Variants of this dish a myriad ofon the web, though in the treasured notebooks with recipes, which probably exist in every family. Such hello from the past, when the trees were large, we ourselves - small, and our mothers - young. The dish was considered festive, and each housewife had her own meat recipe in French - with potatoes and without, as well as with mushrooms, with carrots ... The basic set of products was unchanged, but here are all the tricks: how to arrange the layers, what meat to use, what to add and what to put on the top layer (mayonnaise or cheese) - there were serious disputes. Today, this dish has many opponents, especially from among the supporters of a healthy lifestyle, who believe that it is too fat and heavy, and in general combine meat with potatoes not comme il faut. The truth in these arguments, of course, is present, but the truth, as always, is in the middle. After all, we do not eat it every day. And you can choose meat low-fat. In general, if you take as a basis a classic recipe, meat in French with potatoes is by default beef, not pork, as many people think. Although they cook with pork and chicken, it turns out to be delicious in any case. What else would you like to say about this dish, before proceeding directly to the promulgation of recipes? It is ideal for a large feast. You can make several layers and in one fell swoop feed even a lot of hungry men, and feed them tasty and satisfying. So, a few recipes of the popularly beloved meat in French. 
Meat with potatoes, baked in the oven
Ingredients:
- kilo of beef
- kilogram of potatoes
- 2-3 onions
- 300 grams of hard cheese
- 250 grams of mayonnaise
- 2 tablespoons vegetable oil
- salt, pepper to taste
Cooking method: Meat wash, dry, if it seems to you harsh, slightly repulsed. Wash potatoes, peel and cut into slices. Cut the onion into cubes or half-rings, grate the cheese. Baking tray with high bumpers grease with oil, lay a layer of onions, a layer of potatoes, a layer of meat (each layer slightly salt and pepper). Repeat again in the same sequence. Put onion, sprinkle with grated cheese and pour mayonnaise. Cook in the oven, heated to 180-185 degrees, about an hour, until a ruddy crust. The potato with meat in French perfectly matches with salads from fresh vegetables and various kinds of pickles.
Entrecote baked with cheese
Ingredients:
- 6 entrecote
- 2 onions
- 250-300 grams of hard cheese
- 200 grams of mayonnaise
- salt pepper
Cooking method: Meat is washed, dried and cut into fairly thick pieces. Lightly beat off, salt and pepper. Put the entrecotes on a greased baking tray at a distance from each other. For each put on diced onion, grated cheese, pour mayonnaise. Bake in the oven at a temperature of 180-190 degrees for 30-35 minutes. When serving, place the entrecotes on the leaves of the salad. Note: The entrecote is that piece of meat that is between the ribs. It is suitable for this dish is ideal. Baked meat is very soft and juicy. A very tasty dish will turn out if you include mushrooms in its composition. You can use mushrooms, oyster mushrooms, and in season - white mushrooms or chanterelles. The main ingredients - meat, onion, cheese mayonnaise remain unchanged. 
Meat in French with mushrooms
Ingredients:
- 500 grams of veal or beef
- 300 grams of champignons (or any other mushrooms)
- 2 onions
- 2 medium sized carrots
- 200-250 grams of hard cheese
- 200 grams of mayonnaise
- 2 tablespoons of olive oil
Cooking method: Meat wash, drain, lightly beat off and cut into small pieces. Prepared champignons cut and fry in a dry frying pan so that moisture evaporates. If this is not done, the meat will float in the water, as the mushrooms emit a lot of liquid. As a result, the dish will turn out to be unpleasant, and the meat is dry and hard. Grate the carrot in olive oil. Chop the onion and grate the cheese. In the baking dish, greased with butter, we spread salted and peppered meat, then onions, carrots, mushrooms and cheese. Finishes the composition with a layer of mayonnaise. Cook in an oven, heated to 180-190 degrees 40-45 minutes. The concept of this dish fits the chicken quite well. This, of course, is not a classic of the genre, but very tasty, and most importantly, an inexpensive and affordable dish, which is quite suitable for a family dinner, as it prepares quickly. You can use any part of the bird, but especially tasty it turns out baked with cheese.
Chest under cheese and mayonnaise
Ingredients:
- kilogram of chicken legs
- 2 onions
- 300 grams of cheese
- 250 grams of mayonnaise
- 1 tablespoon of olive oil
- salt, pepper, favorite spices
Cooking method: Meat, wash, dry, add pepper and put in greased dishes for baking or on a sheet. To fall asleep chopped onion, grated cheese, from above to pour mayonnaise. Put the oven for 40 minutes in a preheated to 180 degree oven. Note: A more dietary and light dish can be prepared with chicken breasts. They can be baked batchwise (see the recipe of Entrecote) or cut into small pieces. With chicken meat, mushrooms, potatoes, carrots, bacon and other delicious additives are well combined. Opponents of mayonnaise can be advised to replace it with low-fat sour cream, which for piquancy is added mustard, spices, garlic. And one more recipe. It can be called universal, because it uses the meat that is currently at hand. In addition to all the basic ingredients, it includes such a delicious additive as bacon. Thanks to this dish gets an additional taste and piquancy. 
Meat in French with bacon
Ingredients:
- 700 grams of meat
- 200 grams of bacon
- 2 onions
- 200 grams of hard cheese
- 150-200 grams of mayonnaise
- 1 tablespoon of olive oil
- salt pepper
Cooking method: Wash and dried meat cut into small pieces and mix with sliced bacon. Put grease and baked meat, sliced onions, cheese and mayonnaise on a greased baking tray. Cook in the oven at 180 degrees for about 40 minutes. In a frying pan, fry the bacon slices until crispy. Serve to a table with green salad leaves and fried bacon. And in the end a few tips. Since it's just meat in French, and especially potatoes in French with meat - dishes are very high-calorie, then when cooking them, it is better to use not very fatty cheeses and light mayonnaise. But keep in mind that most low-fat cheeses do not give that delicate creamy taste, which is the highlight of this dish, so here it is necessary to choose the best option. As for light mayonnaise, they react differently to high temperatures when baked. Try several options and choose the best one. Bon Appetit! We advise you to read:
