Juicy meat in French in the oven recipe. French-style meat in the oven: Delicious classic recipes

Greetings, my dear blog guests! Do you want to please your family with a luxurious dinner? To do this, just cook the meat in French in the oven and serve it beautifully on the table. A simple but very tasty dish. Believe me, rave reviews are guaranteed.

By the way, my friends, they don’t even know about this dish in France. The creator of this dish was indeed the French chef Urbain Dubois. He only made his discovery in Russia. He first prepared this dish for Catherine II’s favorite, Count Alexei Orlov. Naturally, that original recipe, while it came to us, has undergone many changes. Therefore, it is unlikely that any of us will be able to taste the dish in that rendition.

I would like to devote a few words to the choice of meat. Take not very fatty pieces. The ideal option is the neck and loin.

Pay attention to the color of the fat layer. A yellowish tint is unacceptable. This is a sure sign that the product is not fresh.

It would not be amiss to conduct an elasticity test. To do this, simply press down on the piece. If it breaks easily, then refuse to buy, as they are most likely trying to sell you frozen pork.

To prepare the dish you need to take:

• Pork tenderloin – 1.5 kilos
• Mayonnaise – 150-200 g.
• Potatoes – 1.5 kg.
• Tomatoes – 500 g.
• Onions – 2 heads
• Hard cheese – 350-400 g.
• Garlic – 3 cloves
• Vegetable oil – 2 tablespoons
• Pepper and salt - to taste
• Water – 0.5 cups
• Dill - several sprigs
• Dry herbs - optional

Cooking technology:

1. Cut the pork into pieces 2 cm thick. And beat lightly. The main thing here is without fanaticism, the meat should retain its shape.

It would be nice to use a tenderizer for this. This is such a compact device that is equipped with many metal spikes. It makes numerous punctures in the meat. Through these holes it is more evenly saturated with spices. In addition, it cooks very quickly and does not lose its juiciness.

2. Wash the peeled potatoes and cut them into thin slices. This way it will cook faster. Season it, add a spoonful of butter and mix everything.

3. Chop the garlic cloves into small slices. Chop the greens and pour them together with the garlic into a bowl with mayonnaise. We pour water there. Then mix the sauce ingredients.

Separately, cut a couple of peeled onions into thin half rings.

4. Pour oil onto a baking sheet and lay out the potato slices in an even layer. Top it with our sauce. Now you need to distribute half of the cooked onions. We will place slices of marinated meat on it.

6. We preheated the oven to 200 degrees. The baking sheet is placed there for 30-40 minutes. After this time, remove from the oven and check the meat for doneness. Sprinkle the dish with dry herbs and grated cheese. Let the dish cook for another 10 minutes in the oven. That's all. We invite everyone to the table.

Video recipe for French beef with tomatoes and cheese

I saw this video on the Artegusto Recipes channel and couldn’t pass it up. I was surprised that the guy cut such huge pieces of beef. I thought: - how will he fry them? But when he beat them off with a metal hammer, they became very thin. Look how cleverly it turns out.

Ingredients:

• Beef pulp - 600 gr.
• Potatoes - 400 gr.
• Onions - 2 pcs.
• Tomatoes - 3-4 pcs.
• Hard cheese - 120 gr.
• Salt and pepper - to taste

This video uses beef. If you manage to buy veal, the dish will turn out even tastier.

How to cook pork with potatoes and mushrooms in French

This dish is quite high in calories. However, those who are not afraid of this will receive an unforgettable pleasure. Pork combined with potatoes, mushrooms, onions and cheese. Is it possible to refuse such yummy food?

A few words about mushrooms. You can use both fresh and frozen. If you decide to take wild mushrooms, be sure to boil them in salted water before adding them.

Purchased champignons or oyster mushrooms should also not be added without prior heat treatment. It is better to fry them, and only then put them in a baking dish.

If you use fresh ones, during French baking of meat they will release juice, so the rest of the products will not be baked, but boiled. But frozen mushrooms must be thawed before adding.

Here's what you'll need:

• Pork – 0.5 kg.
• Potatoes – 0.5 kg.
• Champignons – 200 gr.
• Onion - 1 head
• Sour cream – 100 gr.
• Cheese that melts easily (for example, Suluguni or Mozzarella) – 70-100 gr.
• Ground black pepper and salt - to taste
• Vegetable oil - as much as you want
• Greens - a couple of sprigs

How to cook:

1. First of all, peel the potato tubers, wash them and cut them into plastic pieces. Grease the baking dish with oil and move the workpiece into it. Lightly salt and pepper.

2. Chop the onion into half rings and the champignons into thin slices and fry them together in a frying pan with oil. Don't forget to stir. After 10 minutes, remove from heat and let cool slightly. Then spread in an even layer on top of the potato slices.

3. Cut the pork into slices 1.5-2 cm thick and beat.

To avoid having to spend a long time cleaning the kitchen afterwards, cover the meat with a plastic bag or cling film. And then just hit it with a hammer.

Place the pieces of meat on the mushroom layer. Salt and pepper again.

4. Spread the top of the pork with sour cream mixed with grated cheese. Cover the pan with foil and place in an oven preheated to 210-220 degrees for 45-50 minutes.

5. 10 minutes before readiness, remove the foil. Thanks to this, a golden crispy crust will appear on the surface. I recommend serving this delicacy hot, sprinkled with chopped herbs.

Chicken with French-style potatoes in the oven

Chicken meat cooks quickly, is inexpensive and is very low in calories. Therefore, we will be happy to prepare breast meat with potatoes and cheese. In addition, it looks very presentable. Therefore, when serving such a treat on a festive table, a sensation is guaranteed.

To cook French chicken in the oven, I recommend using the loin of the bird. Ideally it should be fresh or chilled.

But it’s better to avoid using a frozen product, as it will make the food a little dry and not so tasty.

