When I need to feed my guests delicious juicy meat, I cook Roast Pork with Homemade Potatoes or French Roast Meat in the Oven. Pork and potatoes sound great in a duet; they can be served for a daily meal or for a holiday table. But this particular “French dish” is incomparable for me.
The meat is guaranteed to be juicy and soft, and the potatoes absorb the aroma of the added spices, and of course, the cheese crust, under which everything is baked in its own juices. The best part is that it’s easy to prepare! I cut it, laid it out in layers, put it in the oven and half an hour later - a large baking sheet of hearty deliciousness!
I advise you to take fresh pork neck - the most delicious and soft meat. If there is a lot of fat on it, it is better to remove it. I take the crumbly variety of potatoes and try not to cut them into large circles, only thin ones. As for the cheese, it must be fresh and hard.
French-style meat with potatoes in the oven - the easiest recipe!
We offer you a recipe for all occasions - fast, beautiful, tasty, nutritious: French-style meat in a hurry!
Ingredients
- Pork meat without bone – 800g
- Potatoes – 1.5 kg
- Champignons – 600g
- Onions – 4 pcs.
- Grated yellow cheese – 300g
- Mayonnaise – 1 glass
Cooking process:
- The meat should be a little fatty, cut it into strips two fingers thick - thin. Place on the bottom of a baking tray (oven size). Salt and pepper.
- Place a layer of onion, cut into rings, on the layer of meat.
- Place potatoes, cut into slices about 1 cm thick, on a layer of onions. Season with salt and pepper.
- Place champignons cut in half on a layer of potatoes.
- Pour mayonnaise over everything and sprinkle with grated cheese.
- Bake in an oven preheated to 180-200 degrees for about an hour.
- The dish is ready when the water has evaporated and it looks slightly browned. Serve hot.
Bon appetit!
Dietary meat in French
This is my favorite way to prepare this recipe. Because I try to watch my figure. And I also want something tasty. This is my lifesaver.
What products will be needed:
- Chicken pulp - 3 pieces;
- Tomatoes - three fruits;
- Testicles – 1 piece;
- Hard cheese – 150 grams;
- Yogurt without additives – 320 grams;
- Spices - to taste.
Operating principle:
- Divide the pulp into equal pieces, place on a cutting board, cover with polyethylene and beat with a special hammer. Transfer the preparations to a small saucepan, add salt and pepper.
This is done so that splashes from the meat do not stain the kitchen from floor to ceiling.
- In a separate container, beat the egg and yogurt, pour it over the meat. Leave to marinate for about an hour.
- Cut red tomatoes into slices, grate Russian cheese on a coarse grater.
Let's prepare a baking sheet: Cover it with baking paper, foil or a silicone mat of your choice. Lubricate the bedding with sunflower oil.
- Ideally use olive oil.
- Place the chicken meat, put tomato slices on top, pour in the rest of the marinade and sprinkle with grated cheese. Bake at a temperature of one hundred eighty-five degrees for about half an hour.
- Serve generously sprinkled with fresh herbs.
French onion casserole with meat and potatoes
Simple ingredients and unique taste. Quick to prepare
Ingredients:
- Medium-sized potatoes, more or less even - 8 pieces
- Pork meat, minced meat – 500 g
- Knorr French onion soup (I advise you not to replace it with others) – 1 piece
- Sour cream 30% – 400 g
- Onion – 1 piece
- Garlic – 1 clove
- Cheddar cheese (can be replaced with other yellow cheese) – 50 g
Cooking process:
- Wash the potatoes and cook with the skin on for 20 minutes, cool, peel and cut into 0.5 cm slices.
- In 1 tablespoon of olive oil, fry the diced onion, along with the garlic, crushed in a press, add the minced meat, fry for about 5 minutes, season with salt and pepper to taste.
- Place a layer of potatoes in a baking dish so that the slices overlap one another, lay out the fried minced meat and cover with potatoes.
- Mix sour cream with onion soup and pour it into the casserole, sprinkle with grated yellow cheese and place in an oven preheated to 180 degrees for 30 minutes.
- The casserole can also be prepared from raw potatoes and raw minced meat, but then the baking time should be extended accordingly. However, in my opinion, it is better to boil the potatoes and, most importantly, fry the meat, then the taste is definitely better. Please also don’t be afraid of powdered soup, try it!
Bon appetit!
Description of preparation:
French-style meat with potatoes is a popular dish on modern holiday tables.
The dish has gained popularity due to its excellent taste, satiety and effectiveness, as well as the fact that almost everyone likes it - both children and adults. I recommend that you cook French-style meat and potatoes for the next holiday - everyone will be happy! Purpose: For dinner / For a holiday table Main ingredient: Meat / Pork Dish: Hot dishes / Meat in French Geography of cuisine: French / European
French chicken with potatoes
Even during the time of Catherine II, French chefs prepared this dish in her palace. Hence the name. Since then, the dish has undergone significant changes. For example, bechamel sauce, which used to be mandatory, is now increasingly being replaced with cream, sour cream and even mayonnaise. Often mushrooms are not added to baked meat. But in any case, the principle remains the same: the meat is poured with sauce and baked in the oven. It is not necessary to use beef to prepare this dish. I offer you a recipe where chicken plays the main role, so the dish turns out lighter.
Ingredients:
- Fresh chicken fillet – 500 g
- Potatoes – 8-10 pcs.
- Large tomatoes – 2 pcs.
- Medium onion – 1 pc.
- Hard yellow cheese – 100g
- Mayonnaise – at least 100g
- Ground black pepper and salt - to taste
- Vegetable oil for greasing the mold
Cooking process:
- Rinse the chicken fillet well with water and pat dry with a towel.
