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

French-style meat is a win-win dish, whether for a family dinner or for entertaining guests. I like that it is quite easy to prepare. And it turns out delicious... mmm... just amazing!

Today I will tell you about the simplest version of this dish.
Take a piece of meat, wash it, remove the films and excess fat, cut it into pieces 1 cm thick. Beat it (but don’t be too zealous). Sprinkle with salt and your favorite meat spices. I use ready-made pork seasoning.
Peel the potatoes, wash them and cut them into circles 3-4mm thick. To prevent the potatoes from darkening, before it gets to them, grease them with vegetable oil. I add 1 tablespoon of oil and mix it with the potato slices using my hands.

Cut the onion into half rings.

Now we need salt, sugar and lemon juice (it can be replaced with apple cider vinegar).

Place the onion in a deep plate, add salt, add 0.5 teaspoon of sugar, sprinkle with lemon juice and mix.

Grate the cheese on a coarse grater.

Turn on the oven at 200 degrees.

Grease a baking sheet with vegetable oil. And we begin to lay out the layers of our future dish.

First I put in the potatoes. I salt it. Sometimes (like this time) I sprinkle with ground black pepper.

Then I grease it with mayonnaise. It is convenient to distribute mayonnaise with a silicone brush. I use 1.5-2 tablespoons of mayonnaise per layer of potatoes.
I put the meat on the potatoes. My baking sheet is small, so I have to place the pieces very tightly together. Since our meat is already salted and sprinkled with spices, there is no need to salt this layer. Immediately coat the meat with mayonnaise. I also use 1.5-2 tablespoons of mayonnaise for this layer.

Next add the onion. We have already marinated it, so we won’t add salt.

Lubricate with mayonnaise.

Place grated cheese on top.

Place in the oven for 40-60 minutes. The time depends on the capabilities of your oven. In order not to overcook, it is better to check after 40 minutes whether the meat and potatoes are ready by piercing them with a fork (clear juice should flow out of the meat, and the potatoes should not crunch). Cooks in my oven for 1 hour.

The dish turns out juicy, with a beautiful cheese crust.

Bon appetit!

Cooking time: PT01H30M 1 h 30 min.

The bizarre interweaving of even insignificant events often leads to funny misconceptions, and “Meat in French” was one of them. When an important Russian nobleman, Count Orlov, dined in a Parisian restaurant, they prepared him a gratin with veal, potatoes, onions and mushrooms, which the count was delighted with. In turn, the enthusiastic chefs of this restaurant called this gratin “Veal Orlov style.” And our patriotic Gallomaniacs leaned towards the name “Meat in French”, although it is the same in French as in Nizhny Novgorod. The recipe is domestic, but the glory remains - “in French”. Some misconceptions cannot be eradicated by anything, and so it is!

The choice of pork must be taken responsibly: it is better to have the neck, the juicy part of the ham or the loin, where there is no fat, but also no lean hardness - in combination with mayonnaise there will be no excessive fat content. The color of such meat should be uniform - yellow color of fat layers is unacceptable.

You need to choose beef meticulously based on color - yellow fat and dark meat - the animal was old. The beef should be firm and fairly crisp. Before cooking, rinse the meat, soak it a little, dry it with a paper towel, and prepare it for beating, removing the bones. Cut into portions across the grain. For beating, use a special culinary hammer or knife on the back side. To clean the beating process, wrap the pieces in cling film.

To prepare French meat dishes, you will need an oven in working order, perhaps for a large portion - a baking sheet, for a small portion - a thick-walled frying pan without a handle or a heat-resistant glass round pizza pan. For laying out in portions, a culinary spatula is useful, which will help to beautifully arrange the finished meat in French style. For some recipes, you need to have two frying pans and several bowls of different sizes on hand. Paper towels and cling film will pleasantly speed up and facilitate the entire cooking process.

1. French pork recipe

The dish prepared according to this recipe has the weakest relation to “French style”, because pork is not veal. The food turns out very tasty, but too high in calories and too heavy for the liver. Often you shouldn’t eat such yummy food, but occasionally and in moderation you can.

Ingredients:

medium fat pork - 400-500 grams;
onions - 4 pieces;
hard cheese - 200-300 grams;
mayonnaise - 400 grams;
salt, pepper and herbs - to taste.

Pork is prepared in French like this:

Cut the pork, washed and dried with a paper towel, into 1-centimeter thick layers and pound on both sides with a special mallet or the blunt side of a knife.
Salt the chopped layers of pork and sprinkle with ground black pepper according to taste.
Cut the onion into half rings. Grind the hard cheese on a coarse grater.
On a greased baking sheet or in another suitable container, greased with vegetable oil, place layers of meat, onion, chopped into half rings, spread a layer of mayonnaise on top of the onion, and sprinkle evenly grated cheese on it.

Place the baking sheet in a preheated oven and bake at +180° C for 25-30 minutes to bake this aromatic dish.

Remove the finished meat from the oven and let it sit for no longer than 10 minutes. Serve hot, beautifully portioned into plates with fresh vegetables.

2. Country recipe for French beef with potatoes

In this case, you will need lean beef, which is a little closer to the French dish, despite the cheese and mayonnaise, thanks to which the taste of this dish becomes simply overwhelming. The dish is high in calories and is also not easy for the liver - you need to indulge yourself occasionally.

Ingredients:

lean beef - 500 grams;
potatoes - 0.5 kilograms (a little more is possible);
hard cheese - 300 grams;
onions - 3-4 pieces;
mayonnaise - 1 package;
vegetable oil - 1 tablespoon;
mild mustard, salt and herbs - to taste.

Beef with potatoes according to a village recipe is prepared as follows:

Cut the prepared beef across the grain into finger-thick layers, coat with European mustard or roll in a mixture of your preferred dry spices, place in a container with a lid and marinate in the refrigerator from evening until morning.
Marinating can be omitted due to lack of time. It is enough to replace it by beating layers of beef.
To bake according to this recipe, you will need a frying pan with high walls without a handle, which must be greased with vegetable oil in order to lay out the layers of meat as the first layer.
Place onion cut into rings on this meat layer, and place thinly sliced onion on the onion layer and add salt. The first, second and third layers can be repeated.
Dilute the mayonnaise in a separate bowl with a small amount of water to reduce its fat content and pour it all over the top.
Sprinkle grated cheese evenly over the top layer and place the frying pan with meat in a preheated oven, where it bake at +200°C for 40 minutes. Complete readiness should be checked with a toothpick, which should easily pierce the entire mass to the bottom.

The finished beef with potatoes in French should be allowed to brew a little, and then served hot in portions with fresh or pickled vegetables.

3. Recipe for French pork with pineapple and champignons

There is no more and no less useful in this recipe than in other dishes with pork, but here the share of pork is much less in comparison with the rest of the other ingredients and not at the expense of its taste.

Ingredients:

pork neck - 500 grams;
champignons - 500 grams;
onions - 3-4 pieces;
ripe tomatoes - 3-4 pieces;
feta cheese - 200 grams;
hard cheese - 200 grams;
natural sour cream 15% - 500 grams;
pineapple - a few pieces;
ground black pepper; marjoram; thyme; basil; mustard and flour for dredging meat;
table salt - to taste;
vegetable oil - 1 tablespoon.

