How long does it take to make meat in French? French-style meat: recipes

Modern “meat in French” is an extremely popular dish; it has changed greatly over the years of its “life”. Many chefs have added their own twists to its preparation. Some add or reduce layers, others swap them. Some people show imagination in the ways of cutting food or the method of cooking itself. It should be noted that in different regions of our country the dish has its own name, for example, “captain’s meat” or “home-style meat.” Well, in France itself they know a somewhat similar dish called “Bekeoffe”, but it differs significantly from the classic, authentic one, since it contains pears.

Recipe 1: French-style meat (simplified recipe)

This is the most basic recipe for a dish. There is no need to spend maximum labor and time preparing it. When guests are already on the doorstep, you can quickly “figure out” such a dish. If you have time and other products, you should use your imagination and creativity in your culinary skills.

Ingredients:

• meat - you can take pork or beef at your discretion, taste or capabilities
• cheese - 200-300 grams
• pepper
• spices
• mayonnaise

Cooking method:

1. Divide the washed meat into thin pieces. Beat the pieces well, rub with spices and mayonnaise. Lightly grease a baking tray with oil and place the slices on it.

2. Peel and cut the onion as you prefer: rings or half rings, you can chop it.

3. Grate cheese on top.

4. Place the finished dish in the oven and cook over medium heat for about an hour.

Recipe 2: French meat with tomatoes

This meat will not only please your guests, but can also become a favorite dish on the daily family menu.

Ingredients:

• pork - 800 grams
• mayonnaise
• onion - 1 head
• cheese -300-400 grams
• tomatoes 3-4 pieces
• potatoes - 3-4 tubers

Cooking method:

1. Wash and dry a large baking sheet. Cut the pork into pieces and beat it. You can replace it with chicken meat. Place it on a baking sheet, which must be greased with vegetable oil beforehand, otherwise the dish will burn. Sprinkle the meat with pepper and salt to your taste.

2. Cut the onion into rings. Place on the first layer.

3. Peel raw potatoes and cut into slices. They should be thin. Place them on the onion and coat with mayonnaise.

4. Wash the tomatoes, also cut into rings, place in the next layer and coat with mayonnaise.

5. Grate cheese on top and apply mayonnaise again. The layers can be repeated, then the dish will become more layered and tasty.

6. Place the baking sheet with the layered dish in the oven. Baking will take about 30 minutes in the oven. It must be heated to a temperature of two hundred degrees.

Recipe 3: French meat with mushrooms

This dish will decorate any table. Tasty and satisfying, any housewife can work her magic on it, even if she is still completely inexperienced in culinary matters.

Ingredients:

• meat (fillet) - 400 grams
• champignons - 300 grams
• cheese - 200 grams
• onion - 1 piece
• mayonnaise
• pepper

Cooking method:

1. Pour fresh champignons under running water, peel, cut into small pieces, and cover with cold water.

2. Cut the meat. The thickness of the pieces is 1 cm. These pieces must be peppered and salted. Place the slices on a baking sheet.

3. Remove the champignons from the water and place them dry on the meat.

4. Cut the onion into half rings and place in a third layer.

5. Crumble Russian cheese and sprinkle on onion. Grease generously with mayonnaise.

6. Bake in the oven. Let the pan sit there for about half an hour. The dish will be ready when it is covered with a wonderful golden brown crust.

Recipe 4: French meat with pineapples

This is a recipe for very tender meat. Pineapples go well with pork and add an irresistible flavor to the dish. As a side dish you can prepare potatoes in any form, vegetables or mushrooms.

Ingredients:

• canned pineapples - 1 can
• pork - 1 kilogram
• mayonnaise -100-200 grams
• garlic - 2-3 cloves
• onions - 2 pieces
• sunflower oil
• spices
• milk - 0.5 cups
• cheese - 200 grams

Cooking method:

1. Place pineapples on a plate and let the marinade drain.

2. Rinse the meat, cut into portions, and season well with spices and salt.

3. Prepare a deep bowl. Pour milk into it, crush the garlic, mix well. Place the chopped pieces of pork so that they are well soaked in the prepared milk-garlic sauce. Place the dishes in the refrigerator. Let it sit there for several hours. This will make the meat soft, juicy and smell like garlic.

