French meat with mushrooms is one of the most popular dishes on the festive table. Juicy chop with a delicious “coat” of vegetables and cheese fell in love with all lovers of meat in all interpretations.
The history of delicacy is rooted in France. Once they were treated to a notorious nobleman - Count Orlov. He brought to Russia a wonderful idea of puff casseroles.
A dish with such a familiar, but aristocratic name is prepared from veal, chicken, turkey, lamb, ducklings. Variations of beef are very popular, but in most cases it is chopped with straws, since chops from it are usually dry and hard. Potatoes do not play a key role in the recipe, so you can ignore it by preparing a different side dish so that the food is hearty and no one is left hungry. With dressing, you can also afford a little imagination, but bechamel sauce is, of course, a classic.
The cooking methods and the set of products for this dish are so universal and simple that it can be served at the table and pamper your family or friends at least every day.
The recipe is "Classic"
The recipe for meat in French with mushrooms is quite simple - even an inexperienced young housewife can handle the cooking.
To make the dish especially juicy and aromatic, it is better to use oyster mushrooms than champignons. Fortunately, you can always find both in the supermarket. When choosing young veal, you should prefer the tenderloin or the back, the so-called sacrum. By its characteristics, this part of the carcass is in no way inferior to loin.
Ingredients:
- Veal - about 1 kg.
- Young potatoes - 500 g.
- Oyster mushrooms (champignons) - 500 g.
- Medium onions - 3 pcs.
- Dutch cheese - 300 g.
- Butter (82.5%) - 150 g.
For refueling you will need:
- Flour - 2 tablespoons.
- White wine - 150 ml.
- Cream - 250 ml
- Garlic - 3 or 4 cloves.
- Nutmeg.
- Salt, pepper, oregano or tarragon - according to individual preference.
- Dried herbs (parsley, dill) - to taste.
The process of cooking meat in French with mushrooms
- Cut the fillet into layers no more than 1 centimeter and beat off, covering with cling film. Add herbs, salt, pepper, carefully coat each chop and leave to marinate.
- Pre-cooked until half-cooked potatoes are cut into thin slices, chop onion in half rings, grate the cheese, finely chop the mushrooms.
- In a pan with a thick bottom, melt the butter and saute the mushrooms in it, and then the onions.
- Fry the flour in a pan until browning, add chopped garlic, then add white wine. Stir gradually, achieve uniformity of the thick mass and dilute with cool cream. Pour nutmeg, herbs, salt and pepper. Was the sauce too thick? Then it should be diluted with milk or water.
- If the filling is too thick, you can pour in a little water. Salt, pepper, add herbs.
- It is desirable to cover the baking sheet with foil for easy cleaning.
- Gently spread the chops close to each other.
- Spread the mixture of mushrooms and onions on top, then evenly distribute the potatoes.
- In conclusion, cover everything with a generous layer of cheese and pour with warm creamy dressing.
- In an oven preheated to 180 degrees, cook dishes for 40 minutes.
Innings
Since the meat is in French with potatoes and mushrooms, a side dish is no longer required. You can only decorate with a lemon slice, a tomato flower, fresh herbs, lettuce, olives or olives, and the festive dish is ready.
There are times when a yummy is prepared as an additional snack. Then, at the stage of unfolding chops on a baking sheet, you should observe the distance between the pieces of meat so that the view from the chops on a luxurious plate in the middle of the solemn table is more aesthetic.
Recipe "Fast"
Wanted to feast on meat in French with mushrooms quickly? Then the next recipe is it! Pork is perfect, it is quite tender, juicy and does not require long stew.
Ingredients:
- Pork - 700 g.
- Champignon mushrooms - 400 g.
- Medium onion - 3 pcs.
- Dutch cheese - 300 g.
- Mayonnaise (preferably homemade) - 100 g.
- Kefir - 100 g.
- Garlic - 5 cloves.
- Salt, pepper, herbs (oregano, tarragon) - according to individual preference.
Cooking
- The meat should be beaten and chopped into cubes. Sprinkle with salt and pepper.
- Chop the onion thinly in half rings or straws (lengthwise), and the champignons with thin slices.
- Mix mayonnaise, kefir, chopped garlic, herbs, salt, pepper in a cup.
- Spread meat strips evenly on prepared baking sheet.
- Next, make a layer of onion, and then from the mushrooms.
- The final layer of a mixture of mayonnaise with kefir gently spread over the surface.
- Put the baked meat in French from pork with mushrooms in the oven for 30 minutes, preheating it to 180 degrees.
