Meat in French from pork with potatoes. French pork meat with potatoes in the oven recipe with photo

One of the most popular dishes in our country is meat in French, which is a chop baked with sauce and cheese, often with the addition of other ingredients. It is cooked on weekdays to feed the family. hearty lunch, and for the holidays, to offer guests an appetizing, fragrant and tasty dish. The most popular is meat in French with potatoes in the oven, since in this case it turns out not just hot snack, A full meal, for which you do not need to additionally prepare a side dish.

Cooking features

Cooking meat in French is easy, and it's even on the shoulder inexperienced hostess. However, it still does not hurt to take into account the advice experienced chefs to make the dish especially delicious.

• For meat in French, especially if it is cooked with potatoes, it is advisable to take not too lean pieces of meat. Perfect fit pork neck. However, you can use any pork or beef flesh, as well as chicken fillet.
• To make the meat tender and soft, cut it into portions across the fibers. The only exception is chicken meat, which can be cut in any direction - it will still turn out soft enough to be easily chewed.
• Before baking in the oven, the meat must be carefully beaten off. So that the splashes at this time do not scatter throughout the kitchen, the meat can be put in a bag and beaten through polyethylene.
• Potatoes take a long time to bake. If you cut it large pieces, then it will take more time to cook it than to cook the meat itself, as a result, the chops will be overdried. To prevent this from happening, potatoes should be cut very thin slices. In this case, preference should be given to young potatoes.
• If you put potatoes not on meat, but under it, then it will be saturated with fat and the aroma of meat, it will become tastier. At the same time, the chances that the dish will not burn will increase.
• If you grate the cheese on top of the dish and bake it, it forms on top appetizing crust, but eating meat with it is not so convenient. To make the crust tender and soft, the cheese must be covered with a thin layer of sauce on top; you can not even lubricate it, but apply a mesh of mayonnaise on top.
• Meat in French - very high-calorie dish. If you want to reduce its calorie content, you will have to abandon the use of mayonnaise. In this case, the meat will also remain juicy if baked in foil.

The basic principles of cooking meat in French with potatoes in the oven do not depend much on the chosen recipe, but it is still advisable to read the instructions that come with a specific recipe carefully.

Meat in French with potatoes and cheese

• pork - 1 kg;
• potatoes - 2 kg;
• onion- 0.2 kg;
• mayonnaise - 0.2 l;
• cheese - 0.2 kg;
• salt, pepper - to taste;
• fresh dill - 50 g;
• vegetable oil - 50 ml.

Cooking method:

• Lubricate a deep and fairly large mold with a thin layer vegetable oil.
• Peel and wash potatoes. Cut it into round slices no more than 2 mm thick.
• Finely chop the dill.
• mix potato slices with dill and the remaining oil, lightly salt and pepper them. Put it in the form.
• Wash the pork, cut into portions about one and a half centimeters thick, beat well, placing the pieces in a plastic bag.
• Rub the pieces with salt and pepper, put on top of the potatoes.
• Peel the onions from the husk, cut them into thin half rings. Sprinkle meat with onions.
• Lubricate the onion with mayonnaise, leaving a little on the top layer.
• Coarsely grate the cheese, sprinkle it on the dish. Cover the cheese with mayonnaise.
• Preheat oven to 200 degrees. Put the mold with meat in it. Bake for 40 minutes if the potatoes are young, or 50 minutes if they are large.

When serving, the dish can be sprinkled with chopped herbs. Dill is especially good for this.

Meat in French with potatoes and mushrooms

• veal - 0.5 kg;
• fresh champignons - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 0.2 kg;
• mayonnaise - 0.2 l;
• cheese - 0.2 kg;
• mustard - 20 ml;
• vegetable oil - how much will go;
• salt, pepper - to taste.

