French meat recipe with potatoes. Video

Necessary ingredients:

– 1300 grams of veal or pork; – 200 grams of onions; – 3-4 tablespoons of olive oil; – 150 grams of cheese; – 500 grams of potatoes; – 100 grams of cream; – 100 grams of sour cream; – 200 grams of fresh or canned pineapples; – ground black pepper; – salt.

Rinse the meat with cold water, peel and dry. Cut into pieces across the grain. If you wish, you can lightly beat the meat with a kitchen hammer. Grease a baking sheet with olive oil (you can also use sunflower oil or ghee). Place pieces of meat on a baking sheet, leaving free space on the sides. Peel and chop the onion. Place the onion over the meat.

Do not add too much onion to the meat in French: it can spoil the delicate taste of the dish with excessive bitterness.

Necessary ingredients:

– 700 grams of veal (beef or pork); – 2 large potatoes; – 300 grams of mushrooms; – 3-4 tomatoes;

– 2 small onions; – 300 grams of cheese; – 200 grams of sour cream; – 2 tablespoons of olive oil or butter; – salt; – pepper.

Cut the washed and peeled meat into pieces, season with salt and pepper and, after mixing well, leave aside. In the meantime, prepare other foods. Peel the potatoes, rinse and cut into not too thick slices. Rinse the mushrooms thoroughly and cut into small pieces. If desired, the mushrooms can be lightly sauteed before baking.

For the preparation of this dish, you can also use fresh (not frozen) forest mushrooms, having previously boiled them

Cut the tomatoes into thin slices. Peel the onion and cut into rings or half rings. It is recommended to pour boiling water over the onion and put it on a sieve to remove the bitterness. Grease the baking dish well with oil and line the bottom with potato slices. Season with salt and pepper.

Put the meat on the potatoes soaked in salt and pepper. Put the onion on top of the meat layer. Then put the mushrooms on top in an even layer. Cover the mushrooms with thin tomato circles. Drizzle with sour cream and put in an oven preheated to 190 degrees. Bake for 1 hour.

French meat has several names: “diplomat”, “surprise”, “captain’s meat”, “home-style meat”

Necessary ingredients:

– 500 grams of pork neck (veal or beef); – 3 tomatoes; – 3 potatoes; – 100-150 grams of cheese; – 1 onion; – freshly ground black pepper; – salt.

For the Bechamel sauce:

– 400 grams of cream or fat milk; – 2 tablespoons of wheat flour; – 50 grams of butter or bacon; – ground nutmeg; – salt; – garlic (optional).

First you need to prepare the sauce:

Melt butter or bacon in a saucepan (smoked meat can be added for taste). Fry the flour in oil, stirring constantly to avoid clumping. When the flour acquires a light golden hue, slowly pour in the cream, without ceasing to interfere. Season with salt, add nutmeg and crushed garlic to taste. Simmer, stirring constantly, for about 5 minutes, until the sauce begins to thicken. Then remove from heat and cool.

While the sauce is cooling, cut the meat into small pieces and beat off a little. Cut the peeled potatoes into slices and cut the tomatoes into thin slices. Peel the onion and cut into rings. Pour some sauce on the bottom of a baking dish or baking sheet. Cover the bottom with half of the potato, covering it completely. Salt and pepper lightly (quite a bit, since each layer needs to be salt and pepper).