French pork with mushrooms and potatoes. French-style meat in the oven. The most delicious recipes: with cheese, tomatoes, potatoes, mushrooms, pork, chicken, turkey and beef. Recipe note

Most women today have to combine work and housekeeping. We all know how long it takes to prepare dinner for a family. How to make sure that you have enough time for everything: work, family, and rest? Don't worry, there is a solution: all you need is to have at your disposal recipes for delicious and nutritious dishes that are easy and quick to prepare. They can be found in the “bins” of HozOboz. We offer you one of these dishes - French pork. Even a novice housewife can prepare it.

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A little history.

You can imagine the skeptical smile on your face: well, here it begins, what kind of French pork is there? Veau Orloff - meat in French style, there is no smell of pork there. Yes, indeed, you are absolutely right. Veau Orloff is a type of casserole consisting of potatoes, pieces of veal, mushrooms, seasoned with bechamel sauce and cheese. This dish was first prepared for one of the many favorites of Empress Catherine II, Count Orlov, during his stay in Paris.

Together with the count, the recipe for this dish arrived in Russia. A little time passed and Veau Orloff became very popular in Russia, but its name was simplified and it became known as “meat in French.” In this life, as the sage said, everything flows, everything changes. The French meat recipe has also undergone changes. The ingredients and methods of preparing them have changed. Instead of veal, they began to use pork, poultry, and beef. Instead of bechamel sauce - mayonnaise.

The meat could be cut into chops or small pieces. It was pre-fried or marinated. Layers of products began to be swapped or simply mixed. Everyone showed culinary imagination in their own way. Therefore, if we are talking about meat in French, it is necessary to clarify the composition of this dish. Otherwise, when you order it in a restaurant, you may find a surprise on the plate that you don’t like at all. And one more important fact: our housewives love to cook this dish because with even a small piece of meat, you can prepare a very quickly delicious lunch or dinner for the family. And for unexpected guests, pork and potatoes in French will be a nice treat.

French meat with pork: benefits

If we talk about the choice of meat, then in our country, unlike the French, preference is more likely to be given to pork. Our culinary traditions have developed so that the food we prepare should not only be tasty, but also high in calories. Therefore, French pork meat meets all these requirements. However, it should be noted that the meat must be chosen correctly: the neck or loin is best suited for this. Lean tenderloin or shoulder blade will not work; this meat becomes tough during baking.

French Pork Recipe

It is impossible to spoil this dish unless you forget to take it out of the oven. Sometimes this happens. Since there are a huge number of variations of this dish, we will focus on its almost classic version - French pork with mushrooms.

Required Ingredients

• 600 g pork (necks);
• 600 - 800 g potatoes;
• 4 - 5 medium onions;
• 500 g champignons or other fresh mushrooms;
• a few spoons of mayonnaise;
• 300 g hard cheese
• salt, pepper and other seasonings

Cooking pork with mushrooms

The photo of the “French Pork” recipe will help you prepare this dish. So let's begin.

1. First of all, we prepare the meat: it must be washed, dried with a paper towel and cut across the grain into pieces about 2 cm thick. To make the meat softer and more tender, beat it with a kitchen hammer.

Cut the pork into pieces and pound with a wooden mallet

The meat can be sprinkled with dry red wine. Next, add salt and spices for pork: curry, red and black pepper, rosemary. While we prepare the vegetables, the meat will marinate and become even tastier.

Salt and pepper the chopped pork, add herbs and other spices, then sprinkle with wine and leave to marinate for a while

Wash the champignons, clean and cut them.

Wash the mushrooms, peel and cut

We peel the onion from the covering shirts, wash it and cut it into half rings.

Peel the onions and cut into half rings

Pour olive and sunflower oil into a frying pan, heat and add onions and champignons. Lightly add salt and pepper. As soon as the onion becomes soft, remove the pan from the heat.

Lightly fry the onions and mushrooms in vegetable oil until the onions are soft.

Peel the potatoes and cut them into slices about 0.5 cm thick, add salt and sprinkle with seasoning. This whole procedure must be performed quickly so that the potatoes do not darken.

Cut the potatoes into rings half a centimeter thick, pepper and salt

Cut the pieces of meat with fat into small pieces and place them on the bottom of the baking dish.

Cut the fatty meat into small pieces and place on the bottom of the pan.