4. Grease the baking sheet on which we will prepare the food with sunflower oil.

5. Peel the onion. After cutting it into half rings, carefully place it on a baking sheet.

6. Remove the meat from the dish and place it on top of a layer of onion, grease it a little with mayonnaise.

7. Place pineapple on pork.

8. Sprinkle them with grated cheese.

9. Bake the meat in French for half an hour until it has a golden brown crust.

Recipe 5: French Chicken

This method offers a tasty, completely non-greasy dish. If you are on a diet or feeding it to a child, you can use very low fat mayonnaise and not worry about extra calories. It is permissible not to include tomatoes in the dish. It all depends on your preferences and desires.

Ingredients:

• tomatoes - 2 pieces
• chicken eggs - 1 piece
• chicken fillet - 2 pieces
• onions - 2 pieces
• cheese - 200-300 grams
• mayonnaise
• pepper

Cooking method:

1. Cut the finished fillet into thin pieces and beat lightly. The pieces should be well washed.

2. Beat the egg and pour it into the bowl with the chicken. Salt all this, sprinkle with pepper and mix.

3. Cut the onions and tomatoes into slices.

4. Grate the cheese. It is better to use a coarse grater.

5. Treat the washed and dried baking sheet with vegetable oil. Then form layers: place the chicken first, onion on top. The next layer will be tomatoes, sprinkled with a mesh of mayonnaise. Sprinkle cheese on top.

6. Place the dish in the oven for 35 minutes.

Recipe 6: French-style meat with lemon juice

One of the most delicious recipes. The proposed dish is prepared by the most famous TV presenters and artists. Prepares quickly.

Ingredients:

• tomatoes - 3 pieces
• champignons - 20-300 grams
• cheese - 200 -300 grams
• loin - 2 kilograms
• lemon - 1 piece
• mayonnaise

Cooking method:

1. Wash the lemon before use, then squeeze out all the juice.

2. Cut the pork into pieces. Their thickness should be 2-3 centimeters.

3. Grease a baking sheet with sunflower oil and place the loin on it. Salt it, sprinkle with pepper and pour over lemon juice.

4. Cut the washed tomatoes into rings. Their thickness should be half a centimeter, fold them over the loin.

5. Place washed and chopped mushrooms in the next layer.

6. Grate the cheese, add mayonnaise to it. Get a mixture of medium thickness. Lay it out as the last layer.

7. Cover the baking sheet with foil. After that, put it back in the oven. Set the temperature switch to approximately 200 degrees. It will take about half an hour to prepare. Then remove the foil and bake the dish for a few more minutes.

Recipe 7: French-style meat (with minced meat)

An appetizing and fairly quick dish to prepare. We can recommend it in baby food and for people with health problems. It is soft and non-greasy.

Ingredients:

• pepper
• minced meat (pork, chicken, veal to choose from) - 500 grams
• cheese - 200 grams
• onion - 1 large
• potatoes - 5 pieces
• vegetable oil

Cooking method:

1. Add spices, pepper and salt to the minced meat. Grease a baking tray and place the minced meat on it.

2. Place onion sliced ​​into rings on top.

3. Peel raw potatoes and cut into thin rings. Place on top of the previous layer and add salt. Grease everything with mayonnaise and put it in the oven on fire.

4. After the dish has been cooked in the oven for about 25 minutes. Take it out and sprinkle with grated cheese. Leave the meat to bake for another 20 minutes. Reduce the heat a little.

When planning to cook meat in French, decide how fatty, hearty a dish you need. If it is intended for children or people with stomach diseases, it is better to take lean meats: veal or chicken.

Always place ingredients for preparing the proposed dish in layers. The more layers, the more interesting and juicy the dish.

All components included in the recipes provided must be fresh and well washed.

The more mayonnaise in a dish, the juicier it is.

Do not cut the meat into too small pieces, as this will make it dry.

The pieces of meat should be located tightly to each other.

Instead of cheese, you can use feta cheese in the recipe.

Mayonnaise can be replaced with sour cream or mixed.

Potatoes can be grated using a coarse grater.

Tomatoes are usually placed on top of potatoes.

Mayonnaise is not intended for baking dishes. The original French method of cooking meat uses Bechamel sauce. You can prepare it yourself. To do this, melt 100-150 grams of butter over low heat and add 100 grams of flour. Continuing to heat the mixture, slowly add 300 ml of milk. Continue stirring the contents of the pan continuously. Boil the sauce for 5 minutes, add salt, nutmeg, pepper. Cover the pan. The sauce will thicken as it cools.

French meat sauce has also evolved over the years. There are many variations of it.

Everyone usually cuts meat on a wooden board. It must be moistened with water before use.

Meat should not be left in water for a long time.

If you are preparing a dish with minced meat, do not add egg white to it. This will make the food dry.

It is not advisable to fry a meat dish at a very low temperature. It will become very dry.

It is better to salt the meat just before cooking. If you do this in advance, it will release the juice.

If you are cooking a meat dish in the oven, you can place a bowl of water on the bottom. This will make the food more juicy and prevent it from burning.

Cooking the dish, the recipes for which are offered here, gives the housewife ample opportunities. She can be creative: add and reduce layers, depending on the availability of products, process meat differently, and also use different types of meat. To make meat in French, not only veal, as suggested in the classic recipe, is suitable, but also lamb, diet chicken, and fatty pork. This means you can make variations depending on who you are cooking for.

French meat is invariably juicy and tender, so everyone loves it without exception. In order to bake it, you don’t need any lengthy preparation or a lot of time. All components of the dishes are simple, accessible to any buyer. Hot meat in French after baking is cut into pieces into portions and carefully removed onto plates.

Meat in French is a well-known hot dish consisting of a layer of pork or beef, covered with potatoes and cheese. The original recipe, developed in Paris, included veal, supplemented with potatoes, onions, mushrooms, special sauce and cheese. However, over time, the composition of the ingredients was simplified, and the dish itself increasingly began to be made at home, which is where another name arose - home-style meat.

Now you can find many recipes containing a variety of information on how to cook meat in French (at home). We will focus on perhaps the simplest and most common method.

Ingredients:

• pork (or beef) - 1 kg;
• onion - 1 pc.;
• potatoes - 1 kg;
• garlic - 3-4 cloves;
• cheese - approximately 200 g;
• mayonnaise - approximately 150 g;
• vegetable oil - 2-3 tbsp. spoons;
• salt, favorite spices - to taste.

French meat recipe with photos step by step at home

How to cook meat in French in the oven

1. We wash the pork (or beef) with running water and, if necessary, get rid of fatty layers. We cut the meat into thin pieces, and then, wrapping it in cling film, beat vigorously on each side.
   
2. We transfer the meat pieces into an oiled form, add salt, sprinkle with ground pepper, chopped garlic and any spices to taste. A good addition to meat would be rosemary, dried basil or coriander.
   
3. Leave the meat sprinkled with spices for about 15 minutes. At this time, turn on the oven and prepare the remaining ingredients. Peel the potatoes and cut them into thin slices.
   
4. After peeling the onion, chop the onion into rings or half rings, evenly distributing it over the meat. Generously coat the layer with nutritious mayonnaise.
   
5. Next, lay out thin potato slices. Salt, sprinkle with pepper if desired, grease with mayonnaise.
   
6. The hearty dish is completed with a layer of grated cheese, which can also be lightly greased with mayonnaise to obtain a beautiful shade. The French-style meat is baked in the oven for about an hour at 180 degrees. To make sure it is ready, you can carefully taste the potato slice - it should be soft.
   
7. We cut the hot meat in French into portions, carefully placing it on plates, trying not to damage the integrity of the layers. Serve to the table, supplemented with herbs and/or pieces of fresh vegetables.
   French-style meat in the oven does not have a strict recipe. This homemade dish can be prepared in many different ways. For example, you can dilute the hearty ingredients with a juicy layer of fresh tomatoes, or you can make the recipe even more nutritious by forming a mushroom layer. You can also experiment with a variety of sauces. Enjoy your meal!

Oryol-style veal - this is the name of the French cuisine recipe, which became the progenitor of the current French-style meat.

Once upon a time in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese. (see video below from the Galileo program)

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

Meat in French - food preparation

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

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

At home, we wash the meat, dry it with napkins, remove the bones and cut it across the grain. The meat should be beaten with a special flat device so as not to destroy the fibers. Before this procedure, the meat should be wrapped in cling film.

Meat in French - preparing dishes

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

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

- best recipes

Recipe 1: Pork in French

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

Ingredients

Medium fat pork (400-500 grams), 4 medium-sized onions, hard cheese (200-300 grams), mayonnaise (400 grams), vegetable oil for greasing the baking sheet, salt, pepper and herbs.

