Meat in French
Cooking time:
1 hour 10 minutes
Active time:
25 minutes
Complexity:
Average
Need to marinate
This recipe appeared in Russia back in the 19th century - it was invented by the French chef Count Orlov. Despite the fact that veal and bechamel sauce were used in the original version of meat in French, a simpler and more homemade version of this dish became truly popular and beloved: with pork and mayonnaise. We will prepare it !
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Recipe "Meat in French"
Ingredients for 2 servings
pork neck
220g
onions
1 pc.
tomatoes
1 pc.
hard cheese
100 g
mayonnaise
3 tbsp. l.
salt
to taste
dry garlic
to taste
ground red pepper
to taste
Step 1/6
Cut the pork into small pieces and beat them away.
Step 2/6
Transfer the meat to a bowl, sprinkle with salt and spices, add the dry garlic and mix well. Leave to marinate for 20 minutes.
Step 3/6
Peel the onion and cut it into rings. Layer them over the beaten meat.
Step 4/6
Then lay out a layer of tomatoes cut into large circles.
Step 5/6
Finish with a layer of grated cheese mixed with mayonnaise.
Step 6/6
Bake the meat in the oven, preheated to 200C, for 15 minutes. Then lower the temperature to 180 ° C and cook for another 25 minutes.
Ingredients for 2 servings
pork neck
220g
onions
1 pc.
tomatoes
1 pc.
hard cheese
100 g
mayonnaise
3 tbsp. l.
salt
to taste
dry garlic
to taste
ground red pepper
to taste
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