Place a layer of potatoes on top, distributing them evenly throughout the pan.

Place potatoes on top of pork

Place pieces of meat with spices on the potatoes.

Place pork pieces with spices in a 3rd layer

Transfer the onions and mushrooms from the frying pan onto the meat, forming an even layer.

Place onions and mushrooms on top of pork

We make a lattice from mayonnaise. Although many housewives today refuse this product, you can use high-quality mayonnaise without preservatives or homemade mayonnaise. Turn on the oven and heat it to 200 degrees.

Draw a mayonnaise mesh over the mushrooms and onions

Grate hard cheese. It is better to opt for cheese with a piquant taste.

To make our French pork look more like a whole dish, rather than a mixture of ingredients, grate hard cheese on top

Sprinkle the entire surface generously with cheese, and our dish is almost ready. Then the only thing left to do is to simmer the French-style pork in the oven for 30 - 40 minutes. Readiness can be judged by the potatoes. If it is soft, you can turn off the oven and serve the finished dish to the table.

Place the pan in the oven and bake

Pork in French photo

This is how beautiful we got

The French-style pork is cut and placed on a plate so as not to disturb the layers and the golden crust does not collapse.

Place a portion of the dish carefully so as not to disturb the layers

A salad of fresh vegetables will perfectly complement French pork. If it’s winter and you can’t always buy fresh vegetables, then French-style pork with salted tomatoes will look no less appetizing. And if you complement it with a glass of good vodka, the feast will turn out to be very nice. If you want not only the name of the dish to resemble the homeland of this dish, dry red wine is also a good choice.

By changing the ingredients from which meat is prepared in French, we can get a completely different taste. For example: if instead of mushrooms we put tomatoes and onions on the meat, we will get pork with tomatoes in French. But that's a completely different story.

French potatoes with mushrooms and meat are a chic dish for a holiday or family dinner, which you can easily prepare in your kitchen. Potatoes combined with pork and mushrooms are in perfect harmony with each other. The ideal sauce for the dish would be sour cream or mayonnaise or a mixed sauce, as in this recipe. Light vegetable salads and fruit drinks will be an excellent addition to this casserole. You can decorate the dish with the help of herbs: both dill and parsley.

Taste Info Main courses from potatoes / Main courses from meat / Second: mushrooms / Baked potatoes in the oven

Ingredients

• Potatoes 800-1000 g;
• Pork 400 g;
• Onions 2 pcs.;
• Champignons 400 g;
• Salt 0.5 tsp;
• Ground black pepper;
• Ground coriander;
• Allspice;
• Sour cream 180 g;
• Mayonnaise 180 g;
• Mustard (optional) 1-2 tsp;
• Hard cheese 200 g;
• Sunflower oil 50-80 g.

How to cook French-style potatoes with meat and mushrooms in the oven

Peel the potatoes and rinse under running water. Place a pan of lightly salted water on the stove and bring to a boil. Meanwhile, cut the potatoes into rings and rinse again. After the water in the pan boils, add the prepared potatoes and cook for 5-7 minutes. Then remove from heat, drain in a colander or plate and cool. The potatoes should not be completely cooked, they need to be boiled lightly, then they will finish in the oven.

Wash fresh champignons, peel the cap and cut into thin slices. Place in a separate plate.

Peel the onions and rinse under running water. Cut it into half rings or small cubes if you don't like large cuts in your dishes.

If desired, the onions can be pre-marinated in wine or apple cider vinegar.

Rinse a piece of pork under running water and cut into slices approximately 1-1.5 cm wide. For this dish, it is better to take tenderloin or boneless loin.

Place a piece of meat on a cutting board. Then, place a small plastic bag or piece of cling film on it. Beat the meat well with a hammer so that it becomes softer, but does not tear.

Prepare the sauce in a separate bowl. To do this, you need to mix sour cream, mayonnaise, mustard, chopped garlic and a little salt and pepper. Mix the sauce using a whisk or blender.

Prepare a baking dish for French-style potatoes. Pour the specified amount of vegetable oil onto the bottom, then place all the pieces of chopped meat. Salt and pepper this layer to taste.

As the next layer, place chopped onions over the entire surface and lightly pepper and salt. Then, using a piping bag with a small hole, add the prepared sauce.

Arrange the potato slices beautifully, then season with salt and pepper. Brush with remaining sauce again.

