Cook the meat so that it has turned out fragrant, tender and melting in the mouth turns out, not every time. However, this rule does not work when it comes to such famous dishes of meat as the meat in French. Knowing the basic rules for the preparation of this dish, you can be sure - every time meat cooked this way will turn out tender and tasty.
Preparation time: 60 minutes.
Servings: 10
< br> You will need:
pork neck 1,5 kg.
6 bulbs
4 cloves garlic mixture
four peppers
few sprigs of thyme
To prepare the sauce baking
50g. butter
5 table. tablespoons flour 2 cups milk
2 cups heavy cream
150g gruyere cheese or parmesan
salt How to prepare:
1. Meat cut large portions, good pepper, add the thyme sprigs and leave in a warm place for half an hour.
2. Three bulbs are chopped into cubes, and the remaining three - rings.
3. Grate the cheese on a coarse grater.
4. In the olive oil fry the onion, diced porezannny, until golden brown and put it in a bowl.
5. And now you are ready to cook the sauce.
In frying pan dissolve the butter, add to the flour, and over medium heat, stirring constantly, fry it for about three minutes. Then, in small portions to pour the milk and stir continuously wooden spatula so that no lumps. If all of them fail to get rid of, then you need to be drained and the sauce through a sieve. Keep in mind that the sauce turns out too thick. At the end pour the cream and give the cook a few minutes.
6. Ready sauce off the heat and pour the cheese in a minute, carefully all mixing.
7. On a baking vyklozhit foil, grease it with olive oil and uklozhit onions, sliced rings.
8. Meat a little salt, but if the sauce is quite salty, you can not dosalivat.
9. On vyklozhit onion rings meat in one layer, and it fried onions.
10. Top meat pour cheese sauce.
11. Bake at 180 degrees. But the cooking time will depend on the meat. On baking will take about an hour, depending on the oven. At the end of baking to reduce the oven temperature to 150C. If the crust begins to burn, it is necessary to cover with foil.
meat turns out very tender and juicy. The sauce during cooking becomes more voluminous, and the top is formed rosy cheese crust.
individual words of thyme. It is absolutely necessary flavor that should be present in the "French" meat. Thyme can be taken and dry.
Bon appetit!
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