Meat in French - general principles and cooking methods
Oryol-style veal - this is the name of the French cuisine recipe, which became the progenitor of the current French-style meat. Once upon a time in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.
The French-style meat that is familiar to us has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we have put all the ingredients that we consider delicious. It turned out really tasty.
Meat in French - food preparation
If the recipe involves pork, choose the neck, loin or juicy part pork ham. It is not fatty, but not too lean meat either. Fatty pork will obviously be superfluous here, since with mayonnaise it will turn the dish into something inedible. Lean meat can be too dry. The pork should be colored evenly. The yellow color of fat layers is extremely undesirable.
The beef should not be too dark in color. Dark meat and yellow fat speak volumes about the advanced age of the beef. May she rest in peace, such meat is not good for us. It would be a good idea to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and limp, let it lie further.
At home, we wash the meat, dry it with napkins, remove the bones and cut it across the grain. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.
Meat in French - preparing dishes
French-style meat is cooked in the oven. So you can just use a baking sheet. But if the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled pan or a frying pan without a handle. Then the dish will bake as evenly as possible.
When portioning a dish, it is better to use a spatula. The purpose of its use is to preserve the appearance and structure of the dish as much as possible.
French-style meat - the best recipes
Recipe 1: French Pork
Description: in this version of meat in French there is as little French left as in ours national salad Olivier. Instead of veal stew folk fantasy embodied everything that could arise 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 your own coarse grater.
Grease the baking tray 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 of healthy eating. The finished meat should be allowed to stand for 10 minutes.
Recipe 2: French Beef with Potatoes
Description: This recipe uses lean beef. This calms the conscience somewhat, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of French meat. But it is very tasty! It’s not every day that we allow ourselves such excesses. Men adore this dish. They even prepare it all themselves, since the recipe is extremely simple.
Ingredients
500 grams of lean beef, 500 grams (or more) of potatoes, 3-4 onions, hard cheese (300 grams), mayonnaise (take a pack, you’ll find your way in the process). Lenten oil for greasing the baking sheet, mild mustard, salt and herbs.
Cooking method
Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator to marinate overnight.
If you need to hurry up with cooking, then there is no need to marinate. You can simply beat the meat slightly, then it will be softer. The meat can be placed directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special form. So, grease a mold with high sides with oil and place the meat in it in one layer.
Place onion rings on the meat. On top is a layer of potatoes, cut into thin slices. Add salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce the fat content. It needs to be diluted in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.
Recipe 3: Healthy French Pork
Description: Still, there is one recipe for French meat, which the French still don’t know about, but this dish is really tasty and, unlike previous options, not so burdensome for the body. Cook and enjoy. It's delicious!
Ingredients
500 grams 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, coarsely ground black pepper, thyme, marjoram, basil, mustard and flour for roll the meat, salt and lean butter to grease 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 to it 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 olives as decoration.
Recipe 4. French meat
The technology for preparing such meat is not complicated, but it tastes simply wonderful.
Required ingredients:
- pork (preferably tenderloin) - 500 g;
- onion - 1 head;
— fleshy variety of tomatoes – 1 pc.;
— fresh champignons– 3 pcs.;
— mustard – 1.5 tbsp;
— mayonnaise – 3 tbsp;
— Parmesan cheese – 200 g;
- pepper and salt 0.5 tbsp each;
- seasoning to your taste.
Cooking method:
Place the meat on the table and cut it into pieces like chops. We beat it lightly with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Place 4 pieces of meat on top of each other - let them soak in the seasoning on their own while we make the sauce.
Take grainy mustard, put it in a bowl, add mayonnaise to it and grind it thoroughly. Wait 5 minutes and coat each piece of meat with the prepared sauce. Grease the bottom of the pan with butter and place the slices of meat in it.
Cut the champignons into slices. Pour into the frying pan olive oil, heat it up a little and fry the mushrooms until an appetizing golden crust forms. Cut into half rings onions and let it simmer a little in a saucepan. Place a layer of fried onions on the meat, then 4-5 cloves of fried mushrooms on each piece. Cut the tomatoes lengthwise and then into slices. Place them on the meat in the next layer. Season a little and sprinkle with shavings of Parmesan cheese.
Preheat the oven and roast the meat for 15 minutes. Then increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat is already prepared.
Let's prepare a side dish for it and vegetable salad, and voila – help yourself to your health.
Recipe 5. French meat with potatoes
This dish has been familiar to chefs since time Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place on the menu of any prestigious restaurant.
Required ingredients:
— pork pulp – 500 g;
– potatoes – 1 kg;
- onions - 2 pcs.;
— Russian cheese – 200 g;
- spices, vegetable oil.
Cooking method:
Wash the meat, dry it carefully with napkins and cut it into slices. Using a kitchen hammer, beat each piece like chops. Sprinkle with a little salt and pepper and let sit for a few minutes while we work on the other ingredients.
Peel the potato tubers, wash them and cut them into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.
Coarsely grate the cheese.
Heat olive oil in a frying pan. Let's start laying out the layers. The first layer will be potatoes (1 part). Second layer – 1 part of prepared meat. Gently and thinly grease with mayonnaise, on top of which we place one half of the onion. The next layer is a layer of meat, and again mayonnaise. Place the second part of the onion on the mayonnaise and cover with potatoes. Pour everything generously with mayonnaise and place the dish in an oven preheated to 180 degrees for 1 hour.
After an hour, sprinkle our French masterpiece with grated cheese. Leave it in the oven for another 10-15 minutes.
The finished meat is laid out on the table whole, or cut into pieces like a pie.
Recipe 6. French meat in a slow cooker
This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.
Required ingredients:
- pork - 0.5 kg;
- onions - 2 pcs.;
— potatoes – 6 pcs.;
— chicken egg– 1 piece;
— Russian cheese – 150 g;
— mayonnaise – 100 g;
— milk – 50 ml;
- pepper and salt.
Cooking method:
Cut beautiful fresh pork tenderloin into pieces as for chops. Using a kitchen hammer, beat each piece a little, add salt and pepper. Lightly coat each piece of meat with mayonnaise.
Peel the onions and potatoes and cut them into rings.
Pour a little olive oil into the bottom of the bowl, then add a few onion rings. Place the meat on top and cover it with the rest of the onions. Place potatoes on top of the onions. Let's add a little pepper and the last layer is a layer of grated cheese.
In a separate pan, mix mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.
Set the “Baking” function and the cooking time to 1 hour.
While our slow cooker is cooking the meat in French, finely chop your favorite greens. In the original it should be green basil, but nothing will happen if you replace it with dill or parsley.
Recipe 7. French meat with fresh mushrooms
Required ingredients:
— veal – 500 g;
– potatoes – 0.5 kg;
- onions - 2 pcs.;
— Parmesan – 100 g;
— mayonnaise – 200 g;
— fresh mushrooms– 300 g;
— cloves of garlic – 4 pcs.;
- olive oil,
- spices.
To prepare the marinade:
- soy sauce - 1 tbsp;
- juice of half a lemon;
— olive or corn oil.
First, we will cut the veal into pieces and gently beat them lightly with a hammer. Season with spices and set aside.
Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to release juice. Add olive oil and soy sauce to it. Mix the sauce thoroughly. Take each piece of meat and dip it in the prepared sauce. Place the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to put it in the refrigerator with a plate. Pour the remaining sauce over it and let it marinate.
Take a baking dish. We select each piece of meat from the marinade and carefully blot the excess sauce with a towel.
Fry the onion half rings in a frying pan in olive oil. Place the meat in a mold and place the onion on it. The meat must be completely covered with onions!
Peel the potatoes, cut them into strips, and fry them until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and place on a plate.
Now let's get to the champignons. Wash them and cut them into slices. Fry in a frying pan, add a little salt and pepper at the end and immediately remove from the stove.
Chop the garlic cloves, but do not put them through a press!
Place the potatoes on a layer of onions, cover them with fried mushrooms and sprinkle chopped garlic on top. Sprinkle each piece of meat generously with cheese shavings. We beautifully draw a mesh of mayonnaise on top and bake the dish in the oven for 45 minutes at a temperature of 180*C.
Open the oven door, choose a shape - and enjoy the unsurpassed taste of this culinary masterpiece.
Recipe 8. French meat with tomatoes
Required ingredients:
- veal or pork tenderloin - 700 g;
– tomatoes – 4 pcs. (meaty variety);
- onions - 2 pcs.;
— hard cheese – 250 g;
– olive oil – 2-3 tbsp;
- salt and pepper, spices to your taste.
Cooking method:
For this dish, it is best to choose neck meat. Wash it and cut it into pieces approximately 1 cm thick.
We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and place our pieces of meat.
Peel the onion and chop it into thin half rings. Place them carefully on pieces of meat. Place a layer of thin slices of tomatoes on the onion and spread them thinly with mayonnaise.
Grate the cheese on a coarse grater and sprinkle it on top in an even layer. The more cheese, the tastier the result, but just don't overdo it.
Bake the meat for half an hour. We decorate the hot meat with herbs and we can enjoy its unique taste and aroma!
Recipe 9. French minced meat
A great alternative to the original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.
Required ingredients:
- minced meat (pork + beef) - 600 g;
— potatoes — 3 pcs.;
- onion - 1 pc.;
— hard cheese — 200 g;
— mayonnaise — 150 g;
- pepper and salt, dry herbs parsley, basil, oregano, etc. - to taste.
Cooking method:
Peel the onion, chop it into cubes and fry in a frying pan until beautifully golden brown. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately add the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now place the finished minced meat in a baking dish, but try not to get any excess oil in there.
Cut the potatoes into bars. Place in the pan on top of the minced meat and completely cover the potatoes with a layer of grated cheese. Gently coat everything with mayonnaise and put it in the oven to bake for 1 hour.
Recipe 10. French meat with pineapples
Required ingredients:
— pork tenderloin– 0.5 kg;
– cheese – 200 g;
- onions - 2 pcs.;
— mayonnaise – 200 g;
- vegetable oil, pepper, salt, canned pineapple washers.
Cooking method:
Cut fresh meat into slices. We beat each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate individually. Cut the onion into thin rings. Coarsely grate or cut the cheese into bars.
Cover the bottom of the meat baking dish with greased food foil. Spread the onion evenly on top, and pieces of meat on top. Lubricate the meat with mayonnaise. Place a pineapple puck on each piece of meat and brush with mayonnaise again. Sprinkle cheese shavings on top of everything.
The dish is baked for 30 minutes in an oven at a temperature of 180*C. New Year's dish ready. Believe me, it’s not only beautiful and original, but also delicious!
In summer, it is best to buy meat from the store. At the market they pour water over it. Meat that has lain for several hours in the heat and in a puddle of water 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 vegetable oil.
The potatoes and chopped pieces of meat should be approximately the same thickness, then they will cook at the same time.
Do you want to cook pork so that it turns out juicy, tender and aromatic, melting in your mouth, with a golden crust? Then especially for you - classic recipe with a photo of French-style pork in the oven with tomatoes and cheese.
The cooking technique is extremely simple. First you need to lightly pound the steaks and chop the vegetables, and then put all the ingredients on a baking sheet, which takes just a few minutes. All you have to do is put it in the oven and wait about half an hour.
What's the secret delicious meat French pork? The most important thing is to choose the right fillet for baking. The neck, where there are layers of fat, is ideal. Of course, the neck contains more calories than the ham, but it is very soft and juicy, and the fat is guaranteed to prevent the meat from drying out. Cook exactly as described step by step recipe with a photo, and your pork under the cheese and mayonnaise “coat” will turn out incredibly tasty! Be prepared to be asked for more!
Ingredients
- pork 600 g
- onions 2 pcs.
- tomatoes (optional) 2 pcs.
- hard cheese 200 g
- mayonnaise 2 tbsp. l.
- salt and pepper to taste
- oil for greasing the pan
How to cook pork in French
- I cut the meat into portions, across the grain. The optimal thickness is approximately 1.5 centimeters. If you cut it too thin, the pork may turn out dry.
Then I beat each piece with a hammer. But without fanaticism, we are faced with the task of softening the fibers, making the pieces flatter and of approximately the same thickness, and not beating the meat to holes.
I salted the chops on both sides and placed them on a pre-greased baking sheet. The pieces should be located at some distance from each other.
I peeled two medium onions and cut them into thin rings (or half rings). Placed it on top of the meat and brushed it with mayonnaise. Onions will add special juiciness and flavor to the meat. And when baked, the mayonnaise will combine with the cheese, due to which the meat will acquire a beautiful cap - the calling card of meat in French. Unfortunately, homemade mayonnaise will not work, as it will inevitably separate at high temperatures. Therefore, choose a high-quality store-bought sauce with a high fat content (“salad” or “diet” are not suitable). Or you can make bechamel sauce, it will be delicious and not so harmful.
I cut the tomatoes into circles. Distributed it among each portion and peppered it. I like French meat with tomatoes; it turns out especially juicy and has a characteristic sourness. But if you don't like it, you don't have to add them. Then just lightly pepper the meat to make it more aromatic and spicy; you can add some other spices, for example, a mixture of Italian herbs.
I sprinkled grated cheese on top of each serving. It is advisable that the “cap” be high, then when baking the cheese will melt for a long time, and will not immediately dry out and burn.
I baked pork in French in a preheated oven at 170-180 degrees for 40 minutes, at medium level. During this time, the pork had time to bake, and a ruddy cap formed on top. When roasting, the meat will give a lot of juice, so there is no need to add water. For the first 30 minutes you don’t even have to look into the oven, but then make sure that cheese crust does not start to burn (you can cover with foil if necessary).
When the French pork is ready, all that remains is to place the meat on portioned plates and serve. You can add any side dish you like, most often served mashed potatoes or rice
According to legend, this tasty, easy-to-prepare dish was invented by Count Orlov’s cook. Grigory Orlov, traveling in France, tried veal with potatoes with béchamel sauce, and he was delighted with the hot dish. Returning to Russia, he ordered the cook to repeat the dish as described. The chef had not heard of béchamel sauce, so he used full-fat sour cream instead. This is how the beloved French meat, which in France is called Oryol meat, arose.
The dish can be prepared from different varieties meat: beef, veal, pork and even venison. French-style meat is baked in the oven for no more than 40-50 minutes. Despite the simple ingredients and ease of preparation, the taste is subtle and refined. The recipe for each type of meat has its own characteristics, but the hot one is always a success.
French-style meat in the oven - a delicious and festive dish
Meat baked with sour cream, mayonnaise or cream literally melts in your mouth. Beef with streaks of fat or veal cooks quickly, but the latter requires a sharper cheese. Veal delicate taste, and cheese, mayonnaise and other ingredients will help make it brighter. Each housewife slightly changes the composition of the dish, using various additives: tomatoes, mushrooms, potatoes or special spices.
French oven meat recipe classic version contains a minimum number of components. The hot dish turns out to be filling and high in calories. It can be served directly in the form, as the golden crust of grated cheese looks appetizing and elegant.
Since the meat is divided into steaks, the hot dish does not need to be cut, it is easily divided into portions.
It is impossible to imagine that guests, having heard holiday menu the name of the dish, did not smile in anticipation. Everyone loves it so much that they will gladly break their diet to try a piece of juicy soft meat.
The most delicious and juicy recipes
When choosing a type of meat, you need to take into account that the dish will take from 30 minutes to an hour to cook. It will take about half an hour to bake poultry and veal, and twice as long for beef or pork. Fresh meat with fat around the edges or with streaks will become especially tender and add extra flavor to the hot dish.
By selecting quality products for meat in French, the hostess will be able to turn it into a signature dish that relatives and guests will wait for at every celebration.
Required Products:
- 800 g beef or veal;
- 400 g hard cheese;
- 8 medium tomatoes;
- 4 small onions;
- 8 tbsp. mayonnaise;
- salt, ground pepper;
Some complement the composition with sweet bell pepper, others don't put tomatoes in it. It all depends on the taste preferences of the hosts and guests.