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Grate the hard cheese and spread it over the entire potato layer, then cover with foil and place in a preheated oven. Bake at 180-200 degrees for 30 minutes.

Then remove the foil and finish baking the dish at the same temperature for 15-25 minutes, the cheese should melt until golden brown.

French potatoes with mushrooms are ready. Serve the dish hot with a delicious cheese crust, bon appetit!

Cooking French meat with potatoes and mushrooms at home, step-by-step recipe

Ingredients:

• Pork meat without bones – 400 g;
• Potatoes – 4 pcs.;
• Onion – 1 pc.;
• Mushrooms – 150 g;
• Hard cheese – 70 g;
• Salt, pepper - to taste;
• Greens - for decoration;

For refueling:

• Sour cream 20% – 4 tbsp. l.;
• Milk – 150 g;
• Egg – 2 pcs.;
• Cheese – 80 g;
• Salt – ¼ tsp.

French meat recipe with potatoes and mushrooms

1. Cut the pork into pieces no more than 1 cm thick. It is advisable to use a cue ball - it does not contain hard veins or fat.

2. Cover the chopped meat with cling film and beat it well using a kitchen hammer.

Tip: if you want to add some spice to the dish, marinate the meat in red wine. 0.5 glasses of unfortified red or white wine will be enough.

4. Meanwhile, let's do the vegetables. Peel medium-sized potatoes. Slice it quite thinly (about 0.3 cm). It will be more convenient to cut into equal parts if you use a cabbage shredder or a grater with a special attachment.

5. Then place the prepared potatoes in a baking dish greased with vegetable oil so that the bottom is not visible. Add a little salt and pepper.

6. Cut the peeled onions and mushrooms washed under running water into thin strips.

7. Place the champignons and onions on top of the potatoes.

8. And finally, the last ingredient will be marinated meat.

9. To make this dish juicy, let's make a dressing. Beat 2 eggs with salt and 4 tablespoons of sour cream.

10. Add milk to the resulting mass. The consistency of the dressing should be like liquid sour cream.

11. Grate hard cheese on a coarse grater. Add half to the dressing, and the rest will be used further in cooking.

12. Mix the dressing with the cheese and pour over the resulting mass of meat, potatoes and mushrooms.

13. Lay out the remaining layers in the same sequence. Lubricate each with dressing.

14. Place the dish in an oven preheated to 180 degrees for 60 - 70 minutes. 10 minutes before the end of cooking, remove the pan with French-style meat and sprinkle with the other half of the grated cheese. This will allow the cheese on top to melt and not burn.

15. When serving, sprinkle the finished dish with fresh herbs.

French-style meat with potatoes and mushrooms is ready! Such an incredibly tasty dish should be served immediately cooked. Cut into portions and serve a piece, being careful not to break the integrity of the layers. Be sure that you will be able to surprise your guests and not a piece of meat will be left behind.
Bon appetit!

Step-by-step recipes for cooking juicy meat in French with potatoes and mushrooms in the oven and slow cooker

2017-11-28 Rida Khasanova

Grade
recipe

7972

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

15 gr.

Carbohydrates

8 gr.

206 kcal.

Option 1: Classic French meat recipe with potatoes and mushrooms

Meat cooked in French is one of the most popular dishes, since the ingredients for its preparation are simple and accessible to everyone, and even a novice cook can handle the cooking.

There are a lot of recipes for such a dish, and the combination of meat with potatoes and mushrooms is the most delicious and satisfying.

Ingredients:

• 400-440 gr. meat;
• 450 gr. potatoes;
• 400-420 gr. mushrooms (forest or champignons);
• a couple of medium-sized onions;
• 200-240 gr. hard cheese;
• ground pepper and salt;
• sour cream or mayonnaise;

Step-by-step recipe for French meat with potatoes and mushrooms

First, prepare the meat. Cut the fillet into small pieces, rub with salt and ground pepper. Grease a baking dish with a little vegetable oil and place the meat in an even layer on the bottom. Leave aside for now.

Chop the mushrooms into slices or small pieces. Heat a frying pan with a little oil and fry the mushrooms in it until they turn golden brown.

Peel the onion and cut into rings or half rings, depending on how large the onion is. Spread evenly over the meat, and spread a layer of fried mushrooms on top.

