Hello, dear readers. Now is the second half of summer, and we have been focusing our food on vegetables, fruits, and even baked goods with berries. But after all this, I really wanted meat. In this article you will find several French meat recipes that we have prepared. And so that you can also cook the same delicious meat, we made a detailed description, and for those who like to watch video recipes.

A few words about cooking meat so that it turns out soft and juicy.

First you need to beat the pork well (but without fanaticism). You can also pre-marinate the pieces. Sprinkle each piece with spices, salt, and grease with mayonnaise, let marinate for 10-20 minutes.

You can fry the meat in a dry frying pan on both sides before placing it on a baking sheet, or brush it with a thin layer of vegetable oil. This way it will be even juicier.

And if you cook meat in French with potatoes, then it turns out even softer and more tender, since it is surrounded on all sides by vegetables.

Before cooking, the meat must be washed, bones removed if there are any, and dried using a paper towel.

For this dish, choose neck, loin, entrecote; it is better to choose meat that is not too fatty, but not too lean.

• 800 grams of pork (I used entrecote)
• 200 grams of hard cheese
• 6 medium sized tomatoes
• 2 medium sized onions
• 2-3 tbsp. spoons of mayonnaise (I have 67%, mayonnaise can be replaced with sour cream)
• Spices: ground coriander, ground black pepper (to taste)
• Salt to taste

In fact, such a dish can be prepared not only from pork, but also from chicken fillet or turkey fillet, or from beef (but the meat may be a little dry).

Cooking does not take much time. Everything is simple and fast, and you are guaranteed a hearty dinner or lunch. Men especially like this dish.

Preparation:

1. The meat needs to be cut (I cut 1 cm pieces). It's good to hit it on both sides. Season with salt and pepper, sprinkle with ground coriander on both sides and set aside.

2. Peel and cut the onion into half rings. (Onions, if desired, can be marinated in a solution of salt, sugar and vinegar (a glass of water, 1 teaspoon of vinegar, 2 tablespoons of sugar and a pinch of salt), place the onion and leave for 10-15 minutes).

3. Cut the tomatoes into slices.

4. Three hard cheeses on a coarse grater.

5. I place pieces of meat on a baking sheet at a distance from each other, grease the meat with mayonnaise on top (can be replaced with sour cream).

In all recipes, mayonnaise can be replaced with full-fat sour cream; I usually prefer homemade (country) sour cream.

6. Place onions on top, then tomatoes, and hard cheese.

7. I put the meat in French in the oven for 40 minutes and bake it at a temperature of 180-200 degrees. After baking, turn off the oven and let the meat stand for 5 minutes.

You can additionally place a baking sheet with water in the oven, so it won’t burn on top.

8. Remove the dish from the oven and serve hot, with vegetables and herbs, or can be eaten as a separate dish. I personally like to eat meat with tkemali, we have already written about it on the blog. Last year we made it from plums, and this year we made it. A very tasty sauce for meat.

On top, if desired, garnish with finely chopped dill and parsley.

• 600 grams pork meat
• 5 pieces. tomatoes
• 300 grams of mushrooms
• 2 onions
• 200 grams of cheese
• Black pepper and salt
• 100 grams of mayonnaise

Another simple and tasty recipe for French meat with mushrooms, tomatoes and hard cheese. People who love mushrooms will really like it.

Preparation:

1. Cut the meat into 1-1.5 cm pieces and beat them. Add salt and pepper.

2. Cut fresh tomatoes into slices.

3. Cut the onion into half rings.

4. Grate the cheese.

You can use any cheese for all recipes (the one you like best), I prefer Russian.

5. Peel the champignons, removing the film from the cap, cut the mushrooms into slices.

6. Bake on a baking sheet, lay out the meat, mayonnaise on top, then onions, mushrooms, tomatoes and hard cheese.

7. Bake at 200 degrees for 40-45 minutes.

It is better to serve the dish warm; this juicy, tasty and aromatic dish can be prepared both on weekdays and on holidays.

