

If you cooked it on a large baking sheet as a casserole, then simply cut the meat into portions and place on a beautiful dish.
If you baked the meat in a beautiful form, then it would not be a mistake to serve the divided meat directly in the form.
If you immediately prepared the dish in portions, serving will be somewhat simpler. Place the pieces of meat on a plate lined with lettuce leaves, sprinkle each with herbs on top. You can place boiled and cut-out vegetables on the sides.
You can also put in heaps of canned peas or corn, black olives or black olives. If you have french fries or country-style potatoes as a side dish, place the wedges around the pieces of meat.

Showing your imagination, you can also prepare edible New Year’s decorations for hot dishes. Snowmen made from eggs, vegetable rolls in the form of candles, Christmas trees made from cucumbers or olives, cones made from nuts - all this can be beautifully placed on a platter along with meat in French. Rest assured, your masterpiece will become the main decoration of the New Year's table.

What to serve meat with in French: side dish recipes

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

Also, vegetable salads, baked or canned vegetables go well with a hot meat dish. Tastyly cooked and beautifully decorated, they will look great on the New Year's table.

Recipe No. 1: Fan-shaped potatoes

This dish is perfect as a side dish for “French” meat. The same potatoes, but prepared slightly differently, can significantly diversify the New Year's table.

Ingredients

Potatoes – 5 pcs.;
Hard cheese – 30 g;
Khmeli-suneli – 0.5 tsp;
Potato seasoning – 0.5 tsp;
Sunflower oil – 2 tbsp.

How to cook fanned potatoes

Wash the potatoes in their skins and dry them. We make cuts about 2 mm wide, not bringing the knife to the end by 0.5 cm.
Tear off pieces of foil and place the potatoes in it, cut side up. Wrap it in foil, place 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 the finished potatoes out of the oven, open them and put chopped cheese into the cuts. You can insert it into each cut, or through one.
Sprinkle the potatoes with seasonings, pour sunflower oil over each and place in the oven for another 5-10 minutes. During this time the cheese will melt. The dish should be served hot.

Recipe No. 2: bright vegetable salad

Any meat dish goes well with fresh vegetables. They can be mixed into a salad, beautifully decorated and served in an original way for the holiday 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 tbsp;
Vinegar – 0.5-1 tbsp;
Sugar – 1 tsp;
Salt - to taste;
Cranberry - to taste.

How to prepare vegetable salad with cranberries

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

It is advisable to prepare the salad on the same day you plan to serve it. This way it will retain more beneficial properties.

Recipe No. 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;
Romaine lettuce – 1 bunch;
Parmesan (grated) – 2 tbsp;
Tiger shrimps – 10-12 pcs.;
Salt - to taste;
Garlic – 1 clove;
French baguette – 0.5 pcs.;
Ground black pepper - to taste.

Dressing ingredients

Egg yolk – 1 pc.;
Olive oil – 50 ml;
Lemon juice – ¼ piece;
Garlic – 1 clove;
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 grate the garlic on a fine grater (or simply pass it through a garlic press) and divide it into two parts.

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

3. Peel the shrimp and fill them with the prepared mixture.

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

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

Preparing salad dressing

6. Rub or squeeze a clove of garlic.

7. Grind the anchovy fillet into puree (in a mortar or with a fork).

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

9. The finished sauce will look like mayonnaise.

Mix Caesar ingredients

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

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

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

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

Having slightly changed the composition classic salad“Caesar”, we ended up with a spicy and tasty dish that can be served along with meat in French.

Recipe No. 4: Eggplant rolls

Ingredients

Eggplants – 500 g;
Walnuts – 1 cup;
Ground coriander – 1 tsp;
Garlic – 2-3 cloves;
Khmeli-suneli - to taste;
Saffron – 1 tsp;
Cilantro – 4-5 sprigs;
Wine vinegar – 2 tbsp;
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 slices. Sprinkle them with salt and leave for ten minutes.
Grind the walnuts into crumbs.

They can be crushed with a rolling pin, chopped with a knife, or simply ground in a blender.

Peel and pass the garlic through a garlic press. Add it to the nuts.
We wash the cilantro, chop it finely, and add it to the nuts and garlic.
Salt the products, add suneli hops, coriander, saffron. Mix everything and grind well, as the nuts should be saturated with spices.
Add to the prepared mixture in small portions boiled water(about half a liter). As a result, the sauce should turn out like sour cream.
Add vinegar and mix everything.
We rinse the eggplants from salt, fry them in vegetable oil until golden brown. Place on paper napkins to remove excess fat. Cool the “little blue ones”.
Forming rolls. Using a tablespoon, carefully distribute the filling over the entire surface of the eggplant and carefully wrap it into a roll.

Place the finished rolls on a beautiful dish, and sprinkle with herbs and remaining nuts on top. This vegetable appetizer goes very well with meat, and besides, it is not greasy.

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

Bon appetit!

If you have cooked meat in French at least once - no matter what recipe: with potatoes, pork or pineapples, then it’s not for me to explain to you: it always works out! Always. And it invariably evokes an enthusiastic reaction from guests, no matter how capricious they may be. And the family is always happy, especially when it’s beautifully served in portions, with a delicious cheese crust and delicious additions inside.

Among the many advantages of this dish is the opportunity to experiment: each option is a new “alignment” of ingredients. There are many recipes for cooking meat in French: with potatoes, mushrooms, tomatoes; French meat from pork, beef, veal, chicken, with or without preliminary marinating.

You can do without potatoes, but include mushrooms, change one sauce for another marinade, try exotic seasonings. Finally, even mayonnaise is optional, and even an oven! You can bake meat directly on a grill pan or in a thick-walled frying pan, in a pot, foil, convection oven or microwave. If you have a slow cooker, follow the link and cook. The same effect, only without the delicious crunch.

However, with all cooking methods, the main principle will remain common: the dish about which we're talking about, - these are certainly pyramids with meat, vegetables, cheese and sauce.

Invent your own French meat recipe! But first, check out mine - fast, easy and convenient. I made it from pork with potatoes and tomatoes. Photos and step-by-step instruction- to help.

Cooking time: 1 hour 25 minutes. Number of servings: 4 pcs.

Ingredients

To cook French meat with potatoes and tomatoes, you will need:

pork pulp (neck) 300 g
young potatoes 3 pcs
white onion 1 piece
cheese 150 g
mayonnaise 2-3 tbsp.
tomatoes 1 pc.
vegetable oil 3 tbsp.
salt 2 pinches
hops-suneli 0.5 tsp.

Preparation

Big photos Small photos

In order for the meat to be soft, it is usually beaten or cut into thin layers (0.5 cm). Since fresh meat is quite problematic to cut thinly, remove it for a while in freezer, and then cut into even slices with a sharp knife.

The onion should be cut into beautiful rings.

Grease a baking sheet with vegetable oil and place a layer of onions.

Place pieces of meat on onion rings.

Salt them and season them with suneli hops or any other spices.

Cover the pieces of meat with a layer of mayonnaise - it is most convenient to do this with a silicone spatula.

Cut the tomato in half and then into thin slices (to distribute them evenly over the meat).

Place the tomatoes on the mayonnaise-coated pieces of meat.

Cut the potatoes into beautiful thin disks or shred them in a vegetable slicer; you can add salt to them right away. (Since you will be layering the potatoes in 2-3 layers, it is important to keep the disks thinner).

Place the first layer of potatoes evenly and cover it with a small amount of mayonnaise.

In the same way, layer by layer, carefully arrange all the potatoes. Experienced chefs believe that in order for both meat and potatoes to bake equally well and at the same time, all layers of potatoes should be no thicker than the beaten meat.

Prepare the cheese, grate it on a fine grater.

Sprinkle the pieces of meat with it and place in the oven, preheated to 200 degrees, for about 1 hour.

In an hour you will see this picture:

But just in case, check the readiness of the meat in French with a toothpick.

A tasty piece?

The aroma of the finished dish will definitely invite guests to the kitchen, and that's putting it mildly. Therefore, to avoid attacking the oven, place hot meat on plates. You can serve with green salad leaves and olives.

If you want to cook French meat with mushrooms, place them (champignons, for example) on the potato layer. You can fry the mushrooms first, but this is not necessary. Roasting is suitable for oyster mushrooms and wild mushrooms. Wild mushrooms, in addition, must first be boiled and then added to the dish.
I described the recipe with mushrooms in detail in the recipe with a slow cooker - see the link at the beginning of the article.

Potato gives the recipe richness and substance, but not everyone likes it. Well, cook without potatoes, believe me, without them the dish will not leave you hungry.

In addition to or instead of mayonnaise, you can use sour cream and mustard as a sauce. Seasonings can be very different. French restaurants usually use one or another set of dry French herbs - they are mixed with a sour cream and mustard base or bechamel sauce.

What seasonings suit French meat?

In French cuisine, washed and dried parsley with stems, quickly fried in vegetable oil, is popular. Of course, any Provençal herbs in any combination will do. Can be prepared with mustard, rosemary, basil, marjoram, cumin, cardamom. Peppers go very well with meat, including chili, while garlic suits taste and circumstances. If you cook French meat with chicken, try thyme, oregano and sage. But tarragon will go very well with gratin, but only fresh and in a ready-made dish.

How to make bechamel sauce

INGREDIENTS:
30 g butter
1.5 tbsp. flour
0.5 l milk
Salt, pepper, nutmeg powder - a pinch

Bechamel sauce, along with cheese, gives the dish a special sophistication. To make it, melt the butter in a small saucepan and start stirring in the flour. This is convenient to do with a whisk. There is no need to beat vigorously, the goal is to give the mixture homogeneity. Then start gradually, a couple of spoons at a time, pouring milk into the mixture. Stir it immediately until it is absorbed by the flour. Then add the next couple of spoons, and so on all the milk.

Next, increase the heat and continue stirring until it thickens. Add a little salt and nutmeg to the already thick sauce (nutmeg is considered mandatory for bechamel), and finally a pinch of pepper. Continue stirring and cooking the sauce until it is as thick as heavy cream. Then turn off the heat. Stir a little more until the bechamel cools.

Choose cheese with expressive taste. Something bitter like Maasdam - however, any “special” cheese taste, except sharp, would be appropriate here. Of course, a hard ordinary one like Dutch will do, but this is an “everyday” option.

If you like a textured meat crust, you can first roll the pieces of meat in flour and lightly fry them in vegetable meat. Don't forget to add salt afterwards!

If you are not in a hurry and the guests are not standing over your head, marinate the meat longer (with the same sour cream and mustard sauce with seasonings), it turns out even tastier!

French marinades for meat

Salt, pepper, balsamic vinegar, olive oil (mixture)
Bechamel
Sour cream, mustard, mayonnaise (in equal quantities)

Here's another marinade recipe you can try:

For 1 tbsp. l. refined olive oil - 1 tsp. French mustard, 0.5 tbsp. l. dried herbs, 1 tbsp. l. paprika, 1 tbsp. l. balsamic or any other natural vinegar, 1 clove of garlic (crushed). Mix everything, coat the meat and leave it in the refrigerator for at least half an hour.

Calorie content of meat in French quite high, which is not surprising: fatty meat, sour cream, bechamel and mayonnaise... But there are more and less high-calorie variations. It is clear that with chicken fillet with a marinade of vinegar and dry herbs it will turn out “less” than with fatty pork and sour cream.

According to the given recipe, you can cook not only pork, but also beef and veal. By the way, what we call “meat in French” is called “veal” by the French. Or “orlof”, from the name of Count Orlov, a Russian aristocrat, for whom French chefs allegedly first prepared this “Russian” dish.

The legend of the dish. Domestic culinary writers tell the following story. Once upon a time in Paris, a gratin was prepared for Count Orlov (ingredients: veal, champignons, onions and potatoes - all baked with cheese and béchamel sauce). And since it turned out very tasty and beautiful, the recipe was identified as French. But in fact, they say, this dish is originally ours, Russian, from Oryol...

It’s just not clear then, what does cheese and especially bechamel have to do with it? After all, these ingredients are typically French! Therefore, I propose to give Count Orlov’s veal a romantic and elegant name - “meat in French”, the recipe of which must be tried at least once. To be repeated many times later. Tested and recommended.

Meat in French - wonderful dish, combining meat and vegetables and delicious sauce. It can be prepared as a family dinner, as a hearty lunch for guests, and of course, as a holiday dish for any occasion. And in order for you to succeed, we offer you recipes on how to prepare French meat dishes.

You need to be careful when choosing pork: better neck, the juicy part of the ham or loin, where there is no fat, but also no lean hardness - in combination with mayonnaise there will be no excess fat content. The color of such meat should be uniform - unacceptable yellow fat layers.

You need to choose beef meticulously based on color - yellow fat and dark meat - the animal was old. The beef should be firm and fairly crisp. Before cooking, rinse the meat, soak it a little, dry with a paper towel, and prepare for beating by removing the bones. Cut into portions across the grain. For beating, use a special culinary hammer or knife on the back side. To ensure a clean beating process, wrap the pieces in cling film.

To prepare French meat dishes, you will need an oven in working order, perhaps for a large portion - a baking sheet, for a small portion - a thick-walled frying pan without a handle or a heat-resistant glass round pizza pan. For laying out in portions, a culinary spatula is useful, which will help to beautifully arrange the finished meat in French style. For some recipes, you need to have two frying pans and several bowls of different sizes on hand. Paper towels and cling film will pleasantly speed up and facilitate the entire cooking process.

French pork recipe

The dish prepared according to this recipe has the weakest relation to “French style”, because pork is not veal. The food turns out very tasty, but too high in calories and too heavy for the liver. Often you shouldn’t eat such a tasty treat, but occasionally and in moderation you can.

