French pork meat in the oven

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Hello honest people. Today I would like to share with you one of my options for preparing this dish known in many cuisines called "French Meat" or "Captain's Meat". Despite the fact that it has nothing to do with France, as well as with the captains, the dish is popular and I would like to tell you about my vision of the issue. This time I chose the easiest option. The cooking time, unlike the recipe with mayonnaise, increases, but the result is worth it. I'll tell you about the subtleties, pros and cons of this and this option at the end.

Ingredients:

Pork (shoulder or back) - 500g.

Carrots - 1

Onions - 2

Champignons - 300g.

Cheese - 70g.

Flour for breading

Vegetable oil for frying

Sauce:

Milk - 400ml.

Flour - 4 tablespoons

Butter - 50g

Salt and black pepper to taste

How to cook:

 Step 1 of 22
Step 1 of 22

Prepare food. Peel the meat, wash the mushrooms. Peel the onions and carrots.

Step 2 of 22
Step 2 of 22

Cut the meat into large cubes.

Step 3 of 22
Step 3 of 22

Carrots - in semicircles. And where the small diameter is - in circles.

Step 4 of 22
Step 4 of 22

Onions - in half rings.

Step 5 of 22
Step 5 of 22

Cut the champignons too. Large - in slices or along the profile. Focus on size and cut accordingly.

Step 6 of 22
Step 6 of 22

Heat the milk separately in a saucepan. One must be hot. Heat butter in a frying pan, add flour and, stirring occasionally, cook over medium heat for a couple of minutes.

Step 7 of 22
Step 7 of 22

Gradually pouring in the milk and stirring with a whisk, continue cooking over medium heat until the mixture has a thick gravy structure. If it suddenly turns out too thick, add a little hot milk.

At the end, season with salt and black pepper. Optionally, as in classic Bechamel, you can add nutmeg.

Step 8 of 22
Step 8 of 22

Roll the meat in flour in portions.

Step 9 of 22
Step 9 of 22

Fry the pork until golden brown on each side over medium heat. You do not need to fry until ready. Just brown with confidence.

Step 10 of 22
Step 10 of 22

Salt the fried meat.

Step 11 of 22
Step 11 of 22

Fry the champignons until they have had time to give up the water, over high heat for 3-5 minutes, until golden brown. You can not interfere, but just toss in a pan.

Step 12 of 22
Step 12 of 22

Put a layer of onion in a baking dish, place all the meat on top.

Step 13 of 22
Step 13 of 22

Try to fit in one layer.

Step 14 of 22
Step 14 of 22

Pour in about half of the sauce.

Step 15 of 22
Step 15 of 22

Add mushrooms and raw carrots.

Step 16 of 22
Step 16 of 22

Next - again raw onions.

Step 17 of 22
Step 17 of 22

Pour out the remaining sauce. Smooth with a spoon or silicone spatula if necessary.

Step 18 of 22
Step 18 of 22

Bake in an oven preheated to 190 ° C for 45 minutes.

Step 19 of 22
Step 19 of 22

Take out and cover the surface with cheese evenly. If you, like me, have Parmesan, then you can not worry and cook for another 15 minutes, until a beautiful golden color. If you come across a simpler hard cheese, then cook for 5-7 minutes and make sure that it just melts and browns, without turning into a "sole".

Step 20 of 22
Step 20 of 22

Allow the finished dish to cool slightly.

Step 21 of 22
Step 21 of 22

French pork meat with mushrooms and cheese is ready to serve.

Step 22 of 22
Step 22 of 22

Bon Appetit!

Technical issues and replacements

  • Meat: as for me, pork looks best here - the back or shoulder. I also liked the veal. Very budgetary and nevertheless tasty with chicken thighs (boneless).
  • As a substitute for sliced ​​meat, you can use a layer of ground beef, repeating it after the carrots.
  • Onions and carrots in this variant can be either pre-fried or raw. This is how I love. The raw onions in this recipe work well.
  • True cheese lovers can add it in a separate layer inside, just on top of the sauce.
  • For a change, the top of the casserole can be covered with bread crumbs, like a gratin.
  • Once in the comments I read that the main advantage of the option with mayonnaise, raw meat and potatoes is time. Like, he beat it off, threw everything into uniform, merrily smearing it with mayonnaise during the play, and voila. I would not like to waste time and have a discussion about this. I propose to cook and compare. Then just choose the method you like.

conclusions

The main difference between this option and the most common variations is the absence of mayonnaise and raw meat. Thanks to frying and sauce, there is no liquid in the finished dish at the bottom of the mold - the pork turns out to be soft, juicy, and does not turn into a "sole" with the cheese. The sauce does its job perfectly - it is tasty, homogeneous and does not break down, like mayonnaise, into flakes. At the same time, the cheese crust is neat, not rubbery, it breaks easily with a fork and is conveniently mixed with the sauce. The finished dish looks, as for me, harmonious and laconic.

I do not add potatoes to this French pork recipe due to the fact that in this variation it turns out delicious and nutritious. Well, if you wanted potatoes, who will forbid you - experiment with your health.

By tradition, I propose to try this version of meat in French, form your opinion and share your result in the comments. What was changed and how it was modified.

And for today I have everything. Cook for fun. Your Bra.

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