Remove the skin from the potatoes, cut them into thin slices and add a little salt. Spread an even layer over the mushrooms in the pan.

Thinly coat the potatoes with mayonnaise or sour cream. Top with a layer of grated cheese.

Place the dish in the oven, heated to 190-200 degrees. for 60 minutes. The dish will be ready when the cheese turns golden brown.

If possible, it is better to choose sour cream than mayonnaise, since during the heating process it releases carcinogenic substances, and this is not at all healthy.

Option 2: Quick recipe for French meat with potatoes and mushrooms

The recipe is quick due to the fact that it takes less time to pre-prepare the ingredients. And the oven will do the rest.

Ingredients:

• four tomatoes;
• 600 gr. veal (fillet);
• four potato roots;
• 400-430 g champignons;
• half a liter of sour cream;
• four onions;
• salt and pepper, or other favorite spices;
• olive oil;

How to quickly cook meat in French with potatoes and mushrooms

Veal can be replaced with any other meat that is in the refrigerator. Wash, cut into oval-shaped pieces no more than 1 cm thick. The meat will be cut much easier if you put it in the freezer for a short time before cooking.

Wrap each prepared piece of meat in a plastic bag or cling film and beat it a little. Rub with pepper and salt on each side, place on the bottom of a baking sheet, which has been lightly greased with olive oil.

Peel the onion, chop it in any way and place it on top of the meat in one even layer.

Cut the potatoes and mushrooms into thin slices, sprinkle with salt and place the potatoes on the onion first, then the mushrooms. If desired, the mushrooms can first be fried in oil.

Cut the tomatoes into pieces or circles and place them in an even layer on the potatoes.

Pour sour cream on top in an even layer and cover with grated cheese.

Place the baking sheet in the oven for half an hour at a temperature of about 180-200 C. If there are no onions, you can replace them with apples, and instead of cheese you can use breadcrumbs mixed with melted margarine.

Option 3: French-style meat with potatoes and mushrooms in a slow cooker

If you don’t have an oven, a multicooker can successfully replace it. The dish will turn out just as tender, soaked in meat juice and flavor. In addition, this cooking method does not require additional frying of products before baking. This means that the recipe will not only be tasty, but also healthy.

Ingredients:

• four pork medallions;
• one onion;
• one egg;
• four potatoes;
• 8 heads of medium-sized champignons;
• a little vegetable oil;
• a tablespoon of breadcrumbs;
• greens for decoration;
• a couple of tomatoes;
• three tablespoons of sour cream
• half a teaspoon of mustard.

How to cook

Peel the onions and potatoes. Rinse mushrooms, tomatoes, and peeled onions and potatoes in running water.

Cut the onions into half rings, mushrooms into thin slices, potatoes and tomatoes into mugs.

Rinse the meat and dry it with paper napkins. Wrap in cling film and beat a little on each side.

Drop oil into the multicooker bowl and distribute it evenly over the bottom and sides using a silicone brush or paper napkin. Sprinkle crackers in an even layer.

Arrange the pieces of meat evenly, sprinkle with regular salt and ground black pepper on top. Grease with sour cream (a couple of spoons) and place the prepared onions in one layer.

Place half the mushrooms on top of the onions. It is advisable that the mushrooms do not touch the walls of the bowl to prevent burning.

Place potatoes on the champignons, then tomatoes and mushrooms again.

Combine the remaining sour cream with mustard, beat together with the egg with a fork until smooth, you will get an excellent replacement for Bechamel sauce. Pour the mixture over the tomatoes.

Close the multicooker lid and select the “Baking” mode for 40-45 minutes. After the beep indicates cooking, open the lid and pierce the potatoes with a knife. If it is soft, then the dish is completely ready.

Transfer the dish to plates using a plastic spatula, garnish with a sprig of herbs and serve.

Option 4: French meat with chicken potatoes and mushrooms

This chicken dish is suitable not only for a regular lunch, but also for any holiday. The main advantage is that chicken meat cooks very quickly and is a low-fat product.

Ingredients:

• a couple of medium-sized breasts;
• a couple of onions;
• 100-120 gr. mayonnaise;
• 140-200 grams of cheese;
• 200 grams of champignons;
• three potatoes;
• clove of garlic
• vegetable oil;
• salt and spices to taste.

