Interesting fact, but French-style meat is not a native French dish at all. It was invented in the Soviet Union. Probably, this name of the meat dish could tell the guests about a certain elitism and wealth of the family.
Products used to be in short supply and it was a dilemma to get everything you needed for French-style meat. In addition to the main name of the dish, there were also Meat on Kapitanski, Diplomat and meat at home.
To cook now meat in French is a mauvais
.
Therefore, we suggest replacing this dish with “Bear’s paw”.
Ingredients for “Bear’s Paw”:
- Pork – 350 g;
- Egg – 3 pcs;
- Potatoes – 500 g;
- Cheese – 150 g;
- Garlic – 5 cloves;
- Salt – ½ tsp.
Preparation of “Bear’s Paw”:
Peel potatoes from the peel and grate them on large grater cutters, squeeze off excess juice. Put the potato mass in a deep container, pour water and rinse from starch residue.
Wrap the pork steaks in cling film and baste well on both sides. Sprinkle the steaks with salt and favorite spices, press garlic on the steaks.
Squeeze the potato mixture from water and starch, salt and pepper it. Break 3 eggs into the potato mixture, optionally add a spoonful of starch and mix thoroughly.
Break the remaining eggs in a separate bowl and beat
.
Dip the steaks in the egg mixture.
Heat vegetable oil in a frying pan. Form ¼ of the potato
mixture into
a steak platform in the skillet.
Place steak on the surface, cover with ⅓ of the potato mixture.
Fry the steak in the potatoes until golden on both sides. Do the same with the second steak.
Place the steaks on a
baking
tray lined with parchment
. Bake the steaks in the oven at 180 degrees for 25-30 minutes. 5 minutes before cooking sprinkle the steaks with grated cheese.
You get a hearty dish called “Bear’s Paw”.
This is a great meal for dinner or for a festive table.
