Meat in French in the oven: quick and easy

1. Vinegar can be anything, chili sauce can be omitted, and you need to take high-quality meat and, if it is frozen, wait until it is completely defrosted. Cut the meat into pieces about 1 cm thick. It is better, of course, if the meat is round in shape, such as medallions, but this will not affect the taste in any way.

2. Beat off pieces of meat on both sides so that it turns out to be "disheveled". You can even make a few cuts with a knife on the tight side of the meat. I beat the meat with improvised means, since my chop hatchet was safely packed in luggage and had not yet been unpacked.

3. Now the meat needs to be marinated. Nothing complicated. Salt and pepper each piece to taste. Put in a container and pour vegetable oil. You may need a little more oil than indicated. The main thing is to make sure that all pieces of meat are lightly oiled. To do this, massage the meat with your hands, grind salt, pepper and oil over the surface. Leave to marinate at room temperature.

4. Onion cut into thin rings. Half rings will work too.

5. Pour boiled water over the onion, add vinegar, salt and sugar. Try it, the taste should suit you - sweet sourness. Let the onion marinate in this medium.

6. Prepare the sauce for pouring meat in French. Mix sour cream with egg, pepper, salt. I added chili sauce, but this is purely my addition, it adds sweetness and spiciness to the filling. It is best to mix the sauce with a hand whisk, then you get the desired uniformity.

7. Peel the potatoes and cut into thin rings.

8. Put the meat in a mold, without lubricating it with anything, there is enough oil anyway. Drizzle with sauce to cover entire surface. Here I am just showing the process.

9. Then lay the pickled onion rings, carefully squeezing it from the liquid. Drizzle with some more sauce.

10 . Then - a layer of potatoes, salt a little and again pour the sauce.

11. Grate hard cheese.

12. Spread a layer of cheese over the entire surface of the mold. Bake meat in French in the oven at 190-200 gr. about 1 hour, maybe more. First at high temperature, and then lowering it to 170 gr. After an hour, the meat is already soft, but I kept it in the oven for an additional 20 minutes to languish. If the top is browning quickly, then cover the dish with foil and let the dish reach.

13. To understand that the dish is ready, pierce the potato and meat with the tip of a knife to the very bottom. The knife should easily penetrate inside, without obstruction. If still hard, cover with foil again and keep the French-style meat (from beef) in the oven at reduced to 150 gr. temperature.

14. If everything is prepared correctly, you can easily cut a piece for testing. The meat turns out to be very juicy and soft, the potatoes break up and the cheese crust pleasantly pleases with its taste.

Bon appetit!