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Home cooking is different in that you can prepare familiar dishes with a variety of additional ingredients. So, the usual French meat with mushrooms can be cooked with a lot of other products. This will make it taste more intense. Usually meat in French in the oven with mushrooms is prepared on the basis of mayonnaise sauces. Or you can try replacing them with sour cream, cream and yogurt. In this version, the recipe for French meat with mushrooms will be completely different and will delight lovers of light dishes.

Read about how to cook French meat with mushrooms on this page and choose the one that suits you. Look at the photo French meat with mushrooms in a variety of serving options. This will help you choose the right meal for your family.

French meat: fillet with mushrooms

Description: there is still one recipe for meat in French, which the French still do not know about, but this meat in French, or rather fillet with mushrooms, is really tasty and, unlike the previous options, is not so burdensome for the body. Cook and enjoy. It's delicious!Ingredients:

• 500 grams of pork neck
• 500 grams of champignons,
• 3-4 onions,
• 3-4 red tomatoes,
• 200 grams of feta cheese,
• 500 grams of 15% sour cream,
• 200 grams of hard cheese
• a few slices of pineapple,
• coarsely ground black pepper,
• thyme,
• marjoram,
• basil,
• mustard and flour for rolling meat,
• salt and lean oil to lubricate the mold.

Cooking method:

Pork is cut across the grain into pieces 1-2 cm thick. Each piece is beaten off and smeared with mustard. Roll the meat in flour, fry until golden brown. After (!) Frying, add salt. The champignons are cut into large pieces and fried with oil until visible traces of roastiness on the caps. Onions and tomatoes are cut into rings.

Sauce preparation: Mash cheese in a bowl. Add liquid sour cream to it until the sauce matches the thick sour cream. Add thyme, pepper, basil and marjoram. Mix.

Lightly grease a frying pan suitable for use in the oven. Layer onions, meat, mushrooms, onions, tomatoes, pineapple pieces. Grease each layer with sauce and salt a little. Pour the rest of the sauce over the pineapples and add grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as decoration.

Cooking meat in French with mushrooms with step by step photos is quite simple, the main thing is to follow the instructions.

French beef with mushrooms

Issue:

• 5 pounds beef fillet
• 3 onions,
• 5 mushrooms,
• 1/2 pound bacon
• 1/4 pound ham
• 2 carrots and 2 turnips,
• 1 glass of white wine
• 1 glass of sour cream
• pepper,
• vinegar,
• flour,
• sugar.

Place 5 pounds of beef in a saucepan, add 3 chopped large onions, and place slices of bacon, ham, mushrooms, carrots and turnips in the bottom of the saucepan and on top of the beef; salt, add crushed pepper, a glass of white table wine and a glass of sour cream, close the lid and simmer for 3 hours.

Before serving beef with mushrooms in French, strain the gravy, season with vinegar, flour and sugar, add more wine, boil and serve separately in a gravy boat.

Cooking chicken meat in French with mushrooms

For cooking chicken meat in French with mushrooms, give out: 3 chickens, 6 tablespoons of grated bread, 4 mushrooms, 6 tablespoons of butter, 3 tablespoons of chopped dill or parsley, 3 tablespoons of crackers.

Mix 6 tablespoons of crackers (preferably butter), 3 tablespoons of butter and 3 tablespoons of chopped parsley, mix well, add the chopped mushrooms, mix again, add salt and stuff the chicken with this mass, which are then fried in the oven, pouring oil; when they turn redsprinkle with breadcrumbs and brown again. Carefully cut each chicken in half so that the minced meat does not pop out, and pour over the hot butter, fried with breadcrumbs. Better yet, roast them on a skewer.

Serve fresh French salad separately.

French meat with mushrooms and onions

• Boneless pork loin - 1 kg
• Vegetable oil - 40 ml
• Champignons - 400 g
• Onions - 300 g
• Baku tomatoes - 400 g
• Cream 33% - 200 g
• Feta cheese - 300 g
• Mix of greens - 50 g
• Garlic - 5 cloves
• Fresh thyme - 2-3 sprigs
• Salt pepper

In order to cook meat in French with mushrooms and onions, fry the pork loin in a well-heated frying pan in vegetable oil on both sides with salt and pepper.

Cut the champignons into thin slices, fry with the onion, cut into strips. Pour cream over the mushrooms, let it boil twice.

Cut the tomatoes into slices.

Put the loin on a baking sheet, put tomatoes and mushrooms on top, sprinkle with grated cheese. Bake in oven at 180 ° C for 10 minutes.

French meat is a dish that has long and firmly gained popularity among Russians. It is noteworthy that it has nothing to do with French cuisine, in the version in which our hostesses usually prepare it. And above all because a French chef, like any other professional culinary specialist, will never bake meat with mayonnaise. Mayonnaise is used for dressing only cold dishes! But cream and cheese, as in the above recipe, can be heat treated. This and other recipes for French meat with mushrooms with step-by-step instructions allow you to accurately reproduce the intended taste.

French meat in a pan with mushrooms

• Veal - 1 kg
• refined vegetable oil (olive, corn) - 3 tsp,
• fresh mushrooms - 300 g,
• garlic - 1 slice,
• chopped onion - 0.5 cups,
• tomatoes - 1-2 pcs.,
• salt - 1.5 tsp,
• ground black pepper - 0.25 tsp,
• flour - 2 tbsp. spoons,
• strong chicken broth - 1 glass,
• dry white wine - 0.75 cups,
• butter - 2 tbsp. spoons.

Prepare meat in French in a pan with mushrooms as follows: cut the fillet into 3 cm thick pieces, fry in oil, add garlic, onions, tomatoes, mushrooms, salt and pepper. Then sprinkle with flour and fry until the flour darkens. Stir in the broth and wine. When the gravy is smooth, cover the dishes with a lid and simmer for an hour. Melt the butter, pour over the meat and leave it on the fire for another quarter of an hour.

How to cook French meat with mushrooms

Before cooking meat in French with mushrooms, collect all the necessary ingredients:

• 500 grams of lean beef
• 500 grams (as much as possible) potatoes,
• 200 grams of fresh (can be frozen) mushrooms,
• 3-4 onions,
• hard cheese (300 grams),
• mayonnaise (take a pack, orient yourself in the process).
• Lean oil for greasing a baking sheet,
• mild mustard
• salt and herbs.

Cooking method:

Cut the lean beef into finger-thick pieces, spread with European mustard or just spices to taste, place in the refrigerator overnight to marinate.

If you need to hurry up with cooking, then you don't need to pickle. You can just slightly beat off the meat, then it will be softer. The meat can be placed directly on a baking sheet, but it is more convenient to use a frying pan with a removable handle or a special pan. So, grease a form with high sides with oil, place the meat in it in one layer.

Put onion rings on the meat. Top - a layer of potatoes cut into thin slices. On top of the potatoes, cut into strips of mushrooms. Salt. You can repeat the layers of meat, onions, potatoes and mushrooms again. Pour the top layer with mayonnaise, which is previously slightly diluted with water to reduce the fat content. You need to dilute it in a separate bowl. Pour grated cheese evenly over mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked through.

The dish should be freely pierced with a toothpick.

How to make French meat with mushrooms

Ingredients:

• 2 pcs. chicken fillet
• 2 tomatoes
• 300 g champignons
• 1 onion
• 200 g hard cheese
• Salt pepper
• Dill

Before making the meat in French with mushrooms, thoroughly rinse the chicken fillet and cut it lengthwise into several pieces. We beat off the fillet pieces with a kitchen hammer, but so that they are not very thin.

We wash the mushrooms and cut into small slices.

Finely chop the onion.

Heat sunflower or olive oil in a frying pan, add chopped mushrooms and onions there. Fry for 7-10 minutes.

Cut the tomatoes into small, thin slices. Grind the dill.

Grease a baking sheet with sunflower or olive oil, lay out pieces of chicken fillet, salt and pepper. Top with fried mushrooms with onions, tomato slices and dill.

Rub the cheese on a coarse grater and sprinkle chicken pieces with it.

Preheat the oven to 180 degrees. We put a baking sheet with chicken for 20 minutes to bake.

After 20 minutes we take our French chicken out of the oven. The aroma will be incredible! Serve with rice or any other side dish. Bon Appetit!

French style meat with pickled mushrooms.

• 250 g pasta
• 250 g boiled beef
• 250 g pickled mushrooms
• 250 g tomatoes
• 50 g leeks
• 2-3 st. tablespoons of lemon juice
• 2-3 st. tablespoons of vegetable oil
• chopped parsley, grated feta cheese, pepper and salt - to taste

Boil the pasta in salted water, put it in a colander, rinse and let the water drain. Cut meat, mushrooms and tomatoes into slices, cucumber - into circles.

Mix all the ingredients carefully, put in a baking sheet, then sprinkle with parsley and feta cheese. For dressing, combine vegetable oil, lemon juice, pepper and salt. Pour the dressing over the top. Place in a preheated oven. Bake in the oven for about 20 minutes, so that the crust on top turns golden.

Serve boiled pasta with baked meat on the table. Study carefully this French meat recipe with mushrooms with a photo: all operations are shown according to the technological map described above.

