Meat in French in the oven from pork with potatoes recipe with photo. Pork in French in the oven - a real culinary masterpiece

A very simple and budget option for dinner or a main course in the middle of the day. Here and a side dish, and vegetables, and sauce and a golden crust at once. Try to cook, you will like it!

Today we will offer you four different options for meat “in French”. It will be a dish with potatoes, tomatoes, mushrooms, and finally we will cook it in cream. All of them will turn out different, despite the fact that the lists of ingredients are very similar.

Such a dish can be served not only to relatives, but also to guests who suddenly decided to visit you. It's delicious, satisfying, rich and crazy juicy! Guests, as well as your loved ones, will definitely appreciate the dish.

Next, we will share with you the secrets of how to choose the right fresh meat, and then we will tell you how to cook the dish even more tasty and appetizing. Look for tips at the end of each recipe and then at the end of the article.

Pork "in French" with potatoes in the oven

Cooking time

calories per 100 grams

Great dinner option. In this recipe, not only meat is cooked, but also a side dish at the same time, which significantly saves time and effort.

How to cook:

Tip: To make meat easier to beat, it should be covered with cling film or a plastic bag. Then the pieces will not fall apart, and the hammer will remain clean.

When choosing products for any dish, you should always choose the freshest products. Today we will cook with pork, so let's start remembering how to choose it.

Of course, it is wiser to take fresh and chilled meat, instead of frozen. After all, the period of such a product is absolutely not known. To identify a fresh piece of pork, you have to feel it. Finger dents should disappear faster than you remove your fingers. If it takes a few seconds, it is better to refuse the purchase. Pork should be neither wet nor dry, but must be moist. There should be no mucus.

The appearance of the product is also important, which usually makes the first and most important impression. The meat should be its natural color - pink and without any other shades. In no case should there be spots, cuts, scratches and a grayish color. Remember that the darker the "pink color" of the meat, the older the animal. Dark meat will take longer to cook and may be tough as a result.

Be sure to carefully examine the fatty layers on the meat. They should be white or cream in color. Cream stripes will indicate that the pig was old or adult. For a tender dish, opt for lighter meats. If the layers of fat are pink, then the product was soaked in potassium permanganate to restore its natural pink color.

Juicy pork "in French" in the oven with tomatoes

Very fresh serving of a familiar dish. Juicy tomatoes keep the meat from drying out, and their combination with cheese is a classic.

How long is 50 minutes.

What is the calorie content - 203 calories.

How to cook:

1. Cut the meat into six pieces, each of which should be beaten with a hammer;
2. It is necessary to cut the peeled onion into thin rings;
3. Tomatoes should be cut into the same circles, be sure to cut the stalk;
4. Coarsely grate a piece of cheese;
5. Put the salted meat on a baking sheet, and then grease it with mayonnaise on top;
6. Next, lay the onion on top;
7. Place tomato slices on top of everything and apply sauce on them;
8. Sprinkle cheese on top of the food and send everything to bake in the oven for thirty minutes at 190 Celsius. Serve immediately.

Tip: cheese can be any, not even hard varieties. It tastes best with parmesan or cheese.

Tender pork "in French" with potatoes in cream

Incredibly tender dish served with the famous bechamel sauce. It turns out satisfying and elegant.

How much time - 1 hour and 40 minutes.

What is the calorie content - 174 calories.

How to cook:

1. In a small saucepan, first melt a piece of butter;
2. Add flour here and fry it until golden, be sure to constantly stir;
3. Pour in the cream in a thin stream and continue to stir constantly;
4. Add some salt and nutmeg. If you want, you can crush and add garlic;
5. Simmer on the fire for about five minutes, having achieved the density of the sauce. Then cool;
6. Wash the meat, cut into several pieces, beat them with a hammer and season;
7. Remove the skin from the potato and cut it into slices;
8. The onion freed from the husk must be cut into half rings;
9. Pour quite a bit of sauce into the bottom of the mold, spread it over the surface;
10. Put half of the potatoes on the bottom, completely covering it;
11. Next, put the pieces of meat and also apply sauce on them;
12. Put the onion and on top of it the second part of the potato;
13. Put all the tomatoes on the very top and pour everything with the remaining sauce;
14. Send to bake for fifty minutes at 200 Celsius. Remove and serve with fresh herbs.

Tip: To make the sauce more flavorful, you can add a mixture of peppers or herbs to it. The same spices can be used by sprinkling them on top of each layer of the dish.

Aromatic French-style pork with mushrooms

Mushrooms and meat are another successful combination in cooking. So it turns out even more nutritious, and the mushroom aroma is just crazy.

How long is 45 minutes.

What is the calorie content - 211 calories.

How to cook:

1. Cut the pork into small pieces, after which they need to be beaten off;
2. Season the pieces and send them to a baking sheet where there is a little oil;
3. Peeled onions should be finely chopped, and then sprinkle them with meat;
4. Top with a little mayonnaise;
5. Pull the champignons out of the jar and cut them into several pieces;
6. Put them on top of the onion;
7. Cut the tomatoes into thin circles and put them on top of all products;
8. Coarsely grate the cheese and sprinkle it on top, and then send the dish to the oven over medium heat for about thirty-five minutes.

Tip: other mushrooms can be used instead of champignons, for example, mushrooms. You can also use dried mushrooms, but they must first be soaked.

1. If you have peeled potatoes, and only after that you will deal with meat, then we advise you to be sure to rinse the root crops from starch, then dry them and sprinkle with oil, mix. Thanks to the oil, the potatoes will remain their natural color;
2. In order for the dish to be cooked correctly and on time, we advise you to cut both potatoes and meat into pieces of the same thickness. After all, if the potatoes are whole, and the meat is beaten to a thickness of 10 mm, then of course, the meat will cook many times faster and have time to cool until the potatoes just reach readiness;
3. When you work with onions, it is very important to rinse them after cleaning. After all, you cut off one end with the roots, and juice is released from the cut. It is he who will cause tears during work, so it is better to play it safe so as not to waste time washing;
4. To prepare a really special dish, we suggest you marinate onions. To do this, you need to remove the peel from it, rinse it and cut it. It can be cubes, rings, quarters, half rings, straws, feathers and whatever you want. Then season with sugar, salt, pour vinegar. Adjust the taste and leave for half an hour, then drain;
5. To get juicy meat, you can pre-fry it in a pan until golden brown. Due to the fact that the crust “seals” the meat juice inside, it turns out to be much juicier than what you just cook in the oven;
6. If you want a thinner and less calorie crust, then use grated cheese mixed with low-percentage sour cream. Potatoes can not only be cut into rings, but also grated with a grater;
7. To prevent the meat from drying out in the oven, cut it into pieces at least 15 mm thick. Then it will remain juicy and very tender inside.

If you do not know what to cook from the products that are in the refrigerator, then we urgently offer you to cook one of our recipes. Here and meat, vegetables, and sauce and stretching cheese! It would be foolish to refuse such a gastronomic pleasure.

Meat in French is prepared from chicken, beef, but pork is most often used. This dish comes out unusually juicy and tasty. Now we will tell you a few with pork.

French Pork Meat Recipe

Ingredients:

• pork fillet - 1 kg;
• potatoes - 500 g;
• onions - 4 pcs.;
• tomatoes - 300 g;
• cheese - 200 g;
• mayonnaise, salt, ground black pepper, vegetable oil.

Cooking

We cut the meat in portions, beat it off, salt it on 2 sides and put it on a baking sheet, previously greased with oil, at some distance from each other. We cut the onion into rings or half rings, put it on the meat and grease with mayonnaise. Next add the sliced ​​tomatoes. Pepper to taste and sprinkle half of the grated cheese on top. Peel the potatoes, cut into slices, salt and spread on a baking sheet between the meat.

In an oven preheated to 200 degrees, cook the meat in French for about 1.5 hours, periodically pouring over the juice that is released during the cooking process. If it is not enough, then pour in a little boiling water. Approximately 20-30 minutes before cooking, sprinkle the meat and potatoes with the remaining cheese.

"Meat in French" with pork

Ingredients:

• pork - 800 g;
• onions - 2 pcs.;
• hard cheese - 200 g;
• canned champignons - 300 g;
• sour cream - 2 tbsp. spoons;
• mayonnaise - 2 tbsp. spoons;
• cream cheese with herbs - 50 g;
• salt, pepper, spices - to taste.

Cooking

Cut the meat into slices about 1.5 cm, then beat well on both sides and rub with salt and pepper. Lay out on a baking sheet. We combine sour cream, mayonnaise and cream cheese with herbs, mix well. Brush the meat generously with the mixture. We cut the onion into half rings and put it on the meat. Place sliced ​​mushrooms on top. Top with the prepared mixture. Sprinkle the meat with grated cheese and send it to the oven, preheated to 180 degrees for 50 minutes.

"Meat in French" pork with tomatoes

Ingredients:

• pork loin - 400 g;
• onions - 2 pcs.;
• cheese - 250 g;
• tomatoes - 3 pcs.;
• parsley - 20 g;
• garlic - 2 cloves;
• mayonnaise - 200 g;
• salt, pepper, vegetable oil.

Cooking

Wash the pork, dry it and cut into slices 8-10 mm thick. We cover each piece with a film and beat off. We spread the chops on a baking sheet greased with vegetable oil. Sprinkle them with salt and pepper. Pass the garlic through a press. Peel the onion and cut into half rings. Grind the greens, cut the tomatoes into rings. We put the onion on the chops, on top we make a mesh of mayonnaise. Then we place the tomatoes, lightly add them and sprinkle with pepper, and then sprinkle with chopped herbs and garlic. Again we make a mesh of mayonnaise. Sprinkle the chops generously with grated cheese. We bake the meat in the oven at a temperature of 180 degrees for 40 minutes. Well, that's it.

"Meat in French" pork with pineapple

Ingredients:

Cooking

We cut the meat into pieces of the desired size and beat them off. Then salt and pepper, grease with vegetable oil, pour over lemon juice. We cover the dishes with a lid and put in the cold so that the meat is marinated. At the bottom of the baking sheet, lay out a layer of onion, cut into half rings or rings, place the meat on top, grease it with mayonnaise. We spread the pieces of pineapple, grease again with mayonnaise and sprinkle with grated cheese. We bake meat with pineapples at a temperature of 180-190 degrees for 40 minutes.

French-style pork in the oven in the usual performance consists of meat, mayonnaise, onions and grated cheese. But at the present time, there are hundreds of cooking variations, the best of them we will describe below, supplemented with a detailed description of the cooking process with a photo.

French cuisine is considered one of the richest in exquisite recipes for all kinds of dishes. Often we experiment with the recipe, bring our own changes, which is why the current French meat is a little different from its ancestor. In the original, the dish is prepared using pears and is called Bekeoffe.

Many recipes are not complete without the pickling point of the meat ingredient. In the case of roasting pork in French, this item is not required. When baked under a cheese hat with spices and onions, pork meat turns out to be unusually juicy, tender!

The right choice of meat ingredient is very important - it is better to choose fresh, not frozen meat, since the defrosted product loses a lot of moisture, the dish will turn out to be dry.

