The classic recipe for meat in French

In order to surprise guests, it is not necessarycook extraordinary dishes, consisting of a huge number of ingredients. After all, they can be fed with a simple and hearty meat dish in French. Regardless of what kind of meat was taken for the preparation of the dish (chicken or pork), with strict adherence to the recipe for cooking meat in French it will in any case be incredibly tasty and nutritious.

To date, there are several basic recipes, how you can cook :

  • meat in French with tomatoes;
  • meat in French with mushrooms;
  • meat in French with potatoes.

The most popular is the latest recipe - meat in French with potatoes. It is considered to be classical.

Preparation of ingredients for cooking

Pre-select the freshest piece of meat and cut it across the fiber. Thanks to this, it will be easy to survive and, if necessary, cut into several pieces in your plate.

It is important to remember that processing and preparing a half-defrosted piece of meat will make the dish quite tasteless.

The thickness of meat for cooking must benot more than two centimeters. The piece itself should not be too small. In doing so, it should be repulsed from all sides. After the meat becomes soft, it is rubbed with salt and spices.

Preliminary care must be taken to ensure thatPickled onions, which is included in the recipe for cooking meat in French, as one of one of the essential ingredients. In order to prepare a marinade, it is necessary to pour boiled cold water into the container, add a bite, salt and pepper to taste. In the resulting marinade, the onion is cut into rings.

To the onions, as it should, soaked in the marinade prepared on the basis of the vinegar, it takes at least forty minutes. The taste of onions should be sweet and sour.

You also need cheese to prepare the dish. It will be enough for about one hundred and fifty grated grated cheese, in order to sprinkle meat on top of it with French fries and potatoes.

Meat cooking method in French

  1. On a greased baking sheet, pieces of meat are laid out.
  2. Then marinated onions are laid, from which the whole marinade was previously drained.
  3. Then comes a layer of potatoes, previously cut into thin slices.
  4. From the top, potatoes are sprinkled with spices to taste (for example, it can be a mixture of Provencal herbs).
  5. The potatoes are laid finely grated cheese.
  6. On top of the cheese is drawn a grid of mayonnaise.

Meat should be baked until fully cooked at a temperature of 180 degrees.

In order to make the meat even more fragrant, it must be roasted on vegetable oil in a pan before spreading on a baking tray.

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