Cooking method

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

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

Recipe 2: French beef with potatoes

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

Ingredients

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

Cooking method

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

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

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

PS. IT'S CORRECT THAT THE BOTTOM LAYER SHOULD BE POTATOES (below the video)

Recipe 3: Pork in French is healthy

Description: Still, there is one recipe for French meat, which the French still don’t know about, but this dish is really tasty and, unlike previous options, not so burdensome for the body. Cook and enjoy. It is delicious!

Ingredients

500 grams of pork neck, 500 grams of champignons, 3-4 onions, 3-4 red tomatoes, 200 grams of feta cheese, 500 grams of 15% sour cream, 200 grams of hard cheese, several pieces of pineapple, coarse black pepper, thyme, marjoram, basil, mustard and flour for dredging the meat, salt and vegetable oil for greasing the pan.

Cooking method

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

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

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

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

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

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

And potatoes should always be under the meat, i.e. bottom layer.

WHAT IS THE DISH “FRENCH MEAT” AND HOW TO COOK IT CORRECTLY? - the answer is provided by the Galileo program

French-style meat is a win-win dish, whether for a family dinner or for entertaining guests. I like that it is quite easy to prepare. And it turns out delicious... mmm... just amazing!

Today I will tell you about the simplest version of this dish.
Take a piece of meat, wash it, remove the films and excess fat, cut it into pieces 1 cm thick. Beat it (but don’t be too zealous). Sprinkle with salt and your favorite meat spices. I use ready-made pork seasoning.
Peel the potatoes, wash them and cut them into circles 3-4mm thick. To prevent the potatoes from darkening, before it gets to them, grease them with vegetable oil. I pour 1 tablespoon of oil and mix it with the potato slices with my hands.

Cut the onion into half rings.

Now we need salt, sugar and lemon juice (it can be replaced with apple cider vinegar).

Place the onion in a deep plate, add salt, add 0.5 teaspoon of sugar, sprinkle with lemon juice and mix.

Grate the cheese on a coarse grater.

Turn on the oven at 200 degrees.

Grease a baking sheet with vegetable oil. And we begin to lay out the layers of our future dish.

First I put in the potatoes. I salt it. Sometimes (like this time) I sprinkle with ground black pepper.

Then I grease it with mayonnaise. It is convenient to distribute mayonnaise with a silicone brush. I use 1.5-2 tablespoons of mayonnaise per layer of potatoes.
I put the meat on the potatoes. My baking sheet is small, so I have to place the pieces very tightly to each other. Since our meat is already salted and sprinkled with spices, there is no need to salt this layer. Immediately coat the meat with mayonnaise. I also use 1.5-2 tablespoons of mayonnaise for this layer.

Next add the onion. We have already marinated it, so we won’t add salt.

Lubricate with mayonnaise.

Place grated cheese on top.

Place in the oven for 40-60 minutes. The time depends on the capabilities of your oven. In order not to overcook, it is better to check after 40 minutes whether the meat and potatoes are ready by piercing them with a fork (clear juice should flow out of the meat, and the potatoes should not crunch). Cooks in my oven for 1 hour.

The dish turns out juicy, with a beautiful cheese crust.

Bon appetit!

Cooking time: PT01H30M 1 h 30 min.

Meat in French - how much this word contains for the Russian heart... Despite the name, this dish has long become an integral attribute of Russian cuisine, regularly appearing both at ordinary family meals and on the holiday table. The secret to the popularity of French-style meat is simple - it is an incredibly appetizing, juicy and satisfying dish, in which the ingredients can vary depending on preferences. It is notable for the fact that it allows you to get a delicious lunch or dinner without much hassle. Affordable products, simplicity, convenience, fast cooking time and excellent taste - all this makes French meat a favorite dish for most people. At the same time, cooking meat along with potatoes eliminates the need to additionally prepare a side dish. And this divine cheese crust, the sight of which immediately makes your mouth water! In general, as you understand, it is simply impossible to resist French-style meat.