Ingredients:

medium fat pork - 400-500 grams;
onions - 4 pieces;
hard cheese - 200-300 grams;
mayonnaise - 400 grams;
salt, pepper and herbs - to taste.

Pork is prepared in French like this:

Cut the pork, washed and dried with a paper towel, into 1-centimeter thick layers and pound on both sides with a special mallet or the blunt side of a knife.
Salt the chopped layers of pork and sprinkle with ground black pepper according to taste.
Cut the onion into half rings. Grind the hard cheese on a coarse grater.
On a greased baking sheet or in another suitable container, greased with vegetable oil, place layers of meat, onion, chopped into half rings, spread a layer of mayonnaise on top of the onion, and sprinkle evenly grated cheese on it.

Place the baking sheet in a preheated oven and bake at +180° C for 25-30 minutes to bake this aromatic dish.

Remove the finished meat from the oven and let it sit for no longer than 10 minutes. Serve hot, beautifully portioned into plates with fresh vegetables.

Rustic French Beef and Potatoes Recipe

In this case, you will need lean beef, which is a little closer to the French dish, despite the cheese and mayonnaise, thanks to which the taste of this dish becomes simply overwhelming. The dish is high in calories and is also not easy for the liver - you need to indulge yourself occasionally.

Ingredients:

lean beef - 500 grams;
potatoes - 0.5 kilograms (a little more is possible);
hard cheese - 300 grams;
onions - 3-4 pieces;
mayonnaise - 1 package;
vegetable oil - 1 tablespoon;
mild mustard, salt and herbs - to taste.

Beef with potatoes according to a village recipe is prepared as follows:

Cut the prepared beef across the grain into finger-thick layers, coat with European mustard or roll in a mixture of your preferred dry spices, place in a container with a lid and marinate in the refrigerator from evening until morning.
Marinating can be omitted due to lack of time. It is enough to replace it by beating layers of beef.
To bake according to this recipe, you will need a frying pan with high walls without a handle, which must be greased with vegetable oil in order to lay out the layers of meat as the first layer.
Place onion cut into rings on this meat layer, and place thinly sliced onion on the onion layer and add salt. The first, second and third layers can be repeated.
Dilute the mayonnaise in a separate bowl with a small amount of water to reduce its fat content and pour it all over the top.
Sprinkle the grated cheese evenly over the top layer and place the frying pan with the meat in a preheated oven, where it bake at +200° C for 40 minutes. Full readiness You should check with a toothpick, which should easily pierce the entire mass to the bottom.

The finished beef with potatoes in French should be allowed to brew a little, and then served hot in portions with fresh or pickled vegetables.

French pork recipe with pineapple and champignons

There is no more and no less useful in this recipe than in other dishes with pork, but here the share of pork is much less in comparison with the rest of the other ingredients and not at the expense of its taste.

Ingredients:

pork neck - 500 grams;
champignons - 500 grams;
onions - 3-4 pieces;
ripe tomatoes - 3-4 pieces;
feta cheese - 200 grams;
hard cheese - 200 grams;
natural sour cream 15% - 500 grams;
pineapple - a few pieces;
ground black pepper; marjoram; thyme; basil; mustard and flour for dredging meat;
table salt - to taste;
vegetable oil - 1 tablespoon.

Pork in French simple recipe prepare like this:

Rinse the meat and dry with a paper towel. Cut it across the grain into pieces no thicker than 2 centimeters. Beat the meat, then coat the pieces with mustard on both sides.
Roll the mustard-coated layers of meat one at a time on both sides and fry in a frying pan in vegetable oil until golden brown and only then add salt - this is important!
Fry the washed and cut into large pieces champignons in vegetable oil so that this crispiness is noticeable on their caps.
Tomatoes and onions, peeled, cut into rings.
From the cheese mashed in a bowl with the addition of liquid sour cream and a mixture of spices (basil, marjoram, pepper and thyme), a sauce is prepared with intensive stirring until the consistency of thick sour cream.
In a suitable frying pan, greased with oil, first place in layers the onion cut into rings, on it - fried layers of meat, on the meat - mushrooms, then onions again, then sliced tomato slices, on them - pieces of pineapple. Coat each layer with the prepared sauce as you lay it out and lightly salt it. The top layer is grated cheese.
All that remains is to place the open frying pan and bake the pork in French for 30 minutes over medium heat.

Let the finished pork brew, place on serving plates and garnish with olives on top. Be sure to serve hot to enjoy the flavor of French pork to the maximum.

