Under the name "meat in French with minced meat", usually understand a multi-layer dish, which is a kind of analog potato grenade, only with beef or chicken in the composition. Having arranged all the ingredients in the necessary order, the dish is placed in the oven and browned, not infrequently under a layer of cheese.
Meat in French with potatoes and stuffing
Meat, potatoes and leeks are a classic combination of products for the cuisine of Provence. Transfer yourself there and you, cooking the dish according to the following recipe.
Ingredients:
- potato tubers - 940 g;
- butter - 55 g;
- leeks (white part) - 2 pieces;
- Ground beef - 560 g;
- beef broth - 230 ml;
- grated cheese - 115 g;
- Dried oregano - 1/2 tsp.
Preparation
Use 2/3 butter to passerge the leeks. When the pieces become transparent, add minced meat to them, season everything and increase the heat. As soon as the meat grains a golden crust, fill it with broth and leave it to languish for 15 minutes already in a small heat. Distribute the prepared minced meat in the chosen form, and on top spread the circles of potatoes and butter.
Meat in French from minced meat should be held in the oven for 45 minutes at 200 degrees, with the form to be covered with foil. After the foil is removed, the top of the casseroles is covered with cheese and left for 15 minutes under the grill.
It is even more convenient to cook meat in French with minced meat in a multivarquet, you can immediately brown the beef with onions on "Baking", put out in broth, and then lay out the slices of potatoes and continue cooking for another 50 minutes.
How to cook French meat from chicken?
Chicken is ideally combined with white sauces, which is why we decided to add the following recipe to the bechamel sauce, and add tomato slices for brightness.
Ingredients:
- potato tubers - 680 g;
- chicken ground meat - 440 g;
- thyme - 4 branches;
- garlic teeth - 3 pieces;
- Bechamel sauce - 460 ml;
- cheese - 155 g;
- tomatoes - 2-3 pcs.
Preparation
Chicken brown, at the end of the meal, add thyme and garlic to the meat. Cut the peeled potato tubers as thinly as possible. At the bottom of the selected form, put the chicken, cover it with 2/3 sauce, and spread the thin potato slices over top. Lubricate everything with the remaining sauce and decorate with tomato slices. Put meat in French with minced meat and tomatoes bake at 180 degrees 35 minutes, then switch to the grill, sprinkle the dish with cheese and leave to brown.