Meat in French is a very popular dish for the festive table and is great for treating guests. This is not surprising, the dish is prepared quite quickly and simply, for its preparation you need available ingredients and a small list of them, you can cook a large number of servings at a time, and another, and probably the main advantage, is the excellent taste of the finished dish.
Today, there are many recipes for cooking meat in French, and the dish does not lose its popularity. We suggest French cooking pork with potatoes. So you not only do not have to cook a separate side dish, but potatoes baked together with meat turn out to be very juicy and tasty. The recipe is quite simple and does not require special culinary skills, and the dish is perfect both as an everyday dish and as a festive one.
Tips & Tricks:
The best option for the meat component of the dish would be lean pork or young veal pulp. With beef, it is easy not to guess and choose a piece of not very high quality, and lamb can “hammer” the rest of the ingredients with its taste, depriving the delicacy of charm.
If you chose pork, then it is better to give preference to the neck, loin or juicy part of the ham. The specified meat is a perfectly balanced option – not too fatty, but not lean.
When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Fresh beef should have a uniform, not too dark color.The opposite indicates that the meat belongs to an old animal. It is not suitable for our purposes.
When buying, check the elasticity of the chosen meat piece. The surface should be springy. Sluggish and flabby pieces should not be taken.
Before cooking, be sure to rinse the meat and dry it with a towel or paper towel. Remove bones, excess fat and spit. Cut across the fibers, then beat off, after wrapping in cling film. This will keep your kitchen safe from meat splashes.
You can add juiciness and tenderness to meat by pre-marinating it. A mixture of mustard and other spices will serve as an excellent marinade. The optimal marinating time is a couple of hours in the fridge.
Onions use sweet, salad varieties. If there are no such bulbs at hand, you can remove excess bitterness by dousing the vegetable with boiling water.
Meat in French can be cooked with or without potatoes. The main thing is that meat, onions, sauce and cheese are present, everything else is added at the discretion.
Choose dishes for cooking, taking into account the number of products. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form is suitable, as well as a cast-iron thick-walled pan without a handle. Before laying out the products, the form must be greased with oil or covered with foil.
If potatoes are present in the recipe, they can serve as a pillow for other products or lay out on meat. True, in this case, the pieces should not be too thin.
Mayonnaise can and should even be replaced with more healthy sour cream.
Mushrooms will not spoil meat in French, you can take any at your discretion.
The dish collected on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
Any cheese will do. Experienced chefs recommend mixing Parmesan with Gouda. Don’t skimp on the cheese, sprinkle generously on the dish to get a delicious crust.
Ingredients
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Nutrients
Calories 145.12
Carbohydrates 6.3
Fat 9.64
Protein 8.08
Step by step method
Step 1
All ingredients are thinly sliced and stacked in layers in a mold. The first layer is thinly sliced potatoes.
Step 2
It is laid out in a layer of 1-2 centimeters. Potatoes are salted and peppered to taste.
Step 3
This layer is smeared with sour cream. You can replace this ingredient with mayonnaise or other sauce, as well as add garlic, dill or spices. But it is thanks to sour cream that potatoes and pork are soft and juicy.
Step 4
Next, the onion is cut into half rings and laid out in a thin layer.
Step 5
3rd layer is pork. The meat must be cut into small pieces, beat off on both sides, salt.
Step 6
Then put on potatoes with onions.
Step 7
The top layer is smeared with sour cream.
Step 8
Then the tomatoes are cut into small slices and laid out on the meat.
Step 9
Now the form can be placed in a well-heated oven and baked at a temperature of 180 ° C for about 35-40 minutes (the time depends on the model of the oven).
Step 10
Then the cheese is grated.
Step 11
An almost ready dish is taken out of the oven and sprinkled with cheese, and then sent back for 5-10 minutes. French meat is ready.
Step 12
Meat in French can be served on one common dish or in portions. It can be garnished with greens or cherry tomatoes.
