French meat is a hot dish that is traditionally prepared with potatoes, cheese and the most tender parts of meat. The step-by-step recipes presented below give an idea of what other ingredients can be used in the preparation of this dish.
The creator of this simple dish is a French chef who served in one of the richest imperial family of Russia in the county of Alexei Orlov. Then the meat in French was prepared from soft young marbled veal with mushrooms, cheese and potatoes with white bechamel sauce. This was part of a rich and hearty dinner or dinner in honor of the reception. Since then, little has changed. However, you can safely vary the components, replacing veal with pork or beef, and bechamel with cream or other spices and sauces. Tasty and correctly cooked meat according to step-by-step recipes in French is worthy to be a decoration of not only a festive, but also an ordinary dining table!
French meat (step by step recipe) - general principles of preparation
If beef is taken for cooking, then you need to ensure that the meat is not dark in color, otherwise it will take a very long time to cook and spoil the whole dish. It’s better to use veal for French meat.
If pork is taken for cooking, then you need to take only juicy, but not very fatty places of meat (loin or neck). In the fatty layers of pork should not be yellow, and the meat itself should be in a uniform slightly pinkish color.
The meat must be washed, thoroughly dried, removed all the films, bones and cut across the fibers. Beat meat should be careful so as not to destroy the fibers.
If the chicken is taken for cooking, it is better to use the brisket. In this case, it is not necessary to beat meat.
French meat pork with juniper: step by step recipe
Ingredients:
• 1 kg of pork (tenderloin, cervical or scapular part);
• 250 g of onion;
• 200 g of hard cheese;
• one lemon;
• one tomato;
• 150 g of dried porcini mushrooms;
• kilogram of potatoes;
• 15 g of salt;
• 25 g of granulated sugar;
• 15 g ground pepper;
• 5-6 juniper berries;
• 100 ml of sunflower oil;
• a bunch of green onion feathers.
Cooking method:
1. French meat is not so difficult to cook. A step-by-step recipe should begin with the preparation of the ingredients.
2. Wash and dry the lemon with a kitchen towel and cut in half.
3. Squeeze the juice from the lemon. This can be done manually or with a special juicer. Juice will turn out approximately 100 ml.
4. Rinse with cold water the onion heads.
5. Use a sharp knife to cut off their necks and the bottom.
6. Remove all the scales from the onion.
7. Rinse the vegetable heads again with water.
8. Cut the onion into half rings. To do this, cut each head into halves. Put half on a cutting board, cut down and with a sharp knife, cut across into thin slices.
9. Pour half a glass of water into a bowl, add lemon juice, 7 g of salt and sugar.
10. Stir the mixture. This is a marinade.
11. Put the whole chopped onion into the marinade.
12. Stir, cover and set aside for now.
13. Wash the tomato, remove the place of attachment of the stem.
14. Put the tomato on a cutting board and cut in half.
15. Then put the halves of the tomato cut down and cut into thin slices across.
16. Transfer dry mushrooms to a coffee grinder and grind into crumbs. This can also be done in a home processor or in a blender.
17. Juniper berries to sort out. To do this, examine each berry for damage and contamination.
18. Rinse selected berries in cold water.
19. Lay a paper towel on the table and place the berries on it. They should dry out a bit.
20. Rinse the meat in cool water.
21. Dip pork with a paper towel to remove excess water.
22. Having laid the meat on a cutting board, cut it across the connective tissue fibers into steaks 1.5-2 cm thick. If there is fat at the edges, do not cut it, it will give the meat extra softness.
23. All chopped steaks slightly beat off the opposite edge of the knife side.
24. Put juniper berries in a separate bowl and distribute them with a mortar or any wooden pusher. By the way, instead of these berries, you can use any other with a sour taste. For example, cranberries, lingonberries or currants.
