Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share the recipe meat in French. This is one of the easiest and most delicious options. You can serve with any side dish even for dinner, even for lunch or even for a festive table.
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Recipe:
Meat -1 kg
Salt -1 tsp
Black pepper - to taste
Tomato paste -3 tbsp
For the sauce:
Sour cream -2 tbsp.
Mayonnaise -2 tbsp
Mustard -1 tsp
Garlic -2 tooth.
Cheese -100-150gr.
Mashed potatoes:
Potatoes -1 kg.
Salt -1.5 tsp.
Milk - 200 ml
Butter - to taste
Cooking method
To begin with, we will prepare the meat, you can take any meat, I have a pork neck of 1 kg, cut into medallions about 8-10 mm thick.
Now we beat off the meat, if there is no hammer for beating, you can beat off with the back of the knife. Now salt the meat on both sides and pepper. For 1 kg of meat, I add 1 tsp. salt. Now grease each piece of tomato paste. Grease the meat on both sides.
I need 3 tbsp. tomato paste. We put the meat in the refrigerator for 3-4 hours or it can be overnight if there is time to marinate.
Cheese 100 grams rub on a fine grater.
Put 2 tablespoons in a bowl. sour cream, 2 tbsp. mayonnaise, 1 tsp. mustard, 3 cloves garlic pass through a press. We mix.
We take a baking sheet, grease with vegetable oil and put the meat.
Grease the top with prepared sauce. We put in a preheated oven and cook for 35 minutes at 200 degrees.
Now we take out the meat, sprinkle with cheese and set for another 10 minutes. Or be guided by your oven.
I set the baking sheet on the lower level, heating the oven top and bottom.
During this time, we will prepare a side dish. I'm making mashed potatoes today. Peel the potatoes and cut them into 4 parts, the weight of the peeled potatoes is 1 kg. Pour water into a saucepan in my saucepan with a volume of 3.1 liters and bring to a boil. Now, as the water boils, put the potatoes, add salt. Close the lid and cook until tender.
At the same time, let us boil a glass of milk.
Now, using a potato grinder, turn the potatoes into mashed potatoes, add butter. Now pour in hot milk. I like not thick puree, I need 250 ml of milk. The puree is ready. If desired, at this stage, you can punch mashed potatoes with a mixer, it will be more airy and even tastier. I put another small piece of butter on top and put it away to wait for serving.
We take out the finished meat from the oven and serve it to the table in the heat of the heat. The meat is juicy and soft; when touched with a fork, it breaks down into fibers by itself. Such meat is just a win-win. It always turns out deliciously from beef and pork.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: