Meat in French
6 servings
60 minutes
Meat in French actually has very distant connections with France. This dish is of Russian-French origin. It appeared in the middle of the 19th century under the name "meat in Orloff" (more precisely veal Orloff, that is, veal in Orloff style ) . It was invented by a French chef who worked for the family of Count Alexei Orlov. All over the world, this casserole of meat, potatoes, mushrooms and cheese with béchamel sauce is known under its original name. In the post-Soviet space, a more budget-friendly version is known, which differs from the original - with pork instead of veal and often with mayonnaise instead of béchamel. We still suggest making béchamel - this way the taste will be more subtle.
1
Melt butter in a saucepan.
- Butter: 80 g
2
Mix in the flour.
- Wheat flour: 80 g
3
Pour in the milk and, stirring constantly, bring to a boil. At the end, add salt to taste and remove from heat. The sauce should have the consistency of thick sour cream.
- Milk: 600 ml
- Salt: to taste
4
Cut the pork across the grain into pieces about 1 cm thick.
5
Slightly pound each piece, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Place the meat on a greased baking tray.
- Vegetable oil: 30 ml
- Pork neck (collar): 600 g
7
Place the onion, sliced into half rings, on the meat.
- Onion: 3 heads
8
Spread the béchamel on top.
- Wheat flour: 80 g
9
Sprinkle with grated cheese.
- Rossiysky cheese: 100 g
10
Bake in an oven preheated to 180 degrees for 25-30 minutes, then turn off the oven and leave the meat in the cooling oven for 10-15 minutes.