Yes, and about the cheese. It doesn’t matter here: you can use hard or soft. Or even replace it with feta cheese or processed cheese.

This delicious dish is prepared from the following products:

• Chicken breast (double) – medium size
• Potatoes – 2 large tubers
• Onion – 1 head
• Tomatoes – 2 pieces
• Cheese – 100 g
• Olive oil - a little
• Salt - a couple of pinches
• Mayonnaise -60-70 g
• A mixture of peppers - a little

Features of the technological process:

1. Peel, rinse and chop the potatoes. You can cut it thinly with a knife. But it’s more convenient to grate it on a special grater that cuts into circles. This way it will take less time to prepare the ingredient, and the slices will turn out more beautiful. Be sure to soak the slices in cold water for a couple of minutes. This will help get rid of excess starch.

2. Chop the peeled onion into half rings and tomatoes into slices. We wash the chicken fillet and cut off the fat and membranes present here. Then cut the meat into 1 cm thick slices.

3. We begin to place the products on a greased baking sheet. The first layer is potatoes, which must first be salted, peppered and sprinkled with vegetable oil.

4. The second layer will be chicken. It also needs to be lightly crushed with pepper and seasoned with salt.

5. Then we line it with an onion layer, and then lay out the tomatoes. You can add a little more salt. Next, apply mayonnaise evenly and sprinkle it with grated cheese.

Instead of mayonnaise, you can make bechamel sauce. Melt 50 g of butter in a saucepan, add 40 g of wheat flour to it. Stirring, cook the mixture for 2 minutes over low heat. Pour in half a liter of cold milk in a thin stream. Stir again. Bring the sauce to a boil, then simmer for another 10 minutes over low heat. Season with salt, pepper and chopped nutmeg.

6. Cover the dish with a sheet of foil and place it in the oven. The temperature in which should not exceed 180 degrees. Bake for 40 minutes, then remove the “lid”. And continue to brown the dish for another 13-15 minutes. I recommend serving this delicacy with herbs and fresh vegetables. An excellent option would be cucumbers and tomatoes.

Homemade French-style meat with pineapples and cheese

True gourmets will appreciate this version of the dish. This is an unusual dish that combines the taste of juicy meat, cheese and sweet pineapples. By the way, you can do it with both canned fruits and fresh ones. A delicacy is prepared without potatoes.

For this masterpiece, you can use any meat. For example, chicken or turkey fillet, veal, pork. Yes, you can experiment with the sauce too. Mayonnaise, natural yogurt, and even sour cream will work here.

Prepare French meat with pineapples for the New Year. You will see that it will not stay on the table for long. Maybe he won’t even live to see January 1st. Guests will gobble it up in no time.

And you need to stock up on the following products:

• Tenderloin – kilo
• Onions – 3 pieces
• Canned pineapples - jar
• Hard cheese – 300 g
• Mayonnaise - a few spoons
• Salt - to taste
• Pepper mixture - a little
• Vegetable oil - a little
• Lemon – half
• Red berries (lingonberries, cranberries or currants) - a couple of handfuls

How to bake:

1. Wash the tenderloin and dry it with a paper towel. Then cut it into pieces up to 2 cm thick.

Please note: their quantity should correspond to how many pineapple rings you have. Otherwise, one of the guests will not get a surprise.

2. Beat the meat thoroughly. Sprinkle with pepper and salt. We also sprinkle with a little lemon juice. Half a lemon is enough.

3. Chop the onion into thin rings or half rings. And three cheese on a grater.

4. Grease the baking sheet with oil. Lay out the meat pieces and add onions on top. Next, grease with mayonnaise, place pineapple rings and sprinkle with cheese.

5. Place the workpiece in the oven for 30-35 minutes. This delicacy is prepared at a temperature of 190 degrees. Sprinkle the finished dish with frozen or fresh berries. If desired, decorate with sprigs of greenery. Guests will be in shock!

A simple recipe for French meat with minced meat and potatoes

This dish can be made not only with whole pieces of meat. Any minced meat is quite suitable. And the cooking time will be significantly reduced. Believe me, neither the nutritional properties nor the appearance of the dish will be affected.

Moreover, I advise you to take assorted minced meat, that is, mixed. This will only improve the taste of the food. Our “cutlets” are baked with potatoes, onions, mushrooms and cheese. Therefore, the dish does not require an additional side dish. It's all inclusive here.

The composition of this dish is as follows:

• Minced meat – 400 g
• Onions – 3 heads
• Any cheese – 300 g
• Mushrooms – 0.5 kilo
• Potatoes – 4-5 pieces
• Salt with hot ground pepper - to taste
• Mayonnaise – 3-4 tablespoons
• Oil - a little

Cooking features:

1. Chop the onions into thin rings, potatoes into slices, and champignons into slices. Grind the cheese on a grater.

2. Coat the baking dish with oil and tightly cover the entire bottom with potato circles. Place onion rings on top, which I recommend adding a little salt and pepper.

Remember, under no circumstances should you add eggs to this minced meat, as it will become harsh during the heat treatment process.

4. Then lay out the champignons. Then distribute the mayonnaise evenly and spread the cheese on it.

5. Now put this form in the oven preheated to 200 degrees. Half an hour is enough for it to be ready. Before removing the pan from the oven, check to see if all the ingredients are baked. Since potatoes will take the longest to cook, you need to focus on them. Pierce it from different sides. If the pieces are soft, then it’s time to invite everyone to taste a tasty and simple treat.

How to cook meat in French in the oven

1. To reduce the cooking time, use boiled or coarsely grated raw potatoes. You can also take puree. In general, there are many options.

2. As I said earlier, in order for the meat to be soft and juicy, it needs to be beaten a little. But this is not the only secret. It turns out that the location of the pieces on the baking sheet is also an important detail. Try to place them closer to each other. This will reduce the evaporation of juice.

