Meat in French in a multivariate: simple and tasty

On our table are popular products and dishes, which are so famous for French cooking. Meat in French is one of the most important dishes, which looks so beautiful on the festive table thanks to a golden "coat" made of sauce and cheese. In addition, for the preparation of this dish does not require particularly exotic ingredients such as artichokes or asparagus, which we have hard to get.

Preparing meat in French can be in many ways, but we'll consider the simplest of them - in a multivariate. Before you start, you need to know a few general principles: the correct sauce, onion and properly chopped meat. It is cut, because its variety does not matter: you can use pork, beef, poultry, lamb. From the degree of fat content will depend on the size of the pieces, on which it must be cut.

Meat in French in a multivarque you need to start cooking with marinade for onions. In cold boiled water add wine vinegar, salt and sugar. We put the peeled and cut rings on the bulb for half an hour. In the meantime, we will be engaged in meat. The fatter it is, the smaller pieces we cut along the fibers. Pieces we put in a bowl, we add a spoon of sunflower oil, favorite spices and we mix. Well we warm up a large frying pan and lay out the pieces on it so that there is a distance of about a centimeter between them. It is important to properly fry the pieces: they should only be lightly toasty until golden That color.

Meat in French in the multivariate turns delicious under the "right" sauce, we will now prepare it. His name is "Olandez", which means "Dutch". For him, we need a pot of boiling water and a small saucepan, the bottom of which can be immersed in a container larger, so that it touches the boiling water. In a bowl, squeeze out the juice of one lemon, add to it a teaspoon of sugar and starch, mix it. In a separate bowl, beat up two eggs. We cut a 200 gram bag of oil into several pieces and put them in a saucepan, standing on boiling water. Beat the whisk with butter, add the lemon juice and eggs and continue to whisk until thick.

After that, we remove the sauce from the bath, add a pinch of ground pepper and a coffee spoon of mustard, mix. Now we will prepare meat in French in a multivariate. The bottom of the mold is covered with foil and we grease it with slightly vegetable oil. The bottom layer is a pickled and wrinkled onion. Do not overdo it - slightly tear the bottom to see the foil. Lightly salt. Gently lay the meat. Put it together so that it does not overdo it, but it turns out juicy. If you are dealing with pork, you can cover it with cut thin slices to Artichoke. However, you can use fried mushrooms or vegetables. Top the remains of the onion. The top layer is sauce.

Cover the form with foil (but loosely, let the air circulate freely) and prepare our meat in French in a multivariate. If the device has a function "Convection", turn it on, and put the oven at 170 ° C. If it does not, set the oven at 180 ° C. Typically, for baking is enough for 40 minutes, but it all depends on the size of the container and the type of oven. Five minutes before the end of cooking, you need to remove the top foil, to make an appetizing ruddy crust on beige sauce. Serve the dish with boiled vegetables (broccoli, Brussels sprouts).