Cooking meat in French with potatoes

About this dish I heard almost everyone. Sometimes you can find another name that sounds like musketeer meat. But in any case, meat in French with potatoes will not leave anyone indifferent.

At present, the original recipe of this dish is highly modified, besides each hostess adds her innovations here. But despite this, the general recommendations for its preparation will be as follows.

The number of ingredients depends on the dishes in which the dish will be prepared. On an average sized baking dish or a small baking tray, it is worth taking half a kilogram of meat, several bulbs (depending on the preference of the cooker) and about a kilogram of potatoes. Of course, cheese will be another important component. It is better to take a Dutch or Russian variety, about 200 grams. At will, some add mushrooms (it is better to take oyster mushrooms or a white mushroom). They are finely chopped and boiled or slightly stewed in a frying pan.

Before you start the process itself, it is worthwhile to prepare all the ingredients. Meat is washed and cut into small pieces, slightly repulsed, so that it turns out softer after cooking. It is recommended to cut this product across the fibers. Spices are added to the meat, salt, and you can marinate it for a while. To do this, the mustard is mixed with a small amount of soy sauce and greens. Onions and potatoes are cleaned. The onion is cut into rings, and the potatoes are cut. Cheese rubs on a small grater (you can grind it in a blender).

In the prepared and oiled form, the products are laid out in layers. First put the potatoes, the meat on it, the onion on top and sprinkle all the cheese. Bake meat in French with potatoes in the oven at a temperature of 200 degrees. Time depends on the availability of ingredients, which is checked by piercing potatoes and meat. A clear liquid should flow from the latter, indicating that it has been prepared. Each product is salted, and spices are added. You can grease potato mugs with sunflower oil, so they are better fried and will not get dark.

Layers can be made in any order, including several layers of the same product, for example, half of the potatoes are laid out from below, and the rest is top layer. It is also recommended to pour the ingredients with a sauce that is made from mayonnaise with sour cream and herbs. They pour the dish before the cheese is laid out, and it goes to the oven. It is worth noting that, the more sauce will be added to meat in French with potatoes, the fatter the dish can turn out. If the recipe contains mushrooms, then their layer will be the top, directly under the cheese crust. In the case where it is necessary to make a softer taste, cheese should be added not immediately, but 15-20 minutes before the end of frying.

To serve meat on the table in French with potatoes is recommended immediately or heated. To it, any fresh or pickled vegetables are perfect. This dish can be the main on the festive table or a full dinner or dinner. It is quite substantial, but properly cooked has a pleasant delicate taste.

Preparing meat in French from pork low-fat varieties or beef, you can take and chicken fillet, then the dish will get tender and ready faster. Too fatty meat can make the prepared food not digestible, which can not be very good for the gastrointestinal tract, especially for people who have diseases in this area.

Despite the fact that this dish is quite high in calories, the meat in French is very nutritious, and, therefore, a lot of it will not work. Therefore, people who follow their figure, can sometimes pamper themselves with such a dish.