• 4 pieces of meat (300 - 400 grams)
• 3-4 potatoes (500 gr.)
• 2 onions (150 - 200 gr.)
• 200 grams of hard cheese
• approximately 500 grams of tomatoes
• Spices (pepper and coriander)
• Mayonnaise

Children love this kind of meat; the meat and potatoes turn out soft and tender, with a stretchy cheese crust on top. This is a very tasty and satisfying dish. You can feed the whole family a hearty dinner or lunch.

Preparation:

1. The meat needs to be beaten, salt and pepper on both sides. I also sprinkle with ground coriander, it turns out very tasty.

The pieces can be covered with cling film and beaten in film, but if you beat them carefully, then you can do it without film.

2. Peel and cut the potatoes into slices, add salt and pepper to taste. You can grate it on a coarse grater, but first immerse it in cold salted water, but before putting it on a baking sheet, strain off all the liquid.

3. I cut the tomatoes into slices.

4. Onion in half rings, as in the first recipe.

5. I grate the cheese on a coarse grater.

6. I will bake the meat in a glass dish. I lay everything out in layers.

The first layer is potatoes, the second is meat, then mayonnaise, the third is onions, the fourth is tomatoes, the fifth is cheese, I grease everything with mayonnaise on top.

You can mix hard cheese with mayonnaise. Mayonnaise prevents the cheese from spreading and leaves a thick cheese crust on top.

7. I put the French pork meat with tomatoes and cheese in the oven for 40 minutes, temperature 200 degrees.

Can be served with vegetables or as a separate dish. If desired, sprinkle everything on top with finely chopped herbs.

Our children really love meat and potatoes. For example, your favorite dish is.

The meat turns out delicious and tender, all the vegetables are soft. There is no shame in serving such a dish to guests and satisfyingly feeding the whole family.

It is interesting that this holiday dish is, in general, not prepared in France itself, while every Russian family knows it very well. French-style pork baked in the oven is a dish whose ingredients any housewife can lay out on a baking sheet in a matter of minutes, without even looking at the 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 dish, 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 easier to prepare.

Undoubtedly, the recipe plays one of the leading roles in this culinary “performance,” but the true secret of delicious French pork meat lies in the right piece of fillet and the marinade that will be used for it.

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

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

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

In terms of caloric content, the most dietary is the tenderloin - only 142 kcal, while the caloric content of the neck part is 550 kcal per 100 g.
Therefore, if we cook from pork tenderloin, the calorie content of the finished dish 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 in the neck, whatever one may say, there is a layer of fat, which, when baked, although it will give extra calories, you can certainly count on a juicy and aromatic dish.

Choosing the right meat is only half of successful cooking. So how can you cook meat super tasty in French? Yes, very simple!

The surface of pork steaks can be lightly cut with a knife, rubbed with salt, pepper, spices and olive oil, as if marinated. Very little time is allotted for soaking the fillet, and during this time we will have time to prepare all the other products: we chop onions and tomatoes, and maybe potatoes, mushrooms and of course cheese.

French roasted pork neck meat

The name of this dish alone implies the preparation of meat under a cheese and mayonnaise “coat”. But you must admit, cooking a side dish separately is not at all interesting. Our Russian housewives have made their lives easier - they also serve baked potatoes at home. And it’s all cooked together in one baking sheet. Very convenient and satisfying.

Ingredients

• Pork neck – 600 g;
• Onions – 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;
• Oregano seasoning - a pinch;
• Mayonnaise – 100 g;
• Kefir or milk – 50 ml;

How to cook pork in French

1. Rinse the pork neck in cool water, place it in a plate and let the water drain. Can be dried with paper towels.
2. Let's start cutting up a piece of meat - cut it into steaks a little more than 1 cm thick, preferably cut across the grain.
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. Peel the onions and potatoes. Cut into thin rings.
6. Wash the tomatoes, remove the stem and cut into transverse thin circles.
7. Crumble the cheese using a coarse grater.
8. Place potato rings evenly on a greased baking sheet and add salt. Place onion rings on top.
9. Place pork steaks on the onion layer. Cover them with tomato slices, and distribute grated cheese evenly over the tomatoes.
10. Spread all this beauty on top with sauce and send it to an oven already preheated to 180°C.

