How to make meat juicy in French. French-style meat in the oven. The most delicious recipes: with cheese, tomatoes, potatoes, mushrooms, pork, chicken, turkey and beef. Delicious meat recipes in French

There are meat dishes that absolutely everyone knows, because they have gained so much popularity that they are eaten on weekdays and holidays, served in restaurants, and cooked at home. And there are simply too many options for preparing this dish. We are, of course, talking about meat in French. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and were named so because of the French mayonnaise sauce that is used for cooking. That's the whole secret of its name. But today we will look at the secret of preparation in detail. Today we will cook meat in the oven in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many delicious things we have to learn today.

Have a napkin or handkerchief ready because your mouth is about to start watering!

French-style pork in the oven - the simplest step-by-step recipe with photos

Let's start getting acquainted with meat in French with the simplest, so to speak basic, recipe. This is classic French meat, which we all know well from the menus of cafes and inexpensive restaurants. I even remember that in the cafeteria at work they prepared this for us, precisely because of its simplicity and ease of preparation. In addition, meat cooks very quickly, so this is a great option for meeting guests when time is short and the food selection is not too rich.

The most important secret of cooking meat in the oven in French is the use of mayonnaise and the obligatory baked cheese crust.

Another important nuance when choosing meat that is suitable for this dish: the meat should very preferably be homogeneous, without thick layers of fat or veins that can deform the piece during heat treatment.

For example, a thick layer of fat in the middle of a piece of pork, say the neck, can tighten the piece, making it lumpy and uneven. So if you want nice, flat portions, choose a lean neck or use other body parts, carb or ham.

Another issue that worries many people is that mayonnaise breaks down into its constituent elements when heated. There is nothing wrong with this, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and flow to the bottom of the form in which the meat is cooked, but it can also saturate the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.

To prepare French pork you will need:

• pork carbonate - 600 grams,
• hard cheese - 300 grams,
• onions - 2-3 bulbs,
• mayonnaise - 150 grams,
• ground black pepper, coriander, salt to taste.

Preparation:

1. Cut fresh pork chops (loin) into pieces 2 cm thick. Cut off the outer layer of fat so that it does not tighten the meat around the perimeter, turning it into a “cup”.

If you want to leave the fat, then make cuts in the strip all the way to the meat every 2-3 centimeters along the entire length.

2. Beat off portioned pieces of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat with cling film.

3. Place the meat in a thick layer in a wide baking dish or baking sheet. Don't forget to coat the bottom with vegetable oil or place parchment paper. If you put foil on the bottom, it must also be greased with oil, otherwise the meat will cook and the foil will be difficult to tear off.

4. Salt the meat thoroughly, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the bare minimum.

After this, spread each piece with mayonnaise, but not too thickly, so as not to make the dish too greasy.

French-style meat in the oven will turn out delicious with any good type of mayonnaise; you can use your favorite kind from the store or make homemade sauce.

5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle it over the meat, spreading it in an even layer over the entire surface.

6. Coarsely grated cheese will become the final layer. Sprinkle the cheese on top of the meat and onions and you can put it in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes until the cheese is browned into a beautiful crust.

A little advice. If you cut the meat thicker, did not beat it too much and are not sure that it will be ready in 30 minutes, then add the cheese later. About 20 minutes after the meat starts roasting. This is done so that you don’t get raw meat on the inside, but an overcooked crust of cheese on the outside.

The finished meat will be juicy inside, with a layer of soft, aromatic onions, and a golden-brown cheese crust.

Can be served with any vegetable side dishes and salads. Try not to eat such delicious meat in French along with the plate and cutlery, although the danger is very high.

Bon appetit!

French meat with potatoes - recipe for cooking in the oven

The second classic option for cooking meat in French is adding potatoes to the recipe. It is from this that the bottom layer is made, on which the meat will be baked. That is, at the same time we will prepare both the meat and the side dish for it. This way you can bake very well both large pieces of meat, which you then distribute into portions along with a layer of potatoes, and small pieces that, swept up with potatoes, will take on the appearance of some kind of meat casserole. Believe me, it will also be very tasty and beautiful.

Any type of pork is suitable for this recipe, but I remind you that for beautiful portioned pieces, it is better to use the loin.

To prepare French meat with potatoes you will need:

• pork loin - 1 kg,
• potatoes - 8-10 pieces,
• onions - 3 pieces,
• hard cheese - 300 grams,
• mayonnaise - 150 grams,
• feta cheese - 100 grams,
• salt, pepper and spices to taste.

Preparation:

French-style meat does not take too long to cook in the oven, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that the potato variety you choose is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 1° after boiling. After this, drain the water and leave it to wait for the meat. While the potatoes are boiling, prepare the meat and turn on the oven to preheat.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This way it will be very soft and ready quickly.

Sprinkle the chopped meat with salt and pepper to your taste. You can also add any spices for meat, including store-bought sets.

3. Finely chop the onion. Always remember that we need onions for the aroma and juiciness of the dish, and the size of the pieces should be such that you and your family or guests will enjoy eating it. Not everyone likes large pieces, but some, on the contrary, prefer them.

4. Place the semi-cooked potatoes in a separate bowl, sprinkle with a little olive oil and salt. Then stir well. Place the potatoes on the bottom of the baking dish or baking tray in which you will cook the meat in French.

Don't forget to grease the pan with vegetable oil before doing this to prevent the potatoes from burning. Spread the potatoes themselves into a uniform layer.

5. Grate the cheese on a coarse grater over the potatoes. You will be surprised what interesting taste it will add to the dish.

6. The next layer is meat. Place it on top of the potatoes and cheese so that it covers them completely.

Advice! Many chefs recommend lightly frying pieces of meat in a very hot frying pan before baking. Literally two minutes on each side for a small crust to appear. This will seal the meat juices inside and make the French-style meat in the oven even tastier.

7. In a separate bowl, mix chopped onion, mayonnaise and a quarter of hard cheese. The result will be a thick porridge-like mass, which now needs to be spread evenly over the meat.

8. Smooth out the mayonnaise-onion mixture and in this form send our future French-style meat to the oven. It should be heated to 200 degrees.

