There are many recipes for preparing meat in French. Its main ingredients are: pork, mushrooms, cheese, mayonnaise. This dish is very nutritious, juicy and tasty; cooking it is easy. The main nutrient component is protein, it is found in meat, mushrooms, cheese. The dish is served as the main one, the sauce and side dish are usually not used, perhaps only in a small amount as a decoration.
Pick your recipe
You will need
- - pork neck 600 g;
- - champignons fresh 500 g;
- onion 150 g;
- Gouda cheese or Edam 200 g;
- Bulgarian pepper 150 g;
- Mayonnaise 40 g;
- flour 10 g;
- Egg 1 pc.;
- Vegetable oil for frying;
- - basil 20 g.;
- - salt to taste;
- pepper to taste.
Instruction manual
1
Cut the pork neck into steaks 1-1.5 cm thick, about 150 g each. Beat with a hammer, salt and pepper in the process of beating, lay immediately on a greased baking sheet.
2
Peel the mushrooms from dirt and cut into large slices, then fry in vegetable oil over high heat. Peel and onion, cut into half rings and fry too. Rinse and peel the bell pepper, cut into thick half rings, fry over high heat. Salt fried foods when cool.
3
Next, grate the cheese on a coarse grater, salt and pepper to taste, add mayonnaise, egg and flour. Mix all products thoroughly. The mass should be so thick that you can take it in your hand and give it an elliptical shape.
4
On the prepared meat put mushrooms, then onions, half rings of bell pepper, finely chopped basil leaves. To form balls from the cheese mass, flatten them, give the shape of a cake a little smaller than meat, and cover it with products. Bake in the oven at a temperature of 200C for 30-40 minutes. When serving, garnish with a sprig of basil or parsley.
note
Salt the products after they have cooled, otherwise they will give juice. It is necessary to fry food on high heat and in the process, do not reduce the heat in any way, otherwise the juice will stand out and the crust will no longer be. Do not add flour above the specified norm, this can lead to the fact that the cheese mass will be excessively stiff. If the cheese mass turned out to be very thick, you can add mayonnaise (egg, yolk - to choose from), if very thin - only cheese. You can not use low-melting cheeses, such as Parmesan, for baking, it will quickly melt and burn.
Useful advice
It is better to lay the meat in the shape of an oval, this will give an aesthetic appearance to the dish in the future. Despite its loose appearance, with large inclusions of fat, this can easily be done. Fresh champignons can be replaced with canned ones, they will also need to be fried. Cheese is better to choose refractory or hard varieties, they most often have a bright yellow, close to orange color, for example Gouda or Edam.