When choosing a part of the carcass, it is better to opt for the loin, tenderloin or neck. Many housewives prefer pork ham - this is not entirely correct, since this part of the carcass has practically no fat layer.

When laying the chops on a baking sheet, make sure that there is no space between the pieces, otherwise they may burn.

It is important to pay attention to the choice of dishes for baking - it must be durable, without chips, scratches. The best option is a metal baking sheet, square glass or ceramic heat-resistant forms.

How long to bake?

It all depends on the thickness of each layer. If you used the classic recipe and the thickness of the baked dish is small, then it will take about 30-40 minutes. If there are a lot of ingredients, then the cooking time increases to 1 hour, in some cases even more.

Classic French pork recipe in the oven with a photo.

Many of us are accustomed to using mayonnaise when roasting pork in French style. Yes, of course, it greatly simplifies the cooking process and does not spoil the taste of the dish. However, the most tender meat is obtained with bechamel sauce.

Also, we suggest you marinate the meat in wine with herbs, which will give the dish a unique flavor. To prepare 4 servings, we need the following ingredients:

For the bechamel sauce:

• Flour - 1 tbsp. spoon;
• Butter - 30 grams;
• Milk - 1 glass;
• Salt.

For marinade:

• Red table wine - 1 glass;
• Provence herbs - 0.5 tsp;
• Garlic - 2 cloves.

Other products:

• Pork fillet - 0.5 kg;
• 1 onion;
• Salt pepper.

To prepare bechamel sauce, pour milk into a small saucepan, heat strongly, but do not allow boiling. In a small saucepan, melt the butter over low heat, stir in 1 tablespoon of flour, combine with milk. On low heat, simmer the resulting mass for 5-7 minutes, stirring constantly. When the sauce reaches a consistency close to sour cream, salt and remove from heat.

Rinse the fillet in cold water, cut into portioned pieces no more than one and a half centimeters thick. Rub each piece with pepper and salt, then pound the meat with the back of a knife.

Mix crushed garlic, Provencal herbs with wine, then bring to a boil. After that, cool the mixture, marinate the meat for 2 hours.

We grease the baking sheet with olive oil, spread the chopped pieces of pork, spread the onion, cut into half rings, on top of them.

Pour everything with bechamel sauce, evenly sprinkle grated cheese on a coarse grater on top.

The dish is prepared for 45-60 minutes at 180C. A vegetable side dish, salads, potatoes in any form (boiled, fried, mashed potatoes) are well suited to it.

Meat with tomatoes and cheese.

French-style pork in the oven with tomatoes is a very common and popular dish. Due to its taste and presentable appearance, both children and adults love it.

If you are on a diet, or prefer low-fat foods, try replacing the mayonnaise used in the standard recipe with fat-free sour cream or natural yogurt. So the calorie content is significantly reduced, but the taste does not deteriorate.

• Pork tenderloin - 0.7 kg;
• Medium tomatoes - 3 pcs.;
• Onions - 2 pcs.;
• Hard cheese - 200 grams;
• Mayonnaise - 4 tbsp. spoons;
• Pepper, salt.

We cut the pork tenderloin into equal portions of entrecote 1-1.5 centimeters thick. We wrap each of them with cellophane, beat off on both sides with a wooden kitchen mallet.

Rub the resulting chops with salt, pepper, lay out a baking sheet, previously greased with vegetable oil.

Peel the onion, cut into half rings, then evenly distribute over the meat. Cut the tomatoes into thin circles, put on the onion.

Mayonnaise must be applied to a layer of tomatoes in the form of a grid. To get a beautiful, uniform mesh, you can put the mayonnaise sauce in a plastic bag, cut off a small corner of the bag and evenly squeeze out the mayonnaise as if from a pastry bag.

Grate hard cheese on a coarse grater, sprinkle with the last layer.

You need to bake the dish at t \u003d 190 degrees for about 30-40 minutes. Do not serve immediately after taking the pan out of the oven. Let the French pork meat "rest" for 5 to a few minutes.

When serving, you can decorate with fresh herbs - dill, parsley, green onion feathers.

French-style pork in the oven with potatoes and mushrooms.

Pork meat goes well with mushrooms, it becomes much more satisfying and acquires special pleasant notes of taste. With pork, you can combine different mushrooms: porcini, mushrooms, oyster mushrooms, champignons. The latter are used most often, as they do not require complex preparation, and are also sold in any store.

• Pork tenderloin - 0.6 kg;
• Onion - 2 pcs.;
• Garlic - 2 cloves;
• Fresh champignons - 300 grams;
• Potatoes - 10 pcs.;
• Cheese - 200 grams;
• Sour cream - 50-75 grams;
• Mayonnaise;
• Salt pepper.

Divide the pork tenderloin into medallions no more than 1 centimeter thick. Fry in a pan until a light crust appears, then cool, salt and pepper on both sides. Transfer carefully to a greased baking sheet.

Wash the potatoes, peel them, cut into thin circles, then spread them in a dense layer on top of the meat.

In vegetable oil, fry finely chopped onion and garlic in a pan for 3-5 minutes, then add sliced ​​mushrooms, simmer for another 10 minutes. After that, add sour cream, a couple of tablespoons of mayonnaise, salt.

Put the resulting mushroom filling in even layers on the potatoes, sprinkle with grated cheese on a coarse grater.

Cook the dish in an oven preheated to 190 degrees for 30-40 minutes.

Original recipe with champignons and pomegranate sauce.

When we set the festive table at home, we always want to serve a spectacular, beautiful dish. In this component, one of the leaders is French-style baked pork with mushrooms in the oven.

The cooking technology here is quite simple, but the highlight on the cake is the original pomegranate sauce, which will bring unforgettable spicy notes and pleasantly surprise you.