The meat should bake for about 40-45 minutes. It is best to check readiness. Poke a piece of meat and the potatoes underneath to see if they are cooked enough.

About half an hour after the start of baking, remove the pan and sprinkle the dish with grated cheese to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake with the golden, aromatic crust that we all love so much.

At this point you can consider the dish ready. Serve hot and don't forget to place both a piece of meat and a baked potato on the plate as a side dish. I assure you that such meat is eaten in French with lightning speed and with obligatory requests for more. Bon appetit.

French chicken with tomatoes and cheese

We like to cook meat in French in so many variations that it’s impossible to count. This is actually a very affordable dish that can be made from any type of meat. Chicken, for example, is simply wonderful for this and, moreover, combines amazingly with other components of the dish.

If you are used to classic pork meat, then I highly recommend trying to cook French-style meat in the oven from chicken, or rather chicken fillet. It could be a chicken breast, but if you suddenly don’t like white meat, then thigh fillet will do. It will be a little softer and juicier, but also very tasty.

In addition to chicken, we will also add tomatoes in this recipe. Another versatile ingredient. Tomato rings can be added to any meat, even with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.

• chicken breast fillet (or thighs) - 1 kg (according to the number of servings)
• tomatoes - 3 pieces,
• onions - 1-2 pieces,
• mayonnaise - 150 grams,
• hard cheese - 300 grams,
• olive oil - 2 tablespoons,
• Provencal herbs, Italian herbs, salt, pepper to taste.

Preparation:

1. Chicken fillet makes excellent French-style portioned meat. Chicken breast pieces are perfect for this due to their size. In this recipe we will make individual pieces with tomatoes and onions under a cheese crust.

Therefore, first of all, you need to beat the chicken fillet with a hammer until it is flat.

Season the chopped fillet with salt, pepper and sprinkle with aromatic herbs to your taste.

2. Cut the onions and tomatoes into thin rings. Tomatoes must be cut perpendicular to their core so that the rings hold their shape well.

3. Grease a baking dish with oil and place chicken fillet on it. Place two onion slices on top of the chicken pieces.

4. Place two or three slices of tomatoes in the next layer, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and grease everything thoroughly with mayonnaise.

By the way, you can spread it twice, the first time on chicken fillet, and the second on vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle it over our prepared French chicken and tomatoes.

7. Place the pan in the oven, preheated to 200 degrees, for 30 minutes. During this time, the chicken will bake and the cheese will brown. A well-pounded chicken breast won't need any more time.

This French-style chicken goes well with fresh vegetables and vegetable salads. Bon appetit.

French-style meat with mushrooms in the oven

How can you miss the opportunity to combine meat and mushrooms in one recipe? Of course you can't! Therefore, the next recipe is French meat with mushrooms.

Mushrooms are perfectly baked under a cheese crust and are combined with cheese, mayonnaise, and onions. You don't even have to talk about meat.

For this dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you love champignons, then you don’t even need to boil them, but place them raw directly on the meat and bake in the oven; they will have enough time to reach readiness along with the meat. These champignons will turn out very juicy and tasty, but if you like them fried, you can cook them that way too.

The meat can be either pork or beef, the only difference will be in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillet.

I'll tell you about pork, and you choose for yourself.

To prepare you will need:

• pork (loin) - 800 grams,
• mushrooms - 800 grams,
• hard cheese - 300 grams,
• onions - 3-4 pieces,
• mayonnaise - 150 grams,
• vegetable oil - 2 tablespoons,
• salt, pepper, spices to taste.

Preparation:

1. Start by frying the mushrooms for the meat, French style. If you use wild mushrooms raw or frozen, you must first cook them. Then let the excess liquid drain from them and fry in a frying pan with vegetable oil. There is no need to cook the champignons. Immediately cut them into slices and fry. The main thing is to evaporate the liquid from the mushrooms and lightly brown them.

2. Beat the pieces of meat thoroughly with a hammer. Then salt and pepper them and brush with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.

3. Cut the onion into circles, and then use your hands to separate it into rings. Place onion rings on a greased baking sheet or baking dish.

4. Place pieces of meat on top of the onion. This method also allows the meat to be saturated with onion flavor, but if someone does not like to eat onions, they can easily remove them from the dish. For example, children do not like onions too much, they will like this option.

If you are sure that all guests will like the onion, place it in a layer on the meat.

5. Now spread the fried mushrooms over the meat, and sprinkle the cheese on top, which you grated in advance on a coarse grater.

If your pieces of meat are thick or too large, then sprinkle with cheese a little later. About 15 minutes before the meat is ready.

6. Meat is baked in French with mushrooms in the oven for half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat based on the color of the juice released when punctured. It shouldn't be pink. You can also slightly cut a piece and make sure that the meat is cooked inside.

The same recipe can be supplemented with tomatoes, placing them on the meat and smearing with mayonnaise, as well as potatoes. The potato layer is placed at the bottom. In this case, it is best to cut the potatoes into thin slices so that they have time to bake along with the meat. Or boil it a little before baking. This method guarantees soft and tasty potatoes that complement the French-style meat in the oven.

French baked turkey meat with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, I can include meat in French among such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is a suitable French meat recipe for you.

Turkey is a very tasty meat that is not as dry as chicken breast, but it is excellent baked with vegetables and cheese.

To prepare you will need:

• turkey fillet (breast or thigh) - 500 grams,
• potatoes - 500 grams,
• champignons - 300 grams,
• tomatoes - 3 pcs.,
• cheese - 200 grams,
• onions - 2 pcs.,
• mayonnaise - 150 grams,
• sour cream - 150 grams,
• salt and spices to taste.

Preparation:

1. Cut the turkey breast into slices across the grain. Beat them well, salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Don't forget to grease the dishes with vegetable oil. It's better than creamy because it won't evaporate too quickly and prevent the meat from burning.

2. Cut the onion into thin half rings or quarter rings. Place on top of turkey meat.

3. Mix mayonnaise and sour cream together, add ground black pepper and spices to taste. This will be the sauce with which we coat our meat in French.

4. Spread the resulting sauce over the turkey, sprinkled with onions. Spread in an even layer; you can use a special pastry brush for this.

5. Cut raw potatoes into thin circles and place in the next layer. You can cut potatoes with a knife, but I have a special vegetable grater for this, which makes very thin and uniform circles. If you have one, be sure to use it.

6. Spread the sauce over the potato layer again. Place fried champignons on top. These mushrooms do not need to be boiled in advance; frying will be enough for them.

8. After the second layer of potatoes, add tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make half circles. We also spread them with sauce.

9. After this, put the French style turkey in the oven. Cover the pan with foil to help our thick, layered dish bake better. Bake at 200 degrees for about 30 minutes.

10. After about half an hour, remove the foil and sprinkle the dish with a good layer of grated cheese. Continue baking without foil so that the cheese has a delicious crust.

11. Readiness is checked by potatoes. Pierce the potatoes; they should become soft. By the time the potatoes are ready, the turkey meat will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.

This wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French turkey meat already contains a lot of vegetables, such a tasty and satisfying dish will not need a side dish. Although it will go great with fresh herbs or pickles.

French beef with onions, tomatoes and cheese

Do not think that beef is not suitable for cooking meat in French. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out too tough or fibrous.

Beef tenderloin or shoulder cut works well; they are very tender. You can also make French-style meat from marbled beef, but it may be a bit fatty for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them first with a hammer.

For beef in French you will need:

• beef (shoulder, tenderloin) - 500 grams,
• onions - 2 pieces,
• cheese - 300 grams,
• tomatoes - 3 pieces,
• mayonnaise - 100 grams,
• salt, pepper, spices to taste.

Preparation:

1. It is best to choose beef for French meat that is not very fatty. The pieces must be cut across the grain, this will add softness to the meat. Beat the meat thoroughly, covering it with cling film to prevent splashes.

2. Cut the onions and tomatoes into thin circles. Grate the cheese on a coarse grater. You can do this in advance, or you can rub it over the meat to use exactly the right amount.

3. Place the meat on a baking sheet, add salt and pepper. If you like a spicier taste, you can use meat spices from the kits or add coriander, nutmeg, and thyme.

4. Spread the meat with a thin layer of mayonnaise and arrange the onion rings evenly.

5. Place tomato slices on top of the onions and also grease them with mayonnaise so that the tomatoes do not burn.

6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.

7. Sprinkle the grated cheese over the French-style meat pieces and place back in the oven. Bake for another 10 minutes until the melted cheese is browned. After this, the dish is ready, you can sit down at the table.

A good side dish would be mashed potatoes, fresh vegetables or pickles. Very tasty with a variety of vegetable salads.

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Modern “meat in French” is an extremely popular dish; it has changed greatly over the years of its “life”. Many chefs have added their own twists to its preparation. Some add or reduce layers, others swap them. Some people show imagination in the ways of cutting food 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, “captain’s meat” or “home-style meat.” Well, in France itself they know a somewhat similar dish called “Bekeoffe”, but it differs significantly from the classic, authentic one, since it contains pears.

Recipe 1: French-style meat (simplified recipe)

This is the most basic recipe for a dish. There is no need to spend maximum labor and time preparing it. When guests are already on the doorstep, you can quickly “figure out” such a dish. If you have time and other products, you should use your imagination and creativity in your culinary skills.

Ingredients:

• meat - you can take pork or beef at your discretion, taste or capabilities
• cheese - 200-300 grams
• pepper
• spices
• mayonnaise

Cooking method:

1. Divide the washed meat into thin parts. Beat the pieces well, rub with spices and mayonnaise. Lightly grease a baking tray with oil and place the slices on it.

2. Peel and cut the onion as you prefer: rings or half rings, you can chop it.

3. Grate cheese on top.

4. Place the finished dish in the oven and cook over medium heat for about an hour.

Recipe 2: French meat with tomatoes

This meat will not only please your guests, but can also become a favorite dish on the daily family menu.

Ingredients:

• pork - 800 grams
• mayonnaise
• onion - 1 head
• cheese -300-400 grams
• tomatoes 3-4 pieces
• potatoes - 3-4 tubers

Cooking method:

1. Wash and dry a large baking sheet. Cut the pork into pieces and beat it. You can replace it with chicken meat. Place it on a baking sheet, which must be greased with vegetable oil beforehand, otherwise the dish will burn. Sprinkle the meat with pepper and salt to your taste.

2. Cut the onion into rings. Place on the first layer.

3. Peel raw potatoes and cut into slices. They should be thin. Place them on the onion and coat with mayonnaise.

4. Wash the tomatoes, also cut into rings, place in the next layer and coat with mayonnaise.

5. Grate cheese on top and apply mayonnaise again. The layers can be repeated, then the dish will become more layered and tasty.

6. Place the baking sheet with the layered dish in the oven. Baking will take about 30 minutes in the oven. It must be heated to a temperature of two hundred degrees.

Recipe 3: French meat with mushrooms

This dish will decorate any table. Tasty and satisfying, any housewife can work her magic on it, even if she is still completely inexperienced in culinary matters.

Ingredients:

• meat (fillet) - 400 grams
• champignons - 300 grams
• cheese - 200 grams
• onion - 1 piece
• mayonnaise
• pepper

Cooking method:

1. Pour fresh champignons under running water, peel, cut into small pieces, and cover with cold water.

2. Cut the meat. The thickness of the pieces is 1 cm. These pieces must be peppered and salted. Place the slices on a baking sheet.

3. Remove the champignons from the water and place them dry on the meat.

4. Cut the onion into half rings and place in a third layer.

5. Crumble Russian cheese and sprinkle on onion. Grease generously with mayonnaise.

6. Bake in the oven. Let the pan sit there for about half an hour. The dish will be ready when it is covered with a wonderful golden brown crust.

Recipe 4: French meat with pineapples

This is a recipe for very tender meat. Pineapples go well with pork and add an irresistible flavor to the dish. As a side dish you can prepare potatoes in any form, vegetables or mushrooms.

Ingredients:

• canned pineapples - 1 can
• pork - 1 kilogram
• mayonnaise -100-200 grams
• garlic - 2-3 cloves
• onions - 2 pieces
• sunflower oil
• spices
• milk - 0.5 cups
• cheese - 200 grams

Cooking method:

1. Place pineapples on a plate and let the marinade drain.

2. Rinse the meat, cut into portions, and season well with spices and salt.

3. Prepare a deep bowl. Pour milk into it, crush the garlic, mix well. Place the chopped pieces of pork so that they are well soaked in the prepared milk-garlic sauce. Place the dishes in the refrigerator. Let it sit there for several hours. This will make the meat soft, juicy and smell like garlic.

4. Grease the baking sheet on which we will prepare the food with sunflower oil.

5. Peel the onion. After cutting it into half rings, carefully place it on a baking sheet.

6. Remove the meat from the dish and place it on top of a layer of onion, grease it a little with mayonnaise.

7. Place pineapple on pork.

8. Sprinkle them with grated cheese.

9. Bake the meat in French for half an hour until it has a golden brown crust.

Recipe 5: French Chicken

This method offers a tasty, completely non-greasy dish. If you are on a diet or feeding it to a child, you can use very low fat mayonnaise and not worry about extra calories. It is permissible not to include tomatoes in the dish. It all depends on your preferences and desires.

Ingredients:

• tomatoes - 2 pieces
• chicken eggs - 1 piece
• chicken fillet - 2 pieces
• onions - 2 pieces
• cheese - 200-300 grams
• mayonnaise
• pepper

Cooking method:

1. Cut the finished fillet into thin pieces and beat lightly. The pieces should be well washed.

2. Beat the egg and pour it into the bowl with the chicken. Salt all this, sprinkle with pepper and mix.

3. Cut the onions and tomatoes into slices.

4. Grate the cheese. It is better to use a coarse grater.

5. Treat the washed and dried baking sheet with vegetable oil. Then form layers: place the chicken first, onion on top. The next layer will be tomatoes, sprinkled with a mesh of mayonnaise. Sprinkle cheese on top.

6. Place the dish in the oven for 35 minutes.

Recipe 6: French-style meat with lemon juice

One of the most delicious recipes. The proposed dish is prepared by the most famous TV presenters and artists. Prepares quickly.

Ingredients:

• tomatoes - 3 pieces
• champignons - 20-300 grams
• cheese - 200 -300 grams
• loin - 2 kilograms
• lemon - 1 piece
• mayonnaise

Cooking method:

1. Wash the lemon before use, then squeeze out all the juice.

2. Cut the pork into pieces. Their thickness should be 2-3 centimeters.

3. Grease a baking sheet with sunflower oil and place the loin on it. Salt it, sprinkle with pepper and pour over lemon juice.

4. Cut the washed tomatoes into rings. Their thickness should be half a centimeter, fold them over the loin.

5. Place washed and chopped mushrooms in the next layer.

6. Grate the cheese, add mayonnaise to it. Get a mixture of medium thickness. Lay it out as the last layer.

7. Cover the baking sheet with foil. After that, put it back in the oven. Set the temperature switch to approximately 200 degrees. It will take about half an hour to prepare. Then remove the foil and bake the dish for a few more minutes.

Recipe 7: French-style meat (with minced meat)

An appetizing and fairly quick dish to prepare. We can recommend it in baby food and for people with health problems. It is soft and non-greasy.

Ingredients:

• pepper
• minced meat (pork, chicken, veal to choose from) - 500 grams
• cheese - 200 grams
• onion - 1 large
• potatoes - 5 pieces
• vegetable oil

Cooking method:

1. Add spices, pepper and salt to the minced meat. Grease a baking tray and place the minced meat on it.

2. Place onion sliced ​​into rings on top.

3. Peel raw potatoes and cut into thin rings. Place on top of the previous layer and add salt. Grease everything with mayonnaise and put it in the oven on fire.

4. After the dish has been cooked in the oven for about 25 minutes. Take it out and sprinkle with grated cheese. Leave the meat to bake for another 20 minutes. Reduce the heat a little.

When planning to cook meat in French, decide how fatty, hearty a dish you need. If it is intended for children or people with stomach diseases, it is better to take lean meats: veal or chicken.

Always place ingredients for preparing the proposed dish in layers. The more layers, the more interesting and juicy the dish.

All components included in the recipes provided must be fresh and well washed.

The more mayonnaise in a dish, the juicier it is.

Do not cut the meat into too small pieces, as this will make it dry.

The pieces of meat should be located tightly to each other.

Instead of cheese, you can use feta cheese in the recipe.

Mayonnaise can be replaced with sour cream or mixed.

Potatoes can be grated using a coarse grater.

Tomatoes are usually placed on top of potatoes.

Mayonnaise is not intended for baking dishes. The original French method of cooking meat uses Bechamel sauce. You can prepare it yourself. To do this, melt 100-150 grams of butter over low heat and add 100 grams of flour. Continuing to heat the mixture, slowly add 300 ml of milk. Continue stirring the contents of the pan continuously. Boil the sauce for 5 minutes, add salt, nutmeg, pepper. Cover the pan. The sauce will thicken as it cools.

French meat sauce has also evolved over the years. There are many variations of it.

Everyone usually cuts meat on a wooden board. It must be moistened with water before use.

Meat should not be left in water for a long time.

If you are preparing a dish with minced meat, do not add egg white to it. This will make the food dry.

It is not advisable to fry a meat dish at a very low temperature. It will become very dry.

It is better to salt the meat just before cooking. If you do this in advance, it will release the juice.

If you are preparing a meat dish in the oven, you can place a bowl of water on the bottom. This will make the food more juicy and prevent it from burning.

Cooking the dish, the recipes for which are offered here, gives the housewife ample opportunities. She can be creative: add and reduce layers, depending on the availability of products, process meat differently, and also use different types of it. To make meat in French, not only veal, as suggested in the classic recipe, is suitable, but also lamb, diet chicken, and fatty pork. This means you can make variations depending on who you are cooking for.

French meat is invariably juicy and tender, so everyone loves it without exception. In order to bake it, you don’t need any lengthy preparation or a lot of time. All components of the dishes are simple, accessible to any buyer. Hot meat in French after baking is cut into pieces into portions and carefully removed onto plates.

A curious incident: in fact, the name “meat in French” is historically incorrect, because the real homeland of this masterpiece is Russia. It was here that this dish was first prepared for the famous Count Orlov. Subsequently, it received the loud name “Orlov style veal.”

Then, for an incomprehensible and, in principle, unimportant reason, it was renamed, the list of ingredients also changed a little freely. Instead of veal, pork, the back of a beef carcass, chicken and even minced meat are now often used. One thing remains unchanged: ease of preparation, extraordinary taste and world fame.

Traditionally, this dish is prepared using veal, suitable spices, porcini mushrooms, onions and potatoes. All this is baked in the oven along with bechamel sauce and grated cheese.

Approximate amount of ingredients:

• meat - 1 kg;
• potatoes - 1.5 kg;
• onions - 1-2 pieces;
• boiled mushrooms - 300 g;
• sauce for pouring;
• hard cheese - 300 gr;
• salt, spices to taste.

Cooking process:

Cut the meat into chop-sized pieces, then marinate in spices and pound a little with a rolling pin. Leave in the refrigerator for 20–30 minutes.

At this time, peel the potatoes and onions, cut the vegetables into slices 5-8 mm thick. Boil and chop the mushrooms.

How to make bechamel sauce:

1. Melt a tablespoon of butter in a water bath.
2. Stirring constantly, gradually add flour (1 heaped tablespoon).
3. After the flour has fried a little, add 250 ml of milk.
4. If desired, you can add salt or spices.
5. After the sauce thickens a little, remove from heat and add two beaten yolks.

You can often find another ingredient in recipes - grated Parmesan-type cheese. It is added at the end of cooking.

Once everything is ready, you can begin to form the dish. To do this, place in layers on a greased baking sheet:

• potato slices;
• meat on top of potatoes;
• onion rings;
• layer of mushrooms.

Pour the sauce over everything evenly and place in a preheated oven at 180–200º C. Bake for about 40 minutes, when the dish is almost ready, sprinkle the top with grated cheese and leave for about another 10 minutes. At this time, the oven can already be turned off.

Serve hot, you can garnish with chopped herbs on top. The dish is perfect for a holiday table, and there is no need to prepare a separate side dish - French-style meat and potatoes will perfectly replace a set dinner.

Delicious meat recipes in French

As with any other classic recipe, over time many options have appeared on how to cook meat in the French oven. Basically, the changes affected the main ingredient - meat, so later in our article we will look at some of the most successful solutions.

Festive with potatoes and pork

For this dish, you can also use pork, the main thing is to choose a less fatty part: loin or tenderloin. Cut the pieces quite thinly, or better yet, beat them as for preparing chops. The layers of potatoes - meat - onions can be alternated in any order, but for pork it is better to make a potato “pillow”. This way, excess juice from the meat will be absorbed into the potatoes and not accumulate on the baking sheet..

After all the layers are laid on a baking sheet, you can pour the sauce and bake. If you don’t have time to prepare bechamel, you can use ready-made mayonnaise or use regular sour cream. To prevent the potato pillow from “floating” from the whey released by sour cream, it is best to mix it in equal proportions with mayonnaise. The taste will be slightly different, but also suitable for this dish.

French pork meat can hardly be called a dietary product, but it is ideal as a holiday dish.

Its great advantage will be its nutritional value and ease of preparation, because when preparing for the holiday, the housewife will simply have no time to tinker with each dish for a long time.

Low calorie chicken

Cooking with chicken will be more familiar and accessible. To do this, you need to take chicken fillet, or you can simply cut the chicken into portions. This casserole illustrates an overly free interpretation of the classic French beef recipe, but overall it is a good option for a homemade lunch or dinner. Its relatively low cost will be its big advantage..

French chicken fillet meat will be a less high-calorie dish than the usual version, so in limited quantities it will also be suitable for people watching their weight. An excellent addition to it would be a salad of fresh vegetables, as well as light snacks.

Table version with minced meat

An excellent option for a home feast would be French-style meat with minced meat. It will take very little time to prepare it, but the result will be very pleasing.

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Required ingredients:

• minced meat - 1 kg;
• onions - 1-2 pieces;
• garlic about 4-5 cloves;
• vegetable oil;
• hard cheese - 400 gr;
• mayonnaise - 200 gr;
• spices: curry, basil, paprika;
• salt to taste.

How to cook meat in French with minced meat:

Add spices to the prepared minced meat, add salt and leave it in the refrigerator for about half an hour. At this time, you can chop the onion, grate the cheese and finely chop the garlic.

Grease the baking sheet well with oil (you can use special foil or baking dishes). To make it more convenient to separate the finished portions from the baking sheet, you can sprinkle a little breadcrumbs on top of the butter.

Form small “cutlets” from the prepared minced meat, the thickness of which is no more than one centimeter. Place onion, garlic and grated cheese on top of the portions, grease well with mayonnaise. Bake in a preheated oven for half an hour. Select the temperature mode taking into account the characteristics of the oven. Usually 180-200 degrees is enough.

The peculiarity and main difference from traditional French meat with potatoes will be the need for additional preparation of the side dish.

Traditional with mushrooms

Most people prefer the traditional recipe for French meat with mushrooms, but not everyone knows which ones to use. The best option would be wild mushrooms, which will give an unsurpassed aroma. If this is not possible, you can use more affordable champignons or oyster mushrooms.

If “homemade” varieties of mushrooms are used, there is no need to boil them or subject them to additional heat treatment. The best option for slicing: into slices, beautifully laid out over the entire surface. For champignons, this will also be an additional decorative option, so you can make this layer the top one. After the sauce and cheese have absorbed a little, the original pattern of mushroom pieces will appear on top.

Oyster mushrooms are easiest to cut into strips, but any other type is also welcome. Don't forget that cooking gives you a lot of scope for imagination, so there can be many variations.

Excellent recipe with pineapples

Canned pineapples provide an excellent sweet and sour taste. By analogy with preparing chops with pineapple, you can use rings of this fruit. If you only have canned pineapple chunks, they are also great for this dish.

Required ingredients:

• meat (any kind, but pork is best) - 0.5 kg;
• onions - 3 pieces;
• canned pineapples - 1 can;
• vegetable oil;
• hard cheese - 400 gr;
• mayonnaise - 200 gr;
• spices and salt to taste.

How to cook meat in French with pineapples:

The onion is cut into rings or half rings. The meat is cut into pieces of approximately 10x10 centimeters and lightly beaten. Season the resulting chops well with salt and pepper; you can use any spices you like. Grate a piece of cheese on a grater (large). Place onion on a baking sheet pre-greased with vegetable oil, then a piece of meat and coat well with mayonnaise.

Place a pineapple circle (or several pieces, if another type of canned food is used) on the preparations prepared in this way. Then again a layer of mayonnaise and sprinkle everything with grated cheese, preferably avoiding getting it on the surface of the baking sheet. Bake in a preheated oven for about half an hour until fully cooked.

Adapted version with tomatoes

The adapted version of the classic recipe also expanded a little by using tomatoes. They give a slight sourness and generally go well with the main ingredients: meat and potatoes.

In order to cook French meat with tomatoes, just take all the necessary ingredients from any of the above recipes. Alternate layers of potatoes, meat, onions and smear them with mayonnaise if necessary (you can add a little cheese inside - the taste of the dish will only benefit). Make one of the layers, just not the bottom one, exclusively from tomatoes cut into slices. There is no need to grease the tomatoes on top with mayonnaise and it is best to place them directly on the meat.

An excellent solution would be to use all the ingredients described above at once. Tomatoes go well with mushrooms and pineapples, and such gastronomic diversity will make the dish truly festive and original. French-style meat with tomatoes and cheese is an excellent option for a tasty and unusual snack.

How to beautifully serve meat to the table in French

Original design and spectacular presentation to the festive table are almost as important as the taste of the dish itself. Several secrets of successful and unusual serving of meat in French are given below.

• The cutting of ingredients is of utmost importance. In order to make portioned pieces, it is advisable to use separately prepared “cakes”, but the monolithic structure of the casserole is best pre-cut into small pieces. Thus, it will be more convenient for guests to take it themselves. An important nuance: portions should not be too large, especially when there are many other snacks on the table.
• The use of tasty “decorations” that can be added to a finished dish or used for baking. A great idea would be cherry tomatoes, which are attractive in their own right. To do this, place the tomato halves on top.
• Fresh herbs and shaped cuttings of vegetables will decorate any dish, so it’s worth showing your imagination here too. If time is short, even simple sprigs of parsley will create a completely different impression.
• If you want something really creative, you should try and bake portioned pieces of meat in the French style in the form of figures: hearts are suitable for a romantic date, geometric shapes will surprise guests, and special silicone stops will make this task more feasible.
• You can bake portions of meat in French in foil, wrapping each piece separately. Before final readiness, the foil must be unfolded so that the top layer is appetizingly browned. You can serve it together with foil, beautifully unfolding the edges in the shape of a boat.

French-style meat in the oven with potatoes is a wonderful holiday dish that is also ideal for a home dinner.

The list of ingredients can be changed at your discretion by adding or removing individual components. Instead of traditional beef or pork, you can experiment with chicken, turkey, and even try a vegetarian version: vegetable casserole. After all, no one forbids you to fantasize and come up with your own variations based on existing recipes.

Veal Orlov style- this is the name of the French cuisine recipe, which became the progenitor of the current French-style meat. Once upon a time in Paris, a gratin was prepared for Count Orlov, which included veal, mushrooms, onions and potatoes, baked in bechamel sauce with cheese.

The French-style meat that is familiar to us has nothing to do with the French and their cuisine. This is an exclusively domestic recipe, in which we put all the ingredients that we consider delicious. It turned out really tasty.

Meat in French - food preparation

If the recipe involves pork, choose the neck, loin, or juicy part of the pork ham. It is not fatty, but not too lean meat either. Fatty pork will obviously be superfluous here, since with mayonnaise it will turn the dish into something inedible. Lean meat can be too dry. The pork should be colored evenly. The yellow color of fat layers is extremely undesirable.

The beef should not be too dark in color. Dark meat and yellow fat speak volumes about the advanced age of the beef. May she rest in peace, such meat is not good for us. It would be a good idea to check the meat for elasticity. If its surface is springy, you can take it. If the meat is flabby and limp, let it lie further.

At home, we wash the meat, dry it with napkins, remove the bones and cut it across the grain. Beat the meat with a special hammer or the back of a knife. To prevent splashes from flying around the kitchen, the meat should be wrapped in cling film.
Meat in French - preparing dishes

French-style meat is cooked in the oven. So you can just use a baking sheet. But if the volume of the dish is not large enough to fill a whole baking sheet, you can use a special thick-walled pan or a frying pan without a handle. Then the dish will bake as evenly as possible.

When portioning a dish, it is better to use a spatula. The purpose of its use is to preserve the appearance and structure of the dish as much as possible.

French-style meat - the best recipes

Recipe 1: French Pork

Description: in this version of meat in French there is as little French left as in our national Olivier salad. Instead of stewed veal, folk fantasy embodied everything that could be conceived in it. The result was a bit heavy (to put it bluntly) for the stomach and liver, but a very tasty and satisfying dish.

Ingredients:

• Medium fat pork (400-500 grams),
• 4 medium sized onions
• hard cheese (200-300 grams),
• mayonnaise (400 grams),
• vegetable oil for greasing the pan,
• salt,
• pepper and greens.

Cooking method:

Rinse the meat well and dry with a napkin. Cut the pork across the grain of the meat into layers, the thickness of which will not exceed 1 cm. Beat the resulting pieces, add salt and pepper to taste. Cut the onion into half rings. Grate the cheese on the largest grater.

Grease a baking sheet with vegetable oil. Place a layer of meat on it, and place onion rings on top of it. Pour mayonnaise over the meat and sprinkle grated cheese on top. Baking time is 25-30 minutes at 180°C. However, the readiness of the dish will be eloquently indicated by the smell, which can completely knock thoughts about healthy eating out of your head. The finished meat should be allowed to stand for 10 minutes.

Recipe 2: French Beef with Potatoes

Description: This recipe uses lean beef. This calms the conscience somewhat, although the presence of mayonnaise and cheese eloquently indicates that this is still the same Soviet version of French meat. But it is very tasty! It’s not every day that we allow ourselves such excesses. Men adore this dish. They even prepare it all themselves, since the recipe is extremely simple.

Ingredients:

• 500 grams of lean beef,
• 500 grams (or more) potatoes,
• 3-4 onions,
• hard cheese (300 grams),
• mayonnaise (take a pack, you’ll get your bearings in the process).
• Vegetable oil for greasing the baking sheet,
• mild mustard,
• salt and herbs.

Cooking method:

Cut lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator to marinate overnight.

If you need to hurry up with cooking, then there is no need to marinate. You can simply beat the meat slightly, then it will be softer. The meat can be placed directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special form. So, grease a mold with high sides with oil and place the meat in it in one layer.

Place onion rings on the meat. On top is a layer of potatoes, cut into thin slices. Add salt. You can repeat the layers of meat, onions and potatoes again. Pour the top layer with mayonnaise, which must first be slightly diluted with water to reduce the fat content. It needs to be diluted in a separate bowl. Sprinkle grated cheese evenly over mayonnaise. Bake in the oven at 200°C for 40 minutes until fully cooked. The dish should be easily pierced with a toothpick.

Recipe 3: Healthy French Pork

Description: Still, there is one recipe for French meat, which the French still don’t know about, but this dish is really tasty and, unlike previous options, not so burdensome for the body. Cook and enjoy. It is delicious!

Ingredients:

• 500 grams of pork neck,
• 500 grams of champignons,
• 3-4 onions,
• 3-4 red tomatoes,
• 200 grams of cheese,
• 500 grams 15% sour cream,
• 200 grams of hard cheese,
• a few pieces of pineapple
• coarse black pepper,
• thyme,
• marjoram,
• basil,
• mustard and flour for dredging meat,
• salt and vegetable oil for greasing the pan.

Cooking method:

The pork is cut across the grain into pieces 1-2 cm thick. Each piece is beaten and smeared with mustard. Roll the meat in flour and fry until golden brown. After (!) frying, add salt. The champignons are cut into large pieces and fried with oil until visible traces of crispiness are visible on the caps. Onions and tomatoes are cut into rings.

Preparing the sauce: Mash the cheese in a bowl. Add liquid sour cream until the sauce matches the thick sour cream. Add thyme, pepper, basil and marjoram. Mix.

Lightly grease an oven-safe frying pan with oil. Layer onions, meat, mushrooms, onions, tomatoes, and pineapple pieces. Grease each layer with sauce and add a little salt. Pour the remaining sauce over the pineapples and sprinkle grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or black olives as decoration.

Recipe 4. French meat

The technology for preparing such meat is not complicated, but it tastes simply wonderful.

Required ingredients:

• pork (preferably tenderloin) – 500 g;
• onion – 1 head;
• fleshy variety of tomatoes - 1 pc.;
• fresh champignons – 3 pcs.;
• mustard – 1.5 tbsp;
• mayonnaise – 3 tbsp;
• Parmesan cheese – 200 g;
• pepper and salt 0.5 tbsp each;
• seasoning to your taste.

Cooking method:

Place the meat on the table and cut it into pieces like chops. We beat it lightly with a kitchen hammer (preferably through a film). Sprinkle each piece with ground salt and black pepper. Place 4 pieces of meat on top of each other - let them soak in the seasoning on their own while we make the sauce.

Take grainy mustard, put it in a bowl, add mayonnaise to it and grind it thoroughly. Wait 5 minutes and coat each piece of meat with the prepared sauce. Grease the bottom of the pan with butter and place the slices of meat in it.

Cut the champignons into slices. Pour olive oil into a frying pan, heat it up a little and fry the mushrooms until an appetizing golden crust forms. Cut the onion into half rings and simmer a little in a saucepan. Place a layer of fried onions on the meat, then 4-5 cloves of fried mushrooms on each piece. Cut the tomatoes lengthwise and then into slices. Place them on the meat in the next layer. Season a little and sprinkle with shavings of Parmesan cheese.

Preheat the oven and roast the meat for 15 minutes. Then increase the temperature in the oven to 250 degrees and bake the meat for another 15 minutes. Fragrant, tasty and beautiful meat is already prepared.

Let's prepare a side dish and a vegetable salad for it, and voila - enjoy yourself to your health.

Recipe 5. French meat with potatoes

This dish has been familiar to culinary experts since the time of the Soviet Union, only then it was called differently. Nowadays, such meat takes pride of place on the menu of any prestigious restaurant.

Required ingredients:

• pork pulp – 500 g;
• potatoes – 1 kg;
• onions – 2 pcs.;
• Russian cheese – 200 g;
• homemade mayonnaise;
• spices, vegetable oil.

Cooking method:

Wash the meat, dry it carefully with napkins and cut it into slices. Using a kitchen hammer, beat each piece like chops. Sprinkle with a little salt and pepper and let sit for a few minutes while we work on the other ingredients.

Peel the potato tubers, wash them and cut them into circles. Divide the chopped potatoes into 2 parts. Chop the onion and also divide it into 2 parts.

Coarsely grate the cheese.

Heat olive oil in a frying pan. Let's start laying out the layers. The first layer will be potatoes (1 part). Second layer – 1 part of prepared meat. Gently and thinly grease with mayonnaise, on top of which we place one half of the onion. The next layer is a layer of meat, and again mayonnaise. Place the second part of the onion on the mayonnaise and cover with potatoes. Pour everything generously with mayonnaise and place the dish in an oven preheated to 180 degrees for 1 hour.

After an hour, sprinkle our French masterpiece with grated cheese. Leave it in the oven for another 10-15 minutes.

The finished meat is laid out on the table whole, or cut into pieces like a pie.

Recipe 6. French meat in a slow cooker

This masterpiece of French cuisine can be easily prepared in your kitchen assistant - a slow cooker.

Required ingredients:

• pork – 0.5 kg;
• onions – 2 pcs.;
• potatoes – 6 pcs.;
• chicken egg – 1 pc.;
• Russian cheese – 150 g;
• mayonnaise – 100 g;
• milk – 50 ml;
• pepper and salt.

