Meat in French with mushrooms and tomatoes - Russian answer to French delights

Once upon a time, for the Count Orlov, a French chef prepared delicate veal with vegetables for the Russian people - potatoes and onions. The composition was dressed with tender bechamel sauce and served the original dish to the table, calling it "Meat in French". With mushrooms and tomatoes, this masterpiece was already prepared in the homeland of the famous Count. But as? The secret is disclosed below.

Russian variant

As already noted, the French cook in the basis of this recipe laid a tender veal. But meat in French with mushrooms and tomatoes is prepared not only from it. For its preparation, you can safely use beef or pork, the main thing is to properly process it.

But it's worth returning to the main thing, namely: to the list of ingredients. So, for this recipe (provided that dinner is planned for two) you will need:

1. A kilogram of selected meat.
2. The potato is approximately 300 g (approximately three medium tubers).
3. Tomatoes - 2 large specimens.
4. Two onions.
5. 200 g of mayonnaise.
6. Favorite mushrooms - 300 g.
7. Grated cheese - 200-300 g.

Greens and spices will decorate meat in French, a step-by-step recipe of which will be given below.

Cooking rules

Step 1. Preparation of products

It should be remembered that the Russian version of cooking meat in French involves cutting all the ingredients in layers or circles. It's worth starting with meat. To do this, the piece is divided into several parts, lightly beaten and impregnated with spices.

Potatoes should be cut into strata by a thickness equal to the width of the meat parts. But tomatoes and onions are best chopped with thin rings. Mushrooms are also divided into plates, but you can give them the shape of neat cubes.

Step 2. Forming layers

It should be remembered that meat in French with mushrooms and tomatoes is a kind of casserole. And therefore spread the prepared products in advance with layers.

So, the first layer is the potato cushion. The entire volume of said vegetable is evenly distributed at the bottom of the oiled form. After that, salt and / or pepper. The second layer is meat. Plates should be laid out so that they do not overlap each other. Layer three - onion rings, which, on the contrary, must lie overlapping each other. The fourth layer is mushrooms. Layer five - circles of tomatoes. The last layer is mayonnaise.

Step 3. Baking

In a gas oven heated to 200 degrees or up to 220 degrees, an electric oven should be shipped with a future Russian-French masterpiece and baked for 45 minutes. Next, take out the form and sprinkle the almost ready dish with grated cheese. Again sent to bake, but for 15-20 minutes.

Step 4. Feeding to the table

Ready meat in French with mushrooms and tomatoes should be served exceptionally hot. In this case, you can decorate it with leaves of fresh oregano or parsley.

Tricks

It should be remembered that the correct meat in French always is prepared solely from veal. But if you have beef or pork, then they should be discouraged and given in the spices for about an hour.

In addition, do not forget that potatoes can not be baked completely. Therefore, before preparing such a dish, it is worth boiling the tubers lightly or using bechamel sauce instead of mayonnaise. And the last: it is best to use champignons when preparing such meat. But if the choice fell on forest mushrooms, then they must first be boiled. And only after that are included in the composition of the dish.