Strangely enough, little is known in France about French-style meat, despite its name. In fact, this dish is known throughout the world as “Orlov style meat”, since it was first prepared by the French chef Urbain Dubois for Count Alexei Orlov, a favorite of Empress Catherine II. At that time it was a casserole of veal, onions, potatoes and mushrooms with Bechamel sauce and cheese. Since then, the dish has undergone a lot of changes and modifications, which, it is worth noting, have benefited it, because now for cooking meat in French you can choose any recipe you like, of which there are a great many. Today, French meat is prepared from pork, beef, chicken or turkey, or even minced meat, and cream, sour cream and even mayonnaise are used as sauces. In addition, modern recipes imply various variations in cutting products and alternating layers. The preparation of the products may also differ - they can be baked raw or pre-fried.

To prepare delicious meat in French, special attention should, of course, be paid to the main component of this dish. Ideally, the structure of the meat should be homogeneous without thick layers of fat or veins, otherwise this may lead to deformation of the pieces during baking. And it’s unlikely that you’ll be able to fully enjoy such meat if it’s not soft enough. Therefore, the best option in this case is a lean neck, carb or ham when using pork and a tenderloin or shoulder when using beef. If you doubt the softness of the selected meat, we advise you to marinate it. Do not forget that the meat should be cut across the grain, and the thickness of the final pieces after beating should not exceed 1.5 cm. And if you want the meat to be 100% juicy, you should first lightly fry it in a frying pan over very high heat (literally 2 minutes on each side), and only then bake - this is necessary so that all the juice remains inside the meat.

Onions in the dish can be used both raw and pickled. To marinate, place onion rings in a deep container, cover with water, add a little vinegar, sugar, salt and leave for about half an hour. Tomatoes, potatoes and mushrooms are not the only ingredients that can be added to meat in French. Some chefs prepare this dish with carrots, bell peppers, zucchini and even pineapples. By the way, if you use potatoes, it is not at all necessary to cut them into slices - for example, grated potatoes will make the dish especially tender. By the way, you can cook meat in French not only in the oven - it turns out no less tasty in a slow cooker, in pots or in a frying pan. And the last piece of advice - if you have thick pieces of meat, and you doubt that the meat will have time to cook in half an hour, do not sprinkle the dish with cheese right away. It is better to do this about 20 minutes after placing the dish in the oven so that you do not end up with raw meat under an overcooked cheese crust.

French-style meat is a great nutritious dinner for the whole family. Juicy meat, tender vegetables, hearty potatoes and aromatic mushrooms under a delicious cheese cap - words simply cannot describe how delicious it is! Try cooking meat in French according to our recipes, and we are sure that this dish will become a favorite on your menu!

Meat in French “Classic”

Ingredients:
500 g beef,
5 potatoes,
3 onions,
150 g hard cheese,
100-150 g mayonnaise,

Preparation:
Cut the beef into pieces about 1 cm thick and beat with a meat mallet, after wrapping the beef in cling film. Add salt and pepper to taste. Cut the potatoes into small pieces, the onion into rings. Dilute mayonnaise slightly with water. Place potatoes, meat, onions and mushrooms in a greased pan. Pour in the mayonnaise mixture and sprinkle with grated cheese. Bake the dish at 180 degrees for about 40 minutes until the potatoes are soft. Cut the meat in French into portions and serve.

French meat with mushrooms and tomatoes

Ingredients:
500 g pork pulp,
4 large potatoes,
200 g champignons,
2 tomatoes
1 sweet onion,
100 ml kefir,
100 g hard cheese,
1 teaspoon mustard,
salt and ground black pepper to taste.

Preparation:
Cut the potatoes into small pieces and boil until half cooked in salted water. Mix kefir with mustard, add salt and pepper to taste. Cut the meat into portions and beat. Brush each chop with kefir sauce using a pastry brush. Season with salt and pepper if necessary. Place the potatoes in a baking dish and brush them with kefir sauce. Place the meat and mushrooms on top, lightly salt and pepper. Next, lay out the meat and sprinkle it with chopped onion rings. Place tomato slices on top. Salt and pepper. Cover the pan with foil and bake in an oven preheated to 180 degrees for 30 minutes. After this, remove the foil, sprinkle with grated cheese and bake for another 10-15 minutes.

French chicken with potatoes

Ingredients:
400 g chicken fillet,
4 potatoes,
2 onions,
100 g cheese,
4 tablespoons sour cream,
1 tablespoon adjika,
salt and spices to taste (ground black pepper, suneli hops, basil).

