Cooking delicious meat dishes. Joakimo - Annovsky temple of Mozhaisk

If you have cooked meat in French at least once - no matter what recipe: with potatoes, pork or pineapple, then it’s not for me to explain to you: it always works! Is always. And it invariably evokes an enthusiastic reaction from guests, no matter how capricious they may be. And home people are always happy, especially when it is served in a beautiful portion, with an appetizing cheese crust and delicious additions inside.

Among the many advantages of this dish is the opportunity to experiment: each option is a new "alignment" of ingredients. There are many recipes for cooking meat in French: with potatoes, mushrooms, tomatoes; French-style pork, beef, veal, chicken, with and without pre-marinating.

You can do without potatoes, but include mushrooms, change one sauce for another marinade, try exotic spices. Finally, even mayonnaise is optional, and even an oven! You can bake meat directly on a baking sheet or in a thick-walled skillet, in a pot, foil, airfryer and microwave. If you have a multicooker, follow the link and cook. The same effect, only without the mouth-watering crunch.

However, for all cooking methods, the main principle will remain in common: the dish in question is certainly a pyramid with meat, vegetables, cheese and sauce.

Invent your own French meat recipe! But first, check out mine - fast, easy and convenient. I made it from pork with potatoes and tomato. Photo and step-by-step instructions are for help.

Cooking time: 1 hour 25 min. Servings: 4

Ingredients

To cook French meat with potatoes and tomatoes, you will need:

pork pulp (neck) 300 g
young potatoes 3 pcs
white onion 1 pc
cheese 150 g
mayonnaise 2-3 tablespoons
tomatoes 1 pc.
vegetable oil 3 tablespoons
salt 2 pinches
hops-suneli 0.5 tsp

Preparation

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In order for the meat to be soft, as a rule, it is beaten or cut into thin layers (0.5 cm). Since fresh meat is quite problematic to cut thinly, put it in the freezer for a while, and then cut it with a sharp knife into even plates.

The onion should be cut into beautiful rings.

Grease a baking sheet with vegetable oil and lay out a layer of onions.

Place the pieces of meat on the onion rings.

Salt them and season with suneli hops or any other spices.

Cover the pieces of meat with a layer of mayonnaise - the most convenient way to do this is with a silicone spatula.

Cut the tomato in half and then into thin slices (in order to distribute them evenly over the meat).

Divide the tomatoes into the mayonnaise-topped pieces of meat.

Cut the potatoes into beautiful thin discs or chop them in a vegetable cutter, you can immediately salt them. (Since you will be spreading the potatoes in 2-3 layers, it is important that the discs are thinner).

Spread the first layer of potatoes evenly and cover with a little mayonnaise.

In the same way, layer by layer, carefully spread out all the potatoes. Experienced cooks believe that in order for both meat and potatoes to bake equally well and at the same time, all layers of potatoes should be no thicker than chopped meat.

Prepare the cheese, grate it on a fine grater.

Sprinkle them with pieces of meat and send them to the oven, preheated to 200 degrees, for about 1 hour.

An hour later, you will see the following picture:

But just in case, check the readiness of the meat in French with a toothpick.

An appetizing bite?

The aroma of the finished dish will surely invite guests to the kitchen, and that's putting it mildly. Therefore, to avoid attacking the oven, place the hot meat on the plates. Serve with green salad leaves and olives.

If you want to cook French meat with mushrooms, put them (champignons, for example) on a potato layer. Mushrooms can be pre-fried, but this is not necessary. Roasting is suitable for oyster mushrooms and forest mushrooms. Forest mushrooms, in addition, must be boiled first, and then added to the dish.
I described the recipe with mushrooms in detail in the recipe with a multicooker - see the link at the beginning of the article.

Potato gives the recipe satiety and solidity, but not everyone likes it. Well, cook without potatoes, believe me, and without them the dish will not leave you hungry.

Besides or instead of mayonnaise, sour cream and mustard can be used as a sauce. Condiments can be very different. In French restaurants, one or another set of dry French herbs is usually used - they are mixed with sour cream-mustard base or béchamel sauce.

What spices are suitable for French meat?

In French cuisine, washed and dried parsley with a stem, quickly fried in vegetable oil, is popular. Of course, any Provencal herbs in any combination. Can be prepared with mustard, rosemary, basil, marjoram, cumin, cardamom. Peppers, including chili, are very good for meat, garlic according to taste and circumstances. For French chicken with chicken, try thyme, oregano, and sage. But tarragon will go very well with gratin, but only fresh and in a ready-made dish.

How to make béchamel sauce

INGREDIENTS:
30 g butter
1.5 tbsp flour
0.5 l milk
Salt, pepper, nutmeg powder - pinch each

Bechamel sauce, along with cheese, gives the dish a special sophistication. To cook it, melt the butter in a small saucepan and start stirring in the flour. It is convenient to do this with a whisk. It is not necessary to beat strongly, the goal is to give the mixture uniformity. Then start gradually, in a couple of spoons, pour milk into the mixture. Stir immediately until absorbed into flour. Then add the next couple of spoons, and so on, all the milk.

Next, increase the heat and continue stirring until it thickens. In the already thick sauce, add a little salt and nutmeg (nutmeg flavor is considered mandatory for bechamel), at the end - a pinch of pepper. Continue stirring and simmering the sauce until it is thick as heavy cream. Then turn off the heat. Stir a little more to cool the bechamel.

Choose cheese with an expressive taste. Something bitter like maasdam - however, any "special" cheese flavor, except for the sharp one, would be appropriate here. Of course, a solid ordinary one like the Dutch one will do, but this is a "everyday" option.

If you like textured meat crust, then you can first roll the pieces of meat in flour and lightly fry them in vegetable meat. Do not forget to add salt after that!

If you are still in no hurry, and the guests are not standing over your head, marinate the meat longer (with the same sour cream-mustard sauce with spices), it turns out even tastier!

French marinades for meat

Salt, pepper, balsamic vinegar, olive oil (mixture)
Bechamel
Sour cream, mustard, mayonnaise (in equal amounts)

But try another marinade recipe:

At 1 st. l. refined olive oil - 1 tsp French mustard, 0.5 tbsp. l. dry herbs, 1 tbsp. l. paprika, 1 tbsp. l. balsamic or any other natural vinegar, 1 clove of garlic (crushed). Mix everything, coat the meat and leave it for at least half an hour in the refrigerator.

Calorie content of meat in French quite high, which is not surprising: fatty meat, sour cream, bechamel and mayonnaise ... But there are more and less high-calorie variations. It is clear that with chicken fillet with a marinade of vinegar and dry herbs you will get "less" than with fatty pork and sour cream.

According to the given recipe, you can cook not only pork, but also beef and veal. By the way, what we call “meat in French” is called “veal” by the French. Or "orlof", from the surname of Count Orlov, a Russian aristocrat, for whom French chefs allegedly prepared this "Russian" dish for the first time.

Legend of the dish... Domestic culinary writers tell the following story. Once in Paris, gratin was prepared for Count Orlov (ingredients: veal, champignons, onions and potatoes - all baked with cheese and béchamel sauce). And since it turned out very tasty and beautiful, the recipe was identified as French. But in fact, they say, in fact, this dish is primordially ours, Russian, from Oryol ...

Only it is not clear then, where is the cheese and especially the béchamel? After all, these ingredients are typically French! Therefore, I propose to assign a romantic and elegant name to the veal of Count Orlov - "meat in French", the recipe of which must be tried at least once. To be repeated many times later. Tested and recommended.

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

Upon arrival at home, he asked the cooks to repeat this delicious dish. We can observe various variations of this very repetition on our tables on holidays. Regardless of the recipe chosen, we get an aroma that knocks you off your feet with its appetizing, as well as a great taste.

French pork meat in the oven - a step by step photo recipe

Pork and potatoes are a safe bet for an everyday dinner or a festive meal. 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 will be delicious!

Your mark:

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: taste

Cooking instructions

All ingredients are thinly sliced and stacked in layers into a mold. The first layer is thinly sliced potatoes.

It is laid out in a layer of 1-2 centimeters. The potatoes are salted and peppery to taste.

The 3rd layer is pork. The meat must be cut into small pieces, beat off on both sides, and salt.

Then put on potatoes and onions.

The top layer is smeared with sour cream.

Then the tomatoes are cut into small slices and laid out on the meat.

Now the form can be placed in a well-heated oven and baked at 180 ° C for about 35-40 minutes (time depends on the model of the oven).

Then the cheese is grated.

An almost finished dish is taken out of the oven and sprinkled with cheese, and then sent back for 5-10 minutes. The French meat is ready.

French meat can be served on one common dish or in portions. It can be garnished with herbs or cherry tomatoes.

French meat with tomatoes - a juicy and tasty dish

Before you is a wonderful meat appetizer, a real decoration of a festive feast and any family dinner. The recipe says pork, but in fact, you are free to use any other type of meat.

Do not forget to just beat it off well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other meats, so control this process and adjust the time spent in the oven.

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

Required Ingredients:

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

Cooking steps:

Cut a piece of pork, washed and dried with a paper towel, as into chops, in thin layers of 1 cm in thickness.
We cover each of the pieces with cling film and carefully knock them out with a hammer on both sides.
Season with salt and spices.
Coat the baking sheet with oil
We spread our chops on it, each of which we coat with mayonnaise.
We peel the onion and chop it into thin rings.
Cut the washed tomatoes into circles. Try to select the most meaty vegetables.
Rub the cheese on the middle edge of the grater.
Put onion rings, tomato circles on the meat, grease with sauce again, sprinkle with cheese, bake in a preheated oven.

How to cook French meat with potatoes

We recommend using young potatoes for this recipe. With the onset of the harvest season, this just ripe root vegetable is a frequent guest on our tables, therefore we propose to bake it by analogy with the famous and beloved French meat.

Required Ingredients:

5 potatoes;
1 slice chicken fillet;
1 onion;
3 garlic prongs;
0.1 kg of cheese;
salt, spices, mayonnaise.

Cooking procedure French meat with young potatoes:

Separate thoroughly washed and dried meat from bones and skins. Cut into small pieces and beat with a hammer.
Add garlic passed through a press to the fillet, add and season with spices. Set aside for about 20 minutes, during which time the meat should be slightly marinated.
We turn on the oven for heating.
Cut the peeled onion into half rings.
Three washed and peeled potatoes on a grater for shredding cabbage or thinly cut into rings.
Three cheese on the verge of a grater with fine cells.
Lubricate the baking dish with butter, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and send it to 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 mouth-watering hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.

Required Ingredients:

0.4 kg of 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 ghee, add);
3 potato tubers;
0.15 kg of mushrooms;
30 ml olive oil;
salt, pepper, fresh herbs.

Cooking steps French meat with mushrooms:

For this recipe, it's best to take a 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). Beating with a hammer with sharp teeth will help soften the pork, which will break the fibers.
Lubricate the meat with olive oil, add salt and pepper, wrapped in foil, leave for half an hour.
Fry pieces of meat in a pan for a few minutes on both sides.
Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
Saute finely chopped onions in hot oil.
Slice the mushrooms thinly.
We make a mold with high sides out of foil, put a piece of meat inside, grease with hollandaise sauce, and then put onions, potatoes, sauce and mushrooms again.
We put in a hot oven, sprinkle with cheese in half an hour and wait about a quarter of an hour, after which you can take it out.

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

Required Ingredients:

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

Cooking steps:

Cut the pork into portions like chops. We beat off each one, season with spices.
Lubricate the heat-resistant form with oil, put the meat on it.
Chop the peeled onion into rings, distribute over the pieces of meat.
Cut the potatoes into small cubes, put them on the onions. If desired, you can supplement the recipe with mushrooms and tomatoes.
Knead the feta cheese with your hands, add a little mayonnaise / sour cream to it, mix thoroughly.
Put a homogeneous cheese mass on the potatoes, level them.
We bake in a preheated oven for a little over an hour.

Delicate French meat recipe with minced meat

The recipe below will help you to cook delicious French-style meat with a minimum investment of time and effort.

Required Ingredients:

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

Cooking steps lazy meat in French:

Cut the peeled potatoes into slices.
Lubricate the heat-resistant form with fat. Grind the potatoes with spices, salt and add a little oil, mix well and distribute evenly over the bottom.
We spread the onion cut into half rings on the potatoes, if desired, you can pre-fry it until golden brown.
Salt the finished minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give a delicate consistency.
Put onion on a layer, and then put tomato rings and cheese mixed with mayonnaise.
Baking time in a preheated oven is about 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 of cheese;
4 potato tubers;
2 tomatoes;
a glass of sour cream;
spices, salt.

Cooking steps French chicken meat:

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

How to cook delicious French beef meat

Required Ingredients:

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

Cooking procedure reference version of meat in French:

We wash and dry the meat, remove excess fat, hymen and veins. Cut into meat into layers about 1 cm thick.
We wrap the pieces of beef in plastic, beat them well with a hammer or the back of a knife.
We transfer the beef to a separate container, add and pepper.
We wash and peel the potatoes, cut into thin plates.
Shred the peeled onions.
Cut the washed mushrooms into 4 pieces.
We rub the cheese on the verge of a grater with medium cells.
We dilute mayonnaise with warm water to give it a thinner consistency and reduce fat content.
Grease the bottom of a heat-resistant form, baking sheet or cast-iron pan with high sides. It is convenient to use a pastry brush for these purposes.
We lay out potato plates in layers, then meat, and onions and mushrooms on it. For even baking, carefully distribute the food in the shape.
Spread the mayonnaise mass over the top layer with a tablespoon and sprinkle with grated cheese.
We bake in a preheated oven for about 40 minutes. Before we get it, we check the readiness of the dish, it may take additional time.
Turning off the oven, let our meat “calm down” in French and cool a little for about a quarter of an hour.
Cut the slightly cooled food with a kitchen knife into portioned pieces, transfer to plates with a spatula, which allows you to maximally preserve the appetizing appearance of each portion. Pieces of olives, chopped greens, or lettuce leaves will serve as an excellent decoration.

How to cook French meat in a slow cooker

Having tried many options for French meat, you will definitely stop at this option. It does not use traditional "rough" versions of meat, but tender turkey meat. And this delicacy is prepared in the kitchen assistant-multicooker. Thanks to this, the final result will surprise you with its delicate and unique taste, juiciness and aroma that cannot be achieved in the oven.

Required Ingredients:

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

Cooking steps French turkey in a multicooker bowl:

Peel and finely chop the onions, put some of the chopped onions on the bottom of the bowl.
We 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.
We put the pieces of meat in a bag, beat them off from 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, provide them with softness, and the kitchen utensils - cleanliness. Just don't overdo it, you shouldn't hit too hard.
Put the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
Put the remaining onion on top of the meat.
Lubricate with mayonnaise. You should also not overdo it here. Apply mayonnaise pointwise.
If it's midsummer or autumn outside the window, then the next layer can be tomato rings.
The final layer is cheesy. Any solid product can be taken, but a slightly salty and pointed Gouda is most harmoniously combined with turkey.
We cook on the "Pastry" with the lid closed for 40 minutes, preferably about an hour.
When the beep sounds, your French turkey is ready.

French meat recipe in a pan

Potatoes with meat is a delicious, satisfying and everyone's favorite combination. There are a great many options for preparing these two ingredients, and every housewife, for sure, has at least a couple in the piggy bank. We suggest adding another win-win option to it, perfect for a hearty family dinner or a festive dinner. Hard cheese serves as an excellent addition to it. Optionally, you can add tomatoes, but this depends on the season and the availability of this product.

Required Ingredients:

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

Cooking steps French meat in a skillet:

Rinse and dry the pork thoroughly. After removing all the veins and excess fat, we cut it into thin layers no more than 1 cm in thickness.
Each of the pieces, wrapped in polyethylene, beat off with a kitchen metal or wooden hammer. Then we release it from the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning with spices.
We wash and peel the potatoes. If you are using young potatoes, wash them thoroughly enough. We cut the root vegetables into thin slices.
Chop the peeled onion into thin half rings.
We use a thick-walled cast-iron pan without handles as a container for cooking. We grease it with oil, and put half of the salted potato plates on the bottom with the bottom layer.
Put the beaten meat on top of the potato layer, and onion half rings and the remaining potatoes on it.
Grease the top layer of potatoes with mayonnaise or sour cream.
We bake meat in French in a frying pan in a hot oven.
After about 40 minutes, take out the dish and grind it with cheese grated on small grated cells, after which we continue baking for about a quarter of an hour.

The best option for the meat component of the dish would be lean pork or young veal pulp. It is easy not to guess with beef and choose a not too high-quality piece, and lamb can “hammer” the rest of the ingredients with its taste, depriving the delicacy of its main charm.
If pork is present in your chosen recipe, then it is better to give preference to the neck, loin or juicy section of the ham. Said 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 a weak stomach, and its lean counterpart will be excessively dry.
When choosing meat, it is important to pay attention to its color. The color of the pork must be uniform. Take a look at the layers - set aside pieces with noticeable yellowness.
Fresh beef should have a uniform, not too dark color. The opposite indicates that the meat belongs to an old animal. It is not suitable for our purposes.
When buying, check the elasticity of the selected meat piece. The surface should be springy. Flabby and flabby pieces should not be taken.
Before cooking, be sure to rinse the meat and dry it with a towel or paper napkin. We remove bones, excess fat and hymen. We cut it across the fibers, then beat it off, having previously wrapped it in cling film. This will keep the meat splash out of your kitchen.
You can add juiciness and tenderness to the meat by pre-pickling it. An excellent marinade is a mixture of mustard and other spices. The optimal marinating time is a couple of hours in the refrigerator.
Use onions of sweet, salad varieties. If there are no such bulbs at hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
French meat can be cooked with or without potatoes. The main thing is that meat, onions, sauce and cheese are directly present, everything else is added at discretion.
Choose the cooking utensils taking into account the amount of food. If the volume is small, then it is not necessary to take a large baking sheet, a heat-resistant glass pan, as well as a cast-iron thick-walled pan without a handle, will do. Before laying out products, the form must be greased with oil or covered with foil.
If potatoes are included in the recipe, they can serve as a pillow for the rest of the food, or they can be laid out on the meat. However, in this case, the pieces should not be too thin.
Mayonnaise can and even should be replaced with more healthy sour cream.
You can't spoil meat in French with mushrooms, you can take any at your discretion.
The dish collected on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
The cheese component can be of any variety. Experienced chefs recommend mixing Parmesan with Gouda. Do not skimp on the cheese layer, sprinkle it generously for a delicious crust, but the amount of mayonnaise can be reduced.
When cutting the finished dish into portioned pieces, try to grab all the layers with a spatula.

We are waiting for your comments and ratings - this is very important for us!

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An army dish - potatoes with stew, perhaps the most budgetary and hearty dish in the world. Today, in the 21st century, potatoes with stew is a rarity that can surprise many people and make them indulge in nostalgia.

The fact that you do not want to disappear in the kitchen all day does not mean that you cannot pamper them with delicious and aromatic homemade whites! This recipe will reduce effort to a minimum.

I show you how to make beef goulash in a slow cooker at home. Thanks to the multicooker, the dish is prepared madly simply, but it turns out surprisingly tasty, juicy, tender. Recommend.

Sweet and sour pork is a Chinese dish that we will cook in 20 minutes. For cooking, we need meat, soy sauce, sugar, flour and rice vinegar. It's simple. Cooking? :)

Delicious, mouth-watering sausage sandwiches for a festive table are not a problem. They can be large or small, the main thing is that they are super beautiful and attract the attention of guests.

This casserole is one of the best and tastiest casseroles out there. You can take any meat for her, but pork is better. If desired, use minced meat - this will make it softer.

Ah, cabbage rolls! Everyone remembers this dish from childhood. It was cooked by my mother, grandmother. Now you can do it too. In a slow cooker, cabbage rolls are especially tender.

Meat croquettes are tasty to eat and beautifully served with a salad of fresh vegetables. Any minced meat is suitable for such croquettes. Add rice, onion, garlic and spices to the minced meat.

A casserole of potatoes and minced meat is very easy to prepare, but incredibly tasty, juicy and hearty dish that can be safely put even on a festive table. A real feast for the belly!

Spaghetti Carbonara is a hearty Italian dish made from pasta, bacon, cheese and eggs. It is prepared simply and quickly. It turns out to be very satisfying. You can eat it at any time of the day - for lunch or dinner. Try it!

Beef with prunes is a wonderful holiday dish that is quite simple to prepare, but turns out to be worthy to decorate your New Year's or Christmas table. Tasty, satisfying and unusual.

A country-style rabbit turns out to be especially tender and juicy, and if you add the right spices, it is also very fragrant.

Chili soup is a very interesting Mexican dish that is particularly thick, spicy and interesting. appearance... The soup is made from minced meat, beans and tomato paste for an hour.

Rich and hearty pea soup with pork will delight you with its taste in the cold season. However, in the summer I remember this recipe from time to time, usually on rainy days. Cooking!

The simple filling and bacon shell makes pork fillet with thyme an incredibly tasty and tender dish. The pork fillet is especially popular in France for this recipe.

A delicious and satisfying pie will appeal to everyone, especially men. And most importantly, this meat pie is being prepared for hastily- you do not have to spend a lot of time and effort on its preparation!

No one will ever refuse to taste a plate of golden, aromatic soup with meatballs and pieces of vegetables. Do not deny yourself the pleasure and you!

This is far from a perfect recipe because there are no beans, but a natural product that can feed a family of 4 people during the working week.

"Men's Tears" salad

"Men's Tears" salad - hearty and high-calorie meat salad that will suit your man's taste. I bring to your attention a simple recipe for "Men's Tears" salad.

Zucchini and meat combine just fine, but I don't like large pieces of meat with zucchini, so I mix this vegetable with minced meat. It turns out a very juicy and tender casserole.

It is not always possible to cook tender, aromatic and melting meat in your mouth. However, chefs who know how to cook French meat at home rarely encounter this problem.

Any meat is suitable for: chicken, pork, lamb or beef. The main thing is a high-quality and fresh product, which is sold in the meat pavilion.

At the beginning of the article, I'll tell you about the rules for preparing a treat. Next, I will consider four step-by-step recipes.

Slice the meat across the grain. The thickness of the pieces does not exceed one and a half centimeters. Beat each piece, salt, add pepper and spices.
Many novice cooks make the mistake of using poorly defrosted meat or cutting them into small pieces. The result is a dried dish.
Recipes call for chopped onions and pickled onions. Fold the onion rings in a deep bowl, fill with chilled boiled water, add a little vinegar, sugar, salt. After half an hour, put the onion without liquid on the meat.
Arrange ingredients correctly. Place the meat on a baking sheet first. Make the next layer from onions, and then from potato plates. Be sure to salt and sprinkle the potatoes.
The last layer is grated cheese, which is covered with mayonnaise. I recommend baking in the oven at 180 degrees.