Ingredients:

pork (tenderloin) - 500 grams;
fresh champignons - 3 pieces;
onion - 1 piece;
ripe tomatoes with dense pulp - 1 piece;
mustard - 1.5 tablespoons;
mayonnaise - 3 tablespoons;
Parmesan cheese - 200 grams;
spices - according to preference;
table salt - 0.5 teaspoon.

French style meat homemade recipe prepare like this:

The highlight of this recipe is the participation of ground grain mustard, which gives the whole dish a special aroma.

Cut the meat, washed and dried with a paper towel, into slices. To avoid splashing all over the kitchen, beat the plates in cling film and rub them on both sides with a mixture of ground black pepper and salt. Leave the pieces of meat prepared in this way to soak in salt and pepper, stacking one on top of the other.
At this time, in a suitable bowl, pour the grainy mustard into it and, mixing it with mayonnaise, grind all the grains to form a mustard paste, which also needs to brew for 5 minutes.
Then coat the pieces of infused meat on both sides with mustard paste and place in a suitable thick-walled frying pan, previously coated with vegetable oil.
In a separate frying pan, fry the sliced champignons in olive oil until crispy and place them in a suitable container.
Add a little oil to the same vacated frying pan and lightly fry the onion, cut into half rings. As soon as it takes on the appearance of fried onions, place it on a layer of waiting meat. Mushroom slices are placed in the next layer on the onion - 3-4 for each piece of meat.
Cut the washed tomatoes lengthwise and place them on top of the mushrooms, add pepper to taste and finish the layering with shavings of Parmesan cheese or other types of hard cheese.
The container with French-style meat is placed in an oven preheated to +200° C. After 15 minutes, increase the heat to +250° C, at which the roasting of the meat continues for 15 minutes.

A beautiful, appetizingly fragrant dish is removed from the oven and rests for 10-15 minutes so that it ends up in hot portions on the plate of household members and guests. Side dish and vegetable salad - by preference.

A simple recipe for French meat with potatoes

Meat prepared according to this recipe is on the list of holiday dishes in many families in our country. It is also chosen by restaurateurs for its active demand and popularity among visitors.

Ingredients:

pork (pulp) - 500 grams;
potatoes - 1 kilogram;
onions - 2 pieces;
Russian cheese - 200 grams;
homemade mayonnaise - 200 grams;
vegetable oil - 2 tablespoons;
salt and spices - to taste.

According to a simple recipe, French meat and potatoes are prepared as follows:

Soak the selected meat, rinse, dry with a paper towel and cut across the grain into slices on a cutting board no thicker than 1.5-2 centimeters.
Beat the resulting pieces of meat through cling film with a culinary hammer and, sprinkle with a mixture of salt and ground black pepper and stack one on top of the other, leave to infuse.
Peel the potatoes, wash, dry with a towel, cut into thin slices and divide into two equal parts in different bowls.
Finely chop the peeled onion with a knife and also divide into two equal parts.
Grind the cheese on a coarse grater.
Grease a thick-walled frying pan and place one half of the potatoes in the first layer and apply mayonnaise in a thin layer (also on all subsequent layers); the second layer - the first half of the prepared pieces of meat; the third - chopped onions; the fourth - the second part of the pieces of meat; fifth - the second layer of onion; sixth - the second half of the potatoes, which is poured with the remaining mayonnaise.
Place the assembled dish in an oven preheated to +180°C for 60 minutes, after which remove the pan, sprinkle an even layer of grated cheese on top and return to the oven for another 10-15 minutes.

According to the classics of the genre, let the prepared meat in French “rest” from the heat. Then cut into segments or rectangular squares, like a pie, and serve in portions or on a common platter with spicy vegetable salad.

Homemade French minced meat recipe

This is a very budget-friendly and correct solution for the case when you have several good, but non-standard pieces of meat, its trimmings, or just minced meat in your refrigerator on the farm. Prepare the minced meat first in a blender, but the rest is a matter of the technology outlined in this recipe.

Ingredients:

any minced meat - 600 grams;
fresh potatoes - 3 medium-sized pieces;
onion - 1 piece;
any mayonnaise - 150 grams;
spices: dry herbs - parsley, oregano, basil - according to preference;
ground black pepper and salt - to taste.

According to a homemade recipe, meat is prepared in French as follows:

After peeling the onion, chop and fry in vegetable oil until browned.
Then add the minced meat, mixed with a small amount of salt and spices, into the frying onion and stir, adding heat. With constant stirring, simmer for 3-4 minutes until it turns white.
Place the finished fried minced meat evenly in a container suitable for baking, trying to get rid of excess fat.
Cut peeled, washed fresh potatoes into thin cubes, place on top of the minced meat and cover with a layer of grated cheese. Pour mayonnaise on top and place in an oven preheated to +180°C. Baking time - 60 minutes.

