Let's start with the debunking of another culinary myth. Meat in French was invented by no means in France, but in Russia. For the first time this dish was prepared for Count Orlov, who liked it very much. Since then, this, in fact, a multi-layered casserole with an indispensable cheese crust, slightly reminiscent of gratin, received a large residence permit due to its versatility. Meat is cooked in French , usually with potatoes and other vegetables, but any components can be replaced at their discretion. The result is always great - juicy, fragrant meat under the "coat".
One such variation on the theme is meat in French with pineapple. It is usually prepared from pork, because it is better combined with the sweetish-sugary taste of exotic fruit. But, as we have already said, there are no strict rules for this dish. You can safely experiment!
Meat in French with pineapple in the oven
Ingredients:
- Pork tenderloin - 1 kg;
- pineapples preserved (in circles) - 1 b.
- milk - 0,5 items;
- cheese hard - 200 g;
- onion - 2 pieces;
- garlic - 3 teeth;
- mayonnaise - 100 g;
- salt, pepper black ground - to taste.
Preparation
Pork is washed, soaked and cut into small pieces across the fibers. Each wrap in food film and lightly beat off. Sprinkle with salt and spices. In a bowl, mix the milk with the garlic passed through the press and immerse the pieces of pork in this marinade. Leave for a couple of hours in the fridge.
After that, on a greased baking sheet, lay out the semicircles of the onion, and on top - the prommarinated pork. Abundantly water it with mayonnaise, cover with slices of pineapple and sprinkle with grated cheese. Bake in preheated to 200 degrees oven for about half an hour.
Recipe meat in French with pineapple in a frying pan
Ingredients:
- veal - 700 g;
- pineapples preserved (slices) - 1 b.
- onion - 2 pieces;
- cheese hard - 200 g;
- mayonnaise - 250 g;
- Sunflower oil - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
Preparation
Veal cut into small blocks, like a goulash. In the frying pan pour a little oil and lay a layer of onions, half rings. Then meat. His salt, pepper and generously poured with mayonnaise. Completes the entire layer of canned pineapple, sprinkled with grated cheese. Fry the pan and cover the dish for 2 hours on low heat.
Meat in French with pineapple and mushrooms in a multivariate
Ingredients:
- pork (flesh) - 500 g;
- pineapples preserved (slices) - 1/2 b.
- champignons canned - 200 g;
- cheese hard - 150 g;
- mayonnaise - 100 g;
- salt, pepper black ground - to taste.
Preparation
We cut pork into chops. Solem, pepper, cover with mayonnaise and put in a bowl multivarka. For half an hour we turn on the "Baking" mode. Then turn the meat over, cover with a layer of mushrooms, cut into plates. From above on a circle of pineapple and sprinkle all the grated cheese. We cook on the same regime for another half an hour.
How to cook meat in French with minced pineapple?
Ingredients:
- minced meat - 1 kg;
- cheese hard - 400 g;
- pineapples preserved (in circles) - 1 b.
- mayonnaise - 100 g;
- onion - 1 piece;
- garlic - 5 teeth;
- breadcrumbs - 2 tbsp. spoons;
- vegetable oil for lubrication;
- sweet paprika - 1/2 tsp;
- curry - 1 pinch;
- basil (dried) - 1/2 tsp;
- salt, pepper black ground - to taste.
Preparation
Mince season with spices and pass through the garlic press, salt, mix and leave for half an hour. After we form small flat cutlets-flat cakes, we pile them in breadcrumbs . Spread on a baking sheet, oiled and covered with a layer of finely chopped onions. We cover the cutlets with mayonnaise, lay on top of the circle of pineapple and, of course, sprinkle with grated cheese. Bake such meat in French for about half an hour at 190-200 degrees.