French meat: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are so many different recipes for cooking delicious meat. However, meat in French is a special dish that many people adore. By the way, it has nothing to do with France. But that doesn't make it any less delicious. The main feature of meat in French is the variety of options for its preparation.

History of the dish

French meat recipes are quite varied. The dish can be prepared from any type of meat. If we talk about the original recipe, then for its implementation, the cooks used only veal. Mushrooms were one of the essential ingredients. But bechamel sauce was used as a dressing. Such a recipe was invented specifically for Count Orlov. That is why the dish was called - "veal in Oryol". A lot of time has passed since then. In many ways, taste preferences and cooking standards have changed. The modern prototype of the old dish is meat in French. There are many recipes for this dish. Each of them has its own characteristics and is good in its own way.

Cooking nuances

Modern French meat recipesallow the use of pork, beef. If you want to get a very juicy dish, then you should use a pork neck or a ham. Too fatty meat will not work. But too dry, too, may not give the desired taste.

If you want to cook beef, it should be light. Dark meat indicates the age of the animal. Before cooking, it must be thoroughly rinsed and slightly dried with napkins or towels. Next, cut the pieces across the fibers. They need to be beaten off with a hammer. To simplify the process, you can wrap the meat in cling film, then the splashes will not stain your furniture and tiles.

Ingredients

If you have ever cooked meat in French, you know that the dish always turns out very tasty. Very often, housewives change components and experiment, getting new options. There are many meat recipes in French: with mushrooms, potatoes, tomatoes, pork, chicken, veal, with and without pickling. All options are simply uncountable. During cooking, each housewife can show her imagination and come up with something of her own: exclude mushrooms, change the sauce or diversify seasonings. All these simple steps allow you to get a new and tasty dish every time.

However, it is worth noting that all recipes share a common cooking principle. A meat dish is always prepared with vegetables with sauce and cheese.

French Pork

For cooking, we will use pork, moving away from the classic recipe. Meat in Frenchcooking in the oven is very simple and fast enough.

Ingredients:

• pork (480g);
• hard cheese (290g);
• three onions;
• greens;
• pepper;
• s alt;
• vegetable oil.

Washed and dried meat is cut across the fibers, and it should be remembered that the thickness of the pieces should not exceed one centimeter. Too thick slices will never turn out tender and juicy. Next, beat the meat, then pepper and s alt. We clean the onions and cut them into half rings. For cooking, any hard cheese will do. Grind it on a grater.

For baking, we need a special form. Lubricate its bottom with vegetable oil. Then lay out the meat layer, lay the onion on top. Pour the products with mayonnaise and sprinkle with chopped cheese. It's hard to underestimate the simplicity of this recipe. Meat in French in the oven is cooked for no more than thirty minutes. The finished dish exudes an amazing aroma. And yet you need to let it brew for literally ten minutes.

Beef with potatoes

The recipe for French meat with potatoes is also simple. Lean beef is used to prepare a delicious dish.

Ingredients:

• beef (480g);
• three or four potatoes;
• mayonnaise;
• hard cheese (320g);
• mustard mild;
• vegetable oil;
• greens and s alt.

Cut the beef into thin slices and grease with mustard. Can addsuitable spices. We send the meat to marinate overnight in the refrigerator. Of course, if the dish is needed urgently, then you can do without preliminary preparation. In this case, the pieces can be beaten off a little so that the meat is more tender. For cooking, you need to take a baking sheet or form. Lubricate the bottom of the container with oil and lay out a layer of meat. Then we put onions, and slices of potatoes on top. S alt the dish and add pepper. If desired, you can repeat the layers several times. Top with mayonnaise diluted with water. The finishing touch is grated cheese. We send the meat to the oven, where it cooks for about forty minutes.

Meat with tomatoes

The French-style meat recipe in the oven with tomatoes, in our opinion, allows you to cook a tastier and less high-calorie dish.

Ingredients:

• mushrooms (490 g);
• pork (490 g);
• three onions;
• the same number of tomatoes;
• cheese (220 g);
• sour cream 15% (490 ml);
• pineapples (several pieces);
• thyme;
• ground pepper;
• basil;
• marjoram;
• ground pepper;
• s alt;
• a little flour;
• mustard;
• vegetable oil.

Pork (you can use the neck) cut into slices, the thickness of which should be no more than 1-1.5 centimeters. We beat each of them well and flavor with mustard. Next, roll the meat in flour and fry in a pan until a golden crust appears. And only after roasting s alt. Next, cut rather large champignons and fry on a cleanfrying pan with vegetable oil. In the meantime, cut the tomatoes and onions into rings.

Next, proceed to the preparation of the sauce. In a separate deep bowl, knead the cheese with a fork and add sour cream, mix the mass until smooth. The result should be a fairly thick sauce. You can add marjoram, basil, pepper and thyme to it.

