The answer to a simple question is how to cook meat in French?

What Russian does not like to eat? We, rich in national dishes, can not refuse from overseas dishes. At the same time, we manage to add a special flavor to any dish, and then call a new dish our own. For example, how to cook meat in French, knows any former hostess. But in French she can cook not only meat! No meat - no problem, you can take a chicken or even fish, get by with a turkey! And try to say that the dish you received is not tasty. Language will not turn!

All recipes for meat in French include the obligatory ingredients: the basis is meat; Vegetables and greens; cheese; salt. Cheese can be replaced with mayonnaise or sour cream, as a last resort, but it will not be classic meat in French. With champignons, you can also prepare this dish, for an amateur. Mushrooms can be fresh (small cut in half, larger - on quarters) or frozen. Mayonnaise in French meat is not the best version of the sauce. It is better to cook a special sauce. If there is no other way out, it is necessary to dilute the mayonnaise first with water, so that the product is more liquid and does not turn into boiled pieces as a result.

Meat in French is a simple, unpretentious dish, all the products in it are affordable and inexpensive. A separate advantage over many other dishes, this meat gets for what it is two in one and does not require additional garnish. In general, food by type - all inclusive!

So how to cook meat in French? First we go to the market and buy the necessary products at home: meat - 500 gr, vegetables (potatoes - 4 pieces, onions - 2 pieces, tomatoes - 2 pieces, onions, dill, parsley), cheese - 200 gr, ground pepper, salt ; Champignons - 200 gr. Cheese can be taken and more, then the meat will have a charming cheese cap. In addition to pepper, they are suitable for seasoning meat, for example, basil or rosemary. Each time you can make a new highlight in the dish until the final predilections are formed.

To the attention of lovers of French cuisine - originally in this dish there was veal meat. But time and tastes change a lot. Therefore, you can buy any meat: beef, pork, mutton - but necessarily fresh! We cut it across (and not along) the fibers, not more than one and a half centimeters thick. Next, we beat the ready meat layers. You can still marinate the meat in the wine (dry), why it will acquire the most delicate taste. Or you can just rub it with mustard. Then fry the pieces lightly in a frying pan and put them into a mold. Over the meat, make a layer of onion rings.

Pure cortofel we cut into slices. It is better to hold the potatoes in boiling water, then spread it over the meat (you can start it with the first layer, slightly watering the mold with sunflower oil). Some people like the dish fatter, in this case each layer is smeared with mayonnaise sauce. And, of course, do not forget to pour and pepper.

Now turn the tomatoes. They also need to be cut into thin slices - this is the next layer of our dish. After tomatoes goes cheese, but there is another option. By the way, how to cook meat in French, adding mushrooms to it? Yes, everything is very simple - add a mushroom layer, and - voila!

Cheese is the head, it completes our "puff". A variety can be taken any, to taste and on a pocket. We cut it into pieces or rub it in large pieces, sprinkle it with chopped parsley. We put the pan in a well-heated frying cupboard, and after a quarter of an hour the fire is reduced to an average. Another half an hour - and how to prepare meat in French you already know, now you can enjoy it! Just do not forget that fatty meats, mayonnaise and pepper are not perceived by any organism, and dishes cooked with such a combination do not belong to the category of healthy.

Take care of yourself. Bon appetite!!!