25. To prepare the marinade for meat steaks, add salt, sunflower oil and ground pepper to the berries.
26. Stir the marinade.
27. Grate the prepared pieces of meat with marinade.
28. Put the meat in a bowl and let it marinate for 10-13 minutes.
29. Rinse the potatoes in cold water and peel them off the skin.
30. Cut potato tubers into slices with a thickness of not more than 1.5 cm.
31. A baking tray for baking meat is well lubricated with sunflower oil.
32. Arrange the pickled pieces of pork on a baking sheet.
33. To get a bowl with onions and squeeze the onions from the liquid.
34. For each piece of meat put a little onion.
35. Sprinkle the onion evenly with mushroom crumbs.
36. Put one or more slices of tomato on each piece of meat with the next layer.
37. Between pieces of meat on a baking sheet lay out potato slices.
38. Sprinkle slices with sunflower oil.
39. Turn on the oven to heat up to 200 ° C.
40. Put the baking tray with meat in the oven.
41. Take the cheese and grate it or grind it with a knife on a cutting board.
42. After 20 minutes, you can remove the baking sheet with meat in French.
43. A step-by-step recipe continues by spreading into pieces of meat with vegetables and mushrooms an even layer of crushed cheese.
44. Put back in the oven for another quarter hour.
45. In the meantime, wash the feathers of green onions in the water.
46. Dry the onion on a towel and finely chop into crumbs.
47. Put the prepared meat on a plate and, before serving, sprinkle with green onion crumbs.
48. To give the finished dish to infuse and cut into portions to serve.
French beef meat in pots: a step by step recipe
Ingredients:
• a pound of veal;
• one orange tomato;
• a pound of potatoes;
• a pound of champignons;
• two heads of onions;
• 300 g of hard cheese;
• 100 ml of sunflower oil;
• 20 ml of table mustard;
• 10 ml of flower honey;
• salt to taste;
• to taste spices;
• a bunch of parsley.
Cooking method:
1. Remove from the veal all unnecessary and unnecessary.
2. Rinse the meat in cool water.
3. Dip the veal with a paper towel.
4. Put the meat on a cutting board and cut into slices, then into medium-sized cubes about 2x2 cm.
5. Rinse onions in cold water, peel it.
6. Cut the onion into small cubes. To do this, first cut the head in half, then into slices and cubes.
7. Rinse the champignons in a bowl with cool water, if necessary, strip off the dirt with a knife.
8. Put the mushrooms on a towel.
9. Take one champignon and cut them all into thin slices.
10. Pour 2-3 tablespoons of sunflower oil into a pan and put on a stove to warm up.
11. Put mushrooms in oil and fry until the liquid evaporates.
12. Add onion to the mushrooms, mix.
13. Add mustard and honey. Stir again.
14. Fry until light golden brown.
15. Remove the pan from the stove.
16. Rinse the tomatoes in a bowl of water.
17. Cut the tomatoes into small cubes or pieces of any shape.
18. Put the potatoes in a separate bowl with cold water.
19. Peel the potatoes and immediately rinse them in clean water.
20. Cut the potatoes into strips or sticks to your taste.
21. Take a large ceramic or clay pot for baking dishes. If desired, you can use several smaller pots.
22. First put the potatoes in the pot, then the meat. It is necessary to ensure that the layers are distributed evenly along the bottom of the pot.
23. Salt and sprinkle with spices to your taste.
24. Then put the tomatoes on them, distribute the fried mushrooms with onions.
25. Grind the cheese on a grater.
26. Sprinkle cheese on top of mushrooms.
27. Close the pot with a lid.
28. Turn on the oven to heat up to 200 ° C.
29. Put the pot in the oven for an hour.
30. In the meantime, sort out the fresh parsley. Remove yellow, withered leaves.
31. Rinse selected leaves in cold water and put out to dry on a dry kitchen towel.
32. Finely chop the greens.
33. The meat is ready in French! Following the step-by-step recipe, it remains only to sprinkle the dish with chopped parsley. Serve such yummy to the table right in the pots in which it was baked.
French meat (step-by-step recipe) - tricks and tips
• Before you begin to beat off steaks of meat, it is better to cover them with a disposable bag so that there is no splashing.
• Potatoes prepared for the dish are best poured with water for a while or greased with vegetable oil so that the vegetable does not darken.
• If the meat is taken too tender and cooked quickly, it is better to distribute it evenly over the potatoes.
• If desired, in any dish, before sprinkling mushrooms with cheese, you can add sour cream, cream or mayonnaise.
• If the top of the dish starts to burn, then cover the baking sheet with foil.
• If the potatoes are baked for a long time, then you can pour the dish with a small amount of boiled water.
• To make the dish juicier, add some minced meat to the vegetable layer.
• To cook the dish evenly, the meat and potatoes should be cut into almost the same thickness.