Remove the finished dish from the oven and let it simmer for 10-15 minutes. Serve in portions with vegetable salad and fresh herbs.

Thanks to this, the process of making such a dish with excellent taste and calorie content can be entrusted to a slow cooker, freeing up personal time and without losing out on the taste and aroma of the meat.

Ingredients:

pork - 0.5 kilograms;
onions - 2 pieces;
chicken egg - 1 piece;
potatoes - 6 medium-sized pieces;
Russian cheese - 150 grams;
mayonnaise - 100 grams;
fresh milk - 50 milliliters;
salt and ground black pepper - to taste.

According to the recipe, meat is prepared in French in a slow cooker as follows:

Prepared, washed and dried, cut the pork tenderloin across the grain into slices and beat with a culinary mallet or the blunt side of a knife blade, for the cleanliness of the process, through cling film, as for chops.
Sprinkle the chopped pieces with a mixture of ground black pepper and a small amount of salt, lightly coated with mayonnaise.
Peel the potatoes and onions, wash and chop with a knife. Onions - in rings, potatoes - in thin circles.
Grease the bottom of the multicooker bowl with olive oil and place several onion rings on it. Place slices of meat on it, followed by the remaining onion rings. Behind the onions, place the potatoes, cut into circles, and sprinkle with a mixture of salt and ground black pepper, cover with the last even layer of grated cheese.
In a suitable bowl, beat the raw egg, milk and mayonnaise with a fork. After a little salt, pour evenly into the multicooker bowl.
All that remains is to set the “Baking” function and indicate the cooking time - 1 hour.

While your assistant is working, prepare a salad from any vegetables, your favorite greens (green basil would be nice) and beautiful portioned plates where you can place this impeccable delicacy!

Spicy French meat recipe with pineapples

Both households and guests will appreciate the piquancy of such a recipe for its unusual taste and aroma and will definitely ask how to prepare it.

Ingredients:

pork tenderloin - 500 grams;
hard cheese - 200 grams;
fresh onions - 2 pieces;
mayonnaise - 200 grams;
vegetable oil - 2 tablespoons;
canned pineapple rings - optional;
ground black pepper and salt - to taste.

French style meat with pineapples savory recipe prepare like this:

Cut the prepared pork meat into slices and beat through cling film with a culinary hammer, as if for chops. Sprinkle the pieces with a mixture of ground black pepper and a small amount of salt and set aside to brew in a separate bowl.
Cut the peeled onion into thin rings, and the cheese can be grated on a coarse grater or cut into thin bars.
Line a suitable baking container with foil and grease it with vegetable oil. Spread the onion rings evenly in the first layer. The second one will be plates of beaten meat, which should be greased with mayonnaise.
Place a circle of pineapple on each layer of meat and also coat with mayonnaise. All that remains is to sprinkle grated cheese evenly on top or arrange its cubes.
Place the container with spicy French meat in an oven preheated to +180° C and bake in it temperature conditions within 30 minutes.

The culinary masterpiece is ready! Let it brew for up to 10 minutes, and it will decorate any feast. Especially good on a rich and generous New Year's table. Households and guests will highly appreciate your culinary skills!

You need to choose especially carefully for this delicious dish meat is everything that makes this dish so popular and attractive. It is believed that at the market they pour water over it, and with the combination of heat and moisture, nothing good awaits such meat. It is preferable to buy meat in a store.

Due to their high starch content, potatoes quickly darken. To prevent this from happening, if there is a delay with it heat treatment, just sprinkle a small amount of vegetable oil, stir so that it spreads over all the pieces, and the potatoes will remain white.

It is generally accepted that for baking in the oven, the thickness of the layers of meat and potatoes should be approximately the same so that they are cooked at the same time. If canned pineapples are used as one of the ingredients, they should be allowed to drain before adding to the prepared dish to avoid excess juice.

The bizarre interweaving of even insignificant events often leads to funny misconceptions, and “Meat in French” was one of them. When an important Russian nobleman, Count Orlov, dined in a Parisian restaurant, they prepared him a gratin with veal, potatoes, onions and mushrooms, which the count was delighted with. In turn, the enthusiastic chefs of this restaurant called this gratin “Veal Orlov style.” And our patriotic Gallomaniacs leaned towards the name “Meat in French”, although it is the same in French as in Nizhny Novgorod. The recipe is domestic, but the glory remains - “in French”. Some misconceptions cannot be eradicated by anything, and so it is!