Step by step recipe

Remove the fillet from the breasts, beat it a little, sprinkle with salt, grease with crushed garlic and sprinkle with pepper on each side.

Rub the potatoes through a coarse grater, cut the onion into half rings, and the mushrooms into pieces or slices.

Lightly grease the baking sheet with oil, spread the beaten fillet, grease with a little mayonnaise. Spread onions on top, then mushrooms and potatoes.

Sprinkle everything on top with grated cheese, the amount can be varied to taste.

Preheat the oven to 180-190 C and place a baking sheet in it. Cooking time will take about 40 minutes.

At a minimum cost, you can prepare a healthy and tasty dish for the whole family. To make the dish more healthy, mayonnaise can be replaced with low-fat sour cream.

Option 5: French-style meat with potatoes and pickled mushrooms

For this recipe you need to take a good piece of meat, even with fat. You will need pickled mushrooms; they will add a piquant taste and save time, since they do not need to be further processed.

Ingredients:

• 700 gr. pork;
• 800 gr. potatoes;
• a couple of onions;
• a jar of pickled mushrooms;
• packaging of mayonnaise (250-300 gr.);
• any spices;
• 210-250 gr. cheese of different brands.

How to cook

Chop the pork into slices no more than one cm thick. Beat a little with a culinary mallet, rub each piece with salt and spices, and set aside while other products are prepared.

Peel the potatoes and onions, cut the onions into small cubes, and the potatoes into slices, as thin as possible.

Drain the liquid from the mushrooms and rinse with water if necessary. Cut into small oblong pieces of arbitrary shape.

Line the bottom of the baking sheet with pork, grease each piece with mayonnaise.

Sprinkle the meat with onions and place the mushrooms on top of it in a single layer.

Place potato slices on the mushroom layer, add salt on top, pour mayonnaise and smooth it out with a spoon.

Heat the oven to 180-190 C, put the dish to bake for half an hour.

After the allotted time, remove the baking sheet, sprinkle the dish with grated cheese and put it back in the cupboard for 20-25 minutes. You can check readiness with a toothpick or a knife - if all the products are easily pierced, then you can take them out.

French-style meat will have a fried crust on top and juicy meat inside. Serve as a separate dish, garnishing each serving with any greens. Bon appetit!

There are meat dishes that absolutely everyone knows, because they have gained so much popularity that they are eaten on weekdays and holidays, served in restaurants, and cooked at home. And there are simply too many options for preparing this dish. We are, of course, talking about meat in French. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and were named so because of the French mayonnaise sauce that is used for cooking. That's the whole secret of its name. But today we will look at the secret of preparation in detail. Today we will cook meat in the oven in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many delicious things we have to learn today.

Have a napkin or handkerchief ready because your mouth is about to start watering!

French-style pork in the oven - the simplest step-by-step recipe with photos

Let's start getting acquainted with meat in French with the simplest, so to speak basic, recipe. This is classic French meat, which we all know well from the menus of cafes and inexpensive restaurants. I even remember that in the cafeteria at work they prepared this for us, precisely because of its simplicity and ease of preparation. In addition, meat cooks very quickly, so this is a great option for meeting guests when time is short and the food selection is not too rich.

The most important secret of cooking meat in the oven in French is the use of mayonnaise and the obligatory baked cheese crust.

Another important nuance when choosing meat that is suitable for this dish: the meat should very preferably be homogeneous, without thick layers of fat or veins that can deform the piece during heat treatment.

For example, a thick layer of fat in the middle of a piece of pork, say the neck, can tighten the piece, making it lumpy and uneven. So if you want nice, flat portions, choose a lean neck or use other body parts, carb or ham.

Another issue that worries many people is that mayonnaise breaks down into its constituent elements when heated. There is nothing wrong with this, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and flow to the bottom of the form in which the meat is cooked, but it can also saturate the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.

To prepare French pork you will need:

• pork carbonate - 600 grams,
• hard cheese - 300 grams,
• onions - 2-3 bulbs,
• mayonnaise - 150 grams,
• ground black pepper, coriander, salt to taste.

Preparation:

1. Cut fresh pork chops (loin) into pieces 2 cm thick. Cut off the outer layer of fat so that it does not tighten the meat around the perimeter, turning it into a “cup”.

If you want to leave the fat, then make cuts in the strip all the way to the meat every 2-3 centimeters along the entire length.

