Мясо по-французски с картофелем — блюдо, которое gained universal popularity. It is in the menu of restaurants, prepared for the holidays, served on weekdays and on the occasion of the arrival of guests. Oddly enough, the French know very little about this dish. The hearty, beautiful-looking dish has nothing to do with French cuisine. What is the secret of the name of the dish?
It turns out meat in French pork withpotatoes were cooked by our distant ancestors. Russian roots of "French" meat is much deeper than that of the famous "Olivier" salad. The early name of the dish is Veau Orloff. For the first time, fried meat with an exquisite delicate sauce was served to the empress's favorite, Count Orlov. It should be noted that, over time, the recipe for meat has not changed much, unlike the salad, which left only pickles and boiled chicken eggs.
The main secret of the name of the dish is that the so-called French mayonnaise sauce was used to make it. Nothing more related to France is in the dish and never was.
Of course, a very important part of the recipe is meat.For cooking meat in French with potatoes, most often selected quality pork. It is better if it is not a fat part of the carcass, for example, brisket, neck or part of the pork ham. For cooking You can also use the pulp of veal, chicken fillet or beef tenderloin.
The dish goes well with both vegetables andother types of side dishes. As a rule, meat in French is served to the age-old Russian strong drink - vodka. This is an excellent fatty, hearty, high-calorie snack. However, with red French wine the meat will “look” just as good.
When serving, it is recommended to spread the meat and cut it in a special way. Layers of "fur coat" should not be broken.
The highlight of the dish is considered to be an exquisite crisp. Do not be gratin, fried meat would be just meat.
Предлагаем вам самый элементарный базовый рецепт, which even the beginning hostess can master. The preparation will require affordable products and a strong desire to create a true culinary masterpiece.
Pork pulp must be thoroughly washed,to clear a piece of films and excess fat. Meat is recommended to cut along the fibers. Portions of the pieces lay on a wooden board and beat with a hammer. Before the process it is better to cover the pieces with a film so that the meat juice does not fly apart in different directions. If you leave a large amount of fat, it will be meat. If you still want the fat to be present on the meat, then several cuts should be made across its surface. Depth 1-2 cm.
Очень важным этапом приготовления мяса In French with potatoes is pickling pork. For the marinade it is better to use the simplest and most familiar spices: coriander, dried basil, rosemary, ground pepper, nutmeg, salt. Rub the mixture with all the pieces and leave to marinate for 25 minutes. During this time, you can chop the potatoes into thick slices, cut onion into half rings.
Prepare a baking sheet.Lightly grease it with olive oil and lay out a layer of potatoes. Meat, seasoned with black pepper, coriander, salt, lay out the second layer. Coat the meat layer with mayonnaise. As they say experienced housewives, cooking meat in French in the oven with potatoes, saving on mayonnaise is not worth it. When planning to make this dish, you need to be prepared for the fact that it will be fat and high-calorie. On a layer of mayonnaise lay out the onion half rings. The last layer is cheese.
For a perfect crust, grated cheeseMix with a spoonful of breadcrumbs, mix thoroughly, sprinkling with melted margarine. This is the easiest and most affordable recipe for gratin. The taste of crisp on the meat in French with potatoes can be called a separate dish. Previously, the gratin was removed from the meat layer and ate separately.
Такое блюдо, как мясо по-французски с картофелем (photo attached) is incredibly popular. No wonder that he has a huge variety of cooking variations. Of course, the most popular recipe is pork with potatoes. By analogy of the classic recipe, you can cook other equally tasty and hearty dishes:
If ordinary mayonnaise seems too simple to you,We suggest cooking meat in French style under the famous Bechamel sauce. The process of preparing products for this dish is exactly the same as in the main recipe. The only difference is that instead of mayonnaise, French sauce is used, the popularity of which originated during the time of Count Orlov.
In a small saucepan pour melted creambutter, milk, add nutmeg, pepper and salt. As experienced hostesses say, without the nutmeg, the taste of the Beshamel sauce will be far from ideal. Put the pot on the fire. Add flour and begin to gradually interfere. As soon as the process of thickening begins, you can add grated cheese and break eggs. All ingredients are thoroughly mixed, we mix for a couple of minutes, remove from heat.