Preparation:
Cut the chicken into pieces, add salt, coat with adjika and marinate for 20 minutes. Cut the onion into half rings and the potatoes into thin slices. Place a layer of potatoes in a greased baking dish, sprinkle with salt and spices. Place the marinated meat, lightly salting it. Brush the meat with sour cream and place onion rings on top. Place the mold in an oven preheated to 180 degrees. After about 15-20 minutes, when the onion is slightly browned, sprinkle the dish with grated cheese and bake until fully cooked for about another 20 minutes, until a golden crust appears.

French minced meat with potatoes

Ingredients:
800 g minced meat (pork or beef),
1 kg potatoes,
2 onions,
150 g cheese,
4 tablespoons sour cream,
vegetable oil,

fresh greens.

Preparation:
Cut the potatoes into thin slices, place in a baking dish, greased with oil, and add salt. Place minced meat on top, which must first be salted and peppered. Next, lay out the onion, cut into rings, and lightly sprinkle the onion with oil. Bake in a preheated oven at 200 degrees for about 25 minutes, then grease the dish with sour cream, sprinkle with grated cheese and place in the oven for another 20 minutes. Sprinkle the finished dish with chopped herbs and serve.

Pork in French with mushrooms, cheese and pineapples

Ingredients:
500 g pork neck,
500 g champignons,
3-4 onions,
3-4 tomatoes,
500 g medium fat sour cream,
200 g cheese,
200 g hard cheese,
150 g pineapple (fresh or canned),
1-2 tablespoons mustard,
spices and dried herbs to taste (ground black pepper, basil, thyme, marjoram),
salt to taste,
vegetable oil,
flour.

Preparation:
Cut the meat into pieces 1-1.5 cm thick and beat with a hammer. Brush the meat with mustard and roll in flour. Heat the vegetable meat in a frying pan and fry the pork until it is browned. After this, the meat can be salted.
Coarsely chop the champignons and lightly fry in oil. Cut the onion into rings, tomatoes into thin slices, pineapple into small pieces. To prepare the sauce, place the cheese in a bowl, mash it with a fork and add sour cream. Mix until you get a homogeneous mass of thick consistency. Add black pepper and dried herbs to taste to the sauce, stir.
Place half the onions, meat, mushrooms, remaining onions, tomatoes and pineapple in layers in a greased baking dish, brushing each layer with sauce. When the last layer is laid out, pour the remaining sauce over the dish and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about 30 minutes.

French-style meat with potatoes and mushrooms

Ingredients:
500 g meat (chicken, pork or beef),
500 g potatoes,
400 g mushrooms,
200 g onions,
150 g cheese,
2-3 tablespoons of sour cream or mayonnaise,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Cut the meat into small portions, add salt and pepper and place in a greased baking dish. Cut the mushrooms into slices and lightly fry in a small amount of vegetable oil until lightly browned. Place onion, cut into half rings, and fried mushrooms on top of the meat in the form. Next, add lightly salted potatoes, cut into thin slices. Coat potatoes with sour cream or mayonnaise. Cover the pan with foil and bake in an oven preheated to 190 degrees for about 35 minutes. Then remove the foil, sprinkle the dish with cheese and bake for another 10-15 minutes.

French-style meat in foil, portioned

Ingredients:
500 g veal, pork or chicken,
7-8 potatoes,
2 onions,
1 carrot,
4-5 tablespoons of sour cream,
100 g hard cheese,
salt and ground black pepper to taste,
fresh greens.

Preparation:
Cut the meat into pieces no more than 1 cm thick. Wrap the meat in cling film and beat with a hammer. Salt and pepper. Prepare sheets of foil according to the number of portioned pieces of meat. Lightly grease the foil with vegetable oil. Place on each sheet of foil several layers of salted potatoes, cut into thin slices, then a piece of meat (if the pieces of meat are small, you can put two), on top of the meat - grated carrots and onions cut into half rings. Brush the vegetable layer with sour cream, carefully wrap the foil, place the dish on a baking sheet and bake for about 30-35 minutes at 180 degrees. Then unfold the foil, sprinkle with grated cheese and place in the oven for another 10-15 minutes. Sprinkle the finished French-style meat with chopped herbs. The dish can be served either in foil or on a plate.

French-style meat, of course, is not limited to these recipes, but offers great scope for culinary experiments. Without a doubt, the variety of options for preparing meat in French is simply amazing! Fantasize, make your own adjustments and add new ingredients to the dish, and perhaps they will become the very highlight of your French-style meat. Bon appetit!