Pork in French according to a simple recipe is prepared as follows:

Rinse the meat and dry with a paper towel. Cut it across the grain into pieces no thicker than 2 centimeters. Beat the meat, then coat the pieces with mustard on both sides.
Roll the mustard-coated layers of meat one at a time on both sides and fry in a frying pan in vegetable oil until golden brown and only then add salt - this is important!
Fry the washed and cut into large pieces champignons in vegetable oil so that this crispiness is noticeable on their caps.
Tomatoes and onions, peeled, cut into rings.
From the cheese mashed in a bowl with the addition of liquid sour cream and a mixture of spices (basil, marjoram, pepper and thyme), a sauce is prepared with intensive stirring until the consistency of thick sour cream.
In a suitable frying pan, greased with oil, first place in layers the onion cut into rings, on it - fried layers of meat, on the meat - mushrooms, then onions again, then sliced tomato slices, on them - pieces of pineapple. Coat each layer with the prepared sauce as you lay it out and lightly salt it. The top layer is grated cheese.
All that remains is to place the open frying pan and bake the healthy pork in French for 30 minutes over medium heat.

Let the finished pork brew, place on serving plates and garnish with olives on top. Be sure to serve hot to enjoy the flavor of French pork to the maximum.

Ingredients:

pork (tenderloin) - 500 grams;
fresh champignons - 3 pieces;
onion - 1 piece;
ripe tomatoes with dense pulp - 1 piece;
mustard - 1.5 tablespoons;
mayonnaise - 3 tablespoons;
Parmesan cheese - 200 grams;
spices - according to preference;
table salt - 0.5 teaspoon.

Meat in French according to a home recipe is prepared as follows:

The highlight of this recipe is the participation of ground grain mustard, which gives the whole dish a special aroma.

Cut the meat, washed and dried with a paper towel, into slices. To avoid splashing all over the kitchen, beat the plates in cling film and rub them on both sides with a mixture of ground black pepper and salt. Leave the pieces of meat prepared in this way to soak in salt and pepper, stacking one on top of the other.
At this time, in a suitable bowl, pour the grainy mustard into it and, mixing it with mayonnaise, grind all the grains to form a mustard paste, which also needs to steep for 5 minutes.
Then coat the pieces of infused meat on both sides with mustard paste and place in a suitable thick-walled frying pan, previously coated with vegetable oil.
In a separate frying pan, fry the sliced champignons in olive oil until crispy and place them in a suitable container.
Add a little oil to the same vacated frying pan and lightly fry the onion, cut into half rings. As soon as it takes on the appearance of fried onions, place it on a layer of waiting meat. Mushroom slices are placed in the next layer on the onion - 3-4 for each piece of meat.
Cut the washed tomatoes lengthwise and place them on top of the mushrooms, add pepper to taste and finish the layering with shavings of Parmesan cheese or other types of hard cheese.
The container with French-style meat is placed in an oven preheated to +200° C. After 15 minutes, increase the heat to +250° C, at which the roasting of the meat continues for 15 minutes.

A beautiful, appetizingly fragrant dish is removed from the oven and rests for 10-15 minutes so that it ends up in hot portions on the plate of household members and guests. Side dish and vegetable salad - by preference.

5. A simple recipe for French meat with potatoes

Meat prepared according to this recipe is on the list of holiday dishes in many families in our country. It is also chosen by restaurateurs for its active demand and popularity among visitors.

Ingredients:

pork (pulp) - 500 grams;
potatoes - 1 kilogram;
onions - 2 pieces;
Russian cheese - 200 grams;
homemade mayonnaise - 200 grams;
vegetable oil - 2 tablespoons;
salt and spices - to taste.

According to a simple recipe, French meat and potatoes are prepared as follows:

Soak the selected meat, rinse, dry with a paper towel and cut across the grain into slices on a cutting board no thicker than 1.5-2 centimeters.
Beat the resulting pieces of meat through cling film with a culinary hammer and, sprinkle with a mixture of salt and ground black pepper and stack one on top of the other, leave to infuse.
Peel the potatoes, wash, dry with a towel, cut into thin slices and divide into two equal parts into different bowls.
Finely chop the peeled onion with a knife and also divide into two equal parts.
Grind the cheese on a coarse grater.
Grease a thick-walled frying pan and place one half of the potatoes in the first layer and apply mayonnaise in a thin layer (also on all subsequent layers); the second layer - the first half of the prepared pieces of meat; the third - chopped onions; the fourth - the second part of the pieces of meat; fifth - the second layer of onion; sixth - the second half of the potatoes, which is poured with the remaining mayonnaise.
Place the assembled dish in an oven preheated to +180° C for 60 minutes, after which remove the pan, sprinkle an even layer of grated cheese on top and return to the oven for another 10-15 minutes.

According to the classics of the genre, let the prepared meat in French “rest” from the heat. Then cut into segments or rectangular squares, like a pie, and serve in portions or on a common platter with a spicy vegetable salad.

6. Homemade French minced meat recipe

This is a very budget-friendly and correct solution for the case when you have several good, but non-standard pieces of meat, its trimmings, or just minced meat in your refrigerator on the farm. Prepare the minced meat first in a blender, but the rest is a matter of the technology outlined in this recipe.

Ingredients:

any minced meat - 600 grams;
fresh potatoes - 3 medium-sized pieces;
onion - 1 piece;
any mayonnaise - 150 grams;
spices: dry herbs - parsley, oregano, basil - according to preference;
ground black pepper and salt - to taste.

According to a homemade recipe, meat is prepared in French as follows:

After peeling the onion, chop and fry in vegetable oil until browned.
Then add the minced meat, mixed with a small amount of salt and spices, into the frying onion and stir, adding heat. With constant stirring, simmer for 3-4 minutes until it turns white.
Place the finished fried minced meat evenly in a container suitable for baking, trying to get rid of excess fat.
Cut peeled, washed fresh potatoes into thin cubes, place on top of the minced meat and cover with a layer of grated cheese. Pour mayonnaise on top and place in an oven preheated to +180°C. Baking time - 60 minutes.

Remove the finished dish from the oven and let it simmer for 10-15 minutes. Serve in portions with vegetable salad and fresh herbs.

Thanks to this, the process of making such a dish with excellent taste and calorie content can be entrusted to a slow cooker, freeing up personal time and without losing out on the taste and aroma of the meat.

Ingredients:

pork - 0.5 kilograms;
onions - 2 pieces;
chicken egg - 1 piece;
potatoes - 6 medium-sized pieces;
Russian cheese - 150 grams;
mayonnaise - 100 grams;
fresh milk - 50 milliliters;
salt and ground black pepper - to taste.

According to the recipe, meat is prepared in French in a slow cooker as follows:

Prepared, washed and dried, cut the pork tenderloin across the grain into slices and beat with a culinary mallet or the blunt side of a knife blade, for the cleanliness of the process, through cling film, as for chops.
Sprinkle the chopped pieces with a mixture of ground black pepper and a small amount of salt, covering them lightly with mayonnaise.
Peel the potatoes and onions, wash and chop with a knife. Onions - in rings, potatoes - in thin circles.
Grease the bottom of the multicooker bowl with olive oil and place several onion rings on it. Place slices of meat on it, followed by the remaining onion rings. Behind the onions, place the potatoes, cut into circles, and sprinkle with a mixture of salt and ground black pepper, cover with the last even layer of grated cheese.
In a suitable bowl, beat the raw egg, milk and mayonnaise with a fork. After a little salt, pour evenly into the multicooker bowl.
All that remains is to set the “Baking” function and indicate the cooking time - 1 hour.

While your assistant is working, prepare a salad from any vegetables, your favorite greens (green basil would be nice) and beautiful portioned plates where you can place this impeccable delicacy!

8. Spicy French meat recipe with pineapples

The piquancy of such a recipe will be appreciated by both households and guests for its unusual taste and aroma, and they will definitely ask how to prepare it.

Ingredients:

pork tenderloin - 500 grams;
hard cheese - 200 grams;
fresh onions - 2 pieces;
mayonnaise - 200 grams;
vegetable oil - 2 tablespoons;
canned pineapple rings - optional;
ground black pepper and salt - to taste.

French-style meat with pineapples according to a spicy recipe is prepared as follows:

Cut the prepared pork meat into slices and beat through cling film with a culinary hammer, as if for chops. Sprinkle the pieces with a mixture of ground black pepper and a small amount of salt and set aside to brew in a separate bowl.
Cut the peeled onion into thin rings, and the cheese can be grated on a coarse grater or cut into thin bars.
Line a suitable baking container with foil and grease it with vegetable oil. Spread the onion rings evenly in the first layer. The second one will be plates of beaten meat, which should be greased with mayonnaise.
Place a circle of pineapple on each layer of meat and also coat with mayonnaise. All that remains is to sprinkle grated cheese evenly on top or arrange its cubes.
Place the container with spicy French-style meat in an oven preheated to +180° C and bake at this temperature for 30 minutes.

The culinary masterpiece is ready! Let it brew for up to 10 minutes, and it will decorate any feast. Especially good on a rich and generous New Year's table. Households and guests will highly appreciate your culinary skills!

You need to be especially careful when choosing meat for this delicious dish - it contains everything that makes this dish so popular and attractive. It is believed that at the market they pour water over it, and with the combination of heat and moisture, nothing good awaits such meat. It is preferable to buy meat in the store.

Due to their high starch content, potatoes quickly darken. To prevent this from happening, if there is a delay in its heat treatment, just sprinkle a small amount of vegetable oil, mix so that it spreads over all the pieces, and the potatoes will remain white.

It is generally accepted that for baking in the oven, the thickness of the layers of meat and potatoes should be approximately the same so that they are cooked at the same time. If canned pineapples are used as one of the ingredients, they should be allowed to drain before adding to the prepared dish to avoid excess juice.

A baked or pan-fried dish is perfect for decorating a holiday table, as well as for a simple family dinner.

Many housewives wonder what kind of meat is needed for meat in French so that the dinner turns out impeccable, and the family and guests are completely delighted? Let's take a closer look at this question and find out which type of product should be given the most preference, and why does this dish have so many variations?

What kind of meat is suitable for the “Meat in French” dish?

It just so happens that any recipe, even the most traditional one, still acquires all sorts of variations, and therefore each housewife has her own personal opinion about how and what the dish should be prepared from.

It is impossible to say with certainty that a certain type of meat for this French recipe will be a sure-fire choice: someone, for example, cannot tolerate pork at all, and other families do not particularly like chicken. That is why, when choosing a product, you should rely only on your tastes and the preferences of your household.

If we talk about what meat is most often used to bake meat in French, then the leader, of course, will be chicken. Housewives also love to cook this dish from pork.

Beef is used less often for a hearty French dinner - it often turns out dry and tough, and therefore you need to have remarkable culinary experience to make the baked meat juicy and tasty.

Turkey is also not a very common guest in the oven when it comes to French meat. But not because the dish turns out to be tasteless, it’s just that turkey meat in our area is generally considered a gourmet type of meat, so it is not eaten too often in an ordinary home. But if you still have this product in the refrigerator, then be sure to try baking it according to our recipe.

French chicken meat: what is the advantage of this variety

Of course, chicken fillet and tender parts of the bird carcass most often appear in the recipe for this dish. Firstly, this product has a lower cost, and secondly, even the most inexperienced housewife can bake chicken in the oven for a French dinner.

Modern women love French chicken fillet for meat also because it is easy to combine with different tastes and experiment with the recipe. Chicken always gets along well with mushrooms, and with any cheese, and with most marinades, vegetables and spices.

Also, instead of mayonnaise, when cooking, to reduce the fat content of the dish, you can use cream - baked chicken will only benefit from this. And if you don’t know how to properly prepare this delicacy, then be sure to take a look at our recipe.

