French meat - general principles and methods of preparation
Orlovsky veal - this is the name of the recipe for French cuisine, which became the progenitor of today's meat in French. Once in Paris, for Count Orlov, gratin was prepared, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.
The meat we are used to is familiar in French, it 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 tasty. It turned out really tasty.
French Meat - Product Preparation
If pork is involved in the recipe, choose a neck, a loin, or a juicy piece of pork ham. This is not fatty, but not too lean meat. Fatty pork here will obviously be superfluous, since with mayonnaise it will turn the dish into something inedible. Lean meat can be excessively dry. Pork should be colored evenly. The yellow color of the fatty layers is extremely undesirable.
Beef should not be too dark in color. Dark meat and yellow fat eloquently speak of the old age of beef. Let it rest in peace, such meat is not good for us. It will not be superfluous to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and lethargic, let it lie further.
At home, we wash the meat, dry with napkins, free from bones and cut across the fibers. Beat meat should be a special hammer or the back of a knife. So that the spray does not fly around the kitchen, the meat should be wrapped in cling film.
French meat - cooking
The meat is cooked in French in the oven. Therefore, you can just use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole pan, you can use a special thick-walled form or a pan without a handle. Then the dish is baked as evenly as possible.
When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish.
French 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 salad Olivier. Instead of stewed veal, folk fantasy embodied everything that could only be born in it. The result was a rather heavy (frankly) for the stomach and liver, but very tasty and satisfying dish.
Ingredients
Medium-fat pork (400-500 grams), 4 medium-sized onions, hard cheese (200-300 grams), mayonnaise (400 grams), vegetable oil for greasing the pan, salt, pepper and herbs.
Cooking method
Rinse and dry the meat well with a napkin. Cut the pork across the meat fibers into layers, the thickness of which will not exceed 1 cm. Discard the resulting pieces, salt and pepper to taste. Onion cut into half rings. Cheese on the largest grater.
Grease a baking sheet with vegetable oil. Put a layer of meat on it, and lay onion rings on top of it. Pour the meat with mayonnaise and sprinkle with grated cheese. The baking time is 25-30 minutes at 180 ° C. However, the readiness of the dish is eloquently reported by the smell, which is able to completely knock out thoughts of a healthy diet. Ready meat should be allowed to stand for 10 minutes.
Recipe 2: French Beef with Potatoes
Description: lean beef is used for this recipe. This calms my conscience somewhat, although the presence of mayonnaise and cheese eloquently testifies that this is still the same Soviet version of meat in French. But it is very tasty! Not every day we allow ourselves such excesses. This dish is adored by a man. They even cook it all themselves, because the recipe is extremely simple.
Ingredients
500 grams of low-fat beef, 500 grams (as many as possible) of potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you will orient yourself in the process). Lean oil for greasing a baking sheet, mustard, spicy, salt and greens.
Cooking method
Cut the lean beef into pieces into a finger thick, spread with European mustard or just spices to taste, put in the refrigerator for the night to marinate.
If you need to hurry with cooking, then you do not need to pickle. You can just beat off the meat slightly, then it will be softer. The meat can be laid directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special shape. So, grease the form with high sides, place the meat in it in one layer.
Put the onion rings on the meat. Top - a layer of potatoes, cut into thin slices. To salt. You can repeat the layers of meat, onions and potatoes. Pour the top layer with mayonnaise, which is previously lightly diluted with water to reduce fat content. It needs to be bred in a separate bowl. Pour grated cheese evenly onto mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked. The dish should be pierced freely with a toothpick.
Recipe 3: French Healthy Pork
Description: nevertheless, there is one recipe for meat in French, which the French are still not aware of, but this dish is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It is delicious!
Ingredients
500 grams of pork neck, 500 grams of mushrooms, 3-4 onions, 3-4 red tomatoes, 200 grams of feta cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, a few slices of pineapple, black pepper, thyme, marjoram, basil, mustard and flour for leaning meat, salt and lean oil for lubricating the mold.
Cooking method
Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten and greased with mustard. Roll the meat in flour, fry until golden brown. After (!) Roasting, salt. Champignons are cut into large pieces and fried with oil until visible signs of frying on the hats. Onions and tomatoes are cut into rings.
Sauce preparation: Mash the feta cheese in a bowl. Add liquid sour cream to it until the sauce matches thick sour cream. Put thyme, pepper, basil and marjoram. Mix.
A pan suitable for use in the oven is lightly greased with oil. We lay onion, meat, mushrooms, onions, tomatoes, pineapple slices in layers. We grease each layer with sauce and a little salt. Pour the rest of the sauce onto pineapples and pour grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as a decoration.
Recipe 4. French Meat
The technology for preparing such meat is not complicated, but it tastes great.
Ingredients Required:
- pork (preferably tenderloin) - 500 g;
- bow - 1 goal .;
- meaty tomato variety - 1 pc.;
- fresh champignons - 3 pcs.;
- mustard - 1.5 tbsp;
- mayonnaise - 3 tbsp;
- Parmesan cheese - 200 g;
- pepper and salt of 0.5 tbsp;
- seasoning to your taste.
Cooking method:
Put the meat on the table and cut it into pieces such as chops. With a kitchen hammer, we beat it off lightly (preferably through a film). Sprinkle each piece with ground salt and black pepper. Let’s put the meat in 4 pieces on top of each other - let them season them on their own while we work on the sauce.
We take grainy mustard, put it in a bowl, add mayonnaise to it and grind it well. We wait 5 minutes, and we envelop each piece of meat with the cooked sauce. Lubricate the bottom of the mold with butter and put the slices of meat in it.
Mushrooms cut into slices. Pour olive oil into the pan, heat it a little and fry the mushrooms until an appetizing golden crust is formed. Cut the onions in half rings and let them in the stewpan a little. On the meat lay a layer of fried onions, then for each piece 4-5 slices of fried mushrooms. Cut the tomatoes along, and then into slices. Lay them on the meat with the next layer. Pepper a little and sprinkle with Parmesan cheese.
Preheat the oven and send the meat to fry for 15 minutes. After we increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat has already been cooked.
We will prepare a side dish and vegetable salad for it, and wu-ala - help yourself to your health.
Recipe 5. French meat with potatoes
This dish has been familiar to culinary people 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.
Ingredients Required:
- pork pulp - 500 g;
- potatoes - 1 kg;
- onion - 2 pcs.;
- Russian cheese - 200 g;
- homemade mayonnaise;
- spices, vegetable oil.
Cooking method:
We wash the meat, carefully dry it with napkins and cut into plates. We beat off each piece with a kitchen hammer as if it were chops. Sprinkle a little salt and pepper and let stand for several minutes while we deal with other products.
We clean the potato tubers, wash them and cut them into circles. We divide the chopped potatoes into 2 parts. We chop the onion and also divide it into 2 parts.
Coarsely grate the cheese.
Heat olive oil in a pan. We begin to lay out the layer. The first layer we will have potatoes (1 part). The second layer is 1 part of the prepared meat. Gently and thinly grease with mayonnaise, on top of which we lay out one half of the onion. The next layer is a layer of meat, and again mayonnaise. On the mayonnaise, put the second part of the onion and cover with potatoes. Pour everything with mayonnaise abundantly and send the dish for 1 hour to the oven, heated to a temperature of 180 degrees.
An hour later, sprinkle our French masterpiece with grated cheese. Leave the oven for 10-15 minutes.
Ready meat is laid out on the table whole, or cut it like a pie into pieces.
Recipe 6. French meat in a slow cooker
This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.
Ingredients Required:
- pork - 0.5 kg .;
- onion - 2 pcs.;
- potato - 6 pcs.;
- chicken egg - 1 pc.;
- Russian cheese - 150 g;
- mayonnaise - 100 g;
- milk - 50 ml .;
- pepper and salt.
Cooking method:
We cut beautiful fresh pork tenderloin into pieces for chop. We beat off each piece a little with a kitchen hammer, salt them and pepper. Lightly grease each piece of meat with mayonnaise.
Peel the onions and potatoes, cut them into rings.
Pour some olive oil into the bottom of the bowl, then put a few onion rings. Lay the meat on top and cover it with the rest of the onions. On top of the onions lay the potatoes. A little pepper and the last layer - a layer of grated cheese.
In a separate saucepan, stir well the mayonnaise, egg and milk. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.
Set the function "Baking" and the cooking time - 1 hour.
While our multicooker cooks meat in French, chop your favorite greens finely. In the original, it should be green basil, but nothing will happen if you replace it with dill or parsley.
Recipe 7. French Meat with Fresh Mushrooms
Ingredients Required:
- veal - 500 g;
- potatoes - 0.5 kg;
- onion - 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 tablespoon;
- juice of half a lemon;
- olive oil or corn.
First, we cut the veal into pieces and gently beat them slightly with a hammer. Season with spices and set aside.
Squeeze out the juice of half a lemon, but first knead the fruit. This will make juice stand out more easily. Add to it olive oil and soy sauce. Mix the sauce well. Take each piece of meat and dip it in the cooked sauce. Put the meat on a flat plate and let it marinate for a while. You can leave it for the night, but in this case, be sure to send it with a plate to the refrigerator. Pour over the remaining sauce - let it marinate.
Take a baking dish. We select each piece of meat from the marinade and gently pat the excess sauce with a towel.
Fry onion rings in a pan in olive oil. We put the meat in the form, on which we lay the onions. The meat should be completely covered with onions!
Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and put on a plate.
Now we are taking on champignons. Wash them and slice them. Fry in a pan, at the end add a little salt and pepper and immediately remove from the stove.
We chop the garlic cloves, but do not pass through the press!
Put the potatoes on a layer of onions, cover it with fried mushrooms and sprinkle with chopped garlic on top. Sprinkle each piece of meat on top with a chip of cheese. From above, we beautifully draw a mesh of mayonnaise and for 45 minutes we send the dish to bake in an oven at a temperature of 180 * C.
We open the door of the oven, select the form - and enjoy the unsurpassed taste of this culinary masterpiece.
Recipe 8. French meat with tomatoes
Ingredients Required:
- veal or pork tenderloin - 700 g;
- tomatoes - 4 pcs. (meaty variety);
- onion - 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 most appropriate to pick up the meat of the neck. We wash it and cut into pieces about 1 cm thick.
We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Lubricate the baking sheet with butter and lay out our pieces of meat.
We peel the onion and shred with thin half rings. Spread them carefully on pieces of meat. On the onion lay a layer of thin plate of tomatoes and grease them thinly with mayonnaise.
Grate the cheese on a coarse grater and sprinkle on top with an even layer. The more cheese, the tastier the result, but just do not overdo it
Bake meat for half an hour. We will decorate hot meat with greens and we can enjoy its unique taste and aroma!
Recipe 9. French meat from minced meat
A great alternative to the original classic recipe. It is perfect in cases where you have ready-made minced meat or meat cuts in the refrigerator, from which you can quickly prepare minced meat in a blender.
Ingredients Required:
- minced meat (pork + beef) - 600 g;
- potato - 3 pcs.;
- onion - 1 pc.;
- hard cheese - 200 g;
- mayonnaise - 150 g;
- pepper and salt, dried herbs parsley, basil, oregano, etc. - taste.
Cooking method:
Peel the onion, chop it into cubes and fry in a pan until it is a beautiful rosy color. Minced meat season with salt, pepper and dry herbs. When the onion has the necessary color, increase the heat and immediately put the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now put the prepared meat in a baking dish, but try not to get extra oil there.
Potatoes cut into bars. Put in the form on top of the minced meat and completely cover the potatoes with a layer of grated cheese. Lubricate everything carefully with mayonnaise and send it to the oven for 1 hour to bake.
Recipe 10. French meat with pineapple
Ingredients Required:
- pork tenderloin - 0.5 kg .;
- cheese - 200 g;
- onion - 2 pcs.;
- mayonnaise - 200 g;
- vegetable oil, pepper, canned pineapple washer salt.
Cooking method:
We cut fresh meat into slices. We beat off each piece with a hammer through a cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely rub or cut the cheese into bars.
We cover the bottom of the baking dish with greased oil foil. Spread the onion evenly, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat, lay out a pineapple washer and again grease with mayonnaise. Sprinkle cheese on top of everything.
The dish is baked for 30 minutes in a baking oven at a temperature of 180 * C. Christmas dish is ready. Believe me - this is not only beautiful and original, but also delicious!
French meat - tips from experienced chefs
In summer, meat is best taken at the store. In the market it is watered. Meat, lying for several hours in the heat and in a pool of water, obviously does not add health.
Potato contains starch. When in the air, it enters into a chemical reaction, making the potato darker. To prevent this, pieces of potatoes can be greased with vegetable oil.
Potatoes and chopped pieces of meat should be approximately the same thickness, then they will be cooked at the same time.
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