French beef recipes. French-style beef in the oven. French beef with potatoes

There are some 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 beforehand to prevent the potatoes from burning. Spread the potatoes themselves into a uniform layer.

5. Grate the cheese on top of the potatoes on a coarse grater. 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 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 with a hammer first.

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!

Surprisingly, meat in French has nothing to do with France. The dish was invented in Russia, and all over the world it is called “Orlov style Veal.” The recipe is named after Count Orlov, who once tried potatoes, veal, mushrooms and onions baked in bechamel sauce with cheese in Paris.

Upon arriving home, he asked the chefs to repeat this delicious dish. We can observe various variations of this particular repetition on our tables during the holidays. Regardless of the chosen recipe, we get an aroma that will knock your socks off with its deliciousness, as well as a wonderful taste.

French-style pork in the oven - step-by-step photo recipe

Pork and potatoes are a win-win option for both a weekday dinner and a holiday feast. And French meat is one of the simple and tasty dishes that is quickly prepared and just as quickly eaten by satisfied household members and guests.

There are many options for preparing this dish. This recipe is affordable, does not require any special culinary skills, and the result is finger-licking!

Cooking time: 1 hour 20 minutes

Quantity: 4 servings

Ingredients

• Pork: 500 g
• Large potatoes: 5 pieces.
• Bow: 3 pcs.
• Tomatoes: 3 pcs.
• Sour cream: 200 ml
• Hard cheese: 200 g
• Salt, pepper: to taste

Cooking instructions

French-style meat with tomatoes - a juicy and tasty dish

Here is a wonderful meat snack, a real decoration for a festive feast and any family dinner. The recipe calls for pork, but in fact you can freely use any other type of meat.

Just don’t forget to beat it well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other types of meat, so control this process and adjust the time spent in the oven.

An excellent side dish for juicy French meat chops is rice and vegetable salad with olive oil.

Required ingredients:

• 6 slices pork;
• 1 sweet onion;
• 3 tomatoes;
• 0.15 kg of hard cheese;
• salt, spices, mayonnaise.

Cooking steps:

1. We cut a piece of pork, washed and dried with a paper towel, as if for chops, into thin layers of 1 cm in thickness.
2. Cover each piece with cling film and carefully knock them out with a hammer on both sides.
3. Season with salt and spices.
4. Grease a baking sheet with oil
5. We put our chops on it, coat each of them with mayonnaise.
6. Peel the onion and chop it into thin rings.
7. Cut the washed tomatoes into circles. Try to select the meatiest vegetables.
8. Grate the cheese on the middle edge of a grater.
9. Place onion rings and tomato slices on the meat, brush with sauce again, sprinkle with cheese, and bake in a preheated oven.

How to cook French meat with potatoes

We recommend using new potatoes to prepare this recipe. With the onset of the harvest season, this just ripened root vegetable is a frequent guest on our tables, so we suggest baking it by analogy with the famous and beloved meat in French.

Required ingredients:

• 5 potatoes;
• 1 piece of chicken fillet;
• 1 onion;
• 3 garlic cloves;
• 0.1 kg cheese;
• salt, spices, mayonnaise.

Cooking procedure French meat with new potatoes:

1. Thoroughly washed and dried meat is separated from bones and skin. Cut into small pieces and beat with a hammer.
2. Add garlic passed through a press to the fillet, add salt and season with spices. Set aside for about 20 minutes, during which time the meat should marinate a little.
3. Turn on the oven to warm up.
4. Cut the peeled onion into half rings.
5. Wash and peel the potatoes on a cabbage grater or thinly cut into rings.
6. Three cheeses on the edge of a fine-mesh grater.
7. Grease a baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and bake in the oven for about an hour.

French meat recipe with mushrooms

The originality of this recipe is that each piece of pork will be baked separately, wrapped in foil along with a delicious Hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.

