French-style meat is a quick recipe for feeding the whole family. This is one of the most delicious, popular and easy to prepare meat dishes in Russian cuisine. Every Soviet citizen knew how to cook meat in French. For decades it was one of the most popular baked dishes in the Russian diet. Simple ingredients, quick preparation and the ability to easily satisfy guests make it a popular treat on the holiday dinner table.
Historically, meat a la French, a quick recipe for Russia's modern favorite meat dish, dates back to experiments conducted by the personal chef of Count Grigory Orlov in the 18th century. Culinary masters invented Veau Orloff - baked veal with potatoes, mushrooms and onions in Bechamel sauce. This is considered the prototype of French meat. Veau Orloff was first served to the Count while he was in Paris, which is probably why all subsequent versions are called “Meat a la French.”
It’s paradoxical, but the French don’t know that French-style meat is a quick recipe, a Russian invention. Moreover, most French people have never heard of this dish. The closest equivalent to French cuisine in terms of preparation and ingredients is the rustic casserole Beccoffé, which actually originated in the Alsace region of France. Its creation was largely influenced by German culinary traditions.
To cook meat in French a quick recipe, you will need a set of available ingredients. Among the main ones are boneless pork tenderloin, onions and cheese. Potatoes and tomatoes are often added. The presence of potatoes increases the nutritional value of the dish. Tomato adds an accent of sourness.
The order of layers may vary depending on preference. The bottom layer can be onions, so that a layer is formed between the meat and the baking sheet, or potatoes, as a result of which the dish will be soaked in juicy fat. Some chefs cook meat in French, a quick recipe without potatoes. In this case, the pork pieces should be larger. Some people don't use mayonnaise, but there should always be a layer of cheese and mayonnaise on top. These products create a flavorful, cheesy casserole-like crust while the dish bakes in the oven.
French meat with potatoes
The best flavors of this dish come out when baked in the oven. The affordable, uncomplicated products collected in it create a special tandem with amazing taste. The aromas that float around the kitchen while the meat is being cooked in French are literally driving you crazy with anticipation. Be sure to prepare this quick pork recipe today if you have never tried it before. You will be delighted with the finished result.
Product set:
- 500 g medium fat pork;
- 600 g potatoes;
- 300 g hard cheese;
- 4 onions;
- salt, pepper, herbs and seasonings to taste;
- 200-250 g mayonnaise.
French meat with potatoes
Cooking order:
- Rinse the pork tenderloin and pat dry with a paper towel. Trim fat as needed. Cut the tenderloin into slices up to 1 cm thick.
- Beat each slice with a kitchen hammer on both sides.
- Place the prepared pieces of meat on a baking sheet greased with vegetable oil. Salt, pepper, sprinkle with your favorite spice (basil, mustard, etc.).
- Peel the potatoes and onions. Chop the onion into thin half rings. Cover pork evenly with a layer of onion rings.
- Cut the peeled potatoes into thin slices and place on top of the onion. Sprinkle this layer with salt and pepper to taste.
- Pour over a thin layer of mayonnaise.
- Bake the dish at a temperature of 180-200 degrees Celsius for about 30 minutes.
- Grate the hard cheese and sprinkle it over the meat. After this, pour mayonnaise generously over it, using the thin cut on the package. Can also be applied using a tablespoon or pastry brush. Bake for another 15-20 minutes.
- The finished dish can be recognized by the top layer of cheese. If the crust is golden, then the French-style meat is ready.
- Turn off the oven, remove the dish and let it cool for 10 minutes before serving.
How to cook “French-style meat without potatoes”
Rinse the chicken fillet under running water, dry and cut into portions.
Beat the pieces lightly, but do not overdo it, this is chicken, not pork, and it may tear.
Place the chopped chicken pieces on a greased baking sheet.
Peel the onion and cut into rings.
Season the meat with salt and pepper to taste, and place onion rings on top.
Now spread it all evenly with mayonnaise.
Grate the cheese and sprinkle it on top of the dish to form a thick cheese layer. Preheat the oven to 220 degrees.
Send the meat in French without potatoes to bake in a preheated oven for 15-20 minutes.
The finished French-style meat without potatoes turns out very juicy; it is good to serve with vegetables and herbs. Bon appetit!
French-style meat: quick recipe with tomato
Meat in French, despite the name, is a typical dish of Soviet times that has nothing in common with French cuisine, since the latter does not practice the combination of meat and mayonnaise. Soviet cuisine, on the contrary, used mayonnaise in meat dishes, soups, salads, and appetizers, that is, a lot and with pleasure. In its predecessor, the Veal Orlov dish, bechamel sauce was used instead of mayonnaise. This version can only be found today in some expensive restaurants. But don’t despair, it’s better to cook amazing French-style meat at home. Repeat the quick recipe with mayonnaise. If desired, replace with Bechamel sauce.
Product set:
- 1 kg beef tenderloin;
- 6-8 potato tubers;
- 3-4 pcs. bulbs;
- 200 g of well-melting cheese;
- 3-4 tomatoes;
- Salt, pepper to taste;
- Butter.
For the bechamel sauce:
- 100 g butter;
- 2-3 tbsp. l. flour;
- 500-700 ml milk;
- Salt, pepper, nutmeg, 2 cloves of garlic to taste.
French-style meat: quick recipe with tomato
Cooking order:
- Grease a baking dish with oil and add a little salt.
- Place well-washed potatoes with skins in boiling salted water for 10 minutes.
- Then dry, cool and clean.
- Cut into 1 cm thick circles.
- Layer the potatoes in the prepared French roasting pan. Prepare a quick recipe in a mold with high sides.
- Rinse the meat, cut off any films or excess veins, and other unappetizing parts, if any.
- Cut the meat across the grain into 1.5 cm thick pieces.
- Beat the resulting slices, add salt and pepper and place on top of the potatoes.
- Peel the onion and cut into rings or half rings, 1 cm thick.
- Melt 60g butter in a large frying pan. Add the onion and simmer for 5-7 minutes, stirring.
- Then spread the onion and butter over the meat.
- Wash the tomatoes, cut off the junction with the stalk. Cut into slices and place on onion.
- There are two cooking methods at this stage. Lubricate generously with mayonnaise and place in an oven preheated to 170 degrees for 40 minutes. Or prepare Bechamel sauce to get as close as possible to cook meat in French, a quick recipe like the original.
- To prepare the sauce, melt the butter in a frying pan or saucepan.
- Add flour, mix thoroughly with butter, simmer for 1-2 minutes.
- Begin to gradually pour in the milk in a thin stream, vigorously kneading the sauce so that there are no lumps. Pour in all the milk, then salt and pepper, add grated nutmeg if desired. Squeeze the garlic through a press into the finished sauce, if desired. His presence will give a pleasant accent.
- Drizzle the sauce over the top of the dish instead of mayonnaise if you want to substitute it.
- Cook in the oven for 40 minutes.
- Remove the baking sheet, rub with cheese, and bake the dish in the oven again for 10 minutes or until golden brown on top.
- Serve the finished dish hot, cutting into portions and layering them.
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.
French-style meat: the fastest recipe
The fastest French meat recipe is prepared without an abundance of vegetables. Only the bow is welcome in this version. The finished dish is served not as a universal hearty dinner, but as a main meat treat. It goes well with fresh vegetable salad, mashed potatoes, pasta, rice or other cereal side dish.
Product set:
- 1 kg. boneless tenderloins;
- 4-5 onions;
- 100 g butter;
- 200 g mayonnaise;
- 1 egg;
- Salt, pepper, nutmeg to taste.
French-style meat: the fastest recipe
Cooking order:
- Rinse the meat and blot away any moisture. Cut across the grain with a knife into slices about 1 cm thick.
- Beat the slices with a kitchen hammer. Convenient life hack: place 1-2 slices on a cutting board, cover the meat with plastic wrap. During the beating process, polyethylene will prevent moisture from splashing from the meat, which will greatly simplify further maintenance of cleanliness.
- Grease a baking sheet with sunflower oil or line with oiled paper.
- Place meat portions close together on a baking sheet.
- Peel the onion, cut into thin half rings, one onion at a time. It is best to simmer the onion a little in a frying pan before placing it on the meat. In this case, the vegetable will definitely not remain raw if the meat is cut thin. To do this, heat a frying pan, add butter and add all the chopped onions. Fry for 3-5 minutes, stirring occasionally.
- Cut the butter listed in the recommended ingredients into pieces. Their number should correspond to the number of slices of meat. Divide the butter into pieces.
- Spread the onion throughout the meat, spreading it evenly, but in a small mound in the center of each piece.
- Grate the cheese, pour into a bowl convenient for mixing. Add mayonnaise (can be replaced with cream or sour cream), broken egg. Salt, pepper, mix thoroughly.
- Spoon the cheese filling onto each piece.
- Pour ½ cup of water onto the baking sheet to keep the meat juicy.
- Bake the meat in a quick French recipe for 30 minutes.
- Before removing from the oven, visually assess the degree of readiness. The meat is baked quickly, the edges should have a golden crust. The cheese cap on top should also brown.
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
- salt
- 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.
Fish meat in French
Traditionally this dish is made from beef or pork. But you will be pleasantly surprised if you cook fish meat in French. This quick recipe bakes in just 20 minutes. The fish flesh is tender, juicy, melting in your mouth. This dish can be served both as a cold treat on a festive table and as a hot one.
Product set:
- 3 fillets of hake or pollock;
- 2-3 onions;
- 130 g butter;
- Salt, white, black ground pepper;
- Sunflower oil;
- ½ tbsp. soy sauce;
- 150 g hard cheese;
- 2-3 tbsp. l. mayonnaise (sour cream, cream);
- 1 egg.
Fish meat in French
Ingredients
✔ pork - 1.350 kg ✔ cheese - 400 g ✔ canned pineapples - 250 g ✔ champignons - 3 pcs ✔ tomato - 1 pc ✔ onion - 1/2 pcs ✔ mayonnaise - 80 g
