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:
Prepare food. Peel the meat, wash the mushrooms. Peel the onions and carrots.
Cut the meat into large cubes.
Carrots - in semicircles. And where the small diameter is - in circles.
Onions - in half rings.
Cut the champignons too. Large - in slices or along the profile. Focus on size and cut accordingly.
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.
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.
Roll the meat in flour in portions.
Fry the pork until golden brown on each side over medium heat. You do not need to fry until ready. Just brown with confidence.
Salt the fried meat.
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.
Put a layer of onion in a baking dish, place all the meat on top.
Try to fit in one layer.
Pour in about half of the sauce.
Add mushrooms and raw carrots.
Next - again raw onions.
Pour out the remaining sauce. Smooth with a spoon or silicone spatula if necessary.
Bake in an oven preheated to 190 ° C for 45 minutes.
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".
Allow the finished dish to cool slightly.
French pork meat with mushrooms and cheese is ready to serve.
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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