Meat in French was originally called "Orlov style of veal", since it was first served to Count Orlov in Paris. This mouth-watering dish is based on meat, potatoes and onions, stacked in layers and baked in the oven.
Cooking meat in French is pretty easy. Although quite often meat dishes do not turn out to be tender and fragrant, this dish is an exception. French meat is sure to be tasty, juicy and soft.
Chicken, beef, pork, lamb - you can make this dish from any meat. But always fresh and high quality. Another subtlety: cut the meat across its fibers. The thickness of the pieces is about one and a half cm. Beat the pieces on both sides (slightly), pepper and salt, add spices if desired. To prevent the meat from getting dry, it should be completely defrosted before cutting, and the pieces should not be too small.
Now about the nuances of cooking onions for meat in French. Cut it into rings and pickle it for half an hour. To do this, put the chopped onion in a deep container, pour it over with cold boiling water, add a little apple or wine vinegar, salt, sugar. The taste of the marinade should be noticeably sweet and sour. After marinating, the onions are squeezed out and spread over pieces of meat.
To prepare classic French meat, it is very important to lay out the ingredients in the correct order. Grease a baking sheet and tightly to each other (then the dish will come out juicy) put the meat pieces on it. Then - a layer of onion, on it - thin plastic potatoes, overlapping. Salt a layer of potatoes, sprinkle with dry seasonings.
Grate the cheese on a coarse grater in advance. Sprinkle with potatoes, flatten, crush. And the topmost layer is thick mayonnaise. Now place the baking sheet in a preheated oven (up to 180 ° C) and bake until golden brown.
Instead of cheese and mayonnaise, you can take a mixture of thick sour cream and grated soft feta cheese, then after baking, the crust on the French meat will turn out thin.
