Meat à la française

Meat à la française

Meat à la française

Meat à la française is a dish that was first prepared for Count Orlov, and was named after him, Veau Orloff (translated as Veal à la Orloff). In the classic version of veal in Orloff is a casserole of fresh veal, mushrooms, potatoes with béchamel sauce. Over time, the recipe has been greatly simplified, beef, pork, or even minced meat were used as meat, and instead of béchamel sauce, sour cream, cream, and even mayonnaise were used. In this topic, our cooks share recipes for French meat with photos and step-by-step instructions for cooking.




Veal or beef - 400 g

Potatoes - 400 gr

Onions - 300 g

Hard cheese - 100 g

Sour cream - 3 tbsp.

Egg - 1 egg

Salt - to taste

Vegetable oil - 2 tbsp.

Sweet pepper - to taste

Sweet chili sauce - to taste

Vinegar 9% - 1 tbsp.

Sugar - to taste


Enjoy your appetite!!!


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