French meat with feta cheese
8 servings
60 minutes
French-style meat with brynza is a refined dish where juicy pork is fried to a golden crust and then baked under a layer of delicate sauce made from brynza and sour cream. This recipe combines French elegance with Russian soul, as such variations were popular in noble houses. The tender taste of the meat is complemented by spicy mushrooms, sweet onion rings, and fresh tomato slices. The addition of canned pineapples gives the dish a light fruity note, making it truly festive. Baked under a cheesy crust, it acquires an appetizing stretchy texture. It pairs perfectly with a glass of red wine and baked potatoes, creating a cozy dinner atmosphere. This dish embodies gastronomic sophistication that will delight even the most discerning gourmets.
1
Take pork - neck or tenderloin, preferably neck.
- Pork neck (collar): 1000 g
2
Cut across the fibers into pieces 1.5–2 cm thick. If cut along, it will be tough. It is pounded. A little mustard is applied - this will give the meat even more tenderness.
- Table mustard: 2 tablespoons
3
Meat is coated in flour and fried in heated oil until a crust forms, and it should be salted (salt before frying to avoid losing juice from the meat).
- Pork neck (collar): 1000 g
4
Mushrooms are taken, sliced, and sautéed in oil until lightly browned on the caps.
- Fresh button mushrooms: 400 g
5
Onion is cut into rings.
- Red onion: 2 heads
6
Tomatoes are being sliced into rings.
- Tomatoes: 2 pieces
7
Now we need to make the sauce. Feta cheese is crumbled by hand in a deep plate, and by gradually adding liquid sour cream (15% fat), it is brought to the consistency of thick sour cream. Spices are added to the sauce to taste, such as a little coarsely ground pepper, marjoram, thyme, and basil.
- Brynza cheese: 200 g
- Sour cream 15%: 100 g
8
Place in a pan that can go in the oven (without wooden handles and plastic on the lid). A microwave-safe glass dish can be used. Layer of onions, layer of meat, layer of mushrooms, again onions, tomatoes, add pieces of pineapple, remaining sauce, and top with grated cheese. Each layer should be lightly salted and brushed with sauce. Can be garnished with olives and/or pitted black olives. Pineapple pieces can be placed on top. Bake in the oven for about 30 minutes on medium heat.
- Red onion: 2 heads
- Pork neck (collar): 1000 g
- Fresh button mushrooms: 400 g
- Tomatoes: 2 pieces
- Canned pineapple: 50 g
- Brynza cheese: 200 g
- Sour cream 15%: 100 g
9
It is advisable to serve with red wine. If you want a side dish, bake a few potatoes in the same oven. In this case, peeled ones are better.
