French meat is not a traditional dish of the peoples of France. The name comes from one case when a dish of meat, potatoes, mushrooms and cheese was prepared for the Russian ambassador to France.
Ingredients:
- Beef - 500 g;
- Potatoes - 5-6 pcs;
- Onions - 1 pc;
- Sour cream - 250 g;
- Cheese - 200 g;
- salt and pepper to taste.
Preparation:
- Peel the potatoes, cut into thin round slices up to 5 mm thick. You need to try to cut very thinly, then the dish will turn out to be very tender. Set the chopped potatoes to one side for now.
- Trim the meat also in thin, not large plates, about 5x5 cm in size. It is easier to trim the meat when it is slightly frozen. The plates should also be very thin, it is due to the particularity of cutting the products that the necessary taste qualities of the dish are achieved.
- Peel the onion, cut it into small squares. Optionally, the onion can be cut into half rings.
- In the multicooker bowl, meat, onions and potatoes are alternately laid out in layers. From the specified number of products, 3-4 such layers are obtained. The last to be put is the potatoes.
- For dressing, mix a glass of sour cream, salt and pepper. Add a little water to the sauce to get a thinner consistency. Pour the prepared sauce evenly over the layers of meat and potatoes.
- Grate cheese on a fine grater, sprinkle potatoes on top.
- Switch on the multicooker to the "Baking" mode and cook for about 70 minutes. During this time, the meat will become very soft, and the potatoes will become crumbly.