Next we need a frying pan or a baking dish. Lubricate the container with oil and put the products in it in layers: onions, then meat, fried mushrooms, again onions, tomatoes, pineapple slices (canned can be used). Do not forget to grease each of the layers little by little with sauce. Pour the rest of the mass on top of the pineapples and sprinkle the dish with grated cheese. We bake the meat in French in the oven (the recipe is given in the article) for at least thirty minutes. When serving, the dish can be decorated with olives.

Meat with parmesan

This French-style pork recipe is quite simple, but the result is always pleasing.

Ingredients:

• pork tenderloin (980 g);
• bow;
• mustard (two tablespoons);
• tomato;
• three champignons;
• parmesan (225g);
• mayonnaise (three tablespoons);
• seasonings;
• pepper;
• s alt.

My meat, dry and cut into beautiful pieces, as for cooking chops. Next, beat the pork with a hammer. Be sure to s alt and pepper the meat. We stack the pieces one on top of the other so that they are soaked in seasonings while we prepare the sauce.

Bput the mustard and mayonnaise in a deep dish. Carefully grind the mass. Next, brush it well on each piece of meat. Put the pork in a baking dish.

Mushrooms are cleaned and cut into thin slices, after which they are lightly fried in olive oil. Onion half rings are also a little allowance in a pan or in a saucepan. Next, put a layer of onion on the pork, then mushrooms, add tomato slices on top. Sprinkle the top of the dish with chopped parmesan. Now we send the meat in French to the oven (the recipe is given in the article) for about thirty minutes. The readiness of the dish can be judged by the appearance of a wonderful aroma.

French Meat and Potatoes: Recipe and Photo

This dish has been known by culinary experts for quite a long time. True, earlier it had a slightly different name. But even now such a dish is present on the menu of any decent institution and is a pride. The pork meat recipe in French (the photo is given in the article) can probably be safely called the most popular. Although other types of meat can be used to prepare the dish.

Ingredients:

• pork (480g);
• two onions;
• potatoes (970 g);
• vegetable oil;
• spices;
• homemade mayonnaise;
• cheese (230g).

Wash the meat and cut into beautiful even slices. Each piece is carefully beaten off. S alt and pepper the meat on top, then leave it for a while.

Peel the potatoes and cut into circles, dividing them into two parts. Next, chop the onion. We rub the cheese coarsely enough. In a frying pan, heat the olive oil a little and lay out the layers of products: potatoes, meat, half an onion, meat, mayonnaise, again onions and potatoes. Top everything with plenty of mayonnaise. Next, we send the dish for a whole hour in the oven. After we sprinkle our culinary masterpiece with cheese and cook for about fifteen minutes. As you can see, cooking French meat with potatoes in the oven according to this recipe is quite simple. However, the dish cannot be called dietary. Of course, it turns out incredibly tasty. But due to the use of mayonnaise - incredibly high-calorie. Meat in French with potatoes (the recipe and photo are given by us in the article) are served on the table, cut into pieces, like a pie.

Meat in a slow cooker

Perhaps many will be surprised, but there is a recipe for meat in French with potatoes, designed for cooking in a slow cooker. If your kitchen has such an assistant as a slow cooker, then you can safely use it for cooking.

Ingredients:

• two onions;
• pork (480g);
• potatoes (six pieces);
• cheese (170 g);
• egg;
• milk (45 g);
• mayonnaise;
• s alt and pepper.

Cut fresh meat into thin slices, as for chops. We beat the pork on both sides. Don't forget s alt and pepper. Lubricate each piece with mayonnaise. Next, cut the potatoes into circles, and chop the onion. In the form of a multicooker lay outa layer of meat, then potatoes and onions. Top everything with cheese.

In a separate bowl, mix milk, egg and mayonnaise. Add pepper and s alt to the mixture. Pour the resulting sauce into a slow cooker. We select the “baking” mode and wait for the end of cooking. The French pork meat recipe (photos are in the review) for cooking in a slow cooker is very simple. The finished dish can be decorated with chopped herbs.

Veal with mushrooms

French meat recipes with photos, given by us in the article, allow you to try out a variety of cooking options. Each of them has its own nuances.

Ingredients:

• veal (480g);
• two onions;
• potatoes (480g);
• parmesan (145g);
• garlic;
• mushrooms (320 g);
• spices;
• olive oil.

For marinade:

• juice of ½ lemon;
• soy sauce (tbsp);
• corn or olive oil.

Cut the veal and beat with a hammer, then add spices and leave for a while. Let's make the marinade ourselves. Take the juice of half a lemon and mix with olive oil and soy sauce. Dip each piece in the resulting mixture and leave to marinate. If time permits. You can even leave the veal in the sauce overnight. Put a layer of meat in the cooking dish, and on top of the onion fried in vegetable oil. There should be enough onions to completely cover the veal.