Required ingredients:

• 0.4 kg pork;
• 0.3 l of Hollandaise sauce (beat 3 yolks in a steam bath, add 50 ml of dry wine, a little lemon juice and 200 g of melted butter, add salt);
• 3 potato tubers;
• 0.15 kg of mushrooms;
• 30 ml olive oil;
• salt, pepper, fresh herbs.

Cooking steps French meat with mushrooms:

1. For this recipe, it is better to use tenderloin, so the end result will be soft and juicy. Wash the meat and wipe dry with a paper towel, cut into several not very thin layers (about 3 cm). Pounding the pork with a sharp-toothed mallet will help soften the pork, breaking down the fibers.
2. Lubricate the meat with olive oil, add salt and pepper, wrap it in film and leave for half an hour.
3. Fry the pieces of meat in a frying pan for a few minutes on both sides.
4. Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
5. Sauté finely chopped onion in hot oil.
6. Thinly slice the champignons.
7. We make a mold with high sides out of foil, put it inside a piece of meat, grease it with hollandaise sauce, then lay out the onions, potatoes, more sauce and mushrooms.
8. We put it in a hot oven, after half an hour, sprinkle it with cheese and wait about a quarter of an hour, after which you can take it out.

Let's experiment with a familiar holiday table dish and replace its classic ingredient - hard cheese with feta cheese. You will definitely like the result.

Required ingredients:

• 0.75 kg pork;
• 1 onion;
• 0.2 kg cheese;
• 0.5 kg of potatoes;
• salt, pepper, mayonnaise/sour cream.

Cooking steps:

1. Cut the pork into portions, like chops. Beat each one and season with spices.
2. Grease a heat-resistant dish with oil and place the meat on it.
3. Chop the peeled onion into rings and distribute among the pieces of meat.
4. Cut the potatoes into small cubes and place them on the onion. If desired, you can supplement the recipe with mushrooms and tomatoes.
5. Knead the cheese with your hands, add a little mayonnaise/sour cream to it, mix thoroughly.
6. Spread a homogeneous cheese mixture onto the potatoes and level them.
7. Bake in a preheated oven for a little over an hour.

The most tender recipe for French meat with minced meat

The recipe below will help you prepare delicious meat in French with minimal time and effort.

Required ingredients:

• 0.4 kg mixed minced meat;
• 0.5 kg of potatoes;
• 2 garlic cloves;
• 2 tomatoes;
• 2 onions;
• 0.15 kg cheese;
• Salt, spices, mayonnaise.

Cooking steps lazy meat in French:

1. Cut the peeled potatoes into slices.
2. Grease a heat-resistant pan. Crush the potatoes with spices, salt and add a little oil, mix well and distribute in an even layer over the bottom.
3. Place onion cut into half rings on the potatoes; if desired, you can pre-fry it until golden brown.
4. Salt the prepared minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give it a delicate consistency.
5. Place on a layer of onion, and then add tomato rings and cheese mixed with mayonnaise.
6. Baking time in a preheated oven is approximately 1.5 hours.

Classic veal or pork in a French meat recipe can be easily replaced with less fatty chicken. It is prepared both in a general heat-resistant form and in small portioned molds.

Required ingredients:

• chicken breast;
• 0.15 kg cheese;
• 4 potato tubers;
• 2 tomatoes;
• a glass of sour cream;
• spices, salt.

Cooking steps French chicken meat:

1. We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of them with film and beat with a hammer on both sides.
2. Cover a small baking sheet with foil, place the meat on it, season and salt it.
3. Lubricate the meat with sour cream, put peeled potatoes cut into cubes on top, and tomato slices on it.
4. Bake for about 40 minutes, then sprinkle with cheese and bake for another quarter of an hour.

How to cook delicious French-style beef

Required ingredients:

• 0.8 kg of potato tubers;
• 6 onions;
• 0.75 kg beef;
• 10 medium champignons;
• 0.5 kg cheese;
• Salt, pepper mayonnaise.

Cooking procedure standard version of meat in French:

1. We wash and dry the meat, remove excess fat, chaff and veins. Cut the meat into layers about 1 cm thick.
2. Wrap the pieces of beef in film and beat them thoroughly with a hammer or the back of a knife.
3. Transfer the chopped beef to a separate container, add salt and pepper.
4. Wash and peel the potatoes, cut into thin slices.
5. Chop the peeled onion.
6. Cut the washed mushrooms into 4 parts.
7. Grate the cheese on the edge of a medium-mesh grater.
8. We dilute the mayonnaise with warm water to give it a more liquid consistency and reduce fat content.
9. Grease the bottom of a heat-resistant mold, baking sheet or cast-iron frying pan with high sides with oil. It is convenient to use a pastry brush for these purposes.
10. Lay out potato slices in layers, then meat, and onions and mushrooms on top. To ensure even baking, carefully distribute the food into the pan.
11. Using a tablespoon, spread the mayonnaise mixture over the top layer and sprinkle with grated cheese.
12. Bake in a preheated oven for about 40 minutes. Before taking it out, check the readiness of the dish; it may need additional time.
13. Turning off the oven, let our meat “calm down” in French and cool slightly for about a quarter of an hour.
14. Cut the slightly cooled dish into portions with a kitchen knife and transfer it to plates with a spatula, which allows you to preserve the appetizing appearance of each portion as much as possible. An excellent decoration would be pieces of olives, chopped herbs or lettuce leaves.

How to cook meat in French in a slow cooker

Having tried many options for French meat, you will definitely settle on this option. It uses tender turkey instead of traditional “rough” meats. This delicacy is prepared in a multi-cooker kitchen assistant. Thanks to this, the end result will surprise you with its delicate and unique taste, juiciness and aroma, which cannot be achieved in the oven.

Required ingredients:

• 0.5 kg turkey fillet;
• 2 large onions;
• 0.25 kg cheese (Gouda);
• salt, spices, mayonnaise.

Cooking steps French turkey in a multi-cooker bowl:

1. Peel and finely chop the onions, place some of the chopped onions on the bottom of the bowl.
2. Let's start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces a few centimeters in length.
3. We transfer the pieces of meat into a bag, beat them on both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, ensure their softness, and keep kitchen utensils clean. Just don't overdo it, don't hit it too hard.
4. Place the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
5. Place the remaining onion on top of the meat.
6. Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
7. If it’s midsummer or autumn outside, then the next layer can be tomato rings.
8. The final layer is cheese. You can take any solid product, but the slightly salty and spicy Gouda goes most harmoniously with turkey.
9. Cook on the “Baking” with the lid closed for 40 minutes, preferably about an hour.
10. When the beep sounds, your French turkey is ready.

French meat recipe in a frying pan

Potatoes with meat are a tasty, satisfying and everyone’s favorite combination. There are a great many options for preparing these two ingredients, and every housewife probably has at least a couple in her piggy bank. We suggest adding another win-win option to it, ideal for a hearty family or holiday dinner. An excellent addition to it is hard cheese. You can add tomatoes if you wish, but this depends on the season and availability of the product.

Required ingredients:

• 0.3 kg pork, as for chops;
• a small pack of mayonnaise;
• 50 g butter;
• 0.15 g cheese;
• 2 onions;
• 1 kg of potato tubers;
• salt, pepper, spices.

Cooking steps French-style meat in a frying pan:

1. Thoroughly wash and dry the pork. Having removed all the veins and excess fat, cut it into thin layers no more than 1 cm in thickness.
2. Each piece, wrapped in polyethylene, is beaten with a kitchen metal or wooden hammer. Then we remove the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning.
3. Wash and peel the potatoes. If you use young potatoes, wash them thoroughly. Cut the root vegetables into thin slices.
4. Chop the peeled onion into thin half rings.
5. We use a thick-walled cast iron frying pan without handles as a cooking container. Lubricate it with oil, and put half of the salted potato slices on the bottom as a bottom layer.
6. Place the chopped meat on top of the potato layer, and onion half rings and the remaining potatoes on top of it.
7. Grease the top layer of potatoes with mayonnaise or sour cream.
8. We bake the meat in French in a frying pan in a hot oven.
9. After about 40 minutes, take out the dish and grate it with cheese grated on small cells, after which we continue baking for about a quarter of an hour.

1. The best option for the meat component of the dish would be lean pork or young veal. With beef, it’s easy to make a mistake and choose a piece that is not of very high quality, while lamb can “overwhelm” the other ingredients with its taste, depriving the delicacy of its main charm.
2. If the recipe you choose contains pork, then it is better to give preference to the neck, loin or juicy part of the ham. This meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for people with weak stomachs, and its lean counterpart will be excessively dry.
3. When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Take a look at the layers - put pieces with noticeable yellowishness aside.
4. Fresh beef should have a uniform color that is not too dark. The opposite indicates that the meat comes from an old animal. It is not suitable for our purposes.
5. When purchasing, check the elasticity of the selected piece of meat. The surface should be springy. Limp and flabby pieces should not be taken.
6. Before cooking, be sure to wash the meat and dry it with a towel or paper napkin. We remove bones, excess fat and hymen. We cut across the grain, then beat it, after wrapping it in cling film. This will protect your kitchen from meat splatters.
7. You can add juiciness and tenderness to the meat by pre-marinating it. An excellent marinade would be a mixture of mustard and other spices. The optimal marinating time is a couple of hours in the refrigerator.
8. Use sweet, salad varieties of onions. If you don’t have such onions on hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
9. You can cook meat in French with or without potatoes. The main thing is that the meat, onions, sauce and cheese are present; everything else is added at your discretion.
10. Choose cooking utensils based on the amount of food. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form will do, as well as a thick-walled cast iron frying pan without a handle. Before laying out the products, the mold must be greased with oil or covered with foil.
11. If potatoes are present in the recipe, they can serve as a cushion for other products or be laid out on meat. True, in this case the pieces should not be too thin.
12. Mayonnaise can and even should be replaced with healthier sour cream.
13. You can’t spoil French meat with mushrooms; you can use any mushrooms you like.
14. The dish assembled on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.

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 chop 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 pepper 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, into 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.

Paradoxically, the “most French” and popular dish came to us from... Russia. And it was popularized by the famous Count Orlov, and after that the meat masterpiece itself was called for a long time using the count’s name: “Orlov-style veal.” As you can see, the original composition implied the use of exclusively veal, so the recipes on today’s topic will try to adhere to the original idea of ​​the authors of the dish.

How to choose the right cut of meat

Some tips for choosing meat so as not to be deceived by its freshness:

• When purchasing meat, you need to make sure that it has not been previously frozen. An abundance of moisture that comes out when pressed with a finger can give away a defrosted piece;
• After pressing your finger on the center of the tenderloin, there should be no hole left. Loose, as if bloodless meat is a sign of long-term freezing in a special helium substance for long-term storage of food;
• Old meat is easily recognized by its rich, almost brown color and yellowish fatty growths.

Classic recipe

Ingredients	Quantity
fresh beef -	500 g
drain oils 82% -	45 g
medium sized tomato -	4 things.
premium flour -	5 full tbsp. spoons
garlic -	3 cloves
hard cheese -	220 g
milk -	500 ml
salt and pepper -	taste
good sunflower oil -	3 tbsp. spoons
ground nutmeg -	2 teaspoons (without top)
parsley -	5-6 branches
Cooking time: 90 minutes	Calorie content per 100 grams: 220 Kcal

In the traditional version, meat is cooked in French with bechamel sauce.