French meat with pineapple and mushrooms

Required Ingredients:

• pork tenderloin - 0.5 kg.;
• cheese - 200 g;
• mushrooms - 200 g;
• onions - 2 pcs.;
• mayonnaise - 200 g;
• vegetable oil, pepper, canned pineapple washer salt.

The method of cooking meat in French with pineapple and mushrooms includes several steps:

Cut fresh meat into slices. We beat each piece with a hammer through the cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Rub the cheese coarsely or cut it into bars. Cut the mushrooms in half, preferably large.

Cover the bottom of the meat baking dish with greased food foil. Distribute the onion evenly on top, and pieces of meat on it. Lubricate the meat with mayonnaise. On each piece of meat, put a couple of mushrooms, a pineapple washer and again grease with mayonnaise. Sprinkle everything on top with cheese shavings.

The dish is baked for 30 minutes in a hot oven at a temperature of 180 * C. The New Year's dish is ready. Believe me - it is not only beautiful and original, but also delicious!

Filet mignon with mushrooms in French.

• - 1 kg of finely chopped mushrooms (preferably white or champignons)
• - 6 tbsp. tablespoons of butter - 2 teaspoons of salt
• - 0.5 teaspoon freshly ground black pepper
• - 2 tbsp. tablespoons of wheat flour
• - 0.5 cups sour cream
• - 6 pieces of sirloin, 2 cm thick
• - 4 tbsp. tablespoons of dry white wine.

Fry mushrooms in 3 tbsp. tablespoons of butter for 5 minutes. Sprinkle with 1 teaspoon of salt, 0.25 teaspoon of pepper and flour. Bring flour until brown, add sour cream and stir. Boil, reduce heat and keep on low heat for another 5 minutes. Grate the meat with the rest of the salt and pepper, melt the butter in a separate frying pan and fry the pieces of meat in it over high heat for 3 minutes. Add dry white wine. Bring to a boil and keep for another 1-2 minutes. Serve on a platter with mushrooms in the center and pieces of meat around.

Classic French Meat Recipe with Mushrooms

This classic French Mushroom Meat recipe allows for tenderloin of beef, veal, turkey and chicken. Pork is taken last.

For 1 kg sirloin:

• - 100 g lard
• - 0.25 glasses of cognac
• - 200 g champignons
• - salt and pepper to taste
• - 100-150 g butter
• - a few small onions or 22 cloves of shallots ("shrike")
• - 2 glasses of dry white wine
• - parsley
• - dried or green thyme (can be substituted with celery)
• - Bay leaf.

Stuff a piece of sirloin with thick slices of bacon, pre-seasoned with spices and soaked for 1 hour in cognac (cuts in the meat should be made along the meat fibers during filling). Tie with twine, rub with salt and pepper. Place in a skillet or roasting pan with onions, mushrooms, parsley, thyme and bay leaves. Pour dry white wine with water or broth and place in a preheated well (up to 200 ° C) oven without closing the lid. Take out the finished meat. 2 tbsp. Warm up the cognac, pour over the meat and light it. When the cognac burns out, serve the meat with fried or boiled potatoes, pickled mushrooms, mashed potatoes, chicory, sauerkraut, Brussels sprouts, rice, early vegetables or tomato paste. The sirloin is sometimes marinated before frying.

Video recipe for French meat with mushrooms

• - 1 kg of meat from the hind leg
• - 150 g lard
• - 3 tbsp. tablespoons finely chopped parsley
• - 3 cloves of garlic
• - 2 glasses of dry white wine
• - 0.5 cups of cognac
• - 1 glass of refined vegetable oil
• - salt and pepper to taste
• - 1 piece (50 g) pork with skin
• - 2 carrots
• - 1 large onion
• - 200 g chopped forest mushrooms
• - 200 g sliced ​​tomatoes
• - black olives (optional)
• - herbs thyme or celery
• - 1 bay leaf
• - 2 tbsp. tablespoons of concentrated meat broth
• - flour and water for making soft dough rope.

1. Cut the meat into square pieces about 6 cm in size and stuff the pieces with lard, rolled in finely chopped parsley and crushed garlic. Put in a marinade of dry white wine, cognac and vegetable oil for several hours.
2. Place a well-washed piece of pork with skin on the bottom of a saucepan. Add sliced ​​carrots.
3. Mix the pieces of beef with chopped onions, wild mushrooms, tomatoes (without skin) and black olives (without seeds).
4. Sprinkle with the remaining parsley, thyme and bay leaves.
5. Pour the marinade, 2 cups water, concentrated broth into a saucepan.
6. Close the lid, cover the edges of the lid with dough and keep in the oven or preheated medium (up to 120–130 ° C) oven for 6–8 hours.

Watch the video recipe for French meat with mushrooms, which demonstrates the entire cooking technology.

French veal with mushrooms.

• - 6 pieces of boiled veal
• - 0.25 cups wheat flour
• - 3 tbsp. tablespoons of butter
• - 2 tbsp. spoons of brandy
• - 250 g chopped mushrooms (better than white or champignons)
• - 1 teaspoon of salt
• - 0.1 teaspoon freshly ground allspice
• - a pinch of nutmeg
• - 0.3 glasses of red semi-sweet wine
• - 0.6 cups 20% cream.

Roll the pieces of boiled veal in flour and lightly fry in butter. Warm up the cognac, pour over the veal and light it. When the flame is out, add mushrooms, salt, nutmeg. Keep for 5 minutes on low heat. Pour in wine, bring to a boil and keep on fire for another 5 minutes. Add the cream, stirring occasionally, and keep on fire, not boiling, for another 10-12 minutes until the mushrooms are completely softened. Season with salt and serve with boiled potatoes.

French turkey meat with mushrooms

In order to cook meat in French from turkey with mushrooms, you need to take the following products:

• - 1-1.5 kg turkey (always with breast)
• - 2 tbsp.tablespoons of finely chopped onions
• - 2 tbsp. finely chopped carrots
• - 1 clove of garlic
• - 1 sprig of celery
• - 1 sprig of parsley
• - 1 bay leaf
• - 2 black peppercorns
• - 0.5 cups dry white wine
• - 200 g of dry porcini mushrooms, pre-soaked in warm water
• - 2 egg yolks
• - 0.5 cups 20% cream
• - 0.5 cups bread crumbs
• - 6 tbsp. spoons of fat for frying
• - 200-500 g rice
• - 50 g butter
• - 100 g bacon fat.

Cut the turkey meat, separating the bones and 300-350 g of white meat (from the breast). Set aside white meat.

Bones, turkey meat (without deferred white meat) and, if any, giblets, put together with mushrooms, onions, carrots, celery, parsley, bay leaf and pepper in a saucepan, pour 1 glass of water and dry white wine, bring to a boil and cook over low heat for 40-50 minutes. Strain the resulting broth. Pass the porcini mushrooms through a meat grinder and put back in the broth, salt to taste.

Beat egg yolks with cream and pour 1 ladle of broth into them, stirring continuously so that the eggs do not curl. Pour the eggs into the broth and cook for 5-7 minutes, stirring and not letting it boil. Salt to taste. If the sauce is thick, add cream, if it is thin, keep on fire for a few more minutes. Cut the set raw white meat into 8–12 pieces. Dip each piece in sauce, roll in breadcrumbs and fry in boiling fat until golden brown.

Pass the meat cooked in the broth through a meat grinder, heat up, pour over the sauce until a thick mass is formed, salt to taste and put in the middle of the heated dish. Put separately cooked rice well-soaked in butter around, and around the edges - pieces of fried white meat interspersed with slices of toasted crispy lard. Serve the remaining hot sauce separately.

French meat with wild mushrooms

• –1 chicken weighing about 2 kg
• - 2.5 teaspoons of salt
• - 0.5 teaspoon freshly ground black pepper
• - 1 teaspoon ground red pepper
• - 200 g of fresh forest mushrooms
• - 4 tbsp. tablespoons of butter
• - 1 tbsp. a spoonful of flour
• - 1 glass of dry white wine
• - 1 glass of chicken broth
• - 1 bay leaf
• - 1 finely chopped garlic clove
• - 0.25 teaspoon rosemary
• - 2 sprigs of parsley
• - 2 egg yolks
• - 4 tbsp. tablespoons of 20% cream
• - 2 teaspoons of lemon juice.

French meat with forest mushrooms is prepared as follows: cut the chicken into pieces, rub with salt, black and red pepper. Melt the butter in a cast iron skillet and fry the chicken in it. Sprinkle the chicken with flour and place the bay leaf, garlic, rosemary and parsley in a skillet. Pour in wine and chicken broth. Close the lid and place the pan in a preheated (180 ° C) oven for 45 minutes or leave there until the chicken is tender. Place the chicken on a platter, remove the bay leaf and parsley.

Put the pan with gravy on high heat for 5 minutes. Beat the egg yolks, cream and lemon juice and pour in a thin trickle some of the hot gravy from the pan, stirring continuously to prevent the egg yolks from curdling. Pour the egg yolks and cream back into the pan and mix well. Salt to taste. Put back the chicken and heat, but do not let the sauce boil. Fry the mushrooms separately in a frying pan (it can be simple) and put on a dish. Serve the fried mushrooms with the meat.

This step-by-step recipe for French meat with mushrooms will help even a young inexperienced hochzyke master this dish.