Innings
This set of ingredients involves a lean side dish. For example, boiled rice, mashed potatoes, pasta loved by all. If you decorate the plate with fresh herbs and vegetables, then you can treat the guests with a quick, but no less sophisticated dish, even if you suddenly arrive.
Diet option
Taking as a basis chicken fillet, you will achieve that the dish is guaranteed to turn out to be much less high-calorie. Such a yummy is perfect for those who follow their figure, but can not do without delicacies. Legs, wings are also good if you want something more juicy.
The advantage of poultry is that the meat does not need to be beaten thoroughly, with the exception of the thigh separated from the bones. Beating off, they give him the desired shape.
To diversify the look and taste of a future masterpiece, you should cook meat in French with mushrooms and tomatoes. For the brightness of the taste, it is better to use forest mushrooms, for example, honey mushrooms. Tomato juice can be easily made by yourself. For this, tomato paste is diluted with water to the desired consistency.
You will need:
- Boneless filet or thighs - 600 g.
- Tomatoes - 3 pieces.
- Onion - 2 pieces.
- Honey agarics - 400 g.
- Dutch cheese - 300 g.
- Garlic - 3 or 4 cloves.
- Butter (85.5%) - about 150 g.
- Breadcrumbs
For gravy:
- Tomato juice - 1 cup.
- Low-fat sour cream - 150 g.
- Dried herbs - 1 teaspoon.
- Salt pepper.
Sequencing
- Divide the fillet into 4 parts, and clean the hips of the skin and excess fat. Beat off by covering with cling film or in a plastic bag to avoid splashing. Season with salt and pepper.
- Free the tomatoes from the skin, scalding with boiling water. To cut in cubes.
- Thin mushrooms, onion in half rings, crush the garlic on a cutting board and chop.
- Melt the butter in a skillet with a thick bottom and immerse tomatoes, mushrooms, onions, and garlic in it. Fry until pasty.
- Spread a flat baking sheet with vegetable oil and sprinkle with breadcrumbs.
- Spread the meat, and gently lay the vegetable mass on it.
- French dressing for meat with mushrooms and cheese to cook the same way as the first recipe. Only this time, the flour is diluted with tomato juice and sour cream, adding spices. If necessary, you can make it more liquid by diluting with broth or water.
- Pour the casserole with sauce and make a “hat” of cheese. Put in the oven for about 40 minutes. It is recommended to preheat it to 190 degrees.
- Important! The greater the distance between the portioned pieces of meat in the “coat”, the less juice will remain and the food will turn out to be dry
Recipe "Lazy"
Usually they cook meat in French with mushrooms in the oven, but for those who are especially lazy there is the option of cooking on fire in a pan.
Product List:
- Chicken fillet (breast) - 500 g.
- Champignons - 200 g.
- Medium onions - 2 pcs.
- Garlic - 3 cloves.
- Dutch cheese - 100 g.
- Cream cheese - 100 g.
- Liquid sour cream (non-greasy) - 100 g.
- Olive oil for frying.
- Salt, pepper, paprika, herbs.
Cooking method
- Halve breasts, salt and pepper well.
- Cut the onion into half rings, and the mushrooms either into strips or slices.
- Fry the chops on both sides in a pan until half cooked, then set aside in a separate bowl.
- Strain chopped onions and mushrooms. Season with spices. Then lay out separately.
- In the same roasting pan, using the remaining fat, place the fillet tightly. The second layer will be a mixture of onions and champignons.
- Mix the cream cheese with sour cream, stirring until the mixture turns into a homogeneous cream. Try the taste in the process. Add chopped garlic. Top up if necessary. Pour the meat.
- Sprinkle cheese on top.
- Stew on low heat for 30 minutes, covering with a lid.
- Care must be taken to prevent burning.
Little secrets
- The dish will turn out more juicy if you increase the amount of onion.
- Pre-soaking the onions in vinegar will add spice to the food.
- If you can buy poultry in the market, then you should definitely use it. Since it is many times tastier and healthier than poultry chicken.
- The taste of meat in French with mushrooms changes significantly when using certain spices. Experimenting with such seasonings as oregano, paprika, tarragon, rosemary, you can really surprise households with a wealth of aromas and flavors.
- The dish will not lose at all if you replace some ingredients with others. For example, instead of mushrooms, take eggplant or zucchini.
- If you follow all stages of cooking, taking into account the recommendations as a result, you will get a masterpiece no worse than meat in French with mushrooms in the photo below.
For decades, the dish has been in the top of the ordered dishes in cafes and restaurants, and the hostesses cook it with great joy for the household. What names were not assigned to yummy: minced meat, "Diplomat", captain's. Say what you like, but still delicious!