According to legend, this tasty, easy-to-prepare dish was invented by Count Orlov’s cook. Grigory Orlov, traveling in France, tried veal with potatoes with bechamel sauce, and the hot dish delighted him. Returning to Russia, he ordered the cook to repeat the dish as described. The chef had not heard of béchamel sauce, so he used full-fat sour cream instead. This is how the beloved French meat, which in France is called Oryol meat, arose.

The dish can be prepared from different varieties meat: beef, veal, pork and even venison. French-style meat is baked in the oven for no more than 40-50 minutes. Despite the simple ingredients and ease of preparation, the taste is subtle and refined. The recipe for each type of meat has its own characteristics, but the hot one is always a success.

Meat baked with sour cream, mayonnaise or cream literally melts in your mouth. Beef with streaks of fat or veal cooks quickly, but the latter requires a sharper cheese. Veal has a delicate taste, and cheese, mayonnaise and other ingredients will help make it brighter. Each housewife slightly changes the composition of the dish, using various additives: tomatoes, mushrooms, potatoes or special spices.

French oven meat recipe classic version contains a minimum number of components. The hot dish turns out to be filling and high in calories. It can be served directly in the form, as the golden crust of grated cheese looks appetizing and elegant.

Since the meat is divided into steaks, the hot dish does not need to be cut, it is easily divided into portions.

It is impossible to imagine that guests, hearing the name of a dish on a holiday menu, would not smile in anticipation. Everyone loves it so much that they will gladly break their diet to try a piece of juicy soft meat.

The most delicious and juicy recipes

When choosing a type of meat, you need to take into account that the dish will take from 30 minutes to an hour to cook. It will take about half an hour to bake poultry and veal, and twice as long for beef or pork. Fresh meat with fat around the edges or with streaks will become especially tender and add extra flavor to the hot dish.

By choosing high-quality products for meat in French, the hostess will be able to turn it into a signature dish that loved ones and guests will look forward to at every celebration.

Required Products:

800 g beef or veal;
400 g hard cheese;
8 medium tomatoes;
4 small onions;
8 tbsp. mayonnaise;
salt, ground pepper;

Some complement the composition with sweet bell pepper, others don't put tomatoes in it. It all depends on the taste preferences of the hosts and guests.

The classic recipe is basic, it can be changed depending on wishes or the situation.

Step-by-step preparation with photos looks like this.

Cut a piece of meat fillet into 8 steaks 2 cm thick.
Cut two onions into rings and lightly salt them. Spread the steaks with a mixture of salt and ground pepper, cover with onions and leave to marinate for 1 hour.
Cut the remaining onions into rings, tomatoes into circles, and grate the cheese on a coarse grater.
Grease the bottom and walls of the frying pan with butter and place the meat in the first layer.
Apply mayonnaise evenly to the meat, then onion, and tomatoes on the top layer and place in the oven, heated to 180 °C for 40 minutes.
After taking out the pan, sprinkle the dish with grated cheese and return to the oven for 5-7 minutes until a golden crust forms on top.

French beef in the oven is very tasty both hot and cold. Some people put the remaining pieces of meat with layers of onions, tomatoes and cheese on bread and eat them like a sandwich.

Pork with potatoes

Required Products:

800 g pork;
400 g hard cheese;
500 g potatoes;
2 onions;
4 tbsp. mayonnaise;
4 tbsp. sour cream;
salt, ground pepper;
butter for lubricating the mold.

The cooking procedure is as follows.

Cut the pork into palm-sized pieces, 2 cm thick. Season them with salt and pepper and pound them to 1 cm wide.
Cut the potatoes into circles 1 cm wide, and the onion into rings.
Grease the pan with butter and place the potatoes in the first layer, then the steaks, onions and cover with another layer of potatoes.
In a bowl, mix sour cream, mayonnaise and grated cheese.
Spread the mixture evenly over the potatoes and place in the oven.
Bake at 180°C for about 45 minutes.

Required Products:

1 kg chicken breasts;
200 g hard cheese;
2 tomatoes;
1 onion;
1 tbsp. granulated sugar;
200 g sour cream;
salt, ground pepper;
2 tbsp. vinegar.

Chicken meat is dietary, but due to the cheese and mayonnaise, the hot dish will be satisfying. This dish, like French minced meat, can be cooked in pots so that each portion retains the juice released from the meat and vegetables.

The finished dish should be sprinkled with chopped herbs or served with a salad of fresh vegetables.

Cut the onion into rings and marinate for 20 minutes. in vinegar and sugar, then rinse it.
Cut the chicken breasts into 2 cm thick pieces and place in a greased pan.
Place onions on top, then chopped tomatoes and spread sour cream on top in an even layer.
Sprinkle the dish with grated cheese and place in the oven, heated to 200°C for 30 minutes.