French beef in the oven is prepared as follows:

1. To prepare the creamy sauce, in a thick-walled bowl, melt the butter cut into pieces and add salt. Add squeezed garlic;
2. When the butter has completely melted, you need to quickly, without letting it boil, sift the flour into it, stir until smooth and add nutmeg powder. Without stopping stirring, so that the butter does not start to burn, pour milk into the mixture in a thin stream. Cook the sauce until it begins to thicken (approximately to the state of condensed milk);
3. While the sauce is cooling, you need to prepare the meat: wash it, dry it with a napkin and cut it into plates across the grain. Each piece, in turn, must be placed in a transparent packaging bag, or covered with cling film and beaten with a hammer on each side in turn;
4. Mix salt and pepper in a saucer. Prepare a baking sheet - coat it with sunflower oil using a silicone brush;
5. Now all that remains is to carefully process the meat - dip your fingertips in the seasonings, season the pieces on each side with salt and pepper and immediately, sequentially, place them on a baking sheet. You don’t have to maintain a large distance between the meat plates; when frying, the meat will “shrink” a little;
6. Having scooped up a little milk sauce with a fork, you need to spread the bechamel evenly onto the meat, without spreading it a little to the edges of the beef - otherwise the sauce may drip and start to burn;
7. Sprinkle a pinch of nutmeg powder and chopped parsley over the sauce and place the chopped tomatoes in thin circles. Distribute the grated cheese into a separate bowl, also carefully adhering to the boundaries of the meat pieces and not allowing it to spill onto the baking sheet;
8. The baking sheet must be covered with a sheet of foil on top (not very tightly) and placed in the oven, already preheated to 190 0;
9. After 50 minutes of baking, you can remove the foil and brown the meat uncovered for about 10 minutes.

French-style beef with potatoes in the oven

Combining satiety and sophistication in one dish, modern cuisine has introduced recipes based on an original combination of products, but providing for some deviations from it in favor of practicality.

Ingredients:

• 700 g fresh veal;
• 1.2 kg potatoes;
• 2 medium onions;
• 230 g hard cheese;
• 180 g olive mayonnaise;
• 4 cloves of garlic;
• 1 tbsp. a spoon of sunflower oil;
• salt, ground black pepper.

How to cook:

1. Wash, dry and cut the veal into portions;
2. Cut the onions into rings as thinly as possible, and cut the peeled potatoes into circles 7-8 mm thick. Place the potatoes in a deep bowl, add salt, add 3-4 tablespoons of mayonnaise and mix everything well with your hands;
3. Use a brush to grease the baking sheet well and place a layer of potatoes in mayonnaise. Place onion row evenly over potatoes. Sprinkle everything thickly with grated cheese (half the total amount) and again repeat the same row in the same sequence;
4. Carefully place the meat on top of the repeated layer and the remaining onion on top. In conclusion, spread the mayonnaise on top and finish with the second half of the cheese;
5. Cover the baking sheet with a sheet of foil on top and place everything in the oven, already heated to 200 0. You need to bake a multi-layer masterpiece not for approximately 1 hour 30 minutes, but 15 minutes before you take out the baking sheet, you can remove the foil from it.

Variation of a dish with mushrooms

French-style meat with champignons is another tribute to modern modifications of an old recipe.

Ingredients:

• 700 g fresh beef or veal;
• 1.5 kg of potatoes;
• 5 onions;
• 12 champignons;
• 0.5 kg of hard cheese;
• 300 g light mayonnaise;
• 5 tbsp. l water;
• salt, ground black pepper;
• 1 tbsp. spoon of sunflower oil.

Time to prepare the dish – 1 hour 40 minutes.

Recipe for French beef with mushrooms in the oven, step by step:

• the meat must be cut directly on a baking sheet and placed on a dish or plates with a special spatula for cakes;
• culinary ethics provides for laconic decoration of the dish - a few pitted olives cut into rings and sprigs of herbs are quite enough;
• At home, you need to wash the meat thoroughly and only then remove all the bones;
• before you start beating a portioned piece, you can put it in a regular food packaging bag - in this case, the splashes will not stain your clothes and kitchen table;
• modern chefs, in order to make the beef tender, soak it in soy sauce for an hour and a half before cooking.

Bon appetit!

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 berry. 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 pan. 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 we 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!