Variants of this dish countless - even though the web, at least in the cherished notebooks with recipes, that is, probably, in every family. A sort of a greeting from the past, when the trees were large and we do - small, and our mothers - young. The dish is considered a holiday, and every woman had her own recipe for meat in French - with potatoes and without, as well as mushrooms, carrots ... The main suite of products was unchanged, but all sorts of tricks: how to arrange the layers of what meat to use, what to add and what to put on the top layer (mayonnaise or cheese) - there is seething with serious disputes.

Today this dish many opponents, particularly supporters of the healthy way of life, who believe that it is too greasy and heavy, and indeed to combine the meat with potatoes is not comme il faut. Truth in this argument, of course, there is, but the truth is, as always, in the middle. In the end, we do not eat it every day. Yes, and you can choose low-fat meat. In general, if we take as a basis the classic recipe, the meat in French with potatoes - this is the default beef, not pork, as many people think. While preparing and pork and chicken - get a tasty anyway.

What else I would like to say about this dish, before proceeding directly to the disclosure of recipes? It is ideal for a large feast. You can make multiple layers and even in one fell swoop to feed a lot of hungry men, and to feed and delicious, and satisfying.

So, a few recipes popularly beloved meat in French.

Meat and potatoes baked in the oven

Ingredients:

• kilogram of beef
• kg of potatoes
• 2-3 onions
• 300 grams of cheese
• 250 grams of mayonnaise
• 2 tablespoons vegetable oil
• salt and pepper to taste

Cooking method:

Meat wash, dry, if you feel harsh, lightly beat off. Wash potatoes, peel and cut into slices. Onions cut into half rings or cubes, cheese grate.

Baking with high bumpers grease, put a layer of onions, a layer of potatoes, a layer of meat (each layer lightly with salt and pepper). Repeat again in the same sequence. Put the meat on onions, sprinkle with grated cheese and pour mayonnaise.

Cooking in the oven, preheated to 180-185 degrees for about an hour, until golden brown.

Potatoes with meat in French is combined with a salad of fresh vegetables and all kinds of pickles.

Steak, baked with cheese

Ingredients:

• 6 steaks
• 2 onions
• 250-300 grams of cheese
• 200 grams of mayonnaise
• salt pepper

Cooking method:

Meat wash, dry and cut into fairly thick slices. Gently discourage, salt and pepper. Share on greased baking steaks at a distance from each other. Each put the diced onion, grated cheese, pour mayonnaise.

Bake in the oven at 180-190 degrees for 30-35 minutes. Serve steaks put on lettuce leaves.

Note:

Entrecote - is that part of the meat, which is between the ribs. That's it for this dish perfectly. Baked meat turns out very soft and juicy.

Very tasty dishes succeed if its members include mushrooms. You can use the button mushrooms, oyster mushrooms, and season - porcini or chanterelles. The main ingredients - meat, onion, cheese, mayonnaise remain unchanged.

Meat in French with mushrooms

Ingredients:

• 500 grams of veal or beef
• 300 grams of mushrooms (or any other mushrooms)
• 2 onions
• 2 medium-sized carrots
• 200-250 grams of cheese
• 200 grams of mayonnaise
• 2 tablespoons olive oil

Cooking method:

Meat wash, dry, lightly beat off, and cut into small pieces. Prepared mushrooms chopped and fry in a dry frying pan so as to evaporate the moisture. If this is not done, the meat will float in the water, as the fungi secrete a lot of liquid. As a result, the dish will turn out tasteless and the meat tough and dryish.

Grated carrots lightly simmered in olive oil. Chop onion, cheese grate. In a baking dish, buttered, salted and peppered Put the meat, then onions, carrots, mushrooms and cheese. Rounding out the composition layer of mayonnaise. Cooking in the oven, preheated to 180-190 degrees 40-45 minutes.

The concept of this dish fits chicken. This is certainly not a classic of the genre, but very tasty, and most importantly, inexpensive and affordable meal that is well suited for a family dinner as prepared quickly. You can use any of the birds, but especially tasty obtained baked with cheese legs.

Beef with cheese and mayonnaise

Ingredients:

• kg of chicken legs
• 2 onions
• 300 grams of cheese
• 250 grams of mayonnaise
• 1 tablespoon olive oil
• salt, pepper, favorite spices

Cooking method:

Meat wash, dry, season with salt and pepper and place in greased baking dish for baking or sheet. Cover with chopped onion, grated cheese, sprinkle the top with mayonnaise. Put for 40 minutes in a preheated 180 degree oven.

Note:

More diet and light meals can be cooked with chicken breasts. They can be baked in batches (see. Steak recipe), or cut into small pieces.

With chicken go well with mushrooms, potatoes, carrots, bacon and other tasty additions. Opponents of mayonnaise can be advised to replace it with low-fat sour cream, which is added to spice mustard, spices, garlic.

And another recipe. It can be called a universal, since it used the meat, which at the moment is at hand. In addition to all the basic ingredients it includes such tasty supplement as bacon. With this dish gets an extra flavor accent and piquancy.