Turkey with potatoes and mushrooms

Required Products:

600 g turkey fillet;
150 g hard cheese;
1 kg of potatoes;
500 g champignons;
300 ml cream;
salt, ground pepper;
vegetable oil and butter for greasing and shaping.

The cooking procedure is as follows.

Cut the potatoes into wedges, place in a greased baking dish and sprinkle with salt and ground pepper.
Place the pan in the oven for 20 minutes.
In a frying pan for 7 minutes. fry turkey pieces and sliced mushrooms, then pour in the cream and simmer for another 2-3 minutes. Add salt to taste.
In the pan, toss the turkey with the baked potatoes and top with grated cheese.
Bake in the oven for another 10 minutes until the cheese is melted and golden brown.

Required Products:

1.3 kg beef;
150 g hard cheese;
2 tomatoes;
200 g olives;
3 tsp mustard;
4 tbsp. ketchup;
10 tbsp. soy sauce;
250 ml water;
3 cloves of garlic;
salt, ground pepper, suneli hops;
vegetable oil for greasing the baking sheet.

An elegant dish is intended to be served on the table in a mold so that the order of the layers is not disturbed. Soy sauce will soften the meat and give it an unusual flavor.

The cooking procedure is as follows.

Cut the meat into small pieces and place in a heated frying pan greased with vegetable oil.
Pour 7 tbsp into the pan with meat. soy sauce, add salt, ground pepper, suneli hops and simmer for 30 minutes covered with 250 ml of water.
Finely chop the garlic and add to the meat before the end of the stew.
Grate the cheese, core the tomatoes and cut into small pieces, cut the olives and onions into circles.
Place the meat in a greased form, then the onions, tomatoes and olives, pour over the remaining soy sauce. Make a mesh of mayonnaise on top and sprinkle the dish with cheese.
Bake in the oven for 30 minutes at 180°C.

With bechamel sauce

Required Products:

800 g pork;
150 g hard cheese;
4 carrots;
4 onions;
600 g champignons;
200 g flour.

For the sauce:

1800 ml milk;
½ cup flour;
100 g butter;
salt, ground pepper;
a pinch of nutmeg.

The cooking procedure is as follows.

Heat the milk in one saucepan over low heat. In the second, melt the butter and, stirring, add flour, and then pour in milk. Stirring, cook until thick. Finally, add nutmeg, salt and pepper to the sauce.
Cut the meat into pieces, roll in flour and fry in a frying pan greased with vegetable oil. Season with salt and pepper during the process.
In another frying pan, fry the sliced champignons until golden brown.
Place onion, cut into rings, meat at the bottom of the mold and pour half of the bechamel sauce over it. Place the next layers of mushrooms, thinly sliced carrots and onions again. Pour the remaining bechamel sauce on top and place in the oven.
After 30 min. take out the pan, sprinkle the dish with grated cheese and bake for another 5-7 minutes. at a temperature of 180 °C.

Option with minced meat

Required Products:

800 g minced meat;
400 g hard cheese;
2 small onions;
salt, ground pepper;
butter for greasing the mold.

You can use minced pork or beef, or you can mix two types of meat. Adding pieces of fat to it will add juiciness to the hot dish.

The cooking procedure is as follows.

Place a layer of sliced potatoes into a greased pan and season with salt.
Distribute the minced meat evenly in the next layer and sprinkle it with ground pepper and salt.
Lastly, add the onion and sprinkle grated cheese on top.
Bake in the oven for 30 minutes. at a temperature of 180 °C.

How to properly cook meat in French in the oven - useful tips

If the beef is lean, it can be made softer by beating it on both sides. To do this, use a special kitchen hammer or back side knife Kitchen film, which is used to cover the meat in several layers, will help to avoid splashes.

The meat is cut across the grain and beaten so as not to tear the steaks. Also, the meat must be thoroughly cleaned of bones, films and veins so that the finished dish is as soft as possible.

Conclusion

French-style beef is a wonderful recipe for both beginners and experienced housewives. Depending on the occasion, the dish can be made elegant by adding peppers and tomatoes, or more satisfying by adding potatoes. The main thing is to calculate the number of servings in advance, taking into account the additives that will certainly be asked for.

A good atmosphere at the table is achieved not only from the joy of meeting, but also thanks to delicious food. With meat in French, the hostess will receive compliments and praise, and those invited will not want to leave her hospitable home for a long time. In anticipation of the next holiday, she will certainly be reminded of the delicious hot dish and asked to cook it again.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. IN free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!