Meat in French with potatoes, baked in the oven will be an excellent option for a festive dinner or just a variety of boring everyday menu. The rich taste and unique aroma of the dish will not leave you and your guests and family members indifferent.
Meat recipe in French with potatoes and tomatoes
Ingredients:
- pork pulp - 600 g;
- tomatoes - 375 g;
- hard cheese - 200 g;
- potato tubers - 600 g;
- onion - 175 g;
- mayonnaise - 200 g or to taste;
- garlic - 2-3 teeth;
- vegetable or olive oil - to taste;
- a mixture of dried Italian herbs - to taste;
- salt - to taste;
- pepper ground black - to taste;
- fresh greens to choose from - to taste.
Preparation
Pork pulp is washed with cold running water, dried with paper towels or napkins, cut into small slices, covered with food film and lightly beaten with a kitchen hammer. We then season the meat slices with salt, black pepper, a mixture of dry Italian herbs, we savor a little olive or vegetable refined oil, mix and leave for a while for marinating.
In the meantime, we clean and shred the potato tubers with thin circles and distribute half of them at the bottom of the oiled form. Mayonnaise is mixed with chopped garlic, chopped fresh herbs, salt, ground black pepper and a mixture of Italian herbs and blended with the resulting mixture of potato layer. On top, lay out the rings of pre-cleaned and chopped onions (half of the specified amount). Now lay out the meat and again a layer of spicy mayonnaise. Cover the remaining potatoes and again the mayonnaise. Next, lay out the remaining half of onions and cover with mugs of fresh tomatoes, which also in turn oversaturated with mayonnaise.
Place the dish in a heated to 195 degree oven for forty-five minutes. After the time has passed, cover the surface of the dish with grated cheese and grill it in the oven for another fifteen minutes.
How to make meat in French with potatoes and mushrooms on a baking sheet?
Ingredients:
- flesh of pork (neck or loin) - 850 g;
- champignons - 650 g;
- hard piquant cheese - 350 g;
- Potato tubers - 1200 g;
- onion - 250-300 g;
- mayonnaise - 200 g or to taste;
- seasoning for potatoes - to taste;
- red dry wine - 45 ml;
- vegetable refined oil - to taste;
- a mixture of dried Italian herbs - to taste;
- salt - to taste;
- pepper ground black - to taste;
- fresh greens to choose from - to taste.
Preparation
The washed and dried pork flesh, the neck or loin is cut into slices approximately one centimeter thick, we cut off the fat, and the meat is covered with food film and beaten with a kitchen hammer. Then we savor the meat with salt, ground black pepper and a mixture of dry Italian herbs, pour with red dry wine and leave for a while to soak.
In the meantime, we wash the well and shred the mushrooms with the plates and semi-rings the previously peeled onion. We lay mushrooms with onion in warmed up with a small amount of vegetable refined butter pan or sauté pan and let it over medium heat until the onion is soft.
Potato tubers are mine, we get rid of the peel, cut into mugs, we savor with ground black pepper, salt,
On the oiled baking tray lay out the scraps of fat, from above distribute the potato mugs, then the meat and finish with a layer of mushrooms with onions. Cover the dish with a layer of mayonnaise, rub it with grated hard cheese and place in an oven preheated to 190 degrees for about forty minutes or until the potatoes are soft, which can be checked by puncturing with a toothpick.
Finished meat in French with potatoes and mushrooms let us brew for ten minutes and serve, decorating with branches of fresh greens.