ReceptnaptárMeat French-style (myaso po-frantsuzski)
Meat French-style is a popular baked dish of the Russian festive table that has nothing to do with French cooking. Layers of meat, onion, potato and cheese bake together under mayonnaise. It is a popular hot main on New Year’s Eve too.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Pound the meat slices thin, season with salt and pepper.
- Oil a baking tray and lay the meat in a single layer.
- Top with a layer of onion rings and spread with mayonnaise.
- Season the potato slices, lay them on top and spread with mayonnaise again.
- Sprinkle generously with cheese.
- Bake at 180 °C for 45-50 minutes until the potato is soft and the top golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound the meat thin so it cooks through with the potato.
- Cover the tray with foil for the first 30 minutes so it does not dry.
- A lighter version can be made with a sour cream and cheese sauce.
Frequently asked questions
Why “French-style”?
Using French names on menus was fashionable in the past and the name stuck.
Can it be made ahead?
Yes, it can wait in the fridge for 1 day before baking.
Similar recipes
- Zharkoye (clay pot roast with potatoes) · Russian
- Pork braised in milk (svinina v moloke) · Russian
- Gypsy-Style Roast Tenderloin · Hungarian
- Roast pork loin · Hungarian
- Breaded Fried Pork Chop · Hungarian
- Roast pork loin with crackling · Hungarian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings