How to cook meat in French - 4 step by step recipes

It is not always possible to cook meat that is tender, flavorful and melting in your mouth. However, cooks who know how to cook meat in French at home rarely encounter such a problem.

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

At the beginning of the article I will tell you about the rules for preparing treats. Further I will consider four step-by-step recipes.

• Cut the meat across the fibers. The thickness of the pieces does not exceed one and a half centimeters. Discard each slice, salt, add pepper and spices.
• Many novice cooks make a mistake - they use poorly thawed meat or cut into small pieces. The result is a dried dish.
• Recipes include chopped and pickled onions. Put the onion rings in a deep bowl, fill with chilled boiled water, add a little vinegar, sugar, salt. After half an hour, lay the onion without liquid on the meat.
• Spread the ingredients correctly. First of all, put the meat on a baking sheet. The next layer is made 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 that are laid on potatoes. Potatoes do not have to be sliced. You can skip through the grater, which will add tenderness.

Pork french meat

Previously prepared from pork tenderloin, now they use lamb, beef, pork. Contrary to the name, the dish does not apply to French cuisine. But this is not the point. Important, that cook the pork In this way, every person, great effort is not required.

Classic recipe

• Cut the pork into slices, as for barbecue, sprinkle with a mixture of salt, pepper and spices. Marinate for at least thirty minutes.
• Transfer the tenderloin along with the juice into a deep skillet. If not, take a pan or baking sheet.
• Put onion sliced ​​on top of rings. He must cover the pork. Next, put a few bay leaves in a pan.
• Sprinkle the onion with the melted cheese through the grater. Fresh cheese is hard to grate. You can solve the problem by holding it in the freezer. Pour mayonnaise on top.
• Place the pan in the oven preheated to 180 degrees. Cook the hour.

Prepare the dish and on the gas stove. Fry the tenderloin until tender, sprinkle with cheese, anoint with mayonnaise. Hold in the oven for 2-3 minutes to form a cheese crust.

Expanded recipe with tomatoes and mushrooms

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

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

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

I recommend serving French meat from pork to the table with mashed potatoes or rice. Garnish the dish with chopped dill.

Original Chicken Recipe

French meat from chicken is not related to French cuisine. For cooking, cooks use potatoes, mushrooms, tomatoes, zucchini, peppers, pineapples and herbs. By changing the order of laying the ingredients, the recipe can be manipulated.

I offer a classic chicken recipe (you can take a duck or a turkey). Contrary to 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 tender, but not ruddy. Alternate the ingredients in the multicooker container several times. No man will remain indifferent to such a treat.

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

1. Wash and dry the fillet with napkins. Make as many chops as possible. The thickness of each piece is 1 centimeter. Cropping also use.
2. Put the chicken in a frying pan, sprinkle with salt and pepper. I do not recommend using seasonings, otherwise the taste will be lost. Top with mayonnaise.
3. Chop sweet onions in half rings. If this is not the case, pour boiling water on the bulbs to remove the bitterness.
4. It remains to sprinkle with grated cheese and send the form to the oven. After half an hour, remove and serve to the table with vegetable salads, croutons, potatoes or buckwheat, garnished with greens. The baking temperature is 180 degrees.

French Beef Meat

The first person to taste beef in French was Count Orlov during his stay in Paris. He was presented with a baked dish with mushrooms, potatoes, and cheese. At the same time, the treat was distinguished by quick cooking, chic taste and aroma.

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

1. Put the washed beef on a cutting board. Use a sharp knife to remove the bones and veins. Then cut into slices 1 cm thick.
2. Wrap the pieces in cling film, beat off with a culinary hammer.
3. If there is no inventory, do not be discouraged. You can do the work with the back of the knife. True, it will take more time and effort.
4. Sprinkle each beaten piece with salt and pepper, transfer to a bowl.
5. Prepare the potatoes. Clean, rinse, dry with a paper towel, cut into small pieces. So it will be fried, but not burnt.
6. Rinse the peeled onions, cut into ringlets, transfer to a separate plate.
7. Take mushrooms. After washing, dry, cut each into four parts. If mushrooms large, chop finer. The main thing is to fry.
8. Using a medium grater, grind the cheese and set aside.
9. Put potatoes, beef, onions, mushrooms in a greased form. Smooth the layers well.
10. Cover the contents of the form with mayonnaise, sprinkle with cheese. Bake in the oven for 40 minutes at 180 degrees. Check the readiness with a toothpick. She should be easy to enter.
11. After cooling, cut into portions and lay with a spatula on a plate.

If the dish is for the festive table, decorate with leaves lettuce and olives. It will turn out a wonderful composition, which even cannot be compared to taste home-made boiled pork.

Helpful information

Many recipes have long been home classics. it cutlets, salads or meat okroshka. Only the names have remained unchanged. A striking example is Olivier salad, from the classical recipe of which there were only eggs with pickled cucumbers.The meat recipe in French 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 in Soviet times. Then the most affordable product was potatoes and mayonnaise. Any housewife who managed to get some meat pleased the family with an elegant delicacy.

Soviet housewives preferred hearty and nutritious food. Each had several secret recipes, the universality of which allowed to change the ingredients, for example, French meat, which is often found on holiday tables.

The dish is combined with vegetable salads. Traditionally, drinks are served with vodka, cognac or wine.

An important element is the appetizing crust, which forms during frying. For this purpose, cheese or feta cheese is used. A similar effect is obtained with the help of breadcrumbs mixed with melted margarine.