Meat in French: recipe - lick your fingers!

The modern meat recipe in French is radically different from traditional cooking. This is a domestic dish, but no less delicious. Most often, pork is used as a basis.

The best thing is to choose a pork neck, a juicy partham or loin. Such meat is not too fatty, but not completely lean. A lot of fat will be inopportune, since the dish includes mayonnaise, which is already quite high in calories. Too lean meat is also not suitable because of its dryness, and we need to get a lot of juice. Pay attention to the color of pork. It should be of uniform color, without yellow interlayers. Check and elasticity too. The surface should spring. If it is sluggish, then the quality leaves much to be desired, but it is on it that the taste of the general dish depends.

Meat should be properly washed and dried withusing napkins. Then free it from the bones, if any. Cut correctly across the fibers, and beat off with a special hammer. Wrap the meat in a food film, so that the juice does not scatter in the process of beating.

Prepare meat in French in the oven foropposite. However, in the process, the juice may form, which will spill out. Therefore, it is better to take dishes with higher sides, for example, a shape with thickened walls or a frying pan without handles. In addition, then the meat will be roasted evenly.

For portioning the prepared dish, use a culinary spatula. With its help, you do not just divide the meat into portions, but also preserve its structure and appearance.

Meat recipe in French with champignons

Stunning recipe for pork with fresh champignons. This dish is very useful in a festive menu. Tender meat, melting in the mouth, and Parmesan cheese - just a great combination!

Necessary ingredients:

• pork - 500 g


• potatoes - 0,5 kg


• onion - 2 pcs.


• Parmesan cheese - 100 g


• mayonnaise - 100 g


• champignons - 300 g


• garlic - 4 cloves


• olive oil


• spices, salt, ground black pepper


• soy sauce - 1 tbsp. l.


• 0.5 lemon juice

Cooking method:

• cut the pork pieces into pork pieces and beat them with a hammer. Season with spices and set aside;



• Prepare the marinade. Pour in a bowl of soy sauce with olive oil and squeeze out the juice of half a lemon. Each piece of meat should be dipped in a marinade and put on a flat plate or spacing. With the remaining sauce, pour the meat from above. Marinade need not less than 12 hours. Leave for the whole night, previously covered with a lid on top and placed in the cold;



• Put the meat in a mold, removing excess marinade napkin;


• half-rings, cut the onion and pass in the frying pan. Fully cover the whole surface of the meat with onions;


• peel potatoes, cut into strips or plates. Fry until half cooked, season with salt, stir and place on a plate;



• wash the mushrooms (champignons or oyster mushrooms), peel and slice. Fry in a pan, and in the end pepper and salt. When choosing fresh forest mushrooms, they must be pre-cooked;


• chop the garlic with a knife, just do not pass through the press, as it will lose flavor;


• Put the potatoes over the onion and sprinklechopped garlic. You can also add finely chopped tomatoes. Top with a lot of cheese and draw a grid of mayonnaise. Transfer to the oven for 45 minutes. The temperature is 180 degrees. But the time can vary depending on the oven and the number of servings.

The dish is ready. You got meat and a great side dish at the same time! Serve with herbs and fresh vegetable salad. It will go well with red wine. Bon Appetit!