Simple and refined, "Veau Orloff" - meat in French

→ Simple and refined, "Veau Orloff" - meat in French

picture - Simple and refined, "Veau Orloff" - meat in French
This dish is a guest at the holiday tables are very frequent. French meat is easy to prepare, however, if you approach it to cook properly, it is very elegant and fabulously delicious.

Interestingly, the roots of French meat really goes to France, but to the cuisine of this country, it in no way applies - this dish there simply does not exist. In fact, once in Paris for the favorite of Catherine II of count Orlov was cooked very similar to the current French meat dish, which was called the "Veau Orloff". It consisted of potatoes, beef, mushrooms and onions, baked with Bechamel sauce and cheese. Over time from the original version of this dish disappeared mushrooms instead of beef was used beef or pork, Bechamel began to replace the cream, sour cream or mayonnaise. And there was so famous today meat in French.

A classic recipe of meat in French

You will need: 0.5-1 kg of potatoes, 500 g of pulp average fat content of pork (loin, back), 300 g of cheese, 3-4 onions, mayonnaise, parsley, spices to taste, salt.

The question of how to cook meat in French is not complicated. Cut a piece of meat in layers of uniform thickness (preferably not more than 1.5 cm) across the grain, repel, wrapped with cling film, after beating to make the meat more tenderness it is possible to grease with mild mustard. Potatoes cut into thin circles about 0.5-0.7 cm (to the potatoes and the meat is cooked evenly, you need to make them approximately the same thickness, but the potatoes a little thinner). Fine chop the onion rings, lightly salt, sprinkle a pinch of salt and sugar, sprinkle with vinegar. Grease a baking sheet with vegetable oil, put a layer of potatoes, salt and pepper (you can also sprinkle with suitable spices), the top layer put the meat (if marinated meat, potatoes better not to salt and do not add flavor), salt, seasoning to put on top of the onion rings, oil mayonnaise (preferably homemade), sprinkle grated on a coarse grater cheese. Next meat in French you need to put in a preheated 200-220 degree oven, reduce the heat and bake for 20-40 minutes until cooked potatoes and meat. To check availability, pierce the dish with a fork - if it is ready, the plug is easily removed from the potatoes, and the meat will give colorless juice.

To make French meat is lower in calories, can be used instead of mayonnaise sauce Bechamel or low-fat sour cream, this option will be also easier for the stomach. It is the meat and sauce - the key to how to get dish meat to use is better chilled, but not ice cream, often used as the meat in whole pieces and minced. The best option sauce will be more easy, if you still mayonnaise, the best solution is a homemade natural mayonnaise, which will be less heavy for the stomach and more refined taste.

picture - Simple and refined, "Veau Orloff" - meat in French

Very often French meat cooked with such additional ingredients as tomatoes, carrots, mushrooms. Tomatoes, cut into circles, put after Luke, smeared with mayonnaise and sprinkle all the cheese. If you are using mushrooms, put them after the onions, sprinkle with cheese, then pour mayonnaise or other dressing. With carrots you can do something unusual: RUB and mix it in a ratio of 1 to 2 with grated cheese and put a layer of potatoes (the first layer of pork, then onions, potatoes - third). Everything popular is French meat with pineapple.

Recipe of meat in French with pineapple

picture - Simple and refined, "Veau Orloff" - meat in French

You will need: the flesh of pork, cheese, canned pineapple (rings), pepper, salt, spices to taste.

The meat is cut in a classic recipe, bounces, rubbed with spices to taste, with pepper and salt, spread on a greased baking sheet. Meat should be placed a mug of pineapple, top liberally RUB the cheese, cook for about 30-40 minutes until tender and Golden brown. If you want a recipe, you can add potatoes, onions, mayonnaise and cream: in this case, you also put the meat, then cut feathers (not rings) onion, then pineapple, cheese, and a mug of potatoes laid out around these ingredients. Lightly touching the potatoes, the dish has to be watered with a mixture of cream and mayonnaise, bake in a preheated 200-210 degree oven for 40-50 minutes

Cooking meat in French can safely experiment not only with the ingredients, but also with the number of layers, their sequence. With proper preparation of meat and good compatibility of products this simple stew is always elegant and impressive!

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