2. Beat off portioned pieces of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat with cling film.

3. Place the meat in a thick layer in a wide baking dish or baking sheet. Don't forget to coat the bottom with vegetable oil or place parchment paper. If you put foil on the bottom, it must also be greased with oil, otherwise the meat will cook and the foil will be difficult to tear off.

4. Salt the meat thoroughly, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the bare minimum.

After this, spread each piece with mayonnaise, but not too thickly, so as not to make the dish too greasy.

French-style meat in the oven will turn out delicious with any good type of mayonnaise; you can use your favorite kind from the store or make homemade sauce.

5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle it over the meat, spreading it in an even layer over the entire surface.

6. Coarsely grated cheese will become the final layer. Sprinkle the cheese on top of the meat and onions and you can put it in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes until the cheese has a beautiful crust.

A little advice. If you cut the meat thicker, did not beat it too much and are not sure that it will be ready in 30 minutes, then add the cheese later. About 20 minutes after the meat starts roasting. This is done so that you don’t get raw meat on the inside, but an overcooked crust of cheese on the outside.

The finished meat will be juicy inside, with a layer of soft, aromatic onions, and a golden-brown cheese crust.

Can be served with any vegetable side dishes and salads. Try not to eat such delicious meat in French along with the plate and cutlery, although the danger is very high.

Bon appetit!

French meat with potatoes - recipe for cooking in the oven

The second classic option for cooking meat in French is adding potatoes to the recipe. It is from this that the bottom layer is made, on which the meat will be baked. That is, at the same time we will prepare both the meat and the side dish for it. This way you can bake very well both large pieces of meat, which you then distribute into portions along with a layer of potatoes, and small pieces that, swept up with potatoes, will take on the appearance of some kind of meat casserole. Believe me, it will also be very tasty and beautiful.

Any type of pork is suitable for this recipe, but I remind you that for beautiful portioned pieces, it is better to use the loin.

To prepare French meat with potatoes you will need:

• pork loin - 1 kg,
• potatoes - 8-10 pieces,
• onions - 3 pieces,
• hard cheese - 300 grams,
• mayonnaise - 150 grams,
• feta cheese - 100 grams,
• salt, pepper and spices to taste.

Preparation:

French-style meat does not take too long to cook in the oven, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that the potato variety you choose is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 1° after boiling. After this, drain the water and leave it to wait for the meat. While the potatoes are boiling, prepare the meat and turn on the oven to preheat.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This way it will be very soft and ready quickly.

Sprinkle the chopped meat with salt and pepper to your taste. You can also add any spices for meat, including store-bought sets.

3. Finely chop the onion. Always remember that we need onions for the aroma and juiciness of the dish, and the size of the pieces should be such that you and your family or guests will enjoy eating it. Not everyone likes large pieces, but some, on the contrary, prefer them.

4. Place the semi-cooked potatoes in a separate bowl, sprinkle with a little olive oil and salt. Then stir well. Place the potatoes on the bottom of the baking dish or baking tray in which you will cook the meat in French.

Don't forget to grease the pan with vegetable oil before doing this to prevent the potatoes from burning. Spread the potatoes themselves into a uniform layer.

5. Grate the cheese on a coarse grater over the potatoes. You will be surprised what interesting taste it will add to the dish.

6. The next layer is meat. Place it on top of the potatoes and cheese so that it covers them completely.

Advice! Many chefs recommend lightly frying pieces of meat in a very hot frying pan before baking. Literally two minutes on each side for a small crust to appear. This will seal the meat juices inside and make the French-style meat in the oven even tastier.

7. In a separate bowl, mix chopped onion, mayonnaise and a quarter of hard cheese. The result will be a thick porridge-like mass, which now needs to be spread evenly over the meat.

8. Smooth out the mayonnaise-onion mixture and in this form send our future French-style meat to the oven. It should be heated to 200 degrees.

The meat should bake for about 40-45 minutes. It is best to check readiness. Poke a piece of meat and the potatoes underneath to see if they are cooked enough.

About half an hour after the start of baking, remove the pan and sprinkle the dish with grated cheese to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake with the golden, aromatic crust that we all love so much.

At this point you can consider the dish ready. Serve hot and don't forget to place both a piece of meat and a baked potato on the plate as a side dish. I assure you that such meat is eaten in French with lightning speed and with obligatory requests for more. Bon appetit.