How long to bake pork in the oven in French depends on the specific oven. After 40 minutes at 180-200°C, the meat will be ready. It’s more difficult with potatoes; you may have to cook the dish for 50-60 minutes before they are completely baked. You need to remove the baking sheet from the oven and check the readiness of the potatoes with a knife.

If the potato fits well on the knife, it means the dish is fully cooked.

French pork in a slow cooker: recipe from tenderloin

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

Cooking French-style pork with your own hands in this miracle of technology will not be difficult, the main thing is to know what ingredients to take, how to cut and in what order to place them. And our step-by-step recipe will help you solve this simple problem.

Ingredients

• Pork tenderloin – 400 g;
• Onion - 2-3 medium onions;
• Potatoes – 5-6 root vegetables;
• 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. First let's make the sauce. 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 it into strips about 3 cm long.
3. Peel the onion and cut into thin rings.
4. Peel the potatoes and also cut them into thin slices 3-5 mm thick.
5. Remove any remaining soil from the champignons and rinse them in cool water. You can cut them lengthwise into thin slices. In general, cut the mushrooms the way you like.
6. Grind the cheese into large shavings on a grater.
7. Grease the bottom and walls of the multicooker bowl with vegetable oil.
8. And now we begin to assemble our future pork in French, layer by layer: place the pork slices in the first layer on the bottom of the bowl. Salt the meat on top and cover it with a second layer of champignons.
9. Then onion rings are laid out, and the fourth layer - potato slices - is evenly distributed over the onion slices. Don't forget to salt the potatoes.
10. Sprinkle grated cheese in an even layer over the potatoes. And then evenly pour the resulting composition with sour cream sauce.
11. Close the multicooker lid, press the “Baking” mode, time – 50 minutes.

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

For those who do not have an oven or do not want to use it due to various circumstances, there is the opportunity to prepare an original dish with French pork in a frying pan. Any side dish goes well with this meat – be it potatoes, pasta or rice.

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

Pork in French with mushrooms

Ingredients

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

• Cut the pork into steaks 1-1.5 cm wide. Beat the surface of the resulting pieces.
• We clean the onion, wash it and cut it into rings.
• Wash the tomato and cut into slices. Grate the cheese.
• Mushrooms can be any - champignons, porcini or even boletus and russula. Let's wash and cut them smaller.
• Treat the frying pan with oil and heat it up at the highest power. Place 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 this, reduce the cooking temperature, salt the surface of the steaks, place the mushrooms on top, then the onions.
• Place tomato rings on the onion. Salt a little more. Cover the pan with a lid and cook the meat for 40 minutes.

• During the cooking process, make sure that the meat is simmered rather than 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 power of the burner.
• When the liquid has evaporated, pour cream over the meat, pepper and add a little salt. Sprinkle cheese on top. Simmer all this splendor over low heat for another 20 minutes.

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

In fact, this dish has nothing to do with France: it originates from a passionate lover of hunting, Count Orlov, and his favorite food - game meat with mushrooms, and was called in Orlov's way. The taste was exquisite, so the dish received great recognition among gourmets. Apparently, it was this subtlety that later gave the name “French-style meat,” which extended to many methods of preparing any meat, including pork.

French oven-baked pork is appreciated not only by professional chefs, but also by ordinary housewives. Firstly, it can be served for lunch or dinner any day. Secondly, make it a beautiful, delicious centerpiece of the holiday table. Thirdly, all components of the food are inexpensive and always available. And, fourthly, you don’t need to have super-skills to please your household with a juicy, tender treat. What do you need to prepare the “classic” pork meat?

• pork fillet: 350 – 400 grams;
• not a very large onion;
• champignons: 250 – 300 grams;
• hard cheese of your favorite variety: 200 – 250 grams;
• salt and pepper;
• from three to five tablespoons of mayonnaise.

Let's start cooking.

1. We clean and wash the mushrooms, cut them into pieces. After this, put it in cold water.
2. We also cut the meat: into fairly large fragments (about 10 x 10 cm), but not thick (up to a centimeter).
3. Salt each piece thoroughly and rub with pepper. Place on a baking sheet (we greased it with oil before).
4. We hide the meat under mushrooms (slightly salted). And we cover them with onion half rings.
5. Next comes the cheese (we processed it on a grater). Then - mayonnaise.
6. The baking sheet with the workpiece should spend at least 25 minutes - half an hour in the oven (at 200 C). Afterwards you can take it out and feed your family deliciously.

For more filling - potatoes

Pork itself is a fairly satisfying product, but if you want to be sure that guests will not leave the table hungry, it’s worth making French-style meat with potatoes. Besides, then you won’t need to come up with a side dish.

Let's collect a few necessary ingredients:

• 700 – 800 grams of pork meat;
• 600 – 700 grams of potatoes (meaning already peeled);
• a couple of onions;
• 200 – 250 grams of mayonnaise (fatty is better for greater satiety);
• up to 250 grams of hard cheese;
• ground black pepper, salt - to your taste;
• vegetable oil (to grease the baking sheet).

Now let's start creating the dish.

1. First the meat. We cut it into steaks (about a centimeter wide). We beat each one off on both sides. Salt and pepper (you need to do this on each side). Place the heap into a separate plate and set aside for now.
2. Now the onion. We remove the “casing” from it and cut it (in rings or half rings - it doesn’t matter).
3. Next - potatoes. It should look like thin circles.
4. We “build” the dish itself. Grease the sheet with oil and arrange the layers: potatoes (slightly salted), pork steaks, sliced ​​onions. Finishing is a layer of mayonnaise, covered with grated cheese (it is better to grate it on a large-mesh grater).
5. The oven has already heated up to the desired level (200 C). This temperature must be maintained for twenty minutes.
6. Then we reduce the heat to 180 C and wait another 20 minutes.
7. Remove, garnish with herbs, and serve before it cools down.

The meat will turn out even juicier if you fry it in advance on both sides in a frying pan until lightly browned. Moreover, it is not the container that needs to be lubricated with oil, but the meat itself.

With tomatoes and cheese in the oven

If you cook meat in French with tomatoes, the dish will turn out not only juicy, with a pleasant acidity, but also very beautiful, just right for a festive feast.

You will need to take:

• half a kilo of pork;
• tomatoes (three is enough);
• cheese (not processed, but hard) – 200 grams;
• onion head;
• ground pepper (black), salt (iodized is also possible);
• mayonnaise (homemade is generally ideal) – 100 milligrams.

We proceed in this order.

1. Cut the meat into chops, beat each on both sides (through a plastic bag so that you don’t get a shapeless mess) to a thickness of at least 0.7 centimeters. Rub with salt and pepper.
2. We cut the vegetables: tomatoes into circles, onions into thin rings.
3. Cheese: pass through a coarse grater.
4. Cover the baking sheet with vegetable oil. Our chops are on him.
5. Above is a layer of onions, followed by chopped tomatoes.
6. They are followed by mayonnaise and cheese topping.
7. After 35 - 40 minutes the dish has been in the oven (at 190 C), you can remove it and try it.

To achieve impeccable taste and juiciness, you should always use only fresh meat, not too fatty and without veins. If it's pork then the most suitable option is loin.

Under the “fur coat” with eggplants

For variety, French pork recipes use many vegetables. We have already talked about mushrooms, potatoes and tomatoes. What if you try adding eggplant to your dish? It should create an excellent taste harmony with the meat.

So, let's take the following products:

• meat - half a kilogram;
• hard cheese – two hundred grams;
• eggplant - a little;
• onion - head;
• mushrooms – three hundred grams (we’ll choose champignons, they cook faster);
• garlic - two or three cloves;
• sour cream - a couple of table. spoon;
• mayonnaise - one table is enough. spoons;
• salt and pepper to taste.

First we deal with the meat.

1. Cut into steaks. They should be no thicker than two centimeters.
2. Brown in a frying pan.
3. Place in the form in which we will bake.

Next is the turn of vegetables.

1. Finely chop the garlic and onion with a knife. Bring until golden brown in a frying pan.
2. Add mushrooms (already clean and diced) to the onion-garlic mixture.
3. Then the vegetable part is diluted with eggplant cut into small pieces.
4. All this is stewed (under the lid) for five to eight minutes.
5. The only thing missing is sour cream and mayonnaise: mix the contents of the frying pan with them.

The final stage.

1. Cover the meat with the resulting mixture. The top is the place for the cheese (after a coarse grater).
2. Place the mold in the oven at 180 C. When forty minutes have passed, welcome to the table.

You must remember that the meat, onions and sauce, when heated, will give a lot of juice. Therefore, it is better to take a baking sheet with high sides.

Recipe for cooking in foil

It is believed that baking in foil enhances the flavor of the meat and maintains its juiciness. It’s also very convenient: you can immediately prepare as many servings as you expect to eat.

For our dish you will need:

• 0.5 kilograms of pork fillet;
• three or four potatoes;
• one carrot and one onion;
• 120 – 150 grams of cheese (hard);
• 100 – 120 grams of sour cream (it is better to use not too fatty);
• a pinch of ground pepper and salt;
• half a teaspoon of finely chopped greens;
• vegetable oil (preferably refined) so that you can lubricate the foil.

We follow the instructions.

1. We have already washed and dried the pork. We cut it into pieces, not large, but not particularly small. We carefully beat each one (to prevent it from spreading under the hammer, we cover it with film).
2. Cut the potatoes into slices (medium size). But if you wish, you can do without potatoes.
3. Cut the onion thinly into rings or half rings.
4. We process the carrots on a grater.
5. Lightly sauté carrots and onions in a frying pan with a drop of vegetable oil.
6. Place some potatoes in foil, pre-greased with oil (they are already salted and peppered).
7. We place the similarly processed chops on top.
8. The next layer is sautéed vegetables. Behind them is sour cream.
9. The last one will be grated cheese.
10. Carefully wrap the foil. A preheated oven awaits it along with its contents.
11. When time has passed (depending on the size of the portions it will take from 45 to 55 minutes), take out the food, transfer it to plates with a wooden spatula, and sprinkle with herbs. And we eat while it's hot.

If the dish includes potatoes, they should be cut into pieces approximately the size of pieces of meat.

Then everything will be cooked at the same time.

Original recipe with pineapples

Nowadays, pineapples can hardly be considered an exotic fruit. But French-style pork cooked with them is still a dish with a rather unusual taste. And yet, he has a lot of fans. Let's try to combine such unusual components.

To bring the recipe to life you will need:

• half a kilogram of pork tenderloin;
• a can of canned pineapple (preferably slices);
• onions - three pieces;
• 350 – 400 grams of cheese (any hard type);
• mayonnaise can be replaced with sour cream;
• sunflower oil (or other vegetable oil you have in the kitchen);
• You can’t do without pepper and salt.

We begin to “cast magic.”

1. First of all, we “undress” our cipollinas and cut them into thin half rings.
2. We deal with meat. It will have to be washed, dried and cut. Each square should be approximately the following size: 10 x 10 x 1 cm.
3. Beat each of them a little, season with salt and pepper.
4. Pass the cheese through a medium grater.
5. Grease a baking tray (take the one with the higher sides) with oil. Top it with onions, then meat.
6. Coat each meat square with mayonnaise. Place a pineapple slice on top. We also cover it with mayonnaise. The final “chord” is to sprinkle everything with cheese.
7. All that remains is to move the baking sheet into a hot oven (at 180 C) and keep it there for half an hour.

Good afternoon friends!

French-style meat cooked in the oven has a very attractive appearance, and therefore it can be safely used both in creating a daily menu and in festive feasts.

Initially, this dish was prepared for Count Orlov in Paris, and was a casserole of veal, potatoes, onions and mushrooms and cheese, baked with bechamel sauce. Since its first preparation, it, like , has undergone many changes in composition. Mushrooms disappeared, and the meat component began to be prepared from pork, beef or chicken, often in the form of minced meat. Bechamel sauce was replaced with mayonnaise.

There are different options for preparing the dish, with different sequences of layers (cheese or mayonnaise on top). The cutting shapes depend only on your imagination (fillet in small slices or large pieces, onions, finely chopped or rings). In some recipes, the meat is pre-fried before baking.

Do you want to learn the secrets of preparing the best recipes for delicious and juicy meat in French? Then join us!

Classic recipe for French meat in the oven without potatoes

This traditional meat recipe is easy and simple to prepare. It’s hard to imagine that using the simplest ingredients you can prepare such a delicious and unpretentious dish. And to make the meat soft, we’ll add a couple of super ingredients.

Ingredients:

• veal fillet - 800 g
• onions - 4 pcs.
• tomatoes - 8 pcs.
• bell pepper - 1 pc.
• hard cheese - 400 g
• salt - to taste
• mayonnaise - 8 tbsp. l.
• greens - for decoration

Preparation:

Let's start with meat, we will cook from beef. We will need a piece of good fillet, which you can buy in the supermarket or make yourself. We take 100 grams of meat per person.

Cut into approximately equal pieces, palm-sized and 2 cm thick.

Lightly beat the meat. You shouldn’t be too zealous, because the marinade is still waiting for it. The marinade is the simplest: salt, black pepper and onion juice. How to cut the onion for the marinade is not important; we won’t need it in the future. We use 2 onions.

Rub the chopped fillet with a mixture of salt and black pepper and place in a bowl, alternating with onions. Lightly add some salt to the onion beforehand so that it releases the juice better. Leave to marinate for 1 hour.

While the meat is marinating, cut the onion into thin rings.

To ensure that the meat is not dry when baking, we add our super foods - tomatoes and bell peppers. Tomatoes will saturate the meat with tomato juice and add exquisite sourness. Sweet bell peppers will add a special aromatic taste and pleasant aroma. It will add vitamins to the overall composition of the dish.

Cut the tomatoes into medium rings.

We do the same with sweet peppers.

So, we're all set. The meat is marinated, the vegetables are chopped.

We got 8 pieces of meat; baking them on a baking sheet is unprofitable, because half of it will be empty. It is better to do this in a small heat-resistant glass container.

To prevent anything from burning, carefully grease the bottom and walls with butter. Let's start posting. We will prepare the dish in portions, so we lay out all the ingredients in layers.

We put the meat in the first layer and grease it with mayonnaise. Next onion on it, then tomato rings and bell pepper on top.

And we put all this beauty into a preheated oven. Cooking time at 180 degrees will be 40 minutes. Time may vary depending on oven capabilities.

After the time has passed, turn off the oven and remove the dish.

Spread the grated cheese on a coarse grater. And put it back in the oven. Let's wait until the cheese melts and you get a fragrant cheese crust.

Our delicious French-style meat is ready. Arrange in portions on flat plates. Decorate with lots of greenery.

This is such a delicious, beautiful dish! The meat is juicy and soft, and the cheese crust melts in your mouth! Enjoy your meal!

Meat in pots of chicken (chicken fillet) and cheese in French

Try an easy recipe for cooking chicken in pots with potatoes and cheese. You'll like it!

How to cook French meat with potatoes in the oven

Dishes cooked in the oven have a special taste and aroma. This recipe will be no exception.

Ingredients:

• pork fillet - 800 g
• potatoes - 500 g
• onions - 2 onions
• hard cheese - 400 g
• salt - to taste
• ground black pepper - to taste
• butter - for greasing the pan
• mayonnaise/sour cream - 4 tbsp. l.
• favorite spices

Preparation:

Let's start by chopping the ingredients.

After slicing, place the meat on a cutting board, sprinkle with salt and black pepper. I also add rosemary, which works great here. You add your favorite spices. A little cling film on top and lightly beat to a thickness of 1 cm.

Grease a baking sheet with butter and place the potato slices in the first layer. We cut it 1 cm thick. The next layer is meat. I sprinkle it with a small amount of dry basil. Just a little bit for the aroma.

Place another layer of potatoes on the onion bed.

Place the cheese, grated on a coarse grater, in a bowl, add mayonnaise and sour cream. Mix everything. By replacing part of the mayonnaise with sour cream, we lose 50% of saturated fat.

Spread this mixture onto the potatoes and carefully level them. The combination of cheese and mayonnaise will give you an amazing crispy soft cheese crust. Place in an oven preheated to 180 degrees.

Our assistant does an excellent job, and after 40-50 minutes we get an exquisite hearty dish - meat in French.

How delicious it is! Enjoy your meal!

Juicy French meat in the oven - a recipe for pork with mushrooms and tomatoes

This original recipe for juicy meat with mushrooms and tomatoes under a cheese crust is the best I know. Easy and simple to prepare!

Ingredients:

• pork fillet - 400 g
• mushrooms (champignons) - 200 g
• onions - 2 pcs.
• hard cheese - 100-150 g
• tomatoes - 2 pcs.
• vegetable oil - for frying
• ground black pepper
• mayonnaise
• greenery

Preparation:

1. Let's start with meat. Today we will cook pork chops. I chose a nice piece of pork shoulder with a little bit of fat. It adds juiciness and taste to the dish. Cut the meat across the grain into small portions about 1 cm thick.

2. To make the process of beating meat enjoyable and exciting, use a hammer. Lightly sprinkle the pork with black pepper and salt. Add your favorite seasonings (rosemary, basil, barberry, dried garlic). The main thing is not to overdo it, otherwise the spices will drown out the main taste of the dish. Add a little to add flavor.

We beat back lightly. Do not overdo it, otherwise the meat will remain without juice and turn into a piece of “rubber”. When beaten, it turns out twice as thin as the original thickness.

Cut the tomatoes into thin slices, onions into half rings, and mushrooms into strips. Thinly slicing vegetables makes the dish airy. Three cheeses on a medium grater.

Fry the onions and mushrooms in hot oil until golden brown.

Line a baking sheet with food foil. Place the first layer of meat and grease it with mayonnaise.

Top with fried mushrooms and onions, with tomato slices on them.

Sprinkle all this generously with grated cheese. Place in a preheated oven.

Cooking time is approximately 40 minutes, at a temperature of 180 degrees.

There is little that compares to this French pork dish with mushrooms and tomatoes.

Let's try! Pleasantly soft and juicy meat and melting cheese crust, very tasty! You can garnish with baked potatoes, fresh vegetables and herbs.

French meat recipe with minced meat and potatoes

Ingredients:

• minced meat - 500 g
• potatoes - 7 pcs.
• onions - 3 onions
• hard cheese - 150 g
• carrots - 2 pcs.
• salt - to taste
• ground black pepper - to taste
• sunflower oil
• mayonnaise
• greenery

In this collection I have offered you the best French meat recipes. All you have to do is choose the most suitable option for you and cook juicy meat in the oven.

Many years ago, a French-style meat recipe was suggested to me by a friend who cooked it for her family every weekend. I didn’t have an oven then, and I cooked my first French meat in a frying pan. This was the case for a long time until the oven appeared. Since then, I have tried many variations of this dish: with mushrooms, onions, tomatoes, potatoes, pineapples and various meats. Also, I used to use mayonnaise, but then I replaced it with sour cream and still use it to this day. Now, however, I don’t often cook this dish, more for the holiday table. Today I propose to cook meat in French from pork.

To prepare a dish, prepare all the products according to the list.

Cut the pork into slices 7-8 mm thick. I used carbonade.

Cut the onion into half rings and marinate in a mixture of water and vinegar, adding sugar and salt. Leave the onion for 15-20 minutes.

Season the pork with salt and pepper, cover with cling film and beat with the flat side of a kitchen hammer.

Grease a baking dish with a little sunflower oil and spread half of the pickled onions over the bottom.

Place the pork overlapping, covering the onion.

Place the remaining onion on top. Mix sour cream with soy sauce and brush the top of the dish.

Heat the oven to 180 degrees and bake the meat for 30 minutes. Then take out the pan, sprinkle the dish with grated cheese and bake for another 15-20 minutes, until the desired crust color.

Serve ready-made French pork with any side dish or fresh vegetables.

Bon appetit!