The classic recipe is basic, it can be changed depending on wishes or the situation.
Step-by-step preparation with photos looks like this.
- Cut a piece of meat fillet into 8 steaks 2 cm thick.
- Cut two onions into rings and lightly salt them. Spread the steaks with a mixture of salt and ground pepper, cover with onions and leave to marinate for 1 hour.
- Cut the remaining onions into rings, tomatoes into circles, and grate the cheese on a coarse grater.
- Grease the bottom and walls of the frying pan with butter and place the meat in the first layer.
- Apply mayonnaise evenly to the meat, then onion, and tomatoes on the top layer and place in the oven, heated to 180 °C for 40 minutes.
- After taking out the pan, sprinkle the dish with grated cheese and return to the oven for 5-7 minutes until a golden crust forms on top.
French beef in the oven is very tasty both hot and cold. Some people put the remaining pieces of meat with layers of onions, tomatoes and cheese on bread and eat them like a sandwich.
Pork with potatoes
Required Products:
- 800 g pork;
- 400 g hard cheese;
- 500 g potatoes;
- 2 onions;
- 4 tbsp. mayonnaise;
- 4 tbsp. sour cream;
- salt, ground pepper;
- butter for lubricating the mold.
The cooking procedure is as follows.
- Cut the pork into palm-sized pieces, 2 cm thick. Season them with salt and pepper and pound them to 1 cm wide.
- Cut the potatoes into circles 1 cm wide, and the onion into rings.
- Grease the pan with butter and place the potatoes in the first layer, then the steaks, onions and cover with another layer of potatoes.
- In a bowl, mix sour cream, mayonnaise and grated cheese.
- Spread the mixture evenly over the potatoes and place in the oven.
- Bake at 180°C for about 45 minutes.
Required Products:
- 1 kg chicken breasts;
- 200 g hard cheese;
- 2 tomatoes;
- 1 onion;
- 1 tbsp. granulated sugar;
- 200 g sour cream;
- salt, ground pepper;
- 2 tbsp. vinegar.
Chicken meat is dietary, but due to the cheese and mayonnaise, the hot dish will be satisfying. This dish, like French minced meat, can be cooked in pots so that each portion retains the juice released from the meat and vegetables.
The finished dish should be sprinkled with chopped herbs or served with a salad of fresh vegetables.
- Cut the onion into rings and marinate for 20 minutes. in vinegar and sugar, then rinse it.
- Cut the chicken breasts into 2 cm thick pieces and place in a greased pan.
- Place onions on top, then chopped tomatoes and spread sour cream on top in an even layer.
- Sprinkle the dish with grated cheese and place in the oven, heated to 200°C for 30 minutes.
Turkey with potatoes and mushrooms
Required Products:
- 600 g turkey fillet;
- 150 g hard cheese;
- 1 kg of potatoes;
- 500 g champignons;
- 300 ml cream;
- salt, ground pepper;
- vegetable oil and butter for greasing and shaping.
The cooking procedure is as follows.
- Cut the potatoes into wedges, place in a greased baking dish and sprinkle with salt and ground pepper.
- Place the pan in the oven for 20 minutes.
- In a frying pan for 7 minutes. fry turkey pieces and sliced mushrooms, then pour in the cream and simmer for another 2-3 minutes. Add salt to taste.
- In the pan, toss the turkey with the baked potatoes and top with grated cheese.
- Bake in the oven for another 10 minutes until the cheese is melted and golden brown.
Required Products:
- 1.3 kg beef;
- 150 g hard cheese;
- 2 tomatoes;
- 200 g olives;
- 3 tsp mustard;
- 4 tbsp. ketchup;
- 10 tbsp. soy sauce;
- 250 ml water;
- 3 cloves of garlic;
- salt, ground pepper, suneli hops;
- vegetable oil for greasing the baking sheet.
An elegant dish is intended to be served on the table in a mold so that the order of the layers is not disturbed. Soy sauce will soften the meat and give it an unusual flavor.
The cooking procedure is as follows.
- Cut the meat into small pieces and place in a heated frying pan greased with vegetable oil.
- Pour 7 tbsp into the pan with meat. soy sauce, add salt, ground pepper, suneli hops and simmer for 30 minutes covered with 250 ml of water.
- Finely chop the garlic and add to the meat before the end of the stew.
- Grate the cheese, core the tomatoes and cut into small pieces, cut the olives and onions into circles.
- Place the meat in a greased form, then onions, tomatoes and olives, pour over the remaining soy sauce. Make a mesh of mayonnaise on top and sprinkle the dish with cheese.
- Bake in the oven for 30 minutes at 180°C.
With bechamel sauce
Required Products:
- 800 g pork;
- 150 g hard cheese;
- 4 carrots;
- 4 onions;
- 600 g champignons;
- 200 g flour.
For the sauce:
- 1800 ml milk;
- ½ cup flour;
- 100 g butter;
- salt, ground pepper;
- a pinch of nutmeg.
The cooking procedure is as follows.
- Heat the milk in one saucepan over low heat. In the second, melt the butter and, stirring, add flour, and then pour in milk. Stirring, cook until thick. Finally add to the sauce nutmeg, salt and pepper.
- Cut the meat into pieces, roll in flour and fry in a frying pan greased with vegetable oil. Season with salt and pepper during the process.
- In another frying pan, fry the sliced champignons until golden brown.
- Place onion, cut into rings, meat at the bottom of the mold and pour half of the bechamel sauce over it. Place the next layers of mushrooms, thinly sliced carrots and onions again. Pour the remaining bechamel sauce on top and place in the oven.
- After 30 min. take out the pan, sprinkle the dish with grated cheese and bake for another 5-7 minutes. at a temperature of 180 °C.
Option with minced meat
Required Products:
- 800 g minced meat;
- 400 g hard cheese;
- 2 small onions;
- salt, ground pepper;
- butter for greasing the mold.
You can use minced pork or beef, or you can mix two types of meat. Adding pieces of fat to it will add juiciness to the hot dish.
The cooking procedure is as follows.
- Place a layer of sliced potatoes into a greased pan and season with salt.
- Distribute the minced meat evenly in the next layer and sprinkle it with ground pepper and salt.
- Lastly, add the onion and sprinkle grated cheese on top.
- Bake in the oven for 30 minutes. at a temperature of 180 °C.
How to properly cook meat in French in the oven - useful tips
If the beef is lean, it can be made softer by beating it on both sides. To do this, use a special kitchen hammer or the back of a knife. Kitchen film, which is used to cover the meat in several layers, will help to avoid splashes.
The meat is cut across the grain and beaten so as not to tear the steaks. Also, the meat must be thoroughly cleaned of bones, films and veins so that ready dish it turned out as soft as possible.
Conclusion
French style beef - wonderful recipe both for beginners and for experienced housewives. Depending on the occasion, the dish can be made elegant by adding peppers and tomatoes, or more satisfying by adding potatoes. The main thing is to calculate the number of servings in advance, taking into account the additives that will certainly be asked for.
A good atmosphere at the table is achieved not only from the joy of meeting, but also thanks to delicious food. With meat in French, the hostess will receive compliments and praise, and those invited will not want to leave her hospitable home for a long time. In anticipation of the next holiday, she will certainly be reminded of the delicious hot dish and asked to cook it again.
My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!
Like modern, classical cuisine comes down to a single rule - to make dishes as tasty and appetizing as possible. But often your favorite treats don’t turn out properly and all your efforts go down the drain - that’s why in this article we decided to tell you how long to cook meat in French. This is perhaps the most beloved and widely used recipe for festive dinner which looks elegant and attractive.
Chicken meat in French, how long to bake chicken
Chicken meat and, in particular, the fillet of the poultry breast meat is perhaps the most favorite product for baking in the oven. Firstly, it is easier to cook such meat, and secondly, chicken is much cheaper, which in the current realities is very useful for chefs.
