Composition / ingredients
Step-by-step cooking
Step 1:
Peel the onion head and cut into thin half rings. If the husk is poorly cleaned, you can pre-soak the onion in warm water for 5-10 minutes.
Step 2:
The form that we will use for baking is lubricated with a drop of vegetable sunflower oil.
Step 3:
Spread the onion half rings with the first layer on a baking sheet.
Step 4:
Wash the beef, dry it slightly. And cut across the fibers into portions no more than 2 cm high. The main secret of the success of French beef meat is to beat off the meat with high quality. To do this, it is best to use a special meat softener knife. But, I still don't have that.
Step 5:
Therefore, I usually just cover the pieces of meat with an ordinary cellophane bag so that the splashes do not fly in all directions, and beat off the beef with a hammer. You need to beat off the meat very carefully and from both sides.
Step 6:
Put the beaten beef on a baking sheet on top of the onion. At this stage, the meat needs to be salted to taste.
Step 7:
For washed champignons, it is necessary to update the cut of the stack. The skirt of the mushrooms can be removed, but it does not bother me. Mushrooms are cut into thin plates.
Step 8:
Add the mushrooms to the meat. Pepper to taste.
Step 9:
Sour cream should be diluted with boiled water and add paprika for flavor. I always use 10-15% sour cream and smoked paprika. But it doesn't matter.
Step 10:
Pour sour cream with paprika over the mushrooms.
Step 11:
Semi-hard cheese is grated on a coarse grater and we sleep on top of our future meat in French. Bake the beef in the oven at 200 degrees for about 30-40 minutes.
This recipe is suitable for many people who, for certain reasons, do not like and do not cook pork. In the classic French meat recipe, pork is used.
The most important condition for cooking beef is good meat and high-quality chops. Only if these two factors coincide, the meat will eventually be tender and juicy.
I suggest serving French beef meat with fresh vegetables, herbs and a glass of semi-dry red. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