3. If you don’t like coarsely chopped onions, no one forbids you to chop them into cubes. The same is true for other components, for example, mushrooms can be cut into strips.

4. To prevent the cheese crust from being too hard, brush the top with mayonnaise before putting the dish in the oven.

Good afternoon friends!

French-style meat cooked in the oven has a very attractive appearance, and therefore it can be safely used both in creating a daily menu and in festive feasts.

Initially, this dish was prepared for Count Orlov in Paris, and was a casserole of veal, potatoes, onions and mushrooms and cheese, baked with bechamel sauce. Since its first preparation, it, like , has undergone many changes in composition. Mushrooms disappeared, and the meat component began to be prepared from pork, beef or chicken, often in the form of minced meat. Bechamel sauce was replaced with mayonnaise.

There are different options for preparing the dish, with different sequences of layers (cheese or mayonnaise on top). The cutting shapes depend only on your imagination (fillet in small slices or large pieces, onions, finely chopped or rings). In some recipes, the meat is pre-fried before baking.

Do you want to learn the secrets of preparing the best recipes for delicious and juicy meat in French? Then join us!

Classic recipe for French meat in the oven without potatoes

This traditional meat recipe is easy and simple to prepare. It’s hard to imagine that using the simplest ingredients you can prepare such a delicious and unpretentious dish. And to make the meat soft, we’ll add a couple of super ingredients.

Ingredients:

• veal fillet - 800 g
• onions - 4 pcs.
• tomatoes - 8 pcs.
• bell pepper - 1 pc.
• hard cheese - 400 g
• salt - to taste
• mayonnaise - 8 tbsp. l.
• greens - for decoration

Preparation:

Let's start with meat, we will cook from beef. We will need a piece of good fillet, which you can buy in the supermarket or make yourself. We take 100 grams of meat per person.

Cut into approximately equal pieces, palm-sized and 2 cm thick.

Lightly beat the meat. You shouldn’t be too zealous, because the marinade is still waiting for it. The marinade is the simplest: salt, black pepper and onion juice. How to cut the onion for the marinade is not important; we won’t need it in the future. We use 2 onions.

Rub the chopped fillet with a mixture of salt and black pepper and place in a bowl, alternating with onions. Lightly add some salt to the onion beforehand so that it releases the juice better. Leave to marinate for 1 hour.

While the meat is marinating, cut the onion into thin rings.

To ensure that the meat is not dry when baking, we add our super foods - tomatoes and bell peppers. Tomatoes will saturate the meat with tomato juice and add exquisite sourness. Sweet bell peppers will add a special aromatic taste and pleasant aroma. It will add vitamins to the overall composition of the dish.

Cut the tomatoes into medium rings.

We do the same with sweet peppers.

So, we're all set. The meat is marinated, the vegetables are chopped.

We got 8 pieces of meat; baking them on a baking sheet is unprofitable, because half of it will be empty. It is better to do this in a small heat-resistant glass container.

To prevent anything from burning, carefully grease the bottom and walls with butter. Let's start posting. We will prepare the dish in portions, so we lay out all the ingredients in layers.

We put the meat in the first layer and grease it with mayonnaise. Next onion on it, then tomato rings and bell pepper on top.

And we put all this beauty into a preheated oven. Cooking time at 180 degrees will be 40 minutes. Time may vary depending on oven capabilities.

After the time has passed, turn off the oven and remove the dish.

Spread the grated cheese on a coarse grater. And put it back in the oven. Let's wait until the cheese melts and you get a fragrant cheese crust.

Our delicious French-style meat is ready. Arrange in portions on flat plates. Decorate with lots of greenery.

This is such a delicious, beautiful dish! The meat is juicy and soft, and the cheese crust melts in your mouth! Enjoy your meal!

Meat in pots of chicken (chicken fillet) and cheese in French

Try an easy recipe for cooking chicken in pots with potatoes and cheese. You'll like it!

How to cook French meat with potatoes in the oven

Dishes cooked in the oven have a special taste and aroma. This recipe will be no exception.

Ingredients:

• pork fillet - 800 g
• potatoes - 500 g
• onions - 2 onions
• hard cheese - 400 g
• salt - to taste
• ground black pepper - to taste
• butter - for greasing the pan
• mayonnaise/sour cream - 4 tbsp. l.
• favorite spices

Preparation:

Let's start by chopping the ingredients.

After slicing, place the meat on a cutting board, sprinkle with salt and black pepper. I also add rosemary, which works great here. You add your favorite spices. A little cling film on top and lightly beat to a thickness of 1 cm.

Grease a baking sheet with butter and place the potato slices in the first layer. We cut it 1 cm thick. The next layer is meat. I sprinkle it with a small amount of dry basil. Just a little bit for the aroma.

Place another layer of potatoes on the onion bed.

Place the cheese, grated on a coarse grater, in a bowl, add mayonnaise and sour cream. Mix everything. By replacing part of the mayonnaise with sour cream, we lose 50% of saturated fat.

Spread this mixture onto the potatoes and carefully level them. The combination of cheese and mayonnaise will give you an amazing crispy soft cheese crust. Place in an oven preheated to 180 degrees.

Our assistant does an excellent job, and after 40-50 minutes we get an exquisite hearty dish - meat in French.

How delicious it is! Enjoy your meal!

Juicy French meat in the oven - a recipe for pork with mushrooms and tomatoes

This original recipe for juicy meat with mushrooms and tomatoes under a cheese crust is the best I know. Easy and simple to prepare!

Ingredients:

• pork fillet - 400 g
• mushrooms (champignons) - 200 g
• onions - 2 pcs.
• hard cheese - 100-150 g
• tomatoes - 2 pcs.
• vegetable oil - for frying
• ground black pepper
• mayonnaise
• greenery

Preparation:

1. Let's start with meat. Today we will cook pork chops. I chose a nice piece of pork shoulder with a little bit of fat. It adds juiciness and taste to the dish. Cut the meat across the grain into small portions about 1 cm thick.