Pork for a classic French meat recipe

Almost everyone loves juicy and tender meat baked with cheese. And the aroma that this treat exudes can whet anyone’s appetite. That is why all classic recipes use pork as a basis.

Of course, it is best to choose parts from a young carcass, ideally the neck. But it will turn out no worse if you cook meat in French from less tender pieces. It just doesn’t hurt to dip them in the marinade for an hour beforehand – this will make even the toughest pork juicier.

And if guests are on the doorstep, just put the ingredients in the slow cooker. In addition to tips, we will also share with you a simple recipe that everyone will certainly appreciate.

The most tender French-style meat in the oven

French meat is one of the most delicious and popular recipes. And no wonder, because it contains all the most delicious ingredients: meat, potatoes, mushrooms, cheese. The result is an incredibly satisfying, self-sufficient dish that can feed the whole family and guests. But they also love this recipe because it is universal and can easily be adapted to any ingredients that are available. This also applies to the variety of meat and vegetables.
Few people know that the history of this dish is not at all connected with French cuisine. This dish was first prepared for Alexei Orlov by his French chef. It contained veal baked with potatoes, onions and mushrooms in bechamel sauce and cheese. All over the world this dish is called “Oryol-style meat.” Today, little remains of the original recipe, but the main thing is not what the meat is called, but its great taste. The main ingredient of the dish is meat: young veal, which is increasingly being replaced with fatty pork. Another necessary ingredient is cheese; it melts during baking and covers the meat, as if sealing the juice inside. The remaining ingredients are at your discretion. French-style meat with potatoes and mushrooms is very satisfying and tasty. And someone prepares a dish without potatoes, with tomatoes and cheese. Often bechamel sauce is added to the dish, everything is placed in a deep heat-resistant bowl and cooked in the oven like a casserole.

Today I propose to cook French pork in the oven. Why this particular meat? Pork neck is very tender and quite fatty, it goes perfectly with potatoes and mushrooms, and also cooks faster than beef. The dish turns out very tasty and juicy, and the recipe with photos will help you understand all the nuances of its preparation step by step. On the site you can also find a recipe for French meat in a slow cooker.

Ingredients:

500 g pork (tenderloin);
400 g potatoes;
200 g champignons;
250 g of “Russian” type cheese;
200 g onion;
200 g mayonnaise;
some greenery;
salt pepper.

French oven meat recipe with photos step by step

1. For this dish, choose the part of pork that has medium fat content. If the meat is too fatty, then in combination with mayonnaise it will become heavy and not very tasty. And if there is no fat at all, it may turn out to be dry. Therefore, here we are guided by the rule of the golden mean and take the neck, loin or part of the pork ham. We rinse, blot with dry napkins and cut a piece of pork into thin steaks across the grain. This is important, since in the finished dish it will be easier to cut and subsequently chew. And the meat cut lengthwise will be like chewing gum.

To prevent splashes from flying all over the kitchen, you can cover the top of the meat with cling film or a ghostly plastic bag.

3. Cover the baking sheet with foil and grease it with sunflower oil just in case, so that the meat does not stick to the foil.

4. Next, spread the meat one to one over the entire surface of the baking sheet. Each person gets portioned pieces. You can make the dish in a baking dish. Then you get a pie, which is immediately served on the table in the form. Salt and pepper the meat to taste.

5. Take potatoes, peel, wash and cut into thin slices.

6. Place potato slices on the meat.

8. Place the onions on top of the potatoes.

9. The next layer is mushrooms. Any cooked or raw champignons will do. Cut them into thin slices.

10. Place the mushrooms on top of the onions.

11. Sprinkle with a little herbs. Dill and parsley will do. Or you can add fresh basil for a spicy aroma.

12. Grate the cheese on a coarse grater.

13. Add mayonnaise to the hard cheese.

Of course, you can, according to the classics, coat the meat with bechamel sauce, which is made from flour and milk. You can also squeeze mayonnaise onto the mushrooms and sprinkle with cheese. But if you first mix mayonnaise with cheese in a plate, the French-style meat will be more juicy and the cheese will not burn in the oven.