To make the meat juicy, first lightly fry in a pan, and then put on a baking sheet. If there is no cheese and mayonnaise, use feta cheese and thick sour cream.

Some chefs add tomatoes, which are spread over the potatoes. The potatoes do not need to be cut into slices. You can run it through a grater, which will add tenderness.

French pork meat

Previously, it was cooked from pork tenderloin, now they use lamb, beef, pork. Contrary to the name, the dish is not French cuisine. But this is not the main thing. It is important that each person cooks pork in this way; it will not take much effort.

Classic recipe

Ingredients

Servings: 8

pork tenderloin 1000 g
onion 2 pcs
processed cheese 100 g
mayonnaise 3 tbsp. l.
Bay leaf 3 sheets
salt, spices to taste

Per serving

Calories: 246 kcal

Proteins: 14 g

Fats: 19.1 g

Carbohydrates: 2.2 g

1 hour. 20 minutes. Video Recipe Print

Cut the pork into pieces, as for a kebab, sprinkle with a mixture of salt, pepper and spices. Marinate for at least thirty minutes.

Transfer the tenderloin and juice to a deep frying pan. If not, use a dish or baking sheet.

Top with sliced onion rings. It should cover the pork. Next, place a few bay leaves in the skillet.

Sprinkle the melted cream cheese on the onion. Fresh cheese is hard to grate. You can solve the problem by holding it in the freezer. Top with mayonnaise.

Send the frying pan to the oven preheated to 180 degrees. Cook for an hour.

The dish is also prepared on the gas stove. Fry the tenderloin until tender, sprinkle with cheese, brush with mayonnaise. In the oven, hold for 2-3 minutes to form a cheese crust.

Advanced recipe with tomatoes and mushrooms

The second option is an improved version of the first, featuring additional ingredients designed to improve the look, taste and aroma.

Ingredients:

Tenderloin - 1 kg.
Champignons - 500 g.
Tomatoes - 3 pcs.
Hard cheese- 300 g.
Sour cream, mayonnaise, spices, salt, garlic, pepper.

Preparation:

The technology is no different from the classic version. Put pork, onion, fried mushrooms, tomatoes on a baking sheet. Make a layer of grated cheese on top.
Add a few crushed garlic cloves to the mayonnaise mixed with sour cream and pour the tenderloin with the resulting sauce. Bake in the oven for an hour at 180 degrees.

I recommend serving French pork meat with mashed potatoes or rice. Decorate the dish with chopped dill.

Original chicken recipe

French chicken meat has nothing to do with French cuisine. For cooking, chefs use potatoes, mushrooms, tomatoes, zucchini, peppers, pineapples and herbs. By changing the order of placing the ingredients, the recipe can be manipulated.

I propose a classic chicken recipe (you can take duck or turkey). Despite its simplicity, it helps to create a culinary miracle and enjoy the taste of chicken.

If there is a slow cooker, cook in this appliance. The dish will turn out to be tender, but not ruddy. Alternate the ingredients in the multicooker container several times. No man will remain indifferent to such a treat.

Ingredients:

Chicken fillet - 400 g.
Onion - 1 pc.
Cheese - 100 g.
Mayonnaise, salt, pepper.

How to cook:

Rinse the fillets and dry them with napkins. Make as many chops as possible. The thickness of each piece is 1 centimeter. Use clippings as well.
Put the chicken in a roasting dish, sprinkle with salt and pepper. I do not recommend using seasonings, otherwise the taste will be lost. Lubricate with mayonnaise on top.
Cover the chops with sweet onion, cut into half rings. If not, pour boiling water over the onions to remove the bitterness.
It remains to sprinkle with grated cheese and send the form to the oven. After half an hour, remove and serve with vegetable salads, croutons, potatoes or buckwheat, garnished with herbs. The baking temperature is 180 degrees.

Video recipe

French beef meat

The first person to taste French beef was Count Orlov during his stay in Paris. He was presented with a baked dish on the table with the addition of mushrooms, potatoes, cheese. At the same time, the treat was different quick cooking, gorgeous taste and aroma.

Ingredients:

Beef - 800 g.
Medium potatoes - 10 pcs.
Onions - 6 pcs.
Champignons - 8 pcs.
Hard cheese - 500 g.
Mayonnaise - 250 ml.
Vegetable oil, pepper, salt.

Preparation:

Place the washed beef on a cutting board. Use a sharp knife to remove the bones and veins. Then cut into 1 centimeter thick pieces.
Wrap the pieces in plastic wrap, beat off with a culinary hammer.
If there is no inventory, do not be discouraged. You can do the job with the back of the knife. True, it will take more time and effort.
Sprinkle each broken piece with salt and pepper, transfer to a bowl.
Prepare your potatoes. Peel, rinse, dry with paper towel, cut into small pieces. So it will cook through, but not burn.
Rinse the peeled onions, cut into rings, transfer to a separate plate.
Go in for mushrooms. After rinsing, dry, cut each into four parts. If the mushrooms are large, cut into smaller pieces. The main thing is to get fried.
Using a medium grater, chop the cheese and set aside.
Put potatoes, beef, onions, mushrooms in a greased form. Smooth the layers well.
Cover the contents of the form with mayonnaise, sprinkle with cheese. Bake in the oven for 40 minutes at 180 degrees. A toothpick will help to check readiness. It should come in easily.
After cooling, cut into portions and place on a plate with a spatula.

If the dish is intended for a festive table, garnish with lettuce and olives. You will get a wonderful composition with which even homemade boiled pork cannot be compared to taste.

Video preparation

Helpful information

Many recipes have long been home table classics. These are cutlets, salads or meat okroshka. Only the names have remained unchanged. A striking example is the Olivier salad, from classic recipe of which there were only eggs with pickled cucumbers. The French meat recipe has also changed.

The classic recipe used mushrooms and beef. Now, instead of beef, other types of meat are suitable. The changes are due to the standard of living during Soviet times. Then the most affordable product was potatoes and mayonnaise. Any housewife who managed to get some meat made the family happy with a gorgeous delicacy.

Soviet housewives gave preference to hearty and nutritious food. Each had several secret recipes, the versatility of which allowed varying ingredients, such as French meat, which is often found on holiday tables.

The dish goes well with vegetable salads. Traditionally, vodka, cognac or wine are served with it.

An important element is the appetizing crust that forms during frying. For this purpose, cheese or feta cheese is used. A similar effect is obtained with bread crumbs mixed with melted margarine.

Scientists say that eating a lot of meat helped our ancestors "build up their brains". The nutrition of a modern person consists of a variety of products of plant and animal origin, but meat dishes remained among the most beloved and demanded dishes.

People feasted on the meat of this animal back in the Stone Age, constantly improving their culinary masterpieces. For example, a unique portion was prepared in Mexico by roasting a piece of pork weighing over 3,000 kg. And our records are reflected in the most delicious recipes of popular dishes.

Stewed meat with prunes in a slow cooker

Ingredient composition:

meat tenderloin (cut from the neck or shoulder) - 1 kg;
lean oil - 60 ml;
prunes - 200 g;
turnip onions - 2 pcs.;
drinking water - 500 ml;
tomato paste - 20 g;
salt, peppercorns, laurel leaf.

To get a tasty dish in a multicooker, we use not very fatty meat, and if desired, we change the water for broth, sour cream, tomato juice, wine, yogurt or even beer.

Cooking method:

We wash the pork well, cut it in portions, place it in the bowl of the appliance, greased with vegetable fat. Brown the pieces of meat, setting the "Fry" program for 10 minutes. In this case, the water should completely boil away.
Add finely chopped onion and tomato paste to the meat, cook for another quarter of an hour, then add washed prunes and lavrushka, add salt and pepper.
Pour out the selected composition of the liquid, set the "Quenching" mode on the unit and the cooking time is 1.5 hours. Do not forget to mix the ingredients of the dish.

Look how tender and deliciously smelling the meat stewed with prunes in a slow cooker turned out!

Juicy baked loin

Grocery list:

garlic cloves - 3 pcs.;
pork without bones - 600 g;
any type of vegetable oil - 20 g;
a mixture of peppers, thyme, rosemary.

Cooking procedure:

Thoroughly rinse the loin, blot it with paper napkins. Combine salt, a mixture of peppers, dried thyme and basil (pinch each) in a bowl. Mix the composition well, rub the whole piece of meat with it.
Place the loin in a frying pan hot with oil with the fat layer down, fry each side of the product over high heat until golden brown. We have to "seal" all meat juices inside the piece under the created appetizing crust.
For the best aroma, throw the chives into the dish, cover the loin with foil, send it to the oven for 20 or 40 minutes (190 ° C). Cooking time depends on the size of the piece you are baking: long and thin or small but thick.
After finishing cooking, we leave the meat piece for half an hour for "rest" in the closed state.

When all the juices and aromas of meat have taken their places, we cut the juicy baked loin in portioned layers, enjoy the delicate and aromatic food.

Meat dish accordion

List of components:

chives - 2 pcs.;
fresh mustard - 20 g;
cheese - 100 g;
pork - 1 kg;
tomato - 20 g;
soy sauce, lemon juice - 10 ml each.

Cooking steps:

For the presented recipe for the dish, we use first-class meat: cut from the thick edge (rib part). We wash the pork thoroughly, dry it with napkins, then cut it, but not completely, so that the piece remains intact. The thickness of the layers is up to 2 cm.
Combine mustard, sauce, lemon juice, chopped garlic in a bowl. Mix the mixture well, rub the meat with the resulting marinade. We do not skip the space between the divided slices. We use the desired amount of salt, given that there is quite a lot of it in the soy composition.
Divide the tomato and cheese into thin plates. Put the pork on a baking sheet covered with foil. Insert a slice of tomato and cheese between the meat slices, form the product in the form of an accordion.
We wrap the product in foil, send it to the oven for 2 hours. We bake the food at 180 ° C. We open the paper 30 minutes before the end of the process so that our culinary "musical instrument" gets an appetizing golden color.

Meat dish "Accordion" is ready for its delicious presentation!

Braised pork in soy sauce

Required products:

garlic cloves - 3 pcs.;
onion - 2 pcs.;
pork neck - 800 g;
any kind of vegetable oil;
starch;
soy sauce - 180 ml;
ground paprika - 2 tsp

Cooking process:

Divide the meat piece into small pieces.
Put paprika in a spacious dish, pour in soy sauce. If there is not enough salt in the resulting mixture, add it according to personal preference.
We place the sliced meat in the prepared composition, which we distribute over all the pieces. We leave the product in this state for at least an hour. The longer the marinating process, the more delicious the finished dish will be.
Heat a frying pan with oil, fry portions of meat for 5 minutes until golden brown. Add finely chopped onion and garlic processed in the same way. In no case do we pass it through the press.
We continue heating for another 7 minutes, then dissolve the starch in a glass of drinking water, pour the composition into the dish with meat and mix the dish components well. Simmer the food for up to 25 minutes over low heat, covered.

The delicious aroma of pork has penetrated all corners of the house. The garnish is already ready. We are happy to serve the family excellently stewed pork in soy sauce.

Pork chops with mushrooms

Products composition:

small onion;
cheese - 100 g;
pork - 600 g;
mayonnaise - 100 g;
fresh champignons - 150 g;
lean oil;
salt pepper.

Cooking technology:

Thinly slice the washed and dried mushrooms. Finely chop the onion, fry it until transparent.
Add champignons, continue cooking until the liquid has completely evaporated and a pink crust appears on the mushrooms.
Divide the pork into layers up to 1.5 cm thick, cover it with foil, beat off diligently on both sides. We do not repeat the experience of the "tuzik with a rag"!
Season the meat with salt and pepper, quickly fry in oil until golden brown. Turn the pieces over, continue the process of forming a pink crust. Then we process the chops with mayonnaise sauce.
We spread the mushroom composition on hot layers, sprinkle the products with cheese shavings. Next, cook the dish closed until the cheese melts.

An ancient man at the sight of such an amazing food would have been completely delighted!

Classic meat basics

List of products per pound of pork:

pickled cucumbers (pickled can also be) - 6 pcs.;
onions - 2 heads;
any kind of vegetable oil - 30 ml;
tomatoes - 2 pcs.;
potato tubers - 6 pcs.;
chives - 2 pcs.;
tomato paste - 40 g;
pepper, salt, parsley.

Cooking features:

Add finely chopped onion and finely chopped cucumbers in a frying pan with butter. Add tomato paste mixed with drinking water, chopped parsley sprigs, garlic squeezed through a press.
Cut the meat into long sticks, fry until a beautiful golden hue. In the same way, we cook peeled potatoes and cut into strips in a separate bowl.
Combine the tubers and meat in one pan, add the prepared sauce, season the food with salt, pepper and spices. Simmer the food, covered, until the roots are soft.

Tatar cuisine has always been famous for its excellent dishes, but the classic basics from meat have absorbed the best qualities of traditional cooking.

French recipe

List of components:

ripe tomatoes - 2 pcs.;
pork balyk - 500 g;
fresh mayonnaise - 120 g;
cheese (choose hard varieties) - 150 g;
onions - 3 pcs.;
salt, pepper, parsley.

Cooking method:

Cut the balyk into slices up to 1 cm thick. We get about 6 servings.
Chop the onion into rings. The more we use it, the juicier the finished meat dish will be.
We spread the layers of the balyk on the vegetable layer, then place the tomatoes divided into thin circles. Season them with a thick net of mayonnaise and cover the decorated dish with fine grated cheese shavings.
We send the form with the dish to the oven for 40 minutes. When the melted cheese is browned and looks like snow-drenched mountain peaks, we take our culinary masterpiece out of the oven.

Since the meat is cooked in French without a single drop of oil, it can be safely considered a dietary meal that is useful for both adults and kids.

Beef: the best recipes

This unique culinary-themed potpourri brings together the most popular meat main courses cooked in various technological variations.