Meat in French with potatoes and tomatoes

Meat in French with fresh tomatoes and potatoes is insanely delicious and very simple. With the preparation of this delicious dish, even a novice culinary master will cope, following simple recommendations from our recipes.

How to cook meat in French from pork with potatoes and tomatoes in a frying pan?

Ingredients:

• pork pulp - 550 g;
• onion - 250 g;
• champignons - 320 g;
• Potato tubers - 900 g;
• cheese hard - 220 g;
• tomatoes - 200 g;
• mayonnaise - 100 g;
• pepper - to taste;
• salt - to taste;
• spicy herbs - to taste;
• vegetable oil
• water filtered - 275 ml.

Preparation

Pork is mine, we gorge it well from moisture and crush it with medium-sized slices. Then we beat off meat pieces a little, season with herbs, ground black pepper and salt and brown, stirring, in a large, deep pan or suitable saucepan in a small portion of vegetable oil. Then lay out a layer of pre-washed and chopped mushrooms, on top peeled and chopped onion rings.

Next, turn the potatoes, which we pre-clean and cut into small slices. We potativaem potato layer with ground black pepper, spicy herbs and salt and lay out on top circles of tomatoes. Now cover the dish with a layer of mayonnaise and grated cheese. Pour hot water to boiling water and cook the dish in the very minimal heat under the lid for an hour and a half.

How to cook meat in French with potatoes and tomatoes in the oven?

Ingredients:

• pork pulp - 550 g;
• tomatoes - 350 g;
• hard cheese - 175 g;
• potato tubers - 550 g;
• onion - 145 g;
• mayonnaise - 220 g or to taste;
• garlic - 2-3 teeth;
• Refined vegetable oil - to taste;
• Provencal dry herbs - to taste;
• salt - to taste;
• pepper black ground - to taste;
• fresh greens of dill and parsley - to taste.

Preparation

My meat, dried, chopped, beat off a little, seasoned with salt, ground black pepper and Provencal dry herbs. Potato tubers are cleaned, shredded with mugs, we sop a salt, a little provencal herbs and vegetable oil and put half of it into an oiled form. Then we distribute half of the onion, chopped and cut with semicircles, then meat, again potatoes, half rings of onions and finish with a layer of tomato.

Each layer is smeared with a sauce prepared by mixing mayonnaise, squeezed garlic, finely chopped fresh herbs and spicy herbs. We send the dish in advance heated to 200 degrees oven for forty minutes. Then distribute the top layer of cheese through the grater and bake for another fifteen minutes.