Beef with potatoes in the oven
Potato and meat dishes rightly occupy a special place in the kitchens of most nations of the world, because they are the guarantee of satiety throughout the day. Regardless of whether it is French-style meat under cheese crust, which has absolutely Russian roots, or country-style meat baked in pot-bellied pots, any of the dishes will be appropriate on an everyday table and on a festive one. And if you cook it in the oven, the fat content of the product decreases, which makes the dish as harmless as possible.
Meat in French with potatoes in the oven: a recipe with photos
The most attractive and festive way to cook potato and meat casserole in the oven is to make meat in French. Contrary to its name, the dish owes its appearance to the Russian man: the favorite of Catherine II, Count Orlov. For the French as a whole, it is not typical to combine mushrooms, meat, potatoes and onions, and also to use veal as the main component. The only purely French component here is the bechamel sauce, which was later replaced by regular mayonnaise, and the recipe itself was greatly relieved. Gone mushrooms, replaced veal put beef or pork, often twisted in mincemeat. It did not affect the taste - beef meat in French with potatoes in the oven is no worse than veal. Cooking technologies vary, and several options will be considered below at once, but the main thing is the moment of serving: the dish is cut in portions and shifted so that the layers are not destroyed.
Composition:
- Beef tenderloin - 700 g
- Young potatoes - 5-6 pcs.
- Soft cheese - 180 g
- Mayonnaise or cream - 220 g
- Bulb onion - 1 pc.
- Salt - Pinch
- Spices - to taste
Cooking:
- Potatoes are peeled and washed under running water, after which it should be cut into plates 2-3 mm thick. They are poured with cold water and left for 30-40 minutes to draw out extra starch. Some cooks advise to drop into the water 1-2 tsp. lemon juice.
- Beef is cut in small pieces and passed through a meat grinder twice to make a very soft minced meat. His hands need to knead, salt and season with spices, if necessary.
- The bulb is chopped into rings, 1/3 of its volume is crushed and in 1-2 minutes. fried in hot vegetable oil, after which passaged onion should be introduced into ground beef. The rest of the onion rings remain intact.
- When the indicated time has elapsed, the potato slices are squeezed out in a paper towel and coated with mayonnaise (120 ml), and also slightly salted. The cheese is rubbed finely and set aside.
- Ingredients are laid out in layers in a glass form with low sides: first, ground beef is distributed along the bottom, on which mayonnaise (50 ml) is pounded, onion rings are placed in it, and potato plates are laid on top of each other, creating an imitation of fish scales. Potatoes need to cover with the remains of mayonnaise and carefully sprinkle with grated cheese.
- To make the meat in French turned out well baked, and the cheese crust does not burn, it is recommended to tighten the form with foil. The bowl is removed in a hot (175 degrees) oven, where it costs 40 minutes. After you need to remove the foil, and allow the dish to reach readiness in the open state. The total time for baking products is 60-80 minutes, depending on the state of potatoes and meat, as well as on the power of the oven. Serve French meat with fresh herbs.
Potted beef with potatoes: cook a hearty dinner!
An even more substantial variant of potato and meat casserole is beef with potatoes in pots. Due to the fact that in addition to these products are often present, and other vegetables, it turns out a nutritious and varied lunch. And the fact that each pot is an individual portion makes it possible to make several different combinations of components, pleasing everyone. In pots, both meat and vegetables are more tender, but they do not lose the light crust that occurs when they come into contact with the walls. By and large, this dish is a kind of "relative" of pizza or salad, because you can add almost anything you like to it. Mushrooms, tomatoes, zucchini, carrots - any ingredients are permissible, so you can change the recipe below at your discretion, not forgetting only to comply with the general technology.
Composition:
- Beef (tenderloin) - 600 g
- Potatoes - 4-5 pcs.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Sour apple - 2 pcs.
- Prunes - 100 g
- Hard cheese - 120 g
- Sour cream or cream - 90 ml.
- Flour - 3 tbsp.
Cooking:
- The potatoes are cut in semicircular plates and lowered into cold water for 30 minutes, and a beef tenderloin is laid in the other bowl with the same cold water. Her soaking is an obligatory step, if the meat was purchased in a store and passed through the freezing stage. Simultaneously with this boiling water prunes are poured, apples are peeled.
- Onions are shredded in small pieces, and the carrot passes through the shallow side of the grater. Butter is heated in a large thick pan, in which you need to fry for 2-3 minutes. carrots and onions. If desired, you can also throw 1 tbsp. flour, and extend the frying time to 4 minutes.
- Potatoes are dumped in a colander, salted and coated with cream. The beef is cut into small cubes (up to 3 cm in length) along the fibers, combined with potatoes, rubbed with spices. It is recommended to give the products time to absorb these additives: 10-15 minutes is enough.
- An equal amount of meat and potatoes, carrot and onion zazharki, as well as steamed prunes and sliced apples are laid in each ceramic pot. Some grated cheese crumbles from above, and the pots are covered with lids. The joints should be filled with a mixture of flour and water so that the moisture does not evaporate during baking, otherwise the dish may turn out to be rather dry.
- The pots are placed in a cold oven, after which the temperature is set at 170 degrees when convection is on, or at 195 degrees - in the absence of it. From the moment when the oven is heated, 50-60 min is counted. This time is often enough for not only vegetables, but also the meat to be completely cooked. Also, if you wish, you can pour 50-70 ml of water into each pot beforehand to get a hot spout at the outlet.
And side dish, and meat: bake the dish in the sleeve
The laurels of the easiest way to cook a potato and meat casserole in the oven are given by all the chefs to recipes that involve the use of a special baking sleeve. In addition, it also makes the dish very useful, because he does not need additional fats - even lean meat will be soft and juicy. In most cases, potatoes with meat in their sleeves do not have a crisp crust, since they are more likely to be stewed than baked. And it is precisely in this - a positive moment for those hostesses who are afraid of uneven cooking or overdrying of products.
Composition:
- Potatoes - 6 pcs.
- Beef - 600 g
- Ceps - 300 g
- Onion - 1 pc.
- Bulgarian pepper - 1 pc.
- Condiments to taste
Cooking:
- If mushrooms are taken fresh, it is enough to sustain them for 20 minutes in cold water and cut into plates. If they have been frozen, it is necessary to rinse them under running water and leave on a colander until thawed.
- The potato is broken into quarters, salted and rubbed with pepper. Beef is cut into small cubes, also salted and deposited for 5-10 minutes. During this time, you need to cut the Bulgarian pepper into strips and chop the onion.
- Vegetables are laid out in the sleeve of the lower layer, the meat is on top of them. If you want, you can add fresh greens, then tie or fasten the sleeve, make a small air exchange hole in it and place it on the middle level of the oven.
- At a temperature of 200 degrees, beef with potatoes in its sleeve will cook about 60-90 minutes. It should be noted that no less tender meat is obtained if it is wrapped in foil: it, like the cellophane sleeve, retains heat and moisture.
The finished dish is recommended to be served with fresh sour cream and dried black bread, as well as salted cucumbers in a separate bowl. On hot beef with potatoes, taken out of the oven, you can scatter the grated cheese, mixed with garlic passed through the press.