Cooking method:

Cut beautiful fresh pork tenderloin into pieces as for chops. Using a kitchen hammer, beat each piece a little, add salt and pepper. Lightly coat each piece of meat with mayonnaise.

Peel the onions and potatoes and cut them into rings.

Pour a little olive oil into the bottom of the bowl, then add a few onion rings. Place the meat on top and cover it with the rest of the onions. Place potatoes on top of the onions. Let's add a little pepper and the last layer is a layer of grated cheese.

In a separate pan, mix mayonnaise, egg and milk well. Salt, pepper and pour the prepared sauce on top of the cheese into the multicooker bowl.

Set the “Baking” function and the cooking time to 1 hour.

While our slow cooker is cooking the meat in French, finely chop your favorite greens. In the original it should be green basil, but nothing will happen if you replace it with dill or parsley.

Recipe 7. French meat with fresh mushrooms

Required ingredients:

• veal – 500 g;
• potatoes – 0.5 kg;
• onions – 2 pcs.;
• Parmesan – 100 g;
• mayonnaise – 200 g;
• fresh mushrooms – 300 g;
• garlic cloves – 4 pcs.;
• olive oil,
• spices.

To prepare the marinade:

• soy sauce – 1 tbsp;
• juice of half a lemon;
• olive or corn oil.

First, we will cut the veal into pieces and gently beat them lightly with a hammer. Season with spices and set aside.

Squeeze the juice of half a lemon, but first crush the fruit. This will make it easier for you to release juice. Add olive oil and soy sauce to it. Mix the sauce thoroughly. Take each piece of meat and dip it in the prepared sauce. Place the meat on a flat plate and let it marinate for a while. You can leave it overnight, but in this case, be sure to put it in the refrigerator with a plate. Pour the remaining sauce over it and let it marinate.

Take a baking dish. We select each piece of meat from the marinade and carefully blot the excess sauce with a towel.

Fry the onion half rings in a frying pan in olive oil. Place the meat in a mold and place the onion on it. The meat must be completely covered with onions!

Peel the potatoes, cut them into strips, and fry until half cooked in oil until slightly browned. At the end, salt the potatoes. Mix and place on a plate.

Now let's get to the champignons. Wash them and cut them into slices. Fry in a frying pan, add a little salt and pepper at the end and immediately remove from the stove.

Chop the garlic cloves, but do not put them through a press!

Place the potatoes on a layer of onions, cover them with fried mushrooms and sprinkle chopped garlic on top. Sprinkle each piece of meat generously with cheese shavings. We beautifully draw a mesh of mayonnaise on top and send the dish to bake in the oven at a temperature of 180*C for 45 minutes.

Open the oven door, choose a shape - and enjoy the unsurpassed taste of this culinary masterpiece.

Recipe 8. French meat with tomatoes

Required ingredients:

• veal or pork tenderloin – 700 g;
• tomatoes – 4 pcs. (meaty variety);
• onions – 2 pcs.;
• hard cheese – 250 g;
• olive oil – 2-3 tbsp;
• salt and pepper, spices to your taste.

Cooking method:

For this dish, it is best to choose neck meat. Wash it and cut it into pieces approximately 1 cm thick.

We beat each piece with a hammer, salt, pepper and season with a special seasoning for meat or your choice. Grease a baking sheet with oil and place our pieces of meat.

Peel the onion and chop it into thin half rings. Place them carefully on pieces of meat. Place a layer of thin slices of tomatoes on the onion and spread them thinly with mayonnaise.

Grate the cheese on a coarse grater and sprinkle it on top in an even layer. The more cheese, the tastier the result, but just don't overdo it.

Bake the meat for half an hour. We decorate the hot meat with herbs and we can enjoy its unique taste and aroma!

Recipe 9. French minced meat

A great alternative to the original classic recipe. Perfect for those cases when you have ready-made minced meat or meat trimmings in the refrigerator, from which you can quickly prepare minced meat in a blender.

Required ingredients:

• minced meat (pork + beef) - 600 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• hard cheese - 200 g;
• mayonnaise - 150 g;
• pepper and salt, dry herbs parsley, basil, oregano, etc. - taste.

Cooking method:

Peel the onion, chop it into cubes and fry in a frying pan until beautifully golden brown. Season the minced meat with salt, pepper and dry herbs. When the onion acquires the desired color, increase the heat and immediately add the minced meat. Stirring with a spatula, cook it for about 3-4 minutes - it should turn white and absorb all the juice. Now place the finished minced meat in a baking dish, but try not to get any excess oil in there.

Cut the potatoes into bars. Place in the pan on top of the minced meat and cover the potatoes completely with a layer of grated cheese. Gently coat everything with mayonnaise and put it in the oven to bake for 1 hour.

Recipe 10. French meat with pineapples

Required ingredients:

• pork tenderloin – 0.5 kg;
• cheese – 200 g;
• onions – 2 pcs.;
• mayonnaise – 200 g;
• vegetable oil, pepper, salt, canned pineapple washers.

Cooking method:

Cut fresh meat into slices. We beat each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate individually. Cut the onion into thin rings. Coarsely grate or cut the cheese into bars.

Cover the bottom of the meat baking dish with greased food foil. Spread the onion evenly on top, and pieces of meat on top. Lubricate the meat with mayonnaise. Place a pineapple puck on each piece of meat and brush with mayonnaise again. Sprinkle cheese shavings on top of everything.

The dish is baked for 30 minutes in an oven at a temperature of 180*C. The New Year's dish is ready. Believe me - it is not only beautiful and original, but also delicious!
Meat in French - useful tips from experienced chefs

In summer, it is best to buy meat from the store. At the market they pour water over it. Meat that has lain for several hours in the heat and in a puddle of water clearly will not add health.

Potatoes contain starch. When exposed to air, it undergoes a chemical reaction, causing the potatoes to darken. To prevent this from happening, potato pieces can be greased with vegetable oil.

The potatoes and chopped pieces of meat should be approximately the same thickness, then they will cook at the same time.