• Pork neck - 0.6 kg;
• Champignons - 0.4 kg;
• Tomato - 2 pcs.;
• Mustard seeds - 1 tbsp. spoon;
• Garlic -3 cloves;
• Hard cheese - 200 gr.;
• Provencal herbs;
• Salt.

For sauce:

• Pomegranate juice - 150 ml;
• Apple juice - 50 ml;
• Sugar - 1 tablespoon;
• Starch - 2 teaspoons;
• Spices.

Rinse the neck in running cold water, dry with paper towels. Cut the pork into portioned equal pieces, wrap each in cling film and beat well on both sides.

Mix in a small container herbs, chopped garlic, salt, mustard with 1-2 tbsp. spoons of vegetable oil, so that it is more convenient to apply the marinade on the medallions. Coat the meat with the resulting sauce, leave to marinate for 30-45 minutes.

Line a baking sheet with foil and drizzle with vegetable oil. Lay out the marinated pork pieces.

Sprinkle everything with grated cheese, set to bake in the oven for 30-40 minutes. Temperature regime - 180C.

While the French-style pork with cheese and tomatoes is baking, prepare the pomegranate sauce.

In a small saucepan, combine pomegranate and apple juice. Heat the liquid, but do not bring to a boil. Pour starch, sugar and spices into a container with hot juice, stirring constantly. Simmer on the stove, as soon as the sauce starts to boil, turn off the heat.

When serving the main course, drizzle generously with pomegranate sauce.

• If you are cooking meat in French in a pork oven for the first time, and you doubt success, then use foil for baking. Follow the standard recipe, but add the cheese only 10 minutes before it's done. After that, leave the foil open.
• Check the meat for readiness by piercing with a toothpick - the juice that stands out should be transparent. If the meat is not ready and the cheese is starting to burn, cover the baking sheet with foil.
• Cheese is an integral part of a delicious dish. It is better to give preference to cheese with a creamy taste without aromatic additives.
• The dish turns out much tastier if the mushrooms are pre-fried. However, this will slightly increase the overall cooking time.
• Fresh meat will be easier to cut into medallions if you first put it in the freezer for a quarter of an hour.

It is interesting that this festive dish in France itself, in general, is not cooked, while in every Russian family it is well known. French-style pork baked in the oven is a dish whose ingredients any housewife will lay out in a matter of minutes on a baking sheet, without even looking at a step-by-step recipe.

But over time, the classic recipe has undergone some changes, and now there are also enough variations in the preparation of this yummy, and we want to introduce you to them.

It is believed that the original French recipe used veal instead of pork. However, in Russian everyday life, it is pork that is more accessible, and even easier to cook.

Undoubtedly, the recipe plays one of the leading roles in this culinary "spectacle", but the true secret of delicious French pork meat lies in the right piece of fillet and in what kind of marinade will be used for it.

Traditionally, in stores we buy such parts as tenderloin, neck, loin and ham.

So, for the preparation of tender juicy meat, pork neck, tenderloin and lumbar (the back of the loin) are suitable.

But the most part of the pork ham applicable in the kitchen, alas, is not the most suitable meat for baking, because the muscles of this part of the piglet do not have fat deposits, which means that the meat will become dry during the cooking process.

In terms of calories, tenderloin is the most dietary - only 142 kcal, while the calorie content of the neck is 550 kcal per 100 g.
Therefore, if we cook from pork tenderloin, the calorie content of the finished dish at the exit will be only 240 kcal per 100 g, and this is not so much.

However, the technological map of this dish recommends that we cook it from the neck, because, whatever one may say, there is a fatty layer in the neck, which, although baked, will give extra calories, but you can certainly count on a juicy and fragrant dish.

The right choice of meat is only half of successful cooking. So how do you make French meat super delicious? Yes, very easy!

The surface of pork steaks can be slightly cut with a knife, rubbed with salt, pepper, spices and olive oil, as if marinating. It takes very little time to soak the fillet, and during this period we will just have time to prepare all the other products: we cut onions and tomatoes, and maybe potatoes, mushrooms and, of course, cheese.

Meat in French in the oven from pork neck

The name of this dish alone implies the preparation of meat under a cheese-mayonnaise “coat”. But you must admit, it’s not at all interesting to cook a side dish separately later. Here, our Russian housewives made their lives easier - along with baked potatoes, they are also served at home. And it's all cooked together in one baking sheet. Very comfortable and satisfying.

Ingredients

• Pork neck - 600 g;
• Onion - 3 small onions;
• Potatoes - 5-6 tubers;
• Medium tomatoes - 3 pcs.;
• Semi-soft cheese - 200 g;
• Olive oil - 3 tbsp. l.;
• Salt - to your taste;
• Ground black pepper - 1 tsp;
• Seasoning "Oregano" - a pinch;
• Mayonnaise - 100 g;
• Kefir or milk - 50 ml;

How to cook pork in French

1. Rinse the pork neck in cool water, put it on a plate and let the water drain. Can be dried with paper towels.
2. Let's start carving a piece of meat - cut it into steaks a little more than 1 cm thick, preferably cut across the fibers.
3. Then we cut the surface of each steak on both sides with a knife with a fine mesh, salt and pepper each piece, sprinkle with “oregano” and grease with olive oil. We put all the meat in a separate container and let it brew.
4. Mix mayonnaise with milk (or kefir), add ground pepper and a little salt.
5. We clean the onions and potatoes. Cut into thin rings.
6. Wash the tomatoes, remove the stalk and cut into transverse thin circles.
7. Crumble cheese using a coarse grater.
8. In a baking sheet, greased with oil, lay the potato rings evenly and add it. Scatter the onion rings over the top.
9. Lay the pork steaks on the onion layer. We cover them with circles of tomatoes, and evenly distribute grated cheese on top of the tomatoes.
10. We spread all this beauty on top with sauce and send it to an oven already preheated to 180 ° C.

How much to bake French pork in the oven depends on the specific oven. After 40 minutes at 180-200 ° C, the meat will be ready. It is more difficult with potatoes, it may take 50-60 minutes to cook the dish until it is completely baked. Remove the baking sheet from the oven and check the doneness of the potatoes with a knife.

If the potato is well put on the knife, then the dish is fully cooked.

French-style pork in a slow cooker: tenderloin recipe

Housewives who have experience in cooking in a slow cooker know that the meat dish cooked in it turns out to be juicy and balanced in taste, if you strictly follow the recipe.

It is not difficult to cook meat in French from pork with your own hands in this miracle of technology, the main thing is to know what ingredients to take, how to cut and in what order to put them. And just this simple task will help to solve our step-by-step recipe.

Ingredients

• Pork tenderloin - 400 g;
• Turnip - 2-3 medium onions;
• Potatoes - 5-6 root crops;
• Champignons -6 mushrooms;
• Hard cheese - 120 g;
• Extra salt - 1 tsp;
• Sour cream - 100 g;
• Mayonnaise - 25 g;
• Selected eggs - 1 pc.;
• Spices - to taste;

How to cook meat in French with pork tenderloin

1. Let's make the sauce first. To do this, mix sour cream, mayonnaise, egg, a little salt and spices until the consistency becomes homogeneous.
2. Next, let's prepare the main ingredients. Wash a piece of meat in warm water, and then cut into strips about 3 cm long.
3. Peel the onion and cut into thin rings.
4. Peel the potatoes and also cut into thin circles 3-5 mm thick.
5. We remove the remnants of the earth from the mushrooms, rinse in cool water. You can cut them lengthwise into thin slices. But in general, cut the mushrooms the way you like best.
6. We cut the cheese with large chips on a grater.
7. Lubricate the bottom and walls of the multicooker bowl with vegetable oil.
8. And now we begin to collect our future pork in French, layer by layer: the first layer on the bottom of the bowl is laying the slices of pork. Salt the meat on top and cover with a second layer - champignons.
9. Then the onion rings are laid out, and the fourth layer - potato circles - is evenly distributed over the onion slices. Don't forget to salt the potatoes.
10. Sprinkle the grated cheese over the potatoes in an even layer. And then evenly pour the resulting composition with sour cream sauce.
11. We close the lid of the multicooker, press the “Baking” mode, the time is 50 minutes.

At the end of this time, our most delicate fragrant, with potatoes and pork will be ready to delight us with its awesome taste.

For those who do not have an oven or do not want to use it due to various circumstances, there is an opportunity to cook an original French-style pork dish in a frying pan. Any side dish is suitable for such meat - be it potatoes, pasta or rice.

Use our recipe with a photo, it will tell you step by step what and how to do to make the meat incredibly tasty and beautiful.

French Pork with Mushrooms

Ingredients

• — 600 g + -
• - 2 onions + -
• - 1 PC. + -
• - 300 g + -
• - 100 g
  
• — 200 ml + -
• — 1/2 tsp or to taste + -
• - 1-2 tablespoons + -
• - pinch + -
• Nutmeg - a pinch + -
• - bundle + -

• We cut the pork into steaks 1-1.5 cm wide. We beat off the surface of the resulting pieces.
• We clean the onion, wash and cut into rings.
• My tomato, cut into circles. We rub cheese.
• Mushrooms can be any - champignons, porcini or even boletus and russula. We wash and cut them smaller.
• We process the pan with oil and heat it on the highest power. We put the steaks on a well-heated surface and quickly fry them on both sides until golden brown, about 2-3 minutes on each side.

• After that, we reduce the cooking temperature, salt the surface of the steaks, lay the mushrooms on top, then the onions.
• Place the tomato rings over the onion. Salt a little more. Cover the pan with a lid and cook the meat for 40 minutes.

• In the process of cooking, we make sure that the meat seems to be languishing, and not fried. If there is no water, add a little and cover again.
• After 40 minutes, remove the lid and cook the meat without it to evaporate the remaining moisture. You can increase the burner power.
• When the liquid evaporates, pour the meat with cream, pepper, salt a little. Sprinkle with cheese on top. We simmer all this splendor on low heat for another 20 minutes.

French-style pork in the oven, in a slow cooker, in a pan, with potatoes, mushrooms, tomatoes or without them - it would seem that the recipe is one, but its various interpretations will help diversify and decorate your family's menu for a very long time.

Meat in French in the oven, oddly enough, has nothing to do with France. Meat in French is considered an original Russian dish, a very satisfying dish, with a good combination of potatoes, tomatoes and meat. Meat with dressing with mayonnaise or sour cream in French includes pork, onions and cheese. Chicken, pork, beef or lamb are suitable for this dish. It is desirable that everything be fresh, not defrosted.

If frozen meat is still used, then the main rule is to defrost it well, you can’t start cooking still frozen meat. The meat dish familiar to us in French was first prepared for Count Orlov, and was named after him, Veau Orloff (in the translation of Veal in Orlov).

Meat in French - 8 unique recipes

Cut the meat into pieces across the grain. Beat each piece with a special hammer, then salt and pepper. It is advisable to cut the onion into rings or half rings. You can use raw, or you can pre-pickle onions.

To do this, put the chopped onion in a bowl (small saucepan or deep plate) and pour water with vinegar. Apple cider vinegar or wine vinegar is best suited for these purposes. Add salt and sugar to the marinade to taste. Leave the onion in this solution for 30 minutes.

Many chefs have contributed their own flavors to its preparation. Someone supplements or reduces layers, someone swaps them. Some show imagination in the ways of cutting products or the method of cooking itself. It should be noted that in different regions of our country, the dish has its own name, for example, “meat according to the captain” or “meat at home”.

Well, in France itself they know a somewhat similar dish called Bekeoffe, but it differs significantly from the classic, authentic one, as it contains pears. To make the result beautiful and tasty, you must follow some rules.

Meat in French in the pork oven with potatoes and tomatoes

French Pork with Tomatoes and Potatoes

Ingredients:

• Potatoes - 3 pcs.;
• Mayonnaise - 3 tablespoons;
• Vegetable oil - 3 tablespoons;
• Pork neck pulp - 300 g;
• Cheese - 150 g;
• Tomatoes - 1 pc.;
• White onion - 1 pc.;
• Suneli hops - 1/2 tsp (or other spices for pork meat);
• Salt - to taste (2 pinches).

Recipe for cooking meat in French in the oven:

1. In order for the meat to be soft, it usually needs to be beaten off or cut into thin layers by eye. Since fresh meat is quite problematic to cut thinly, you need to put it in the freezer for a while, and then cut it into even plates with a sharp knife;
2. Onions should be cut into beautiful rings;
3. Lubricate a baking sheet with vegetable oil and lay out a layer of onions;
4. Arrange pieces of meat on onion rings;
5. Salt them and season with suneli hops or any other favorite spices for pork meat;
6. Cover the pieces of meat with a layer of mayonnaise - it is most convenient to do this with a silicone spatula;
7. Cut the tomatoes in half, and then into thin slices (in order to evenly distribute them over the meat);
8. Arrange tomatoes on pieces of meat covered with mayonnaise;
9. Cut the potatoes into beautiful thin discs or chop them on a vegetable cutter, you can immediately salt it. (Since you will be laying out the potatoes in 2-3 layers, it is important that the discs are thinner);
10. Spread the first layer of potatoes evenly and cover it with a little mayonnaise;
11. In the same way, layer by layer, carefully lay 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 beaten meat;
12. Grate the cheese on a fine grater;
13. Sprinkle pieces of meat with cheese and send to the oven, heated to 200 degrees, for about 1 hour;
14. But just in case, check the readiness of the meat in French with a toothpick. Bon appetit!

Cooking meat in French is not a difficult process, but it is important to take the right dishes, choose the right tenderloin and follow all the recommendations in the recipe. For example, a baking sheet is well suited for baking in the oven. If the volume of meat is small, then you can cook in a pan without a handle with thick walls. In this case, the dish will bake well on each side.

When cooking meat in French, you need to follow a certain sequence of laying out the ingredients. So, first, meat is laid out on a baking sheet greased with sunflower oil (the pieces must be pressed tightly against each other). Then onions. If the onion was previously marinated, then before putting it on the meat, it must be squeezed out. Onions are covered with a thick layer of cheese grated on a coarse grater.

With wet hands, the cheese should be evenly leveled and poured with mayonnaise. Meat in French with potatoes is cooked in the oven, the recipe with a photo can be seen below. Therefore, you can simply use a baking sheet. But in the event that the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled form or a frying pan without a handle. Then the dish will bake as evenly as possible.

French meat with mushrooms

French style pork with mushrooms

Ingredients:

• Fillet pork meat - 400 g;
• Cheese "Russian" - 200 g;
• Bow - 1 pc.;
• Champignons - 300 g;
• Mayonnaise - 3 tablespoons;
• Pepper - to taste;
• Salt - to taste.

Recipe for cooking meat in French with mushrooms:

1. Pour fresh champignons with running water, peel, cut into small pieces, pour cold water over;
2. Cut the meat. The thickness of the parts is 1 cm. These pieces must be peppered and salted. Put the slices on a baking sheet;
3. Pull the champignons out of the water, lay dry on the meat;
4. Cut the onion into half rings and lay the third layer on the meat;
5. Chop the "Russian" cheese on a fine grater, sprinkle on the onion. Lubricate generously with mayonnaise;
6. Bake in the oven. Let the pan stand there for about 40-50 minutes. The dish will be ready when it is covered with a wonderful ruddy crust. Meat in French is a gourmet dish for the whole family. Bon appetit!

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 turns out! Always. And invariably causes an enthusiastic reaction from the guests, no matter how capricious they may be.

Yes, and home is always happy, especially when it is in a beautiful portion serving, with a delicious cheese crust and delicious additions inside. Among the many advantages of this dish is the opportunity to experiment: each option is a new “layout” of ingredients.

If you want to cook meat in French with mushrooms, put them (mushrooms, for example) on a potato layer. Mushrooms can be fried first, but this is not necessary. Roasting is suitable for oyster mushrooms and forest mushrooms. Forest mushrooms, in addition, must first be boiled, and then added to the dish.

Potatoes give the recipe satiety and solidity, but not everyone likes it. Well, cook without potatoes, believe me, and without it, the dish will not leave you hungry. In addition to or instead of mayonnaise, sour cream and mustard can be used as a sauce. Seasonings can be very different.

Meat in French with pineapple in the oven

Meat in French with pineapples in the oven - recipe

Ingredients:

• Pork meat - 300 g;
• Tomatoes - 1 pc.;
• Bow - 1 pc.;
• Sweet pineapples in their own juice - 1 can;
• Cheese - 100 g;
• Mayonnaise - 100 g;
• olives;
• Pepper - to taste;
• Salt - to taste.

Recipe for cooking meat in French with pineapple in the oven:

1. Rinse fresh meat in running water to wash away dirt, blood clots. You can soak it for half an hour in cold salt water to get rid of salts and toxins. Next, dry the pork well with a towel and cut into pieces for chops. Fold the meat into a bag and use a hammer to beat off the meat on both sides. Next, sprinkle the meat with salt and spices;
2. Rinse ripe tomato fruits, dry and cut into circles. Peeled turnip cut into rings of medium thickness. Grease a baking sheet with oil and put prepared meat chops on it. Put a ring of onion on each piece of meat and coat with mayonnaise;
3. Next, put a third layer of a circle of tomato;
4. And on it is a ring of sweet pineapple. Spread the pineapple also with mayonnaise;
5. Now sprinkle the meat with grated cheese, and put an olive in the center of the pineapple;
6. Put the baking sheet in a preheated oven and cook the meat for 40 minutes at a temperature of 180 degrees. Bon appetit!

In French restaurants, this or that set of dry French herbs is usually used - they are mixed with a sour mustard base or bechamel sauce. There are many recipes for cooking meat in French: with potatoes, mushrooms, tomatoes; meat in French from pork, beef, veal, chicken, with and without pre-marination.

You can do without potatoes, but include mushrooms, change one sauce for another marinade, try exotic seasonings. Finally, even mayonnaise is optional, and even an oven! You can bake meat directly on a grill pan or in a thick-walled pan, in a pot, foil, air grill and microwave.

If you have a slow cooker, follow the link and cook meat in French in a slow cooker with mushrooms. The same effect, but without the appetizing crunch. When portioning a dish, it is better to use a culinary spatula. The purpose of its application is to maximize the preservation of the appearance and structure of the dish. To make delicious French-style meat, it is important to take fresh, not frozen fillets.

If you opted for pork, then a loin, neck or a piece of pork ham is well suited. These parts are not too lean, but not greasy either. When mixed with mayonnaise, due to excess fat, the dish may simply become inedible. Choose a piece with a uniform color, avoid those with yellow fat.

Classic French meat recipe in a slow cooker

French meat recipe in a slow cooker

Ingredients:

• Pork neck - 500 g;
• Bow - 1 pc.;
• Tomatoes - 3 pcs.;
• Carrots - 2 pcs.;
• Hard cheese - 200 g;
• Mayonnaise - 3 tablespoons;
• Black pepper - to taste;
• Salt - to taste.

Recipe:

1. Rinse the pork meat well with warm water, and then dry it. Cut the meat into thin slices and beat off with a kitchen hammer;
2. Spread each slice of pork well with mayonnaise, salt and pepper to taste. Put the meat on the bottom of the multicooker, previously lubricated with a small amount of vegetable oil. Turn on the "Baking" mode for 30 minutes;
3. At this time, prepare the vegetables. Peel the carrots and white onions, grate the carrots, and finely chop the onion. Cut tomatoes into thin slices. Also grate the cheese on a fine grater;
4. After half an hour, open the lid of the multicooker, turn the pork slices over, put carrots, onions and chopped tomatoes on top of each. Sprinkle everything with grated cheese on top;
5. Turn on the "Baking" mode for another 30 minutes. When the French-style meat is ready, put it out of the slow cooker on portioned plates. You can serve the dish with boiled or baked potatoes and any other side dishes. Bon appetit!

When using beef or veal, you should not take fillets that are too dark in color. Yellow fat clearly indicates that this is the meat of an old animal. You can check the elasticity of the fillet, if it is springy, then the piece is good. If it is flabby, then you should not take it.

At home, the tenderloin should be washed well, dried with napkins, and all bones removed. It should be cut across the fibers, and beat off with a special hammer. For the same purpose, you can use the back of the knife. In order not to stain the kitchen with splashes, you can wrap the meat in cling film.

If the meat is cooked in French with potatoes, then it is laid out in a layer immediately after the onion. It is best to cut the potatoes into slices and lay them overlapping. You can grate potatoes on a coarse grater, like cheese. In French cuisine, washed and dried parsley with a stem, quickly fried in vegetable oil, is popular.

Of course, any Provence herbs in any combination will do. Can be cooked with mustard, rosemary, basil, marjoram, cumin, cardamom. Peppers, including chili, go very well with meat, garlic is to taste and circumstances. If you're cooking meat French with chicken, try thyme, oregano, and sage. But tarragon will go very well with gratin, but only fresh and in a ready-made dish.

French chicken meat

Chicken French Meat in the Oven - Recipe

Ingredients:

• Chicken meat (fillet) - 800 g;
• Onion - 1 pc.;
• Processed cheese - 2 packs;
• Mayonnaise - 2 tablespoons;
• Hard cheese - 200 g;
• Vegetable oil - 2 tablespoons;
• Garlic - 3 cloves;
• Black pepper - to taste;
• Salt - to taste.

French Chicken Recipe:

1. Separate the small fillet from the chicken fillet. Divide a large fillet into 2 parts (From one fillet you should get 3 pieces of meat). You can cut the chicken fillet like for a chicken Kiev. To do this, open the small fillet like a page in a book, slightly cutting the meat near the large fillet, but not cutting it to the end;
2. Then cut the meat along the side of the small fillet and unfold it like an open book. The incision should not be completely. Do not forget to remove films and pieces of fat from the meat;
3. Put the prepared chicken fillet in a bag or cling film. Chicken fillet is best beaten in a film, as it is very tender. You need to beat the meat with the flat side of the hammer. We beat off the meat on both sides. Chicken fillet should be beaten effortlessly, as it is a very delicate meat;
4. Add vegetable oil, salt, ground black pepper and spices to the meat to taste. Mix everything well. Instead of vegetable oil, you can mix mayonnaise with spices;
5. Mix melted cheese with finely chopped garlic, black pepper, salt and mayonnaise or sour cream. If desired, you can add finely chopped greens, chili peppers or any spices to your taste;
6. Mix melted cheese well with the rest of the ingredients. You should get a delicate creamy mass, do not forget to taste, if necessary, add salt and spices;
7. Peel the onion and cut into thin rings (the thinner the rings the better, if you can make them almost transparent, then this is ideal). Place the onion on an oiled baking sheet. Onions can be laid in whole rings next to each other, or they can be randomly laid out on a baking sheet;
8. Place chicken fillet on top. The meat must be laid tightly to each other so that there are no holes. Chicken fillet can be laid in several layers;
9. Spread the melted cheese sauce in an even layer on top of the meat. Do not put the melted cheese in too thick a layer, otherwise it will completely clog the taste of the meat. The sauce layer should be very thin;
10. Sprinkle everything with grated cheese;
11. Bake in the oven at 180 degrees for 40-50 minutes. During the baking process, quite a lot of liquid will appear, you should wait until it evaporates. When the excess liquid boils away, the onion will brown a little from the bottom, and the cheese will be baked with a delicious crust, we can assume that the dish is ready. It is best to cook meat in French with potatoes in the oven on a wide baking sheet, then all the excess liquid will boil away by itself. Bon appetit!

The basis of meat in French can be chops, minced meat, or just finely chopped meat. This goes for pork, chicken, and beef. The juiciness of the dish depends not so much on the fat content of the meat, but on the additional ingredients. These include onions, tomatoes, eggplants, pineapples, etc. Also an obligatory component is dressing from mayonnaise or sour cream.

For a variety of taste, meat is often supplemented with potatoes and mushrooms. At the end, the dish is sprinkled with hard or processed cheese. Most often, French-style meat is baked in the oven, but there are also “quick” recipes for a frying pan or slow cooker. In any case, it is important to accurately observe the cooking time so that the meat does not turn out to be overdried or burnt.

You can serve this dish to the table either on a common dish, or in portioned pieces. Boiled potatoes (if not included), fresh or baked vegetables are great as a side dish. It is quite easy to please loved ones with a delicious dinner or surprise guests with a wonderful dish. To do this, you just need to cook the meat in French and serve it to the table. The grand success of the dish and rave reviews will be guaranteed.

French meat recipe with minced meat

Ingredients:

• Minced pork and beef - 500 g;
• Potatoes - 4 pcs.;
• Bow - 1 pc.;
• Hard cheese - 200 g;
• Greens - a bunch;
• Spices for meat - to taste;
• Salt - to taste.

Recipe for cooking meat in French with minced meat:

1. Peel, wash under the tap, dry and cut the potato tubers into thin slices. Pour them into a greased pan and smooth them out. Lightly salt;
2. Add spices, black pepper and salt to minced meat. Mix well with your hands;
3. Peeled onion, wash and chop into thin half rings. Spread the onion evenly over the entire surface of the minced meat;
4. Grate the cheese and sprinkle generously on the dish. Put the mold for 40 minutes, heating it to 200 C. Keep the finished dish in the oven for another ten minutes. Remove, cut, sprinkle with chopped herbs and serve with vegetable salad. Bon appetit!

How to cook meat in French with various ingredients and serve it beautifully to guests, the history and nuances of cooking this dish, as well as the best recipes on our website. More familiar and affordable will be cooking from chicken. To do this, you need to take a chicken fillet, or you can simply cut the chicken into portions.

Such a casserole illustrates an overly free interpretation of the classic French beef meat recipe, but overall it is a good option for a homemade lunch or dinner. Its relatively low cost will be a big advantage.

Meat in French with lemon juice and mushrooms

French meat with lemon juice

Ingredients:

• Pork neck meat - 2 kg;
• Tomatoes - 3 pcs.;
• Hard cheese - 100-300 g;
• Lemon - 1 pc.;
• Champignons - 300 g;
• Mayonnaise - for spreading;
• Salt - to taste;
• Spices for pork meat - to taste.

Recipe for cooking meat in French with lemon juice and mushrooms:

1. Wash the lemon before use, then squeeze all the juice out of it;
2. Cut the pork into pieces. Their thickness should be equal to 2-3 centimeters;
3. Grease a baking sheet with sunflower oil, put pieces of pork on it. Salt it, sprinkle with pepper and pour over lemon juice;
4. Washed tomatoes cut into rings. Their thickness should be half a centimeter, put them on the meat;
5. Put the washed and chopped mushrooms in the next layer;
6. Grate cheese, add mayonnaise to it. Get a mixture of medium density. Put it on the last layer;
7. Cover the baking sheet with foil. After that, put it back in the oven. Set the temperature switch to about 200 degrees. It will take about 40 minutes to cook. Then remove the foil and bake the dish for another 10 minutes. Bon appetit!

Meat in French from chicken fillet will be a less high-calorie dish than the usual version, therefore, in limited quantities, it is also suitable for people who are watching their weight. A great addition to it will be a salad of fresh vegetables, as well as light snacks. Meat in French is very convenient to cook, and most importantly, it is very tasty. For these reasons, meat in French is a recipe that is relevant for any holiday feast.

Domestic culinary writers tell the story of the following content. Once in Paris, gratin was prepared for Count Orlov (ingredients: veal, mushrooms, onions and potatoes - all baked with cheese and bechamel 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. It’s just not clear then, where does cheese and especially bechamel come into play? After all, these ingredients are typically French! Therefore, I propose to assign a romantic and elegant name to Count Orlov's veal - "meat in French", the recipe of which must be tried at least once.

Pork meat in French in the oven - video