Cooking method:

• Wash the veal, dry with napkins, cut into pieces, about 1 cm thick, beat off.
• Mix 100 ml of mayonnaise with a spoonful of mustard, coat the veal chops with this mixture.
• Wash the mushrooms, blot with napkins, cut into thin plates.
• Peel the onion and cut into small pieces.
• Lightly fry mushrooms and onions in vegetable oil.
• Fold a piece of foil in half, lay in a baking dish, brush with oil.
• Cut the peeled potatoes into round thin slices, season and put in a mold.
• Top with pieces of beef (if desired, potatoes and meat can be swapped).
• Put out the mushrooms.
• Grate the cheese and put it on top of the mushrooms.
• Brush the cheese with the remaining mayonnaise.
• Cover the form with a sheet of foil, put in an oven preheated to 200 degrees for an hour. 20 minutes before the end of cooking, remove the top sheet of foil so that the cheese layer is lightly browned.

Veal in French with potatoes and mushrooms can also be cooked in portion molds. Then it can be served at the table right in them. According to the same recipe, you can cook chicken or pork with potatoes and mushrooms. However, in this case, it is advisable to reduce the cooking time by 15–20 minutes.

French Chicken with Potatoes and Pineapples

• chicken fillet - 0.8–0.9 kg;
• bacon - 0.2 kg;
• potatoes - 1 kg;
• canned pineapple(pieces) - 0.2 kg;
• mayonnaise - 0.2 l;
• cheese - 150 g;
• salt, curry seasoning - to taste;
• vegetable oil - 20 ml.

Cooking method:

• Wash the chicken breast fillet, cut each in half lengthwise, beat off.
• Coat each piece with mayonnaise, using about half the sauce.
• Peel potatoes, cut into thin slices.
• Cut the bacon into thin slices.
• Lubricate the form, put the potatoes in it. Place bacon slices on it, chicken chops on them. Sprinkle them with seasonings and salt.
• Lay the pineapple slices on top, pour the remaining mayonnaise.
• Finely grate the cheese and pour it over the dish.
• Preheat the oven to 180 degrees, put the dish with the dish in it. Cook 40 minutes.

Making meat in French with potatoes from chicken fillet alone is undesirable, as there is a high risk of overdrying it. You can refuse bacon in the composition only if you cook the dish in foil or a sleeve.

Meat in French with potatoes and tomatoes

• pork neck - 1 kg;
• potatoes - 0.5 kg;
• tomatoes - 0.5 kg;
• garlic - 2 cloves;
• onion - 100 g;
• mayonnaise - 100 ml;
• cheese - 150 g;
• salt, pepper - to taste.

Cooking method:

• Cut potatoes and tomatoes into thin circles.
• Crush the garlic with a special press.
• Mix mayonnaise with garlic passed through a press.
• Grease the baking dish.
• Cut the washed pork into portions, beat off, put in a mold. Sprinkle with salt and pepper.
• Place potato slices on top, season lightly with salt and pepper.
• Put the tomatoes in the next layer and brush them with mayonnaise-garlic sauce.
• On fine grater chop the cheese.
• Place the mold in an oven preheated to 200 degrees. After 20 minutes, sprinkle the dish with grated cheese and continue baking for another 20 minutes.

In this recipe, mayonnaise can be replaced with sour cream - it will turn out no less tasty.

Meat in French with potatoes - hearty meal which is very easy to cook in the oven. The main components can be supplemented with pineapples, mushrooms, tomatoes. Then the taste of the dish will become richer, the dish itself will become even more juicy. It would be a good idea to include eggplant in the dish, Bell pepper. If the dish is prepared from quality ingredients and with love, it will surely turn out tasty and beautiful.

If you are looking for an easy-to-make yet effective recipe appearance dishes, then be sure to pay attention to meat in French with potatoes in the oven. This dish combines several undeniable qualities at once: this and excellent taste, And holiday look, and therefore it will easily decorate any feast. In addition, it does not require a side dish, since the meat is already supplemented with potatoes.

In a word, if you have never baked meat in French, then it's time to try this tender and incomparably tasty meat dish.

Taste Info Potato main dishes / Meat main dishes / Baked potatoes in the oven

Ingredients

• Pork (pulp) - 700 gr;
• Potatoes - 5 pcs;
• Onion - 1 pc;
• Cheese - 200 gr;
• Mayonnaise - 150 gr;
• Salt, pepper to taste.

How to cook French meat with potatoes in the oven

Start cooking by preparing the pork pulp. Rinse it under cold running water and pat dry with paper towels. Slice the pork sharp knife into pieces about 1-1.5 cm wide.

Then take a kitchen hammer and beat off each received plate with it. When beating, it is recommended to cover the meat cling film. This will avoid splashing meat juice all over the work table and make the shape of the chops more accurate. Then sprinkle each chop with ground black pepper and salt. Other seasonings can be used along with pepper, as long as they are suitable for meat, for example, ground coriander, dried garlic or ziru. Mustard grains and anise are combined very well with meat in French with potatoes in the oven.

While the meat chops soak with salt and spices, peel the potatoes and cut them into thin slices. Try to cut the potatoes into slices of the same thickness so that they bake evenly and are ready at the same time.

Coarsely grate the cheese and cut the peeled onion into thin half rings. Don't choose for this dish too soft varieties cheese as they will melt too quickly.

Then take a heat-resistant glass or ceramic form, lightly grease it inside with vegetable oil so that the dish does not stick to the walls of the form, and begin to lay the prepared ingredients. The first layer will be potato plates, which should close the entire bottom tightly and without gaps. Salt the potatoes and season them with the pepper mixture.

Cover the potato layer with beaten meat plates. The meat must be exactly on top of the potatoes so that it absorbs all the meat juice released at the time of baking and becomes juicy.

Spread the onion rings over the meat. Adjust the thickness of this layer to your liking.

Fix the resulting layers with a decent amount of mayonnaise.

Finish with a layer grated cheese. Bake the meat at 180 degrees for approximately 50-60 minutes. readiness meat dish determine by the softness of the potato (pierce with a knife) and the ruddyness of the cheese crust.

Let the finished french fries stand in the pan for a while to secure all the layers, and then carefully arrange in portions on plates. Sprinkle chopped herbs on top and serve. Thanks to this sequence of layers, the meat turns out to be juicy and tender, and the potatoes are indescribably tasty and fragrant.

Meat a la French is a dish made from meat (pork, beef or veal is used), onions and potatoes, baked in the oven with cheese. Bechamel sauce, or mayonnaise, is used as a sauce.

This dish, having such a loud name, has nothing to do with french cuisine does not have. And it is, in fact, a dish of Russian cuisine. And it was named so, perhaps due to the fact that sometime during the reign of Empress Catherine, for her favorite Count Orlov, this dish was prepared in Paris. They called it then "Veal in Oryol". As the name implies, this dish was prepared from veal, and one of the main components of the preparation, in addition to potatoes, meat and onions, were mushrooms.

Later, mushrooms were removed from the recipe, Bechamel sauce was replaced with cream or sour cream, and later with mayonnaise. And from meat began to use more pork.

In Russian cuisine, there are analogues, which, by the way, have completely different names. So very good famous name- "Captain's meat", or "Diplomat", or "Surprise", or even at all, just "Home-style".

Everywhere there is a similar cooking scheme - the products may vary slightly, the layers may be located differently, the sauce is used somewhere, somewhere not.

Today we will prepare a version of the dish, as it was prepared for Count Orlov in Paris, that is, the original version. And also cook it from pork with tomatoes and mayonnaise. And you, dear readers, will be able to choose a recipe to your taste.

Meat in French with potatoes in the oven according to a classic recipe

We will need:

• veal meat -600 gr.
• onion - 2-3 heads
• potatoes -7-8 pieces
• cheese -250-300 gr.
• mushrooms -250-300 gr.

For sauce:

• milk - 500 ml.
• butter - 60 gr.
• flour - 70 gr.
• nutmeg
• salt pepper

Cooking:

1. Cut fresh young veal into pieces and lightly beat off. Then cut across the grain into pieces so it stays juicy and cooks faster. But you can leave the steaks whole, and not cut them into pieces. Both of these methods are considered correct.

2. Put the cut pieces into the prepared glass mold. Salt, pepper, sprinkle with spices.

3. Peel the onion and cut into thinner half rings. Post on top.

4. Mushrooms cut into pieces and put on top of the onion. I have white frozen mushrooms. This year they had a harvest. But you can also use champignons, it will also be delicious.