- We remove veins, fat and films. Cut the meat lengthwise into slices up to 1cm thick. Rub the pieces with salt and pepper.
- Cut the onion into small cubes.
- Grate the cheese on a coarse grater.
- Cut the tomatoes into thin slices.
- We also cut the potatoes into thin slices. Place in a small bowl, sprinkle with salt and pepper and mix with your hands so that the seasonings are evenly distributed throughout the potatoes. It’s better to be careful with salt, since we still have to pour mayonnaise on the dish.
- Grease a baking dish with vegetable oil and place the components of our dish into it in layers: potato slices, then chicken fillet, chopped onion, tomato slices. Pour mayonnaise over all this, distributing it evenly. Sprinkle the dish with grated cheese and at this moment turn on the oven. It is necessary for the dish to “stand” for some time - to become soaked.
- When the oven preheats to 180 degrees, cover the pan with aluminum foil and seal the edges for better baking. Bake for 30-40 minutes. After this, remove the foil (it is better to remove the pan from the oven for this) and set for another 10 minutes until a golden brown crust forms.
- Before serving, it is better to let the dish cool slightly and set - this will make it easier to cut the dish into portions.
Chicken is a win-win meat option. It is guaranteed to be soft. And the mayonnaise sauce gives it a unique taste. The dish can be served with a salad of fresh vegetables, as well as with pickles and preserves.
French-style pork with potatoes: “a classic of the genre”
- pork pulp - 400-450 gr.
- potatoes - 180 gr. (about 3 pcs.)
- red wine, dry - 100 ml.
- hard cheese - 170 gr.
- mixture of sour cream and mayonnaise - 280 ml.
- purple onion - 1 pc.
- fresh dill, parsley - 30 gr.
French-style meat in other countries is prepared on the basis of beef, but in Russia a pork dish is considered a classic of the genre. All recipes are extremely simple, let’s look at the traditional one.
1. Wash the pork thoroughly, get rid of layers of fat and films. Dry with paper towels, cut into thin slices about 8-10 mm thick.
2. Carefully beat the resulting slices through a plastic bag, sprinkle with a mixture of freshly ground black pepper and salt. Rub on both sides, but not too much.
3. Take a deep container and place the broken parts into it. Pour in wine and wait at least 30 minutes. If desired, leave the tenderloin for at least the whole night, then the pork will be aromatic.
4. Start preparing the vegetables. Chop the onion into half rings, cut the potatoes into slices about 4-5 mm thick. Pass the cheese through a fine grater.
5. Meat in French is traditionally cooked in the oven, especially since a dish with pork will bake better this way. Take a heat-resistant dish, grease it, and place potato slices on the bottom in one row. Salt and sprinkle with pepper.
6. Place the meat, beaten and soaked in wine, on top of the potatoes. Chop fresh parsley and dill, sprinkle the pork with herbs. Add onion half rings in a thin layer.
7. Separately from the other ingredients, prepare a filling mixture of mayonnaise and full-fat sour cream, mixing them in equal proportions. Pour the sauce over the ingredients in the pan and cover with a sheet of foil.
8. Heat the oven to 210-220 degrees, bake the meat for 40 minutes. After this period, remove and sprinkle with cheese. Cook for another 15 minutes without covering with foil.
French-style chicken baked with new potatoes
Who said that French meat must be prepared from one type of meat! Everyone loves their own - and this is not a reason to cook a different dish for everyone. I hope you appreciate the way out!
Ingredients:
- Chicken leg – 1 pc.
- Pork (neck) – 4 chops
- Chicken breast fillet – 1 pc.
- Potatoes – 5-6 pcs.
- Carrot
- Half an onion
- Tomato – 1 pc.
- Mayonnaise – 100 g
- Garlic – 2-3 cloves
- Salt pepper
- Soy sauce – 2 tbsp.
- Saffron
- Cheese – 100 g
- Water – 0.5 cups
Cooking process:
- Pass the garlic through a press, stir with mayonnaise and saffron.
- Cut the chicken fillet in half, the neck can be easily beaten off, rub the meat with mayonnaise and saffron, and leave it in the refrigerator overnight.
- Cut potatoes and onions into circles and rings, carrots into cubes.
- Place potatoes and vegetables at the bottom of the baking dish, lightly add salt, put pieces of meat on top, fill everything with water and soy sauce, cover with foil, place in an oven preheated to 200 degrees, bake for about 50 minutes.
- Remove the foil and sprinkle with grated cheese. And bake again until our dish is browned.
I hope everyone will be happy!
French-style meat with carrots and cheese, cooked in a slow cooker
Ingredients:
- Pork – 0.5 kg.
- Hard cheese – 100-150 gr.
- Carrots – 1-2 pcs.
- Onions – 1-2 pcs.
- Tomatoes – 2-3 pcs.
- Mayonnaise – 100-150 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Vegetable oil - as much as needed.
Cooking process:
- Let's prepare the pork in the usual way: wash, dry, cut into portions, lightly beat, sprinkle each piece with a small amount of salt and black pepper, and also add aromatic seasonings to the meat to your taste, for example, dried basil.
- Coat each piece of pork with mayonnaise to taste.
- Lightly coat the multicooker bowl with vegetable oil and place the pork. Let it bake for half an hour.
- During this time, grate the cheese and carrots, chop the onion finely, cut the tomatoes into beautiful thin slices.
- After half an hour, place the vegetables on top of the pork: a layer of carrots (lightly salt and pepper), a layer of tomatoes, a layer of cheese. You can spread mayonnaise on top.
- Bake the dish for another 30 minutes, turning on your unit in the “Baking” mode.
- Place French baked pork with carrots and cheese on the table hot.
Bon appetit!
