It’s rare that anyone will refuse delicious French-style meat with potatoes, mushrooms and cheese, surprisingly tasty, with a garlic-mushroom aroma! This dish is very satisfying and does not require any additional side dish. Perfect for both a home-cooked Sunday lunch and a holiday table.

I saw this recipe several years ago in one of the culinary magazines, tried to cook it and we all liked this dish so much that now we cook it from time to time on weekends or holidays.

Ingredients:

The given quantity of products is designed for 4 standard servings, but I will prepare two large ones. So, we need:

• 500 g pork, or veal, or chicken pulp
• 500 g potatoes
• 2 onions
• 100 g grated hard cheese
• 200 g mayonnaise
• 300 g fresh champignons
• 3-4 small cloves of garlic
• vegetable oil for frying
• salt, ground black pepper to taste

for the marinade:

• juice of 1/2 lemon
• 1 tbsp. l. soy sauce
• 1 tbsp. l. olive or vegetable oil

Preparation:

Cut the meat into portions, beat on both sides, add salt and pepper. Then prepare the marinade by mixing the juice of 1/2 lemon, 1 tbsp. l. soy sauce and 1 tbsp. olive or sunflower oil.

Dip each piece of meat into the sauce, put it on a plate, let it sit for at least half an hour, or better, of course, longer. You can even marinate it and put it in the refrigerator overnight. Pour the remaining sauce into the same plate.

Grease the form in which we will bake the meat in French with potatoes, mushrooms and cheese with vegetable oil and place the marinated meat in it, blotting it with a paper towel.

Peel the onion, cut into thin half rings, then fry in vegetable oil until golden brown.

Place the prepared onion on the meat so that it is completely covered with onion.

Peel the potatoes, cut into thin strips and fry in vegetable oil over medium heat until half cooked; they may be rosy, but slightly damp. Salt to taste.

Wash the mushrooms, clean them, cut them into small pieces and fry them a little in vegetable oil until they are slightly browned. Add a little salt and pepper.

We also peel and finely chop the garlic; it should be chopped, not skipped. through the press!

Place the potatoes on a layer of onions, place the mushrooms evenly on top of the potatoes and sprinkle chopped garlic on top.

We grate the cheese on a coarse grater, or on a fine grater if you want, and sprinkle it on top of our dish. For baking, I always use Gouda cheese.

Then we cut off the corner of the bag with mayonnaise and make a loose mesh of mayonnaise over the cheese. You can also use homemade mayonnaise.

French meat with mushrooms

Cooking French meat with mushrooms, you can use oyster mushrooms, forest mushrooms. There are two options for preparing French meat with mushrooms:

1. Mushrooms are pre-fried with onions in a frying pan.
2. Use raw mushrooms, which are placed on the meat without frying them.

In the first option, you can add a lot of mushrooms. And in the second, it is better not to put a lot, since raw mushrooms produce a lot of liquid. But even if you add a small amount of mushrooms, the taste and aroma in French will still be wonderful, and the preparation is simpler and faster.
If you decide to cook French meat with mushrooms raw, then you need to use champignons or oyster mushrooms, as they cook quickly and do not pose any danger. Champignons can even be eaten raw, for example, by adding them to a salad.

Recipe: French-style meat with mushrooms

• Pork neck - 1 kilogram,
• onions - 2 medium sized pieces,
• hard cheese - 300 grams,
• mayonnaise - 200 ml,
• champignons – 150-200 grams,
• salt and pepper to taste.

How to cook French meat with mushrooms

The meat should be washed well and cut into pieces 1-1.5 cm thick. Salt and pepper the meat. Cut the onion into thin rings. Cut the mushrooms into slices. Grate the cheese on a coarse grater. Place the meat on a baking sheet, placing the pieces tightly together.

Place onion rings on the meat.

Place the sliced ​​mushrooms on the onion.

Spread the grated cheese evenly over the entire surface.

The top layer is mayonnaise, which also needs to be distributed over the entire surface.

Preheat the oven to 180 degrees and bake the meat until golden brown, 40 minutes.

There are meat dishes that absolutely everyone knows, because they have gained so much popularity that they are eaten on weekdays and holidays, served in restaurants, and cooked at home. And there are simply too many options for preparing this dish. We are, of course, talking about meat in French. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and were named so because of the French mayonnaise sauce that is used for cooking. That's the whole secret of its name. But today we will look at the secret of preparation in detail. Today we will cook meat in the oven in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many delicious things we have to learn today.

Have a napkin or handkerchief ready because your mouth is about to start watering!

French-style pork in the oven - the simplest step-by-step recipe with photos

Let's start getting acquainted with meat in French with the simplest, so to speak basic, recipe. This is classic French meat, which we all know well from the menus of cafes and inexpensive restaurants. I even remember that in the cafeteria at work they prepared this for us, precisely because of its simplicity and ease of preparation. In addition, meat cooks very quickly, so this is a great option for meeting guests when time is short and the food selection is not too rich.

The most important secret of cooking meat in the oven in French is the use of mayonnaise and the obligatory baked cheese crust.

Another important nuance when choosing meat that is suitable for this dish: the meat should very preferably be homogeneous, without thick layers of fat or veins that can deform the piece during heat treatment.

For example, a thick layer of fat in the middle of a piece of pork, say the neck, can tighten the piece, making it lumpy and uneven. So if you want nice, flat portions, choose a lean neck or use other body parts, carb or ham.

Another issue that worries many people is that mayonnaise breaks down into its constituent elements when heated. There is nothing wrong with this, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and flow to the bottom of the form in which the meat is cooked, but it can also saturate the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.

To prepare French pork you will need:

• pork carbonate - 600 grams,
• hard cheese - 300 grams,
• onions - 2-3 bulbs,
• mayonnaise - 150 grams,
• ground black pepper, coriander, salt to taste.

Preparation:

1. Cut fresh pork chops (loin) into pieces 2 cm thick. Cut off the outer layer of fat so that it does not tighten the meat around the perimeter, turning it into a “cup”.

If you want to leave the fat, then make cuts in the strip all the way to the meat every 2-3 centimeters along the entire length.

2. Beat off portioned pieces of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat with cling film.

3. Place the meat in a thick layer in a wide baking dish or baking sheet. Don't forget to coat the bottom with vegetable oil or place parchment paper. If you put foil on the bottom, it must also be greased with oil, otherwise the meat will cook and the foil will be difficult to tear off.

4. Salt the meat thoroughly, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the bare minimum.

After this, spread each piece with mayonnaise, but not too thickly, so as not to make the dish too greasy.

French-style meat in the oven will turn out delicious with any good type of mayonnaise; you can use your favorite kind from the store or make homemade sauce.

5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle it over the meat, spreading it in an even layer over the entire surface.

6. Coarsely grated cheese will become the final layer. Sprinkle the cheese on top of the meat and onions and you can put it in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes until the cheese has a beautiful crust.

A little advice. If you cut the meat thicker, did not beat it too much and are not sure that it will be ready in 30 minutes, then add the cheese later. About 20 minutes after the meat starts roasting. This is done so that you don’t get raw meat on the inside, but an overcooked crust of cheese on the outside.

The finished meat will be juicy inside, with a layer of soft, aromatic onions, and a golden-brown cheese crust.

Can be served with any vegetable side dishes and salads. Try not to eat such delicious meat in French along with the plate and cutlery, although the danger is very high.

Bon appetit!

French meat with potatoes - recipe for cooking in the oven

The second classic option for cooking meat in French is adding potatoes to the recipe. It is from this that the bottom layer is made, on which the meat will be baked. That is, at the same time we will prepare both the meat and the side dish for it. This way you can bake very well both large pieces of meat, which you then distribute into portions along with a layer of potatoes, and small pieces that, swept up with potatoes, will take on the appearance of some kind of meat casserole. Believe me, it will also be very tasty and beautiful.

Any type of pork is suitable for this recipe, but I remind you that for beautiful portioned pieces, it is better to use the loin.

To prepare French meat with potatoes you will need:

• pork loin - 1 kg,
• potatoes - 8-10 pieces,
• onions - 3 pieces,
• hard cheese - 300 grams,
• mayonnaise - 150 grams,
• feta cheese - 100 grams,
• salt, pepper and spices to taste.

Preparation:

French-style meat does not take too long to cook in the oven, so for a recipe with potatoes, it makes sense to first boil the potatoes until half cooked. Especially if you know that the potato variety you choose is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 1° after boiling. After this, drain the water and leave it to wait for the meat. While the potatoes are boiling, prepare the meat and turn on the oven to preheat.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This way it will be very soft and ready quickly.

Sprinkle the chopped meat with salt and pepper to your taste. You can also add any spices for meat, including store-bought sets.

3. Finely chop the onion. Always remember that we need onions for the aroma and juiciness of the dish, and the size of the pieces should be such that you and your family or guests will enjoy eating it. Not everyone likes large pieces, but some, on the contrary, prefer them.

4. Place the semi-cooked potatoes in a separate bowl, sprinkle with a little olive oil and salt. Then stir well. Place the potatoes on the bottom of the baking dish or baking tray in which you will cook the meat in French.

Don't forget to grease the pan with vegetable oil beforehand to prevent the potatoes from burning. Spread the potatoes themselves into a uniform layer.

5. Grate the cheese on a coarse grater over the potatoes. You will be surprised what interesting taste it will add to the dish.

6. The next layer is meat. Place it on top of the potatoes and cheese so that it covers them completely.

Advice! Many chefs recommend lightly frying pieces of meat in a very hot frying pan before baking. Literally two minutes on each side for a small crust to appear. This will seal the meat juices inside and make the French-style meat in the oven even tastier.

7. In a separate bowl, mix chopped onion, mayonnaise and a quarter of hard cheese. The result will be a thick porridge-like mass, which now needs to be spread evenly over the meat.

8. Smooth out the mayonnaise-onion mixture and in this form send our future French-style meat to the oven. It should be heated to 200 degrees.

The meat should bake for about 40-45 minutes. It is best to check readiness. Poke a piece of meat and the potatoes underneath to see if they are cooked enough.

About half an hour after the start of baking, remove the pan and sprinkle the dish with grated cheese to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake with the golden, aromatic crust that we all love so much.

At this point you can consider the dish ready. Serve hot and don't forget to place both a piece of meat and a baked potato on the plate as a side dish. I assure you that such meat is eaten in French with lightning speed and with obligatory requests for more. Bon appetit.

French chicken with tomatoes and cheese

We like to cook meat in French in so many variations that it’s impossible to count. This is actually a very affordable dish that can be made from any type of meat. Chicken, for example, is simply wonderful for this and, moreover, combines amazingly with other components of the dish.

If you are used to classic pork meat, then I highly recommend trying to cook French-style meat in the oven from chicken, or rather chicken fillet. It could be a chicken breast, but if you suddenly don’t like white meat, then thigh fillet will do. It will be a little softer and juicier, but also very tasty.

In addition to chicken, we will also add tomatoes in this recipe. Another versatile ingredient. Tomato rings can be added to any meat, even with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.

• chicken breast fillet (or thighs) - 1 kg (according to the number of servings)
• tomatoes - 3 pieces,
• onions - 1-2 pieces,
• mayonnaise - 150 grams,
• hard cheese - 300 grams,
• olive oil - 2 tablespoons,
• Provençal herbs, Italian herbs, salt, pepper to taste.

Preparation:

1. Chicken fillet makes excellent French-style portioned meat. Chicken breast pieces are perfect for this due to their size. In this recipe we will make individual pieces with tomatoes and onions under a cheese crust.

Therefore, first of all, you need to beat the chicken fillet with a hammer until it is flat.

Season the chopped fillet with salt, pepper and sprinkle with aromatic herbs to your taste.

2. Cut the onions and tomatoes into thin rings. Tomatoes must be cut perpendicular to their core so that the rings hold their shape well.

3. Grease a baking dish with oil and place chicken fillet on it. Place two onion slices on top of the chicken pieces.

4. Place two or three slices of tomatoes in the next layer, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and grease everything thoroughly with mayonnaise.

By the way, you can spread it twice, the first time on chicken fillet, and the second on vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle it over our prepared French chicken and tomatoes.

7. Place the pan in the oven, preheated to 200 degrees, for 30 minutes. During this time, the chicken will bake and the cheese will brown. A well-pounded chicken breast won't need any more time.

This French-style chicken goes well with fresh vegetables and vegetable salads. Bon appetit.

French-style meat with mushrooms in the oven

How can you miss the opportunity to combine meat and mushrooms in one recipe? Of course you can't! Therefore, the next recipe is French meat with mushrooms.

Mushrooms are perfectly baked under a cheese crust and combined with cheese, mayonnaise, and onions. You don't even have to talk about meat.

For this dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you love champignons, then you don’t even need to boil them, but place them raw directly on the meat and bake in the oven; they will have enough time to reach readiness along with the meat. These champignons will turn out very juicy and tasty, but if you like them fried, you can cook them that way too.

The meat can be either pork or beef, the only difference will be in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillet.

I'll tell you about pork, and you choose for yourself.

To prepare you will need:

• pork (loin) - 800 grams,
• mushrooms - 800 grams,
• hard cheese - 300 grams,
• onions - 3-4 pieces,
• mayonnaise - 150 grams,
• vegetable oil - 2 tablespoons,
• salt, pepper, spices to taste.

Preparation:

1. Start by frying the mushrooms for the meat, French style. If you use wild mushrooms raw or frozen, you must first cook them. Then let the excess liquid drain from them and fry in a frying pan with vegetable oil. There is no need to cook the champignons. Immediately cut them into slices and fry. The main thing is to evaporate the liquid from the mushrooms and lightly brown them.

2. Beat the pieces of meat thoroughly with a hammer. Then salt and pepper them and brush with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.

3. Cut the onion into circles, and then use your hands to separate it into rings. Place onion rings on a greased baking sheet or baking dish.

4. Place pieces of meat on top of the onion. This method also allows the meat to be saturated with onion flavor, but if someone does not like to eat onions, they can easily remove them from the dish. For example, children don’t like onions too much, but they will like this option.

If you are sure that all guests will like the onion, place it in a layer on the meat.

5. Now spread the fried mushrooms over the meat, and sprinkle the cheese on top, which you grated in advance on a coarse grater.

If your pieces of meat are thick or too large, then sprinkle with cheese a little later. About 15 minutes before the meat is ready.

6. Meat is baked in French with mushrooms in the oven for half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat based on the color of the juice released when punctured. It shouldn't be pink. You can also slightly cut a piece and make sure that the meat is cooked inside.

The same recipe can be supplemented with tomatoes, placing them on the meat and smearing with mayonnaise, as well as potatoes. The potato layer is placed at the bottom. In this case, it is best to cut the potatoes into thin slices so that they have time to bake along with the meat. Or boil it a little before baking. This method guarantees soft and tasty potatoes that complement the French-style meat in the oven.

French baked turkey meat with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, I can include meat in French among such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is a suitable French meat recipe for you.

Turkey is a very tasty meat that is not as dry as chicken breast, but it is excellent baked with vegetables and cheese.

To prepare you will need:

• turkey fillet (breast or thigh) - 500 grams,
• potatoes - 500 grams,
• champignons - 300 grams,
• tomatoes - 3 pcs.,
• cheese - 200 grams,
• onions - 2 pcs.,
• mayonnaise - 150 grams,
• sour cream - 150 grams,
• salt and spices to taste.

Preparation:

1. Cut the turkey breast into slices across the grain. Beat them well, salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Don't forget to grease the dishes with vegetable oil. It's better than creamy because it won't evaporate too quickly and prevent the meat from burning.

2. Cut the onion into thin half rings or quarter rings. Place on top of turkey meat.

3. Mix mayonnaise and sour cream together, add ground black pepper and spices to taste. This will be the sauce with which we coat our meat in French.

4. Spread the resulting sauce over the turkey, sprinkled with onions. Spread in an even layer; you can use a special pastry brush for this.

5. Cut raw potatoes into thin circles and place in the next layer. You can cut potatoes with a knife, but I have a special vegetable grater for this, which makes very thin and uniform circles. If you have one, be sure to use it.

6. Spread the sauce over the potato layer again. Place fried champignons on top. These mushrooms do not need to be boiled in advance; frying will be enough for them.

8. After the second layer of potatoes, add tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make half circles. We also spread them with sauce.

9. After this, put the French style turkey in the oven. Cover the pan with foil to help our thick, layered dish bake better. Bake at 200 degrees for about 30 minutes.

10. After about half an hour, remove the foil and sprinkle the dish with a good layer of grated cheese. Continue baking without foil so that the cheese has a delicious crust.

11. Readiness is checked by potatoes. Pierce the potatoes; they should become soft. By the time the potatoes are ready, the turkey meat will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.

This wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French turkey meat already contains a lot of vegetables, such a tasty and satisfying dish will not need a side dish. Although it will go great with fresh herbs or pickles.

French beef with onions, tomatoes and cheese

Do not think that beef is not suitable for cooking meat in French. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out too tough or fibrous.

Beef tenderloin or shoulder cut works well; they are very tender. You can also make French-style meat from marbled beef, but it may be a bit fatty for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them with a hammer first.

For beef in French you will need:

• beef (shoulder, tenderloin) - 500 grams,
• onions - 2 pieces,
• cheese - 300 grams,
• tomatoes - 3 pieces,
• mayonnaise - 100 grams,
• salt, pepper, spices to taste.

Preparation:

1. It is best to choose beef for French meat that is not very fatty. The pieces must be cut across the grain, this will add softness to the meat. Beat the meat thoroughly, covering it with cling film to prevent splashes from flying around.

2. Cut onions and tomatoes into thin circles. Grate the cheese on a coarse grater. You can do this in advance, or you can rub it over the meat to use exactly the right amount.

3. Place the meat on a baking sheet, add salt and pepper. If you like a spicier taste, you can use meat spices from the kits or add coriander, nutmeg, and thyme.

4. Spread the meat with a thin layer of mayonnaise and arrange the onion rings evenly.

5. Place tomato slices on top of the onions and also grease them with mayonnaise so that the tomatoes do not burn.

6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.

7. Sprinkle the grated cheese over the French-style meat pieces and place back in the oven. Bake for another 10 minutes until the melted cheese is browned. After this, the dish is ready, you can sit down at the table.

A good side dish would be mashed potatoes, fresh vegetables or pickles. Very tasty with a variety of vegetable salads.

French-style meat in the oven is prepared in so many variations that we will not be able to list them all. I hope I was able to convey the main message to you - this is a very tasty dish of meat baked with onions under a cheese crust and with mayonnaise. This is one of the most popular dishes for the holidays, so be sure to have it ready for your next visit.

Eat deliciously and cook with pleasure!

Meat is a very important part of a person's daily diet. There are many forms of preparing this meat dish.

One of the simplest and most delicious recipes is French meat with mushrooms.

This dish will help you out even if you have very little time to cook. When guests decide to drop by unexpectedly, and there is not an abundance of food in the refrigerator, this option is for you.

The dish is prepared quickly, the ingredients are laid out on top of each other in crushed layers. At the same time, they almost never require pre-cooking.

The products required for cooking are always at hand and accessible to everyone.

French beef with mushrooms

To prepare this dish we will need:

• 1 kg beef tenderloin
• 10 medium potatoes
• 5 medium onions
• 500 g fresh champignons
• 500 g hard cheese
• 200 g mayonnaise
• salt, pepper to taste
• sunflower oil

Cooking:

Preparing products for placing in a baking dish

Cut the beef into even medium-sized pieces and beat on both sides

Don't forget to cover the meat with film first. This way it won't fly around the kitchen.

Peel the potatoes and cut them into slices

Onion - half rings

Cut the mushrooms into 4 parts. If the champignons are smaller, you can divide them in half

Pass the cheese through a coarse grater

Prepare the mayonnaise filling. To do this, mayonnaise must be diluted in warm water to obtain a more liquid consistency.

The sauce should look like medium-fat sour cream. Salt and pepper. You can also add chopped herbs.

Now let's create layers:

• potato
• mushrooms

Pour mayonnaise evenly on top and sprinkle generously with cheese.

The dish goes into the oven for 50 minutes at a temperature of 180 degrees

Decorate the dish in a way that suits you and serve

Recipe for meat with champignons, tomatoes, garlic

In this recipe, mushrooms, tomatoes, cheese, seasoned with garlic sauce give an exceptional taste and make the meat very juicy.

French chicken with champignons and tomatoes

This simple and delicious recipe will surely please your loved ones.

Ingredients:

• 1 chicken breast
• 2 tomatoes
• 400 g champignons
• 1 onion
• 300 grams of cheese
• 2 tbsp. l. mayonnaise
• salt, black pepper to taste
• greenery

Preparation:

Cut the chicken breast into equal parts and beat

The chopped meat should not be too thin! Otherwise, it will fall apart when cutting the finished dish.

Cut the mushrooms into slices.

Chop the onion using a knife.

Place onions and mushrooms in a hot frying pan, greased with oil. Fry for 10-15 minutes

Cut tomatoes into half rings

Place the meat on a greased form. Top with fried mushrooms and onions, the third layer will be tomatoes

Cover the dish with a mesh of mayonnaise and sprinkle with cheese

Place the baking sheet in the oven and bake at 180 degrees for 30 minutes

The dish is ready! Bon appetit!

French pork recipe with mushrooms

To prepare we will need:

• 1 kg pork tenderloin
• 3 tomatoes
• 300 g champignons
• 1 onion
• 300 g hard cheese
• mayonnaise, salt and pepper to taste

Preparation:

Cut the pork into equal pieces

Beat the meat, season on all sides and place on a greased baking sheet

Finely chop the mushrooms and onions and place in a frying pan to fry until golden brown.

Spread the onion-mushroom mixture over the meat. Place diced tomatoes on top

Sprinkle with a generous layer of grated cheese and place in the oven for 40 minutes at 200 degrees.

The secret of French meat with mushrooms

A fragrant, tasty and satisfying dish that looks very appetizing on the plate. Meat and mushrooms combine very harmoniously and complement each other.

Recipe for meat with mushrooms, potatoes and tomatoes

Everyone will like meat with champignons and potatoes cooked in soy sauce, I recommend trying it, you will not remain indifferent to this dish.

What would be so special to surprise your guests? What meat dish should be served as a main dish on the holiday table? What to cook for a romantic dinner? These and other questions swirl in the head from time to time in every normal woman, wife, housewife. I offer an interesting option - cook meat in French with mushrooms. You will be 100 percent on top! This dish looks beautiful and tastes amazing. Therefore, it is eaten with a bang, which should be taken into account.

Husbands are simply indescribably delighted with French meat with mushrooms, mine certainly is. And ladies very often forget about their diet... And if someone doesn’t like mayonnaise in this dish, don’t despair, just don’t add mayonnaise and that’s it. By the way, sour cream instead of mayonnaise in this dish will also be very useful - take note. In fact, the meat turns out simply gorgeous, soft, juicy, and aromatic.

The highlight in the form of mushrooms pleasantly pleases those who try it. Tomatoes add personality and some specialness to the dish, maybe even some freshness. Cheese crust is generally the most delicious treat for many people. And all this goes together perfectly, looking elegant and festive. And it smells very appetizing. Try it!

Products for cooking meat in French with mushrooms

• Meat – 600 grams;
• – 500 grams (oyster mushrooms, champignons or forest mushrooms);
• Onions – 2 pcs.;
• Tomatoes – 3-4 pcs. (average);
• Mayonnaise – 200 grams (can be replaced with 20% sour cream);
• Cheese – 160 grams (more is possible);
• Vegetable oil - for frying and greasing the baking sheet;
• Parsley and - 1/2 bunch;
• Salt, ground black pepper, spices - to taste.

Recipe for cooking meat in French with mushrooms

To begin, select a cut of pork suitable for chops. Cut the meat across the grain into pieces approximately 1 centimeter thick. Place the meat in a small container.

Add salt and pepper to taste, add your favorite meat or grill spices and mix thoroughly, evenly distributing the spices over the surface of all pieces of meat.

One by one, wrap each piece of meat in cling film and beat it thoroughly with a kitchen hammer on both sides to form soft chops. Don't forget to remove the film later :)

Grease a baking sheet with vegetable oil and place the chopped meat on it so that it is in contact with each other and has practically no gaps between each other.

Then peel the onion, wash it and cut into thin half rings. Spread the onion evenly over the surface of the chops.

Rinse the mushrooms, in this case Oyster mushrooms, well and cut them into small pieces. Place in a heated frying pan with vegetable oil and stir. The mushrooms will release their juice, continue cooking over high heat, wait until the juice has evaporated and you can add salt and pepper.

Place the prepared mushrooms on a baking sheet on top of the onions.

Now wash the tomatoes, cut each one in half and remove the stems. Cut the tomatoes into not too thick half rings and place them in a layer on top of the mushrooms, covering almost the entire surface with them. And lightly salt with fine salt, although this point can be omitted.

Now you need to shade the tomatoes with a thin stream of mayonnaise or sour cream. Use about half the amount called for in the recipe.

Wash thoroughly and finely chop the parsley and dill and sprinkle the dish with it.

Grate the cheese on a fine grater and cover the meat with it so that it completely covers everything. In my opinion there should be quite a lot of cheese.