Next, cut the potatoes into slices or strips, then fry until half cooked. Fry sliced mushrooms in a clean pan, not forgetting to add spices. Grind a couple of cloves of garlic.

Put the potatoes on the onion, and then add the mushrooms. Sprinkle chopped garlic and cheese chips on top. Next, we apply a mesh of mayonnaise. Bake the dish for about 45 minutes.

French-style minced meat

This recipe is an improvisation of the classic version. It can come in handy if you have minced meat in your refrigerator.

Ingredients:

• any stuffing (560 g);
• mayonnaise;
• bow;
• three potatoes;
• dry herbs;
• basil;
• oregano.

Peel the onion and cut it into cubes. Fry in a pan. Add s alt to minced meat. Herbs, ground pepper. After the onion is browned a little, put the minced meat in the pan. Stir the mass with a spatula and cook for about five minutes. Next, transfer the mass into a baking dish.

Peel the potatoes and cut into pieces. Lay it on top of the stuffing. Sprinkle the dish with chopped cheese on top and add mayonnaise. We send the form to the oven. The meat is baked for about an hour.

Tips for housewives

The French meat recipes given by us (with step-by-step cooking photos) will allow housewives to understand all the nuances of getting a wonderful dish. Experienced chefs recommend using champignons for cooking. But this does not mean that other types of mushrooms cannot be used. You can also take forest. But they must first be boiled, and then fried.

Potatoes are not always used. But it is he who makes this dish more satisfying and thorough. It is not necessary to use mayonnaise as a sauce. It is better to take your own dressing. A mixture of sour cream and mustard gives the finished dish a wonderful taste. As for seasonings, their range is not limited at all. Many restaurants, for example, use bechamel sauce with a mixture of dried French herbs.

In general, any Provence herb will do. Most often, rosemary, marjoram, cardamom, basil, cumin, mustard are added to the dish. A mixture of peppers is very suitable for meat. If you use chicken for cooking, then you can take sage, oregano and thyme as spices.

Marinades

Not all recipes for French-style meat in the oven from pork or any other meat use marinades as a preliminary preparation. Meanwhile, they greatly enrich the taste of the dish and make the meat more tender.

Therefore, experienced chefs still recommend using marinades. As a rule, olive oil, mustard, sour cream, balsamic vinegar, mayonnaise and béchamel sauce are used for cooking.

These ingredients are also good on their own, but certain combinations of them give a unique result.

So, for example, you can prepare the marinade according to the following recipe.

Ingredients:

• vegetable oil (1 tablespoon);
• dry herbs (1/2 tbsp);
• 1 tbsp l. paprika and the same amount of balsamic vinegar;
• garlic;
• French mustard.

All the ingredients are mixed and the meat is poured with the resulting mass. Thirty minutes is enough for processing. But if you leave pork or beef to marinate overnight, the taste will only improve.

French-style meat is a fairly high-calorie dish, since fatty meat, mayonnaise and sour cream are used for its preparation. But you can make a more dietary option. To do this, you can take chicken fillet, and marinate it in vinegar using dry herbs.

Bechamel sauce

Many chefs believe that the best sauce for this dish is bechamel. And it is true. Using plain mayonnaise is not the best option. It adds extra fat to the dish. Its use is justified only by saving the time of the hostesses. As for restaurants, chefs use all kinds of meat sauces, including bechamel. Preparing it is quite simple.

Ingredients: butter (35 g), flour (1.5 tbsp), pepper, milk (480 ml), nutmeg (powder).

The main feature of bechamel sauce is that it gives any dish an exquisite taste. Cooking should start by melting butter in a saucepan. Then gradually stir in the flour. The easiest way is to use a whisk for convenience. Beating the mass is not worth it, because we are faced with the task of giving the sauce a homogeneous state. Then gradually add milk and continue to stir. We boila couple more minutes of the mass until it thickens. Add ground nutmeg and s alt to the finished sauce. You can also add a pinch of s alt. Boil the sauce for a couple more minutes and turn it off. It should have the consistency of cream.

For cooking meat in French, you can take any cheese. But still it is better to choose cheeses with a more expressive taste. For example, maasdam is good with its bitterness. Yes, Dutch is fine too. We hope that the recipes given by us (with photos) of French meat in the oven will help you understand the nuances of cooking.

Meat with pineapples

Meat with pineapple is one of the best cooking options.

Ingredients: tenderloin (480 g), two onions, cheese (230 g), vegetable oil, s alt, pineapple pucks, mayonnaise.

Cut the meat into slices. Each piece is carefully beaten off with a hammer. Be sure to s alt and pepper the meat. We chop the onion, and chop the cheese coarsely on a grater.

Cover the form with baking foil and grease it with a little oil. Add the onion and then the meat. Grease everything with mayonnaise on top. Put a pineapple puck on each slice of meat. Sprinkle the dish on top with grated cheese. The dish takes about thirty minutes to prepare.