4. Peel the potatoes and cut into cubes. Lay out the next layer. Salt, pepper.

5. Cooking Bechamel sauce. Melt butter.

6. Put the flour, mix well and lightly fry in butter.

7. Gradually, slowly pour in a little warm milk. While constantly stirring, I use a whisk for this.

8. Add half a teaspoon of ground nutmeg. If the nut is whole, then scrape off the chips with a sharp knife, directly into the milk. It adds a wonderful touch to the sauce. nutty flavor. Add salt, black ground pepper and spices.

9. Continue stirring until thickened. It is not necessary to bring to a boil. How to thicken to a state thick sour cream, turn off the fire. Pour the contents of the form with bechamel sauce.

10. Put in an oven preheated to 180 degrees for 45 minutes. After this time, take out the form, the dish should be pleasant golden color. And sprinkle grated cheese on top.

11. Put the dish back in the oven for another 15 minutes. Then take out, cover with a cutting board, and top with a towel. Let the dish brew and rest for at least 15-20 minutes.

12. Then cut into portions with a knife, and put on a plate in layers so as not to violate their integrity.

13. Prepare to listen to exclamations of admiration. Today my husband said quite seriously: “Yes, such a dish can be safely served in the very expensive restaurant!" And in fact, the veal in Oryol turned out to be very tasty! Worthy, frankly, to be served at the table of any count.

And now next recipe. If you don't want to cook the bechamel sauce, then you can cook the French-style pork without it, simply by adding mayonnaise.

Meat in French in the oven from pork with tomatoes

We will need:

• pork -600 gr.
• onion - 2-3 heads
• potatoes -7-8 pieces
• tomatoes - 3 - 4 pcs
• cheese -250-300 gr.
• mayonnaise - 200 gr.
• spices - paprika, rosemary, coriander, cardamom
• salt, pepper to taste

Cooking:

1. Cut potatoes into slices and place on a greased baking sheet. Salt.

2. Cut the pork into steaks 1 cm thick and beat off. It is better to beat off by covering the pieces with cling film so that splashes do not scatter.

3. Put it on top of the potatoes. Salt and pepper it, sprinkle with spices. Cut the onion into half rings and put on top.

4. Cut the tomatoes into circles and put on top of everything. Salt and pepper a little.

5. Pour over the top of the tomatoes fine mesh from mayonnaise.

6. Rub the cheese on coarse grater and sprinkle evenly over the top.

7. Put in an oven preheated to 180 degrees. Bake for 40-45 minutes until fully prepared potatoes.

8. When serving, lay out the contents in layers.

Features and secrets of cooking

1. As mentioned above, any meat can be used. But it should be remembered that young veal and pork cook faster than beef. And it may happen that the beef will turn out to be harsh.
2. The recipe gives an option where the meat is baked with both steaks and cubes. Both of these methods are correct. Potatoes can also be cut into cubes and circles.
3. The sequence of laying out the layers can be any. Sometimes onions are laid out first, then meat, and then potatoes. You can experiment and choose what you like best.
4. But here in the Orlovski Veal recipe, it is better to lay out the layers as given in the recipe. That is how it is given in the original.

In conclusion, I would like to note that this dish can be prepared both as an everyday and as a festive one. In the festive - with another layer you can add not only tomatoes, but also bell pepper, and mushrooms, and herbs - this dish looks very beautiful. And it will certainly decorate any table.

Also, another undoubted plus is that both meat and a side dish are immediately cooked in one dish.

You can serve the dish with any vegetables, either coarsely chopped, or as a salad.

Bon appetit!

A dish that many of us are already used to taste has nothing to do with France. This option was invented in Russia to get a hearty, tasty, elegant looking roast. For many years, it has been customary to serve baked pork with potatoes for a gala dinner to please guests.

How to cook meat in French in the oven

The preparation of meat in French with potatoes begins with the preparation of products. It is better to prefer meat High Quality but not too greasy. If it's pork, choose the non-dry part. pork ham, loin, stripped neck. You can use broken chicken breasts, veal pulp or beef tenderloin. To bake meat in French with potatoes in the oven, put all the ingredients on a baking sheet greased with any oil, add vegetables to your taste.

How much to cook

To make the hot dish as tasty as possible, pre-marinate the pork (beef, chicken) in soy sauce, wine, herbs with lemon juice, you can use adjika. To decide how long to French fry the meat in the oven so that it looks like a photo from cookbooks, be guided by the thickness of the chops. At a temperature of 200 degrees, the cooking process takes from 40 minutes to an hour. Check the dish every 20-30 minutes to prevent overdrying.

Meat in French - a recipe with potatoes

Small culinary secret: if you put potatoes in the first layer, and only then meat pieces, the dish will not burn and will soak much better. The recipe for cooking meat in French with potatoes is perfectly complemented by cheese, white onions, mayonnaise or sour cream.

Ingredients:

• pork - 1 kg;
• potatoes - 2 kg;
• white onion - 2 pcs.;
• low-fat mayonnaise- 200 g;
• cheese - 150 g;
• salt and pepper - to taste;
• dill - 50 g;
• vegetable oil.

Cooking method:

1. Rinse the pork pulp well, clean from fatty layers and films. Cut into portions along the fibers, put on a board and beat off.
2. Marinate pork in spices (salt, pepper) or with your favorite marinade.
3. Clean the vegetables. Cut: potatoes into thick circles, and onions into half rings.
4. On a baking sheet wiped with olive (sunflower) oil, lay out in layers: potatoes, pork pieces, vegetables. Top with a thin layer of mayonnaise and rub the cheese.
5. Send to the oven (mode 200 degrees). When the cheese is melted (30 minutes to an hour), sprinkle chopped dill on top of it.

Meat in French in the pork oven

What hot dish to serve to guests at the holiday so that it combines the meat component and a side dish? The ideal option there will be pork in French with potatoes. It is best to supplement it with your favorite vegetables or spices. Delicious meat in French with crumbly will turn out if you add it hot spices, adjika or paprika.

Ingredients:

• potatoes - 1 kg;
• loin - 400 g;
• onion - 1 pc.;
• red sweet pepper - 2 pcs.;
• mayonnaise (low fat) - 200 g;
• grated hard cheese- 100 g;
• spices - to taste.

Cooking method:

1. Wash the vegetables, remove the husk, peel and peel the stalks, seeds. Cut the potatoes into circles, pepper, onion into rings.
2. Cut the pork flesh into pieces, beat into chops with a knife or hammer. Season with your favorite spices and salt.
3. Put the potatoes on a baking sheet, then the chops, vegetable rings, pour over the cheese. Top with a thin mesh of mayonnaise (as in the photo).
4. Send the dish to the oven and bake for one hour at a temperature of 190 degrees.

With cheese

Try interesting option dishes in which the main product will be beaten in a new way. If you add pineapple to French meat with potatoes and cheese, then the combination of sweet fruit and pork is sure to provide new flavors. Guests will be surprised by this recipe and will definitely ask for more.

Ingredients:

• pork - 1 kg;
• potatoes - 1 kg;
• pineapple, canned (in pieces) - 200 g;
• shallots - 1 bunch;
• cheese - 150 g;
• mayonnaise (low fat) - 100 g;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Rinse the pork, divide into pieces and beat off. Marinate with spices and leave to rest.
2. Peel the potatoes, cut into thin slices, chop the green onion feathers.
3. Place a canned pineapple in the middle of each piece of pork, but not too much to roll up. Spread meat rolls seam side down on a baking sheet pre-filled with potatoes. It is recommended to line the bottom with foil and grease olive oil.
4. Salt, put onion rings.
5. Sprinkle with cheese.
6. Cover with mayonnaise.
7. Send to the oven. The dish will be ready in 1 hour (at a temperature of 190 degrees).

Chicken with mushrooms

The combination familiar to us is recognized by culinary specialists as one of the most successful: mushrooms perfectly set off the tenderness of the chicken fillet! Puffs, pies, pancakes, pizza, baskets - far from full list those dishes that can be created with the help of these components. Meat in French with chicken and mushrooms will turn out special if you pay attention to some of the nuances of cooking.

Ingredients:

• chicken fillet - 0.5 kg;
• champignons - 0.5 kg;
• potato tubers - 0.5 kg;
• white or red onion - 1 pc.;
• mayonnaise (preferably low fat) - 100 g;
• spices for chicken - to taste;
• salt, black pepper - to taste;
• soy sauce classic - 100 ml;
• cheese - 150 g;
• mustard - 3 tbsp. l.;
• honey - 1 tbsp. l.

Cooking method:

1. Clean the fillet from fatty films, lived. Rinse well and dry paper towel or on a wooden board.
2. Cut into large cubes and marinate. For the marinade, mix: pepper, spices, soy sauce. Set aside for 1 hour.
3. Marinate mushrooms in a mixture of mustard, honey and spices (salt, pepper). Fry a little in a pan to evaporate the liquid.
4. Clean vegetables. Cut the onion into rings, and the potato tubers into circles.
5. Spread in a form wiped with oil: potatoes, fillets, mushrooms, onions. Each layer, except for mushrooms, needs to be salted. Top the whole mass with a mesh of mayonnaise and sprinkle with cheese. If you like, then sprinkle with chopped dill.
6. At a temperature of about 190 degrees, the dish will be ready in an hour.

With Chiken

Eat the most potatoes the best flavors and taste will help tender chicken fillet, seasoned with spices. You can choose not only diet breasts, but also drumsticks, thighs, wings. in French - a dish in which all components are saturated with each other's tastes. Serve the dish on the table with salads seasoned with vegetable oil, fresh vegetable cutting or pickles.

Ingredients:

• chicken drumsticks- 10 pieces.;
• potatoes - 1 kg;
• onions - 1 pc.;
• dill - 1 bunch;
• mayonnaise - 100 g;
• mustard (not too spicy) - 1 tbsp. l.;
• cheese - 170 g.

Cooking method:

1. Peeled potato tubers cut into large sticks.
2. Lay out in layers: potatoes, dill, drumsticks, onions, season everything with a mixture of mustard and mayonnaise.
3. Sprinkle with cheese chips and send to a preheated oven to 170 degrees. After 30 minutes, reduce the temperature to 150 degrees and cook until the cheese is melted and the potatoes are soft.

With tomatoes

A classic hot dish can always be supplemented with a bright ingredient that will refresh the taste. Meat in French with potatoes and tomatoes is very appetizing and fragrant, especially if you add a light accent in the form of dried garlic. Try using a blend of Italian spices as a marinade for flavor. spicy basil and pepper gave your dinner a special taste.

Ingredients:

• pork neck - 1 kg;
• potatoes - 0.5 kg;
• tomato - 4 pcs.;
• white onion - 1 pc.;
• garlic - to taste;
• mayonnaise (low fat content) - 100 g;
• cheese - 150 g;
• seasonings - to taste.

Cooking method:

1. The neck is divided into portioned pieces and beat back a little. Marinate in pepper, your favorite spices. You can add red wine or a little lemon juice.
2. Chop the peeled potatoes into cubes, cut the onion into rings, like tomatoes.
3. Spread in layers: potatoes, spices, portions of the neck, tomato, pressed or dried garlic to taste, onions, cheese, mayonnaise.
4. Cook for an hour at 180.

With mushrooms

When a chef is a "mushroom soul", he always tries to add his favorite ingredient to the recipe. and French-style mushrooms - this is an appropriate combination of products in a festive hot dish. It is better to use champignons, chanterelles or porcini mushrooms (dried ones can be used) in the cooking process. How to cook meat in French with so that all the ingredients are deliciously combined in a dish? Use a large number of grated cheese, and it is better to take varieties that melt easily.

Ingredients:

• chicken fillet - 4 pcs.;
• champignons - 0.5 kg;
• potatoes - 1 kg;
• sweet red pepper - 1 pc.;
• red or white onion - 1 pc.;
• mayonnaise - 150 g;
• cheese - 200 g;
• spices - to taste.

Cooking method:

1. Finely chop the flesh of the fillet with a knife. Peel all vegetables, mushrooms, rinse well.
2. Cut mushrooms into slices, and vegetables into large cubes.
3. Place the potatoes immediately on an oiled baking sheet.
4. Pre-fry chopped mushrooms and vegetables in a pan. You can add your favorite seasonings.
5. Place on top of the mold minced meat, grease with a little mayonnaise, add spices. Then sprinkle everything with a mushroom-vegetable mixture, pour over with mayonnaise, grate cheese.
6. Bake everything in the oven for 45 minutes at 180 degrees.

