Juicy Meat French-style

Juicy meat French-style

The meat is very tender, thanks to long slow cooking at a low temperature, and juicy, thanks to the topping of tomatoes and sour cream. You can use any type of meat, the main thing is that it does not have any sinew, and you can add mayonnaise to the sour cream topping.

Information

  • Total: 40 min
  • Active: 30 min
  • Serves 4
  • 121 kcal / 100g

Ingredients

  • Chicken fillet
    600 g
  • Potatoes
    3 piece
  • Onion
    1 piece
  • Tomato
    3 piece
  • Semi-hard cheese
    200 g
  • Sour cream
    250 g
  • Vegetable oil
    1 tablespoon
  • Salt
    on taste
  • Allspice
    on taste

Directions

1
Done
Cut the meat into equal pieces across the fibers, lightly beat.

Cut the meat into equal pieces across the fibers, lightly beat.

2
Done
Peel the potatoes, slice them thinly across. Cut the onion into half-rings.

Peel the potatoes, slice them thinly across. Cut the onion into half-rings.

3
Done
Put the potatoes and onions on the bottom of the baking dish, season with salt, add oil, mix.

Put the potatoes and onions on the bottom of the baking dish, season with salt, add oil, mix.

4
Done
Place a layer of meat on top, season with salt and pepper.

Place a layer of meat on top, season with salt and pepper.

5
Done
Slice the tomatoes into circles and arrange them on top of the meat layer.

Slice the tomatoes into circles and arrange them on top of the meat layer.

6
Done
Grate the cheese and spread it over the meat, then layer with sour cream on top.

Grate the cheese and spread it over the meat, then layer with sour cream on top.

7
Done
Bake in a preheated oven at 180 degrees Celsius for 40-60 minutes, or until the potatoes are cooked (soft).

Bake in a preheated oven at 180 degrees Celsius for 40-60 minutes, or until the potatoes are cooked (soft).

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