Although we are not French, but the meat in French is very firmly stuck in the menu of the average family. Especially often it is served as a festive dish. Does the French state have anything in common and dishes so popular among Russians? It turns out there is, and a lot. Let’s deal with this issue.
Why in french?
This dish is a casserole in which meat (usually pork or chicken), onion, potatoes, tomato and cheese is laid out in layers. It turns out that this yummy came to Russia in the XVIII century. Then, a certain count Orlov, close to Nicholas I, worked a French culinary specialist, who introduced this dish on the menu. True, veal and mushrooms were originally used in the recipe, and bechamel as a sauce. But in Soviet times, these ingredients were lowered, replacing meat with a cheap analogue, and the sauce with ordinary and affordable mayonnaise.
Fortunately, in our time to buy products is not a problem, so we will tell you the meat recipe in French without mayonnaise.
What is needed
About ten servings of this delicious casserole will require:
- A kilogram of pork or chicken.
- Two large onions.
- Five large potatoes.
- Three hundred grams of cheese.
- Two large tomatoes.
- Mustard.
- Sour cream.
- Seasonings.
The meat in French without mayonnaise is tender and less fat. As a sauce we use sour cream and mustard.
Getting started cooking
The meat in French without mayonnaise is quite simple. The main thing is to lay out the ingredients in layers.
First you need to properly beat the meat, and then grease it with seasonings. Place baking paper on a baking sheet. We lay the chops tightly to each other so that the meat becomes the “solid” basis of the casserole. Lubricate the meat layer with mustard and sour cream.
Fry the onion in half rings until a golden hue appears and spread it with the next layer of casserole. Cut the potatoes into thin circles and cover them with a dish. Some housewives pre-boiled potatoes, so that they probably baked. For the same purpose, it is sometimes laid out in the first layer. It all depends on your oven, the root crops themselves and the vision of the dish.
Again we coat the top layer with sour cream mixed with garlic, cover everything with thin slices of tomatoes and send it to the oven for 20 minutes at a temperature of at least 150 degrees.
When the dish is almost ready, sprinkle it with a thick layer of cheese and again send it to the oven for about ten minutes. During this time, the cheese will not only have time to melt, but will also be baked to the state of a brown crust - gratin.
That's all - the meat is ready in French without mayonnaise! Can be served.
Classic version
If you are going to bake meat in French without mayonnaise in the oven, you should use the classic recipe.
There will be many differences:
- Take veal as the basis of the dish.
- Onions must be fried with mushrooms.
- The layers are not smeared with sour cream, but only salted and sprinkled with pepper.
- Do not use tomatoes.
- Casserole with bechamel sauce.
To prepare the base sauce you will need:
- twenty grams of fresh butter;
- twenty-five grams of wheat flour;
- 400 milliliters of fat milk;
- salt;
- ground nutmeg.
Milk should be brought almost to a boil, but not boiled. Separately, melt the butter over low heat, wherever gradually pour the flour and begin to stir without stopping, so that it acquires a golden hue. After that, we introduce milk into the mixture with a thin stream, without ceasing to stir intensively. This is done so that there are no lumps and the sauce is evenly thickened. Add salt and nutmeg, continue to stir for a couple more minutes and turn it off. Pour the casserole with the resulting sauce and send it to the oven. Sprinkle the dish with cheese for ten minutes until cooked.
As you can see, the recipe for meat in French without mayonnaise is quite simple. The dish turns out appetizing and satisfying. It is convenient to serve at the festive table.