Когда-то давно для графа Орлова французским the cook was prepared with delicate veal with vegetables for the Russian people - potatoes and onions. The composition was dressed with tender bechamel sauce and served the original dish to the table, calling it "Meat in French". With mushrooms and tomatoes, this masterpiece was already prepared in the homeland of the famous Count. But as? The secret is disclosed below.
Russian variant
As already noted, the French culinary baseThis recipe has laid a tender veal. But meat in French with mushrooms and tomatoes is prepared not only from it. For its preparation, you can safely use beef or pork, the main thing is to properly process it.
Greens and spices will decorate meat in French, a step-by-step recipe will be given below.
Cooking Rules
Step 1. Preparing Products
It should be remembered that the Russian versioncooking meat in French involves cutting all the ingredients in layers or slices. It is worth starting with meat. To do this, the piece is cut into several parts, slightly beaten off and impregnated with spices.
Potatoes should be cut into layers,equal to the width of the meat pieces. But tomatoes and onions are best chopped thin rings. Mushrooms are also divided into plates, but you can give them the shape of neat cubes.
Step 2. Forming layers
It should be remembered that meat in French with mushrooms and tomatoes is a kind of casserole. And therefore it is necessary to lay out the products prepared in advance in layers.
So the first layer is the potato pillow.The entire volume of the specified vegetable evenly distributed at the bottom of the oiled form. Then salt and / or pepper. The second layer is meat. Plates should be laid out so that they do not overlap each other. The third layer is onion rings, which, on the contrary, must overlap each other. Layer four - mushrooms. Layer five - tomato circles. The last layer is mayonnaise.
Step 3. Baking
In preheated to 200 degrees gas or to 220degrees electric oven should send the form with the future Russian-French masterpiece and bake it for 45 minutes. Next, take out the form and practically ready dish sprinkle with grated cheese. They send them to bake again, but for 15-20 minutes already.
Step 4. Serving on the table
Finished meat in French with mushrooms and tomatoes should be served exceptionally hot. In this case, you can decorate it with leaves of fresh oregano or parsley.
Tricks
It must be remembered that the correct meatin French is always prepared exclusively from veal. But if beef or pork is available, they should be beaten off and allowed to spice for about an hour.
Кроме того, не нужно забывать, что картофель Can not bake it completely. Therefore, before preparing such a dish, it is worth boiling the tubers slightly or using bechamel sauce instead of mayonnaise. And the last thing: it is best to use champignons when cooking such meat. But if the choice fell on wild mushrooms, then they must be boiled beforehand. And only after that they are included in the composition of the dish.