14. Mix cheese with mayonnaise.

15. Place the last layer of cheese and mayonnaise.

16. Place the meat in French style in the oven, preheated to 190 ⁰C. Bake for approximately 40-50 minutes. You can check for doneness by inserting a fork all the way into the meat. If it is not stuck, it comes out easily and the dish is soft, then it’s time to take it out.

17. French-style meat in the oven with potatoes is ready. The dish itself is very satisfying and self-sufficient, so a light salad of fresh vegetables is ideal for this meat. Serve to the table.
Bon appetit!

In fact, it has nothing to do with French cuisine. This is an exclusively domestic dish, in which the most suitable ingredients were put in, after which it turned out really tasty.

To cook this dish correctly and, of course, deliciously in the oven, it is important to choose fresh, not frozen meat. For example, if you have decided on pork, then a neck, loin or piece of pork ham is perfect. These are the parts that are neither lean nor fatty. After all, when mixed with mayonnaise, due to the large number of calories, the dish will simply become inedible. It is necessary to choose a piece with a uniform color and not to take ones that have yellow fat on them, this is a clear sign of old meat.

In today’s article I will tell you how to cook meat in French in the oven, in which I tried and combined the best and most popular recipes. Also rate the recipes So, let's get started!

Ingredients:

Pork - 1 kg.
Mayonnaise - 8 tbsp. spoons
Onions - 3 pcs.
Potatoes - 9 pcs.
Cheese - 300 gr.
Cheese cheese - 100 gr.
Salt, pepper - to taste
Vegetable oil

Cooking method:

1. First, let's take care of the meat and cut it 2 cm thick, cover it with cling film and beat it with a hammer. Salt and pepper each piece on both sides and set it aside.

2. Chop the peeled onion into fairly small cubes. Add mayonnaise and 1/4 of the grated cheese to it, stir thoroughly and pour in 2 tbsp. spoons of water.

3. Cut the potatoes in half and then into slices. Add salt and pepper to taste and stir well.

4. Cover the baking sheet with parchment or grease it with vegetable oil and lay out the ingredients. It is very important for us that the potatoes are laid out in the first layer, then the grated cheese, and the pork is placed on top, where it will release its juice, which will drip and this will make the dish even tastier.

Tip: If the potatoes are young varieties, then it is better to boil them first.

5. Meanwhile, fry all the meat in a well-heated frying pan for a minute, this is necessary so that the juice in the pork is sealed and then does not leak out. And place them tightly together on a baking sheet.

6. Then fill with mayonnaise-cheese-onion dressing. We send it to the preheated oven, do not forget 15-20 minutes before it’s ready, sprinkle with the remaining grated cheese and send it back to the oven.

When the cheese has melted and browned, the dish is ready. Bon appetit.

French Oven Pork Recipe

Ingredients:

Pork loin - 500 g
hard cheese - 200 gr
onions - 1-2 heads
large carrots - 1 pc.
garlic - 3 cloves
mayonnaise - 4 tbsp. l
vegetable oil - 2 tbsp. l
salt and ground black pepper - to taste.

Cooking method:

First of all, after we have prepared all the necessary products, we wash the meat in running water, cut it into pieces 1.5 cm thick, then lightly beat it with a special hammer and thoroughly rub each piece with salt and pepper.

Next, grease a suitable baking sheet with vegetable oil and place pieces of prepared meat on it. Place finely chopped garlic on top of them, then thinly sliced onion into half rings.

Place the next layer of carrots grated on a coarse grater and grease them with mayonnaise.

Sprinkle a nice layer of grated cheese on top and place in an oven preheated to 180 degrees for 50-60 minutes until golden brown.

Serve the finished dish with your favorite side dish. Enjoy your meal!

