There are countless variations of this dish –either on the Internet or in treasured notebooks with recipes, which probably exist in every family. A kind of greeting from the past, when the trees were big, we ourselves were small, and our mothers were young. The dish was considered festive, and each housewife had her own recipe for meat in French - with or without potatoes, as well as with mushrooms, with carrots... The basic set of products was unchanged, but all sorts of tricks: how to arrange the layers, what meat to use, what to add and what to put on the top layer (mayonnaise or cheese) - here serious disputes were raging. Today this dish has many opponents, especially among supporters of a healthy lifestyle, who believe that it is too fatty and heavy, and in general combining meat with potatoes is not comme il faut. Of course, there is a grain of truth in these arguments, but the truth, as always, is in the middle. After all, we do not eat this every day. And you can choose lean meat. In general, if you take the classic recipe as a basis, meat in French with potatoes is beef by default, not pork, as many people think. Although it is prepared with pork and chicken - it turns out delicious in any case. What else would I like to say about this dish before proceeding directly to the publication of recipes? It is ideal for a large feast. You can make several layers and feed even many hungry men in one go, and feed them both tasty and satisfying. So, several recipes for the popular 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
Method of preparation:Wash the meat, dry it, if it seems tough, beat it lightly. Wash, peel and slice the potatoes. Cut the onion into cubes or half rings, grate the cheese. Grease a baking sheet with high sides with oil, put a layer of onion, a layer of potatoes, a layer of meat (each layer is lightly salted and peppered). Repeat one more time in the same sequence. Put the onion on the meat, sprinkle with grated cheese and pour mayonnaise over it. Cook in the oven, preheated to 180-185 degrees, for about an hour, until golden brown. French-style potatoes with meat go well with fresh vegetable salads and all kinds of pickles.
Entrecote baked with cheese
Ingredients:
- 6 entrecote
- 2 onions
- 250-300 grams of hard cheese
- 200 grams of mayonnaise
- salt pepper
Method of preparation:Wash the meat, dry it and cut it into fairly thick pieces. Beat it lightly, add salt and pepper. Place the entrecotes on a greased baking sheet at some distance from each other. Put diced onion, grated cheese on each one and pour mayonnaise over it. Bake in the oven at 180-190 degrees for 30-35 minutes. When serving, place the entrecotes on lettuce leaves. Note: The entrecotes are the part of the meat that is located between the ribs. This is the part that is ideal for this dish. The baked meat turns out very soft and juicy. The dish will be very tasty if you include mushrooms in its composition. You can use champignons, oyster mushrooms, and in season - porcini mushrooms or chanterelles. The main ingredients - meat, onion, cheese and 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
Method of preparation:Wash the meat, dry it, beat it lightly and cut it into small pieces. Cut the prepared champignons and fry them in a dry frying pan until the moisture evaporates. If you don’t do this, the meat will float in water, as the mushrooms release a lot of liquid. As a result, the dish will be tasteless, and the meat will be dry and tough. Lightly sauté the grated carrots in olive oil. Chop the onion, grate the cheese. Put the salted and peppered meat in a baking dish greased with oil, then the onion, carrots, mushrooms and cheese. Finish the composition with a layer of mayonnaise. Cook in an oven preheated to 180-190 degrees for 40-45 minutes. Chicken fits perfectly into the concept of this dish. This is, of course, not a classic of the genre, but it is a very tasty, and most importantly, inexpensive and accessible dish, which is quite suitable for a family dinner, as it is prepared quickly. You can use any part of the bird, but the legs baked with cheese are especially delicious.
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
Method of preparation:Wash the meat, dry it, add salt and pepper and put it in a greased baking dish or on a baking sheet. Sprinkle with chopped onion, grated cheese, pour mayonnaise on top. Put it in the oven preheated to 180 degrees for 40 minutes. Note: A more dietary and light dish can be prepared with chicken breasts. They can be baked in portions (see the recipe for Entrecote) or cut into small pieces. Chicken meat goes well with mushrooms, potatoes, carrots, bacon and other tasty additives. Those who are against mayonnaise can be advised to replace it with low-fat sour cream, to which mustard, spices and garlic are added for piquancy. And one more recipe. It can be called universal, since it uses the meat that is currently on hand. In addition to all the main ingredients, it includes such a tasty additive as bacon. Thanks to this, the dish gets an additional flavor accent 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
Method of preparation:Wash and dry the meat, cut into small pieces and mix with chopped bacon. Place the salted and peppered meat, chopped onion, cheese and mayonnaise on a greased baking sheet. Cook in the oven at 180 degrees for about 40 minutes. Fry the bacon slices in a frying pan until crispy. Serve with green salad leaves and fried bacon. And finally, a few tips. Since both simple meat in French and especially French potatoes with meat are very high-calorie dishes, it is better to use low-fat cheeses and light mayonnaise when preparing them. But keep in mind that most low-fat cheeses do not give that delicate creamy taste that is the highlight of this dish, so you need to choose the best option here. As for light mayonnaises, they react differently to high temperatures during baking. Try several options and choose the best one. Enjoy your meal! We recommend reading:
