French-Style Meat
Main Dishes • Cuban
Description
French-Style Meat actually has very distant connections to France. This dish has Russian-French origins. It appeared in the mid-19th century under the name 'Orloff-style meat' (more precisely, veal Orloff). It was created by a French chef who worked for a family similar to that of Count Alexei Orlov. Around the world, this casserole made of meat, potatoes, mushrooms, and cheese with béchamel sauce is known by its original name. In the post-Soviet space, a more budget-friendly version has become popular, which differs from the original by using pork instead of veal and often mayonnaise instead of béchamel. However, we still recommend making béchamel for a more refined flavor.
Ingredients
- Pork Neck 20 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Milk 20 fl oz
- Onion 3 heads
- Vegetable Oil 0 fl oz
- Russian Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Melt the butter in a saucepan.
Step 2
Stir in the flour.
Step 3
Pour in the milk and, stirring constantly, bring to a boil. At the end, season with salt to taste and remove from heat. The sauce should have the consistency of thick sour cream.
Step 4
Cut the pork across the grain into pieces about 1 cm thick.
Step 5
Lightly pound each piece, then season with salt and pepper.
Step 6
Place the meat on a greased baking sheet.
Step 7
Place the sliced onions on top of the meat.
Step 8
Spread the béchamel sauce on top.
Step 9
Sprinkle with grated cheese.
Step 10
Bake in an oven preheated to 355°F for 25–30 minutes, then turn off the oven and leave the meat in the cooling oven for 10–15 minutes.
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