How to cook meat in Russian style: it is much tastier than meat in French style - and there are only three differences

A dish called French meat is extremely popular in the post-Soviet space.

And there is nothing surprising in the love of a huge number of gourmets for this dish.

The dish is appetizing, filling and deservedly considered festive.

And yet, amateur cooks should pay attention to a similar, but still different dish - Russian-style meat.

It tastes better than French meat, although there aren't that many differences.

The recipe for an interesting dish was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .

How Russian meat differs from French meat

If three differences. They are, at first glance, insignificant. But in fact, they have a huge impact on the taste and consistency of the dish.

1. It is difficult to call Russian meat a "layered" dish. If when preparing French meat, the ingredients must be laid out in layers, then Russian meat is made like this: you need to put a cheese-tomato-mayonnaise mixture on the pieces of meat.
2. The pieces of meat must be fried first.
3. When preparing meat in Russian style, potatoes are usually not used. They should be prepared separately for the dish. You can simply boil the potatoes, or you can make mashed potatoes.

Russian Meat Recipe

Take a kilo of fillet, cut it into pieces along the grain. You should get "plates" half a centimeter thick or a couple of millimeters more.

The meat needs to be salted, peppered and fried in a frying pan for 100-120 seconds on each side.

This method of cutting and heat treatment guarantees incredible juiciness of the future dish.

Next, you need to prepare the mixture that will end up on the pieces of meat. Take two tomatoes, peel them and cut them into small cubes.

Mix the resulting pieces with 150 grams of grated cheese and three tablespoons of mayonnaise.

Spread the prepared mixture over the pieces of meat placed in a baking dish.

Place the container in the oven for half an hour. The temperature should be 200 degrees.

The result is an incredibly tender dish with a delicious sauce.

Earlier, gourmets were told how to prepare the perfect roast .

• Related news:
• meat in French
• Russian style meat
• mayonnaise
• preparation
• taste
• stew
• 2 June 2024

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