Meat in French - a dish full and fragrant. It has nothing to do with baked meat and cheese with mayonnaise, on the contrary, meat prepared in this way is very dietetic and certainly more useful. About real meat in French will be discussed further.
Meat in French with mushrooms and potatoes
Ingredients:
- olive oil - 1 tbsp. a spoon;
- beef steak - 1 kg;
- onions - 2 pcs .;
- bacon - 200 g;
- champignons - 400 g;
- potatoes - 3 pcs .;
- garlic - 2 cloves;
- flour - 2 tbsp. spoons;
- red dry wine - 3 items;
- beef broth - 1 item;
- bay leaves - 2 pcs .;
- thyme - 2 branches;
- stems of parsley.
Preparation
Oven reheat to 150 degrees. We set the roasting pan on the fire and pour half of the oil into it. Beef cut into cubes and portions, into three sets, we put it in a brazier and fry until golden brown.
The remains of oil are heated in a frying pan and fry on her onions rings for 5 minutes. Then add the bacon slices, potatoes and chopped mushrooms to the onion, continue cooking for another 5 minutes, add the flour and mix, and then shift everything, including meat, into a brazier. Thyme, parsley stems and bay leaf are bandaged with a string and put to the rest of the ingredients. Fill the dish with a mixture of beef broth and wine and put it in the oven for 1 1 / 2-2 hours.
If you want to cook meat in French with mushrooms in a multivark, then pre-fried ingredients should be cooked in the "Quenching" mode for 2 hours.
Meat in French with mushrooms and tomatoes
Ingredients:
- beef tenderloin - 750 g;
- olive oil - 1 tbsp. a spoon;
- mushrooms - 350 g;
- onions - 1 pc .;
- garlic - 2 cloves;
- flour - 2 tbsp. spoons;
- salt, pepper - to taste;
- beef broth - 400 ml;
- green peas - 2 items;
- red wine - 1/4 of a century;
- cherry tomatoes - 1 tbsp.
Preparation
Beef cut into strips. Olive oil poured into a frying pan and reheated. Fry beef for 2-3 minutes, then shift to a plate. Instead of meat in a frying pan, place thin onion rings, chopped mushrooms and a little garlic. We cook everything until the softness of the onion.
Sprinkle the pasteurization with flour, salt and pepper, and then pour a mixture of broth and wine. Prepare the dish, with constant stirring, until the sauce thickens. In a thickened sauce, heat the pieces of cherry tomatoes and sugar peas. Lastly, put the meat on the pan and mix thoroughly.
Meat in French, if desired, can be made from pork with mushrooms, in this case, and beef broth will have to be replaced with pork.
Meat in French from chicken with mushrooms
Ingredients:
- vegetable oil - 2 tbsp. spoons;
- chicken thigh - 6 pcs .;
- chicken broth - 700 ml;
- butter - 50 g;
- onions - 1 pc .;
- champignons - 400 g;
- white dry wine - 300 ml;
- cream - 285 ml.
Preparation
Heat the oil in a deep thick-walled frying pan or brazier. Meanwhile, chicken ham chop on the joints, dividing them in this way on the hips and shins. Fry the chicken until golden brown, about 5 minutes on each side.
Fill the chicken with broth so as to cover, and then wait until the broth comes to a boil, after which we continue to put out the chicken for 30-35 minutes.
In another pan, melt the butter and fry the onion on it until it is transparent. We increase the fire and add mushrooms to the onion. Fry all together for 3 minutes, season, sprinkle with flour, and then pour white wine and wait until the liquid evaporates by 2/3.
Broth, which chicken stewed, also poured into a pan with onions, again evaporate the liquid to the previous amount. Now add our cream sauce, bring them to a boil and wait for the sauce to thicken. Fill cream sauce with chicken and serve.