The best French meat and potato recipe 🥘

Kitchen appliances and utensils: stove, oven, baking dish, frying pan, coarse grater, knife, cutting board, tablespoon, cooking spatula, kitchen hammer, cling film, several bowls.

Ingredients

Step cooking

1. Turn on the oven at 200 ° C. Rinse and prepare the meat for further processing: cut out all the films and veins, let the meat drain, check that there are no bones left anywhere. Cut the meat into very thick slices across the fibers. The thickness of one piece should be at least 2 cm (do not worry if you get more or less). By the way, meat is easier to cut if it is slightly frostbitten or at least cooled.
   
2. Cover each piece of meat with cling film and beat well with a hammer. First, the side that has large spikes, then the other - where the spikes are smaller. Beat to a thickness of 1 cm.
   
3. Add salt and pepper to each beaten piece of meat on both sides. Set them aside - let them marinate a little.
   
4. Peel the potatoes. Rinse very thoroughly under running water. Cut off all points and blackening, if any. Cut each potato in half, and then in half circles.
   
5. Put the potatoes in a separate bowl, lightly salt and pepper it, and drizzle with olive oil. Mix well.
   
6. Peel and wash the onions. Cut it into small cubes and put in a bowl.
   
7. Add mayonnaise to the onion and mix well.
   
8. Grate the cheese on a coarse grater and add ¼ part of the grated to the onion. Shuffle.
   
9. Grease the baking dish with vegetable oil (the bottom just needs to shine, a thick layer is not needed). The first layer is potatoes, not meat. Stack the potato evenly.
   
10. At this time you need to prepare the meat. So that it does not lose all the juices during baking in the oven, you need to create a fried crust on its surface. To do this, fry each piece for a minute on both sides in a preheated and sprinkled oil pan.
    
11. While the oil is being fried, grate the brynza directly on the potatoes laid in the form on a large grater. Try to distribute evenly. Put tight pieces of fried meat on top.
    
12. Then put onions with mayonnaise. Stretch the dressing over the entire surface of the mold.
    
13. Send the form to the oven for 45-50 minutes. 10 minutes before the end of the baking, remove the form from the oven, sprinkle with the remaining cheese and send it back to the place.
    
14. When the cheese is beautifully browned, take out the form. Your meat is french ready. Beautifully lay it out on portioned plates, if desired, you can decorate with greens. Enjoy your meal!
    

Video recipe

Watch the French meat recipe below. You will learn all the nuances and secrets of this dish, make sure that it is not so difficult to make it, you will see the whole process from beginning to end.

French meat - A very tasty and satisfying dish. One can argue a lot about whether the mayonnaise is subjected to heat treatment, but the fact remains that no one will refuse to try this dish if it is offered to it (vegetarians do not count).Why? Yes, because it is insanely delicious!