Beef

gourmet lunch or dinner can be prepared without spending much time. French baked beef with potatoes simple variation for those who love nutritious meals but doesn't want to use fatty pork. The pulp of beef or veal is suitable even for those who are on a diet, and goes well with any marinade.

Ingredients:

• beef - 600 g;
• carrots - 1 pc.;
• potatoes - 0.5 kg;
• onion - 1 pc.;
• mayonnaise - 100 g;
• cheese - 200 g;
• spices.

Cooking method:

1. Cut the beef into pieces, beat off. Marinate in spices: pepper, paprika, dry garlic. Leave for an hour. You can add a few drops of lemon juice.
2. Peel all vegetables from skins and husks. Grind the carrots on a grater, cut the onion into half rings, and slice the potatoes.
3. Fry carrots and onions until lightly golden and soft. Salt a little.
4. In the form for cooking lay out: potatoes, beef, frying, mayonnaise and cheese, grated on a coarse grater. Add some of your favorite spices.
5. Bake for 1.5 hours at 180 degrees. Garnish with parsley, cilantro, dill and fresh vegetables.

in foil

If baked hot wrapped, then it will turn out to be as saturated with the spices that you use when cooking, moreover, you can do without adding oil. How to cook meat in French in foil in the oven, anyone will tell step by step recipe from cookbook. Try using balyk: it is drier than the neck, but it is easier to fight off, marinates well and bakes.

Ingredients:

• pork salmon - 1 kg;
• potatoes - 1 kg;
• apples - 2 pcs.;
• onion - 1 pc.;
• cheese - 200 g;
• mayonnaise - 150 g;
• spices.

Cooking method:

1. Cut the balyk into portions, beat well, season with pepper.
2. Peel apples from the tail, core, vegetables from the skin. Cut everything into thin neat slices, the onion into half rings.
3. Place a large sheet of foil in a baking dish. Put on it in layers: balyk, apples, balyk, potatoes, onions. Lubricate with a tablespoon of mayonnaise, cover with cheese.
4. Wrap the foil envelope tightly.
5. Cook for about an hour at 170 degrees, then slightly open the foil. Hold for another ten minutes.

Knowing some of the nuances, you can make any dish perfect, even if cooking is not yours yet. forte. Chefs willingly share the secrets on how to cook French meat with potatoes in the oven perfectly:

1. Do you like to eat large onions? Grind it on a grater or chop into cubes.
2. If French-style meat with potatoes is made in the oven wrapped in foil, then you can refuse mayonnaise. This will reduce the calorie content of the dish.
3. So that the cheese is not too dry, like a crust, but looks like in a photo from magazines, you need to make a mayonnaise net on top of it or add melted cheese.
4. It is correct to put the potatoes in the first layer, and only then the chops. Then the dish will not burn.
5. You need to salt the meat at the last moment, in no case marinate with salt, otherwise the juice will flow out. Check out the recipes the right way.

Video:

Meat in French is a dish with a lot of advantages. It cooks quickly, looks appetizing and always turns out. You can cook it not only for everyday lunches or dinners, but also for a festive table.

Options for cooking meat in French include a different order of layers of ingredients and the degree of their readiness when baked. Today we will cook meat in French with potatoes and tomatoes. It's very juicy and delicious!

Let's cook necessary set products.

Meat, in this case- pork, cut into slices 1 cm thick. Lightly beat each slice, sprinkle with salt and pepper.

Let's prepare the sauce. To do this, add the garlic passed through the press to the sour cream, stir. If desired, you can add black ground pepper and chopped herbs.

We cut potatoes and tomatoes into thin circles, and onions into half rings. Add salt and pepper to the potatoes, to taste.

At the bottom of the mold measuring 32 cm by 22 cm pour a small amount of vegetable oil, spread the potatoes in one layer and grease with sauce.

Then lay out half of the onion. Put the meat on top, grease it with sauce.

Put the remaining potatoes on the onion, grease it with sauce.

The last layer is tomatoes. We distribute the sauce over them, cover the future meat in French with potatoes and tomatoes with foil and put in an oven preheated to 200 degrees for about an hour (focus on your oven). Then remove the foil, sprinkle with grated cheese on top and continue to bake for another 10-15 minutes.

Fragrant meat in French with potatoes and tomatoes is ready.