French beef recipe in the oven

Ingredients:

Beef pulp - 600 gr.
Mayonnaise -
Potatoes - 400 gr.
Sweet onion - 2 pcs.
Tomatoes - 3 pcs.
Cheese - 120 gr.
Salt, pepper - to taste

Cooking method:

1. Cut the beef into steaks, then beat it on both sides with a kitchen hammer.

2. Peel the potatoes and cut them into round pieces. Grease a baking sheet with vegetable oil.

3. Peel the sweet onion and chop it into half rings. Cut fresh tomatoes into rings. Grate the cheese on a coarse grater.

4. Lay out the potatoes, cover with beef on top. Salt and pepper to taste. Spread the onion and add the tomato on top. Sprinkle olive oil on top.

5. Place in a preheated oven at 200 degrees for 40 minutes, then remove and generously sprinkle with cheese and continue baking for another 10 minutes.

Tip: Start monitoring the readiness 30 minutes after the start of baking, since the power of the oven is different for everyone.

Our dish is ready, you can serve it and treat your loved ones. Bon appetit.

French-style meat with potatoes and tomatoes

Ingredients:

Beef – 1 kg
mushrooms – 250 gr
onion - 1-2 pcs
potatoes - 1 kg
tomatoes - 0.5 kg
cream - 2 tbsp. l
cheese - 200 gr
mustard - 2 tsp
mayonnaise
vegetable oil - 2 tbsp. l
salt and pepper - to taste.

Cooking method:

We cut the washed beef meat across the grain into pieces 1.5 cm thick and beat them on both sides, preferably through a film to prevent splashes, using a special hammer.

Mix salt, pepper, mustard, one tablespoon of mayonnaise and mix well.

Now thoroughly rub the chops with this mixture and leave to marinate for 20 minutes.

Meanwhile, we set the potatoes to cook until tender and fry the mushrooms and onions in a frying pan.

Grease a baking sheet with vegetable oil, place the marinated meat on it and place fried mushrooms, thin slices of boiled potatoes on each piece, and place tomato slices on top.

Grate the cheese on a coarse grater and add 1 tbsp. a spoonful of mayonnaise and cream. Stir and distribute evenly over the entire surface of the tomatoes.

Cover the baking sheet with foil and bake in an oven preheated to 180 degrees for 40 minutes, then remove the foil and bake for another 5 minutes until the cheese appears golden brown.

Cook with great pleasure and treat your family and friends!

French chicken and cheese

Ingredients:

Chicken fillet - 2 pcs
onion - 1 pc.
hard cheese - 200 gr
mayonnaise - 4 tbsp. l
salt and pepper - to taste.

Cooking method:

Cut the chicken fillet into suitable pieces, lightly beat, salt and pepper to taste. Then place on a greased baking sheet.

Peel the onion, cut into small pieces, transfer to a bowl, add mayonnaise and half of the grated cheese.

Mix the whole mixture thoroughly and brush all the meat with it. Then place in an oven preheated to 190 degrees for 15-20 minutes.

After the specified time has passed, sprinkle the dish with the remaining cheese and continue baking for another 10-15 minutes, until golden brown.

All that remains is to take it out, cut it and serve it to the table, wonderful French chicken meat.

How to cook meat in French in the oven from minced meat

Ingredients:

Ready minced meat - 500 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Cheese - 200 gr.
Salt, pepper - to taste
Vegetable oil - for lubrication

Cooking method:

1. Peel the vegetables and cut them as desired. Grate the cheese on a coarse grater. If you had frozen minced meat, you need to defrost it, pepper and salt to taste.

2. Grease a baking sheet with vegetable oil, lay out the potatoes as the first layer, cover it with onions, and add minced meat.

3. Place in a preheated oven at 180 degrees for 45 minutes, then remove the baking sheet, sprinkle with a thick layer of cheese and put back until the cheese has dissolved.