2. To make the process of beating meat enjoyable and exciting, use a hammer. Lightly sprinkle the pork with black pepper and salt. Add your favorite seasonings (rosemary, basil, barberry, dried garlic). The main thing is not to overdo it, otherwise the spices will drown out the main taste of the dish. Add a little to add flavor.

We beat back lightly. Do not overdo it, otherwise the meat will remain without juice and turn into a piece of “rubber”. When beaten, it turns out twice as thin as the original thickness.

Cut the tomatoes into thin slices, onions into half rings, and mushrooms into strips. Thinly slicing vegetables makes the dish airy. Three cheeses on a medium grater.

Fry the onions and mushrooms in hot oil until golden brown.

Line a baking sheet with food foil. Place the first layer of meat and grease it with mayonnaise.

Top with fried mushrooms and onions, with tomato slices on them.

Sprinkle all this generously with grated cheese. Place in a preheated oven.

Cooking time is approximately 40 minutes, at a temperature of 180 degrees.

There is little that compares to this French pork dish with mushrooms and tomatoes.

Let's try! Pleasantly soft and juicy meat and melting cheese crust, very tasty! You can garnish with baked potatoes, fresh vegetables and herbs.

French meat recipe with minced meat and potatoes

Ingredients:

• minced meat - 500 g
• potatoes - 7 pcs.
• onions - 3 onions
• hard cheese - 150 g
• carrots - 2 pcs.
• salt - to taste
• ground black pepper - to taste
• sunflower oil
• mayonnaise
• greenery

In this collection I have offered you the best French meat recipes. All you have to do is choose the most suitable option for you and cook juicy meat in the oven.

Meat in French - for some reason we call it meat cooked in layers with potatoes and cheese. The whole world, except for the countries of the post-Soviet space, calls it “Orlov style meat”, or more precisely “Orlov veal”, since the creator of the dish was the cook of Count Alexei Orlov. He made a casserole of veal, potatoes, onions and mushrooms, baked with bechamel sauce and cheese.

In the simplified version, which we now call meat in French, mushrooms are rarely used, the meat is most often pork or beef, and mayonnaise is used instead of sauce.

If you want to compare meat in French and meat in Russian, you will immediately understand how many French cooks lived in Rus', but you will not really understand how these dishes differ

How to cook meat in French - recipes with photos step by step

Cooking meat in French is very simple. Carefully follow the steps indicated in the recipes below and you will succeed. You will prepare juicy, tasty meat. Whether it’s in French or Russian, it doesn’t matter.

1. French-style meat with mayonnaise or sour cream dressing

Ingredients:

• Meat (pork) - 600-800 g.
• Hard cheese - 200-300 g.
• Potatoes - 4-5 pcs.
• Onions - 4-5 pcs.
• Fresh rosemary
• Hot peppers
• Milk - 300 ml.
• Mayonnaise - 150 ml. (1/2 cup)
• Sour cream - 150 ml.
• Berries - barberry
• Salt - 1/3 tsp.
• Black pepper to taste
• Khmeli-suneli seasoning (1/2 tsp - only for seasoning with sour cream)

Do not try to strictly observe all parameters, grams and proportions of ingredients. Make according to the size of your mold. You can put more of something and less of something. You may not use something at all. Everything is to taste. Don't be afraid, experiment.

Preparation:

1. First we will prepare all the ingredients. I won’t write that the potatoes and meat need to be washed and the onions need to be peeled, you already know that.

2. Cut the potatoes into thin slices.

4. Cut the meat into thin slices.

To make it easier to cut the meat into thin slices, put it in the freezer for an hour.

5. Cut the onion into thin rings. In general, when we are preparing to bake these products together, everything needs to be cut thinly. Grate the cheese on a coarse grater. All ingredients are ready.

6. We take a baking sheet that suits us in size, if there is no baking sheet, buy disposable foil molds in the store, they are inexpensive, coat it well with butter. Don’t forget to coat the sides and place the potatoes there in one layer. Do not leave any spaces between the potato slices. This is where small potato pieces come in handy.

7. Salt the potatoes and sprinkle a little rosemary. I emphasize - not much. If you don't have fresh, you can use dry.

8. Place the meat on the potatoes in one layer.

9. Salt and pepper the meat and add a little barberry. There are many French meat recipes. This is one of the options. You can also add finely chopped hot pepper, but without seeds. Even if you like it spicy, add very little.

10. Place onions in the next layer. We place the onion on the meat so that when it begins to release juice, the meat is saturated with this juice. This will make the meat more tender and tastier. Salt, this time a layer of onion. In general, you need to add salt to each layer, then the taste will be uniform. Don't overdo it, add a little salt.

11. Now cover the onion layer with a layer of potatoes. Again, try to close completely, leaving no voids. You have a lot of small circles that came from the ends of the potatoes when you first started cutting, use them.

13. It’s time to refuel. As you remember, we grated cheese on a coarse grater.

14. Sprinkle cheese on potatoes. Don’t skimp on the cheese, if you decide to prepare such a dish, an extra 50 grams of cheese won’t increase your costs much, but it will definitely improve the taste. Take hard cheese. It goes best with this dish. You can, of course, use soft ones, but hard ones are better.

15. Make the fill. Take mayonnaise and mix with milk. We should have a fairly liquid filling, similar to thick cream.

16. Pour this mixture over our dish on top of the cheese. The dressing should fill your pan about 1/3 full.

17. If you don’t like mayonnaise, take sour cream, also mix with milk and add a little khmeli-suneli. Stir everything and pour this mixture.

18. We made two forms. One with mayonnaise filling and the second, small one with sour cream filling. All our forms are ready for baking.

19. Place in an oven preheated to 200° for about 1 hour 20 minutes - 1 hour 30 minutes, but not less than 1 hour. It all depends on the oven and ingredients. Check the readiness of meat and potatoes. Pierce with a fork or knife, if they pass through the potatoes easily and the crust is already golden brown, then our French-style meat is ready.

20, Remove from the oven, do not place the molds on the table, place them on stands, place portioned pieces on plates, serve with sauerkraut, vegetables, decorate with cranberries or any other berries. You can serve additional sauce of your choice.

21. And here I want to show how easy it is to work with a foil mold. We cut the shape on both sides in the corners, it is easy to cut with ordinary kitchen scissors.

22. And easily put the contents on a plate.

Well, we've done everything, it's time to go to the table.

Bon appetit!

Ingredients:

• Pork meat
• Ground black pepper
• Coriander
• Bulb onions
• Mayonnaise
• Hard cheese

Preparation:

1. For meat, we have pork tenderloin with fat on the sides, trim the fat, you don’t have to trim it if you want. Our meat is a little thick, so we cut the piece lengthwise and divide it into two pieces.

2. Now the meat needs to be beaten. This can be done in two ways: either beat it with a special hammer or we have a special tenderizer device.

A tenderizer is a device for tenderizing meat. Processing with a tenderizer does not affect the structure of the meat or its appearance. A piece of meat is pierced in hundreds of places with sharp knives, softening it for quick cooking, softness and juiciness.

3. Round tenderizers are more common, but this one with 48 knives is just a treasure. Imagine, they spanked him quickly 10 times and 480 holes. Moreover, the meat retains its shape and structural integrity. You can even use a tenderizer when simply frying meat in a pan. It will be quick and very tasty. I don’t know if you’ll see holes in the photo, but believe me, there are a lot of them. And we do this with all meat.

4. For some reason we were late on meat. Let's move on. We take a uniform, whoever has one, if not, buy a disposable uniform in the store, it’s inexpensive. Ours is glass. Spray the mold with vegetable oil and lightly sprinkle the bottom of the mold with salt. Place the chopped meat into the mold. Place the pieces tightly next to each other. Salt each piece on top. Don't overdo it. But if you don’t add salt, the meat will be bland.

5. Sprinkle with ground black pepper, you can add a little hot pepper if you like it spicier, I always add it, and sprinkle a little coriander. It gives a very pleasant, unusual taste. Lubricate each piece of meat with mayonnaise. Some people like a thick layer of mayonnaise, but you and I will apply a thin layer.

6. Cover all our meat with onions. If you like the onion to be felt and crunch a little, cut the onion into large pieces. We'll cut it medium.

7. Sprinkle generously with grated cheese on top. Our meat is ready for baking.

8. Place the meat in the oven, preheated to 200° for 30-40 minutes, until our meat is covered with a golden crust. Our meat is very thin and well-cut, so it doesn’t need much time.

9. Remove the meat from the oven. What a beauty. Now all that remains is to divide into portioned plates and serve with vegetables. For decoration, add a few berries.

Bon appetit!

1. French meat with potatoes in the oven recipe with photos

Ingredients:

• Meat - any
• Potato,
• Bulb onions
• Hard cheese,
• Mayonnaise - to taste
• Salt, pepper - to taste
• Mustard - to taste

I'm not giving you proportions on purpose. Decide for yourself how much and what you need. First, estimate how many people you will have, each of them needs a piece of meat, or half, or 3 pieces of molds. Then estimate the size of your form, how much will fit there. Accordingly also for each product.

Preparation:

1. Grate the potatoes on a coarse grater. Grate one potato and immediately put the grated mass into water. Add a couple of teaspoons of salt. This is to prevent our potatoes from turning black.

2. Beat the meat with a special hammer, but if you don’t have such a hammer, beat it through the cellophane with the sharp end of a simple hammer. Be careful. Don't hit too hard. These are not nails.

3. Salt each piece of meat and pepper to taste. Lubricate each piece with mustard. It can be spicy, it can be not so spicy, whatever you like. Mustard gives the meat a spicy taste.

4. Cut the onion into thin half rings so that it is baked. Many people do not like onions that are not fully baked. We crush the onion a little with our hands so that it breaks into strips and begins to yield juice.

5. We use a glass mold, grease it with vegetable oil and place it there, taking the potatoes out of the water and wrung them out well. We don’t add salt to the potatoes; they’ve already been salted in water. Place the meat on the potatoes. Place the onion on the meat so that it completely covers the meat.

6. Grate the cheese on a medium grater into a separate plate and add mayonnaise there. Mix. So when the cheese is baked it will not have a dry crust. Mayonnaise will prevent the cheese from browning immediately. The dish will still be raw, and the cheese will already be brown. With mayonnaise, this will all be baked gradually.

7. Place the cheese in the mold and level it evenly over the entire surface. The dish is ready for baking.

8. Place in the oven preheated to 180°, for 30-40 minutes, until the top crust is browned. Check the meat by piercing it with a knife or fork. It should be soft. Remove the meat from the oven. It stood for 40 minutes, the oven was turned off and allowed to stand for another 10-15 minutes. The meat is ready.

What an appetizing meat it turned out to be. Separate a portion and place on a serving plate. Well, is it possible to resist here? Try it soon.

Bon appetit!

1. French meat recipe with photos step by step

Ingredients:

• Potatoes - 7-8 pcs.
• Pork meat - 700 g.
• Onions - 3-4 heads
• Garlic - 5 cloves
• Hard cheese - 100-150 g.
• Salt, pepper, spices - to taste
• Mustard - 2 tsp.
• Soy sauce - 2 tbsp.
• Mayonnaise
• Bay leaf - 2-3 pcs.
• Rosemary - a pinch (optional)

Preparation:

1. Beat the meat until thin. Place in a deep cup and sprinkle with meat seasoning.

2. Add a couple of spoons of mustard, squeeze out the garlic, and pepper to taste. Grind a small pinch of rosemary in your hands. Don't overdo it. Pour in a couple of tablespoons of soy sauce and mix everything thoroughly with your hands. Cover the meat with a lid and set aside to marinate. It’s good to do this 2-3 hours before cooking.

3. Cut the potatoes into thin semicircles and fill them with water so that they do not turn black.

4. We also cut the onion into thin half rings. We always add a lot of onions. This adds juiciness and flavor to the meat.

5. Grate the cheese on a coarse grater.

6. Wipe the baking sheet with vegetable oil and lay out the potatoes. We spread it so that there are no voids, covering the bottom completely. Lightly salt the potatoes.

7. Place the next layer of chopped onion, and pieces of already marinated meat on it. Add some salt again. Sprinkle with spices and add a couple of bay leaves.

8. Generously spread the onion on top again. Cover the onion with a layer of potatoes. Salt the potatoes a little and pepper them.

9. Cover everything with cheese on top. Don’t skimp on the cheese, it’s one of the main ingredients in this dish. Top the cheese with mayonnaise, distributing it evenly over the entire surface.

10. Place in the oven preheated to 180° for 40-50 minutes. The time depends on the oven power. The meat is ready.

The most important thing in preparing this dish is that the meat is completely covered with a vegetable pillow. Then the dish turns out juicy and very tasty.

Well, put a piece on a portioned dish and try it. Our French meat turned out very tasty.

Bon appetit!

Ingredients:

• Beef meat - 500-600 g.
• Onion - 2 heads
• Large tomatoes - 3 pcs.
• Mayonnaise
• Salt pepper
• Hard cheese

Preparation:

1. Place a piece of already chopped meat in a plastic bag and beat it.

2. Cut the onion into thin slices, and also cut the tomatoes into thin slices.

3. Grate the cheese on a coarse grater.

4. Grease a baking sheet with vegetable oil. Place the chopped meat on a baking sheet. Season the meat with a little salt and pepper and lightly brush with mayonnaise.

5. Place onion rings on top of each piece of meat. Add more onions. It will add juiciness and taste to the meat.

6. Place tomato slices on the onion. Try to ensure that they cover the piece completely. Let's add a little salt to the tomatoes and if you like, you can add pepper.

7. Place mayonnaise on the tomatoes and distribute evenly over the tomatoes.

8. Place in an oven preheated to 180° for an hour, but after 45 minutes we take it out for a while to sprinkle with cheese.

9. Remove the pan after 45 minutes. Pour some boiled hot water into the pan.

10. Sprinkle cheese on each piece. Place in the oven for another 15 minutes. Wait for the cheese to melt.

OK it's all over Now. Our French meat is ready. Serve on portion plates with a side dish of mashed potatoes. You can serve with any side dish or even without a side dish if there is enough for everyone. Serve additional vegetables.

Bon appetit!

1. Recipe for French-style meat in the oven with potatoes

1. Video - French beef

1. Video - French-style meat in the oven

1. Video - Quick meat in French

If you liked the recipes, write comments and share your opinion. It is interesting not only to me, but also to those who read this article. Your comments will help me understand more clearly what you want to see next time.

Bon appetit!

It is not always possible to cook tender, aromatic and melt-in-your-mouth meat. However, cooks who know how to cook meat in French at home rarely encounter such a problem.

Any meat is suitable: chicken, pork, lamb or beef. The main thing is a high-quality and fresh product, which is sold in the meat pavilion.

At the beginning of the article, I’ll tell you about the rules for preparing the treat. Next I’ll look at four step-by-step recipes.

• Cut the meat across the grain. The thickness of the pieces does not exceed one and a half centimeters. Beat each piece, add salt, pepper and spices.
• Many novice cooks make the mistake of using poorly defrosted meat or cutting it into small pieces. The result is a dried out dish.
• Recipes call for the use of ringed and pickled onions. Place the onion rings in a deep bowl, cover with chilled boiled water, add a little vinegar, sugar, and salt. After half an hour, place the onion without liquid on the meat.
• Lay out the ingredients correctly. First of all, place the meat on a baking sheet. Make the next layer from onions, and then from potato slices. Be sure to salt and sprinkle the potatoes with spices.
• The last layer is grated cheese, which is covered with mayonnaise. I recommend baking in the oven at 180 degrees.

To make the meat juicy, first lightly fry it in a frying pan and then place it on a baking sheet. If you don’t have cheese and mayonnaise, use feta cheese and thick sour cream.

Some cooks add tomatoes, which they place on top of the potatoes. Potatoes do not have to be cut into slices. You can pass it through a grater, which will add tenderness.

French pork meat

Previously, they were prepared from pork tenderloin, but now they use lamb, beef, and pork. Contrary to the name, the dish does not belong to French cuisine. But that's not the main thing. It is important that everyone can cook pork in this way; it doesn’t require much effort.

Classic recipe

Ingredients:

• Pork tenderloin – 1 kg.
• Onion – 2 pcs.
• Processed cheese – 2 packs.
• Spices, mayonnaise, bay, salt.

Video cooking

Helpful information

Many recipes have long become home table classics. These are cutlets, salads or meat okroshka. Only the names remained unchanged. A striking example is the Olivier salad, from the classic recipe of which only eggs with pickled cucumbers remain. The French meat recipe has also changed.

The classic recipe called for the use of mushrooms and beef. Now, instead of beef, other types of meat are suitable. The changes are due to the standard of living in Soviet times. Then the most affordable product was potatoes and mayonnaise. Any housewife who managed to get some meat delighted her family with a luxurious delicacy.

Meat in French - general principles and methods of preparation

Oryol-style veal - this is the name of the French cuisine recipe, which became the progenitor of the current French-style meat. Once upon a time in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.

The French-style meat that is familiar to us has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have put all the ingredients that we consider delicious. It turned out really tasty.

Meat in French - food preparation

If the recipe involves pork, choose the neck, loin, or juicy part of the pork ham. It is not fatty, but not too lean meat either. Fatty pork will obviously be superfluous here, since with mayonnaise it will turn the dish into something inedible. Lean meat can be too dry. The pork should be colored evenly. The yellow color of fat layers is extremely undesirable.

The beef should not be too dark in color. Dark meat and yellow fat speak volumes about the advanced age of the beef. May she rest in peace, such meat is not good for us. It would be a good idea to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and limp, let it lie further.

At home, we wash the meat, dry it with napkins, remove the bones and cut it across the grain. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.

Meat in French - preparing dishes

French-style meat is cooked in the oven. So you can just use a baking sheet. But if the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled pan or a frying pan without a handle. Then the dish will bake as evenly as possible.

When portioning a dish, it is better to use a spatula. The purpose of its use is to preserve the appearance and structure of the dish as much as possible.

French-style meat - the best recipes

Recipe 1: French Pork

Description: in this version of meat in French there is as little French left as in our national Olivier salad. Instead of stewed veal, folk fantasy embodied everything that could be conceived in it. The result was a bit heavy (to put it bluntly) for the stomach and liver, but a 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 baking sheet, salt, pepper and herbs.

Cooking method

Rinse the meat well and dry with a napkin. Cut the pork across the grain of the meat into layers, the thickness of which will not exceed 1 cm. Beat the resulting pieces, add salt and pepper to taste. Cut the onion into half rings. Grate the cheese on the largest grater.

Grease a baking sheet with vegetable oil. Place a layer of meat on it, and place onion rings on top of it. Pour mayonnaise over the meat and sprinkle grated cheese on top. Baking time is 25-30 minutes at 180°C. However, the readiness of the dish will be eloquently indicated by the smell, which can completely knock thoughts about healthy eating out of your head. The finished meat should be allowed to stand for 10 minutes.

Recipe 2: French Beef with Potatoes

Description: This recipe uses lean beef. This calms the conscience somewhat, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of French meat. But it is very tasty! It’s not every day that we allow ourselves such excesses. Men adore this dish. They even prepare it all themselves, since the recipe is extremely simple.

Ingredients

500 grams of lean beef, 500 grams (or more) of potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you’ll find your way in the process). Lenten oil for greasing the baking sheet, mild mustard, salt and herbs.

Cooking method

Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator to marinate overnight.

If you need to hurry up with cooking, then there is no need to marinate. You can simply beat the meat slightly, then it will be softer. The meat can be placed directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special form. So, grease a mold with high sides with oil and place the meat in it in one layer.

Place onion rings on the meat. On top is a layer of potatoes, cut into thin slices. Add salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce the fat content. It needs to be diluted in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.

Recipe 3: Healthy French Pork

Description: Still, there is one recipe for French meat, which the French still don’t know about, but this dish is really tasty and, unlike previous options, not so burdensome for the body. 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 feta cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, several pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for dredging the meat, salt and vegetable oil for greasing the pan.

Cooking method

The pork is cut across the grain into pieces 1-2 cm thick. Each piece is beaten and smeared with mustard. Roll the meat in flour and fry until golden brown. After (!) frying, add salt. The champignons are cut into large pieces and fried with oil until visible traces of crispiness are visible on the caps. Onions and tomatoes are cut into rings.

Preparation of the sauce: Mash the cheese in a bowl. Add liquid sour cream until the sauce matches the thick sour cream. Add thyme, pepper, basil and marjoram. Mix.

Lightly grease an oven-safe frying pan with oil. Layer onions, meat, mushrooms, onions, tomatoes, and pineapple pieces. Grease each layer with sauce and add a little salt. Pour the remaining sauce over the pineapples and sprinkle grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or black olives as decoration.

Recipe 4. French meat

The technology for preparing such meat is not complicated, but it tastes simply wonderful.

Required ingredients:

- pork (preferably tenderloin) - 500 g;

- onion - 1 head;

- fleshy variety of tomatoes - 1 pc.;

— fresh champignons – 3 pcs.;

— mustard – 1.5 tbsp;

— mayonnaise – 3 tbsp;

— Parmesan cheese – 200 g;

- pepper and salt 0.5 tbsp each;

- seasoning to your taste.

Cooking method:

Place the meat on the table and cut it into pieces like chops. We beat it lightly with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Place 4 pieces of meat on top of each other - let them soak in the seasoning on their own while we make the sauce.

Take grainy mustard, put it in a bowl, add mayonnaise to it and grind it thoroughly. Wait 5 minutes and coat each piece of meat with the prepared sauce. Grease the bottom of the pan with butter and place the slices of meat in it.

Cut the champignons into slices. Pour olive oil into a frying pan, heat it up a little and fry the mushrooms until an appetizing golden crust forms. Cut the onion into half rings and simmer a little in a saucepan. Place a layer of fried onions on the meat, then 4-5 cloves of fried mushrooms on each piece. Cut the tomatoes lengthwise and then into slices. Place them on the meat in the next layer. Season a little and sprinkle with shavings of Parmesan cheese.

Preheat the oven and roast the meat for 15 minutes. Then increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat is already prepared.

Let's prepare a side dish and a vegetable salad for it, and voila - enjoy yourself to your health.

Recipe 5. French meat with potatoes

This dish has been familiar to culinary experts since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place on the menu of any prestigious restaurant.

Required ingredients:

— pork pulp – 500 g;

– potatoes – 1 kg;

- onions - 2 pcs.;

— Russian cheese – 200 g;

- homemade mayonnaise;

- spices, vegetable oil.

Cooking method:

Wash the meat, dry it carefully with napkins and cut it into slices. Using a kitchen hammer, beat each piece like chops. Sprinkle with a little salt and pepper and let sit for a few minutes while we work on the other ingredients.

Peel the potato tubers, wash them and cut them into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.

Coarsely grate the cheese.

Heat olive oil in a frying pan. Let's start laying out the layers. The first layer will be potatoes (1 part). Second layer – 1 part of prepared meat. Gently and thinly grease with mayonnaise, on top of which we place one half of the onion. The next layer is a layer of meat, and again mayonnaise. Place the second part of the onion on the mayonnaise and cover with potatoes. Pour everything generously with mayonnaise and place the dish in an oven preheated to 180 degrees for 1 hour.

After an hour, sprinkle our French masterpiece with grated cheese. Leave it in the oven for another 10-15 minutes.

The finished meat is laid out on the table whole, or cut into pieces like a pie.

Recipe 6. French meat in a slow cooker

This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.

Required ingredients:

- 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.

Cooking method:

Cut beautiful fresh pork tenderloin into pieces as for chops. Using a kitchen hammer, beat each piece a little, add salt and pepper. Lightly coat each piece of meat with mayonnaise.

Peel the onions and potatoes and cut them into rings.

Pour a little olive oil into the bottom of the bowl, then add a few onion rings. Place the meat on top and cover it with the rest of the onions. Place potatoes on top of the onions. Let's add a little pepper and the last layer is a layer of grated cheese.

In a separate pan, mix mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.

Set the “Baking” function and the cooking time to 1 hour.

While our slow cooker is cooking the meat in French, finely chop your favorite greens. 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

Required ingredients:

— veal – 500 g;

– potatoes – 0.5 kg;

- onions - 2 pcs.;

— Parmesan – 100 g;

— mayonnaise – 200 g;

– fresh mushrooms – 300 g;

— cloves of garlic – 4 pcs.;

- olive oil,

- spices.

To prepare the marinade:

- soy sauce - 1 tbsp;

- juice of half a lemon;

— olive or corn oil.

First, we will cut the veal into pieces and gently beat them lightly with a hammer. Season with spices and set aside.

Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to release juice. Add olive oil and soy sauce to it. Mix the sauce thoroughly. Take each piece of meat and dip it in the prepared sauce. Place the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to put it in the refrigerator with a plate. Pour the remaining sauce over it and let it marinate.

Take a baking dish. We select each piece of meat from the marinade and carefully blot the excess sauce with a towel.

Fry the onion half rings in a frying pan in olive oil. Place the meat in a mold and place the onion on it. The meat must be completely covered with onions!

Peel the potatoes, cut them into strips, and fry them until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and place on a plate.

Now let's get to the champignons. Wash them and cut them into slices. Fry in a frying pan, add a little salt and pepper at the end and immediately remove from the stove.

Chop the garlic cloves, but do not put them through a press!

Place the potatoes on a layer of onions, cover them with fried mushrooms and sprinkle chopped garlic on top. Sprinkle each piece of meat generously with cheese shavings. We beautifully draw a mesh of mayonnaise on top and send the dish to bake in the oven at a temperature of 180*C for 45 minutes.

Open the oven door, choose a shape - and enjoy the unsurpassed taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Required ingredients:

- veal or pork tenderloin - 700 g;

– tomatoes – 4 pcs. (meaty variety);

- onions - 2 pcs.;

— hard cheese – 250 g;

– olive oil – 2-3 tbsp;

- salt and pepper, spices to your taste.

Cooking method:

For this dish, it is best to choose neck meat. Wash it and cut it into pieces approximately 1 cm thick.

We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and place our pieces of meat.

Peel the onion and chop it into thin half rings. Place them carefully on pieces of meat. Place a layer of thin slices of tomatoes on the onion and spread them thinly with mayonnaise.

Grate the cheese on a coarse grater and sprinkle it on top in an even layer. The more cheese, the tastier the result, but just don't overdo it.

Bake the meat for half an hour. We decorate the hot meat with herbs and we can enjoy its unique taste and aroma!

Recipe 9. French minced meat

A great alternative to the original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.

Required ingredients:

- minced meat (pork + beef) - 600 g;

— potatoes — 3 pcs.;

- onion - 1 pc.;

— hard cheese — 200 g;

— mayonnaise — 150 g;

- pepper and salt, dry herbs parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onion, chop it into cubes and fry in a frying pan until beautifully golden brown. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately add the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now place the finished minced meat in a baking dish, but try not to get any excess oil in there.

Cut the potatoes into bars. Place in the pan on top of the minced meat and cover the potatoes completely with a layer of grated cheese. Gently coat everything with mayonnaise and put it in the oven to bake for 1 hour.

Recipe 10. French meat with pineapples

Required ingredients:

— pork tenderloin – 0.5 kg;

– cheese – 200 g;

- onions - 2 pcs.;

— mayonnaise – 200 g;

- vegetable oil, pepper, salt, canned pineapple washers.

Cooking method:

Cut fresh meat into slices. We beat each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate individually. Cut the onion into thin rings. Coarsely grate or cut the cheese into bars.

Cover the bottom of the meat baking dish with greased food foil. Spread the onion evenly on top, and pieces of meat on top. Lubricate the meat with mayonnaise. Place a pineapple puck on each piece of meat and brush with mayonnaise again. Sprinkle cheese shavings on top of everything.

The dish is baked for 30 minutes in an oven at a temperature of 180*C. The New Year's dish is ready. Believe me, it’s not only beautiful and original, but also delicious!

In summer, it is best to buy meat from the store. At the market they pour water over it. Meat that has lain for several hours in the heat and in a puddle of water will obviously not add health.

Potatoes contain starch. When exposed to air, it undergoes a chemical reaction, causing the potatoes to darken. To prevent this from happening, potato pieces can be greased with vegetable oil.

The potatoes and chopped pieces of meat should be approximately the same thickness, then they will cook at the same time.