Meat in French with bacon

Ingredients:

• 700 grams of meat
• 200 grams of bacon
• 2 onions
• 200 grams of cheese
• 150-200 grams of mayonnaise
• 1 tablespoon olive oil
• salt pepper

Cooking method:

Obsushennoe washed and cut the meat into small pieces and mix with chopped bacon. On a greased baking sheet and put priperchennoe salted meat, chopped onion, cheese and mayonnaise. Cook in the oven at 180 degrees for about 40 minutes. In a frying pan fry the bacon slices until crisp condition.

Serve with green salad and fried bacon.

And after a few tips. Since the meat and just in French, and especially potatoes in French with meat - a very high-calorie meals, when their preparation is better to use not very fatty cheese and light mayonnaise. But keep in mind that the majority of low-fat cheeses that do not give a gentle creamy taste, which is the highlight of this dish, so here it is necessary to choose the best option. As for the light mayonnaise, they react differently to the heat during baking. Try several options and choose the best.

Bon Appetit!

Fried chicken - a win-win for all of the table: delicious, beautiful, is not very difficult. Do not sin against the truth to say that one of the most popular dishes in this category - the famous chicken tobacco. Probably, many wondered what the meaning of "tobacco", but not all get to the truth. So tobacco is certainly not irrelevant, as the name goes back to the Georgian origin of this wonderful dish. Prepared chicken are in special pans with heavy covers, which are called "tapas." In Russian, the word known to all twisted up, "tobacco". This is the story, and now the answer to the question how to cook a chicken in the oven for tobacco in Russian or in a frying pan in Georgian.

Ideally you should, of course, a special pan, but in the absence of such, you can use ordinary.

Chicken Tabaka in the oven

Ingredients:

• chicken carcass
• salt, pepper, adjika
• 3-4 cloves of garlic
• chicken fat (or a mixture of oil and butter)

Cooking method:

Chicken carcass wash, dry, cut along the sternum and flatten. Cut off the rib bones of the spine. The bird should be gently discourage, trying not to damage the skin, the meat waste from seed. Metal hammer is not suitable, it is better to use any flat object, such as a shovel, which you flip burgers.

Mix the salt, pepper, adjika, crushed garlic. The resulting mixture thoroughly lubricate the spicy chicken on all sides and leave to marinate for a few hours.

Heated with chicken fat, remove the cracklings. If there is chicken fat, in a frying pan vegetable oil (preferably olive), add a little butter and fry the bird on both sides until golden brown.

Cover the appropriate flat lid, lay on her cargo and send the pan in the oven, preheated to 180 degrees. Bring a dish until done. Check can puncture the carcass at its thickest point - if allocated clear juice, the chicken is ready.

Serve with fried potatoes and salad with fresh or roasted vegetables.

Chicken Tabaka in the pan

Ingredients   -   see previous recipe.

Cooking method:

Marinated put the carcass in the pan with hot fat (see. The previous recipe), to cover the flat lid with a cargo and fry until golden brown. Then turn and fry the other side.

It is important to choose the right temperature and in a timely manner to turn the chicken so that he roasted evenly and not burn. In other words, the dish should be supervised at all times, and it should be time to remove from the heat. If you follow all of these recommendations, then you get a real chicken tobacco - fragrant, ruddy, juicy and delicious.

Chicken in a cream sauce

Ingredients:

• chicken carcass
• salt, pepper, utsho-suneli (spicy mixture of herbs Georgian)
• 4 garlic cloves
• 2-3 tablespoons sour cream
• 1 tablespoon olive oil
• 30 grams of butter

Cooking method:

Prepared chicken carcass cut into portions. Each rub with salt and pepper and fry in a mixture of olive oil and butter until golden brown. Transfer to a crock pot or a clay baking dish.

In the remaining fat in a frying pan fry the herbs and garlic, pour the cream and about 100 milliliters of hot water or hot vegetable broth. Warm, not boiling, add salt to taste.

Pour the sauce chicken pieces and place in preheated oven. Cook at 180 degrees for 30-35 minutes.

Chicken with mushrooms

Ingredients:

• chicken carcass
• 5-6 fresh mushrooms
• 3 tablespoons olive oil
• salt pepper
• lemon juice
• parsley

Cooking method:

Clean the mushrooms and slice. Prepared chicken carcass cut into several pieces, season with salt and pepper and fry in olive oil. Fold in the right dishes fried chicken, sliced ​​mushrooms and simmer, covered over low heat for about 15 minutes. Balanced taste, adding salt, pepper, lemon juice, and bring the dish in the oven until cooked.

Before serving, sprinkle with parsley.

Note:

You can use frozen or fresh porcini mushrooms.

Chicken in wine

Ingredients:

• chicken carcass
• 30 grams of butter
• 2 stalks leeks
• salt, pepper, bay leaf
• Provencal herbs
• white roots (parsley, celery, parsnip)
• 100-150 milliliters of dry white wine or a martini bianco

Cooking method:

Prepared chicken carcass cut into several pieces, rub each slice with salt and pepper and fry in butter.

Fold the meat into a suitable bowl and fry in the same pan, finely chopped white roots, leek, bay leaf, add the Provence herbs and pour the wine. Boil to evaporate the sauce slightly and pour the meat.

Bring to a boil under the lid and place in a preheated 180 degree oven for 30-40 minutes.

There are plenty of recipes on how to cook the chicken in the oven. We tried to choose for you the best options.

Bon Appetit!