It’s also very difficult to spoil chicken meat during the cooking process, and you can bake it without much difficulty, even for an ordinary family dinner.
Most often, poultry meat is baked not just with cheese, but also with slices or slices of tomato. In general, French-style meat has long ceased to be a definite or only option; usually it all comes down to simply baking or frying a boneless meat fillet under a cap of cheese. However, add additional ingredients no one forbids it from being added to the dish.
Cooking time chicken fillet may differ slightly.
- For example, if you are preparing a fairly large piece of chicken, it will take approximately 20-30 minutes to bake, depending on the thickness.
- At the same time, chicken is baked with cheese much faster than other types of meat, which is very convenient. So, a small, portioned piece of meat can be cooked in the oven in just 15-18 minutes.
In general, meat in French is initially baked in small pieces, which are served in portions - this is more convenient. And, as usual, this chicken is baked under foil so that it is not dry and the cheese on top does not burn.
Once cooked, remove the pan with the chicken from oven, but leave the meat in the foil, without opening it, for a couple more minutes. By the way, you can serve it to the table just like that, on a base of foil.
How long does it take to cook French beef?
Beef is an expensive product, but in recipes French meat she really appears as gourmet dish almost haute cuisine. So, despite the rather high cost, modern chefs cook from both veal and beef.
Of course, you need to bake this type of meat in French in the oven in foil. This is the main condition that will allow you to maintain the juiciness of the meat and not dry it out during baking.
If you can still bake chicken this way, adding cheese towards the end of the cooking period, then it’s better not to risk it with beef.
And this meat takes longer to cook.
- In order for the inner fibers to bake well, it will take at least 20 minutes in the oven. In this case, it is better to place the tomato slices in foil, although this is not necessary. However, such a trick is guaranteed to make the dish juicier.
- Before cooking French beef, it is better to beat the slices to soften the fibers. If you do not use portioned pieces, but bake a large cut of beef or veal, then you will have to keep it in the oven for at least half an hour.
Cooking time for French pork
Pork is a tasty and juicy meat that... French cuisine is not the main one, but it is very popular among our domestic chefs. It is especially convenient that such a product does not need to be baked, but even fried in a frying pan, if necessary.
Before cooking meat in French, pork must be cut into small portioned steaks.
If you cook them in a frying pan, first fry the slices for 2 minutes on each side over medium heat, and then simmer on low under the lid.
Remember that pork must be cooked well - if the meat is raw, it can be harmful to health.
- Bake pork for about the same amount of time as beef - 25-30 minutes for medium pieces.
After removing the pork from the oven, it is better to check for doneness by piercing it with a toothpick in several places. If it is not colored with dark or red juice, then the meat is ready.
How long to fry meat in French in a frying pan
There is an opinion that frying meat in a frying pan in French is much easier and faster than keeping it in the oven. But this is not so, since the dish is prepared approximately the same way both in the oven and in a frying pan.
- We fry the chicken for at least 13-15 minutes, first frying the slices on each side for a couple of minutes (which are included in the total amount of cooking time). The larger and thicker the piece of meat, the longer we heat treat it.
The beef must not only be fried, but also stewed so that it does not turn out rubbery. Moreover, in French meat it is generally better not to use this type of product for frying. But, if this is still necessary, then we prepare the treat according to the principle of steaks first, and then simmer it, placing cheese and other products on the meat (if desired).
- The cooking time for this beef dish is about 4 minutes for frying on each side (2-2.5 minutes per side of steak) and another 10-14 minutes under the lid of the frying pan.
- Pork is fried in a frying pan no less often than chicken, so there are no significant differences in cooking options. Also, first fry the pieces over the fire, then simmer (without liquid, of course) in a frying pan under a lid until cooked, but at least 20-22 minutes in total for a fluffy piece.
In general, how long to cook meat in French is not a very difficult question, because most chefs are able to check the readiness of a dish by eye. And if you have a wooden toothpick in the house, you can use it. Remember that the juice in cooked meat is always clear, but pinkish juice is a sign of a poorly baked or undercooked dish.