French chicken with tomatoes and cheese

We like to cook meat in French in so many variations that it’s impossible to count. This is actually a very affordable dish that can be made from any type of meat. Chicken, for example, is simply wonderful for this and, moreover, combines amazingly with other components of the dish.

If you are used to classic pork meat, then I highly recommend trying to cook French-style meat in the oven from chicken, or rather chicken fillet. It could be a chicken breast, but if you suddenly don’t like white meat, then thigh fillet will do. It will be a little softer and juicier, but also very tasty.

In addition to chicken, we will also add tomatoes in this recipe. Another versatile ingredient. Tomato rings can be added to any meat, even with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.

• chicken breast fillet (or thighs) - 1 kg (according to the number of servings)
• tomatoes - 3 pieces,
• onions - 1-2 pieces,
• mayonnaise - 150 grams,
• hard cheese - 300 grams,
• olive oil - 2 tablespoons,
• Provencal herbs, Italian herbs, salt, pepper to taste.

Preparation:

1. Chicken fillet makes excellent French-style portioned meat. Chicken breast pieces are perfect for this due to their size. In this recipe we will make individual pieces with tomatoes and onions under a cheese crust.

Therefore, first of all, you need to beat the chicken fillet with a hammer until it is flat.

Season the chopped fillet with salt, pepper and sprinkle with aromatic herbs to your taste.

2. Cut the onions and tomatoes into thin rings. Tomatoes must be cut perpendicular to their core so that the rings hold their shape well.

3. Grease a baking dish with oil and place chicken fillet on it. Place two onion slices on top of the chicken pieces.

4. Place two or three slices of tomatoes in the next layer, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and grease everything thoroughly with mayonnaise.

By the way, you can spread it twice, the first time on chicken fillet, and the second on vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle it over our prepared French chicken and tomatoes.

7. Place the pan in the oven, preheated to 200 degrees, for 30 minutes. During this time, the chicken will bake and the cheese will brown. A well-pounded chicken breast won't need any more time.

This French-style chicken goes well with fresh vegetables and vegetable salads. Bon appetit.

French-style meat with mushrooms in the oven

How can you miss the opportunity to combine meat and mushrooms in one recipe? Of course you can't! Therefore, the next recipe is French meat with mushrooms.

Mushrooms are perfectly baked under a cheese crust and are combined with cheese, mayonnaise, and onions. You don't even have to talk about meat.

For this dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you love champignons, then you don’t even need to boil them, but place them raw directly on the meat and bake in the oven; they will have enough time to reach readiness along with the meat. These champignons will turn out very juicy and tasty, but if you like them fried, you can cook them that way too.

The meat can be either pork or beef, the only difference will be in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillet.

I'll tell you about pork, and you choose for yourself.

To prepare you will need:

• pork (loin) - 800 grams,
• mushrooms - 800 grams,
• hard cheese - 300 grams,
• onions - 3-4 pieces,
• mayonnaise - 150 grams,
• vegetable oil - 2 tablespoons,
• salt, pepper, spices to taste.

Preparation:

1. Start by frying the mushrooms for the meat, French style. If you use wild mushrooms raw or frozen, you must first cook them. Then let the excess liquid drain from them and fry in a frying pan with vegetable oil. There is no need to cook the champignons. Immediately cut them into slices and fry. The main thing is to evaporate the liquid from the mushrooms and lightly brown them.

2. Beat the pieces of meat thoroughly with a hammer. Then salt and pepper them and brush with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.

3. Cut the onion into circles, and then use your hands to separate it into rings. Place onion rings on a greased baking sheet or baking dish.

4. Place pieces of meat on top of the onion. This method also allows the meat to be saturated with onion flavor, but if someone does not like to eat onions, they can easily remove them from the dish. For example, children do not like onions too much, they will like this option.

If you are sure that all guests will like the onion, place it in a layer on the meat.

5. Now spread the fried mushrooms over the meat, and sprinkle the cheese on top, which you grated in advance on a coarse grater.

If your pieces of meat are thick or too large, then sprinkle with cheese a little later. About 15 minutes before the meat is ready.

6. Meat is baked in French with mushrooms in the oven for half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat based on the color of the juice released when punctured. It shouldn't be pink. You can also slightly cut a piece and make sure that the meat is cooked inside.

The same recipe can be supplemented with tomatoes, placing them on the meat and smearing with mayonnaise, as well as potatoes. The potato layer is placed at the bottom. In this case, it is best to cut the potatoes into thin slices so that they have time to bake along with the meat. Or boil it a little before baking. This method guarantees soft and tasty potatoes that complement the French-style meat in the oven.

French baked turkey meat with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, I can include meat in French among such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is a suitable French meat recipe for you.

Turkey is a very tasty meat that is not as dry as chicken breast, but it is excellent baked with vegetables and cheese.

To prepare you will need:

• turkey fillet (breast or thigh) - 500 grams,
• potatoes - 500 grams,
• champignons - 300 grams,
• tomatoes - 3 pcs.,
• cheese - 200 grams,
• onions - 2 pcs.,
• mayonnaise - 150 grams,
• sour cream - 150 grams,
• salt and spices to taste.

Preparation:

1. Cut the turkey breast into slices across the grain. Beat them well, salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Don't forget to grease the dishes with vegetable oil. It's better than creamy because it won't evaporate too quickly and prevent the meat from burning.

2. Cut the onion into thin half rings or quarter rings. Place on top of turkey meat.

3. Mix mayonnaise and sour cream together, add ground black pepper and spices to taste. This will be the sauce with which we coat our meat in French.

4. Spread the resulting sauce over the turkey, sprinkled with onions. Spread in an even layer; you can use a special pastry brush for this.

5. Cut raw potatoes into thin circles and place in the next layer. You can cut potatoes with a knife, but I have a special vegetable grater for this, which makes very thin and uniform circles. If you have one, be sure to use it.

6. Spread the sauce over the potato layer again. Place fried champignons on top. These mushrooms do not need to be boiled in advance; frying will be enough for them.

8. After the second layer of potatoes, add tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make half circles. We also spread them with sauce.

9. After this, put the French style turkey in the oven. Cover the pan with foil to help our thick, layered dish bake better. Bake at 200 degrees for about 30 minutes.

10. After about half an hour, remove the foil and sprinkle the dish with a good layer of grated cheese. Continue baking without foil so that the cheese has a delicious crust.

11. Readiness is checked by potatoes. Pierce the potatoes; they should become soft. By the time the potatoes are ready, the turkey meat will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.

This wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French turkey meat already contains a lot of vegetables, such a tasty and satisfying dish will not need a side dish. Although it will go great with fresh herbs or pickles.

French beef with onions, tomatoes and cheese

Do not think that beef is not suitable for cooking meat in French. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out too tough or fibrous.

Beef tenderloin or shoulder cut works well; they are very tender. You can also make French-style meat from marbled beef, but it may be a bit fatty for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them first with a hammer.

For beef in French you will need:

• beef (shoulder, tenderloin) - 500 grams,
• onions - 2 pieces,
• cheese - 300 grams,
• tomatoes - 3 pieces,
• mayonnaise - 100 grams,
• salt, pepper, spices to taste.

Preparation:

1. It is best to choose beef for French meat that is not very fatty. The pieces must be cut across the grain, this will add softness to the meat. Beat the meat thoroughly, covering it with cling film to prevent splashes.

2. Cut the onions and tomatoes into thin circles. Grate the cheese on a coarse grater. You can do this in advance, or you can rub it over the meat to use exactly the right amount.

3. Place the meat on a baking sheet, add salt and pepper. If you like a spicier taste, you can use meat spices from the kits or add coriander, nutmeg, and thyme.

4. Spread the meat with a thin layer of mayonnaise and arrange the onion rings evenly.

5. Place tomato slices on top of the onions and also grease them with mayonnaise so that the tomatoes do not burn.

6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.

7. Sprinkle the grated cheese over the French-style meat pieces and place back in the oven. Bake for another 10 minutes until the melted cheese is browned. After this, the dish is ready, you can sit down at the table.

A good side dish would be mashed potatoes, fresh vegetables or pickles. Very tasty with a variety of vegetable salads.

French-style meat in the oven is prepared in so many variations that we will not be able to list them all. I hope I was able to convey the main message to you - this is a very tasty dish of meat baked with onions under a cheese crust and with mayonnaise. This is one of the most popular dishes for the holidays, so be sure to have it ready for your next visit.

Eat deliciously and cook with pleasure!

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