Meat in French: real and Russian

In the modern world, all peoples' kitchens are accessible to every person. A huge amount of literature and collections of recipes can be found in any bookstore or on the website of online stores. Having traveled to the islands or visiting European countries, gourmets can buy a book of interest to them and enjoy delicious dishes at home, celebrating guests, relatives or simply cooking for themselves.

One of the most favorite and popular cuisines in our country is French. Green salads and various sauces, delicious transparent broths and tender cakes that melt in the mouth, consomme and fricassee and many more many different dishes that have adapted in our country and have already received Russian names. One of them is meat in French.

Prepare it from a variety of varieties of meat and consider "their". Every housewife knows how to make meat in French and knows the recipe (and not just one) of this delicious and easy-to-prepare dish.

In the original recipe used: fresh beef or pork meat, low-fat sour cream, salted cottage cheese, onions and various spices (salt, basil, pepper, rosemary).

First, the sauce is prepared for the dish. For this, sour cream and cottage cheese are mixed until the consistency of a rare puree. Cut the meat into plates and beat off a bit. Then fry in a pan with the addition of vegetable oil so that a ruddy crust is formed. It will help to keep all the juice inside the meat. In the next stage of cooking real flesh in French, we grease the mold for baking with butter and put pieces on it. Earlier sliced thin onions, lay out on meat and spread with salt sauce. In the oven, bake for about forty minutes until a beautiful appetizing crust. This is how the meat is cooked in French in the homeland of this dish.

In our country, cheese was replaced with cheese. The very same cooking procedure remained almost unchanged. Many prefer to cook meat in French from beef, referring to a healthy lifestyle.

Standard Russian meat in French is prepared as follows. Beef is cut into plates, about a centimeter in thickness, and gently hammers. Then the meat can be marinated to give it a unique and deep taste. The basis of the marinade can serve as vinegar or red wine. To the meat are added salt and pepper, flavoring to taste and filled with a base. Everything is mixed and put in the refrigerator for an hour or two. At this time, thin onion rings are cut into thin onions and a hard yellow cheese rubs on a fine grater. We take the pickled meat and put it on a baking tray or in a baking dish. Form can be oiled, greased or simply put out with foil. Slender series of future meat in French, close with thin rings of onions and put in the oven for fifteen or twenty minutes. When the meat is browned a little, we take out the baking tray and gently and densely sprinkle the product with cheese so that meat is practically not visible. We send it to the oven for another fifteen to twenty minutes.

When the meat is ready in French, then carefully shift it to plates laid out with lettuce leaves - this adds sophistication and brings Parisian motives. Garnish usually serves mashed potatoes, rice or vegetables, cooked in any way. In addition, you can serve green salads and various sauces, which will bring a little piquancy to the sweet taste of the dish.

True gourmets prefer to consume such an elegant dish with red or pink wine. If you ordered meat in French in a restaurant and are afraid to make a mistake in choosing a wine, you can simply tell the waiter to give the appropriate alcoholic beverage to the ordered dish, while determining the range of the value of a noble drink.