Meat in French Style

Prepare pork shawarma at home and enjoy its taste with your closest friends. Don't be put off by the fact that, according to classic Turkish standards, this meat would hardly make it into the recipe for purely religious reasons. If such considerations don't bother you, be sure to try our recipe. Take a tender pork fillet, slice it thinly, fry it, then combine it with all the other filling ingredients, wrap it in lavash, and grill it on a griddle. The process is simple, and the enjoyment you will get from this homemade fast food will be truly grand.

Homemade pork shawarma

The origin of the "Diplomat" meat recipe is shrouded in legends. According to one version, this classic Soviet recipe was invented by a chef for some diplomatic reception and became the hallmark of our embassy. Another version associates the name of the recipe with the shape of the dish: a rectangular piece of meat resembling a once-popular men's accessory. We can only guess what the real story is. Let's just prepare "Diplomat" meat according to the classic Soviet recipe. It will be delicious, you can be sure of that!

Diplomat Meat: A Classic Soviet Recipe

How to cook "meat in the Kremlin style" so that it turns out so tender that it literally melts in your mouth? Many housewives would like to know this secret. Then be patient, because the tenderest "meat in the Kremlin style" is a dish that requires time. However, the preparation technique itself is not complicated at all. All you need to do is cut the meat and onions, place them in layers in a pot (a cauldron is even better), put butter on top, cover with a lid, and place it on the stove. The meat should stay on the stove for at least two hours. It's worth mentioning that the result is worth every minute! Study and save our step-by-step recipe with photos – with it, everything will definitely turn out well for you, and you will want to repeat this culinary masterpiece more than once.

How to cook meat à la Kremlin

Classic beef stroganoff is a dish famous all over the world! Of course, it was not invented by Count Alexander Grigorievich Stroganov himself, but by his chef Andre Dupont. Some sources claim that the peculiar way of cutting beef - into thin strips - is explained by the special request of the “owner”. They say that the count was an elderly man, almost toothless, but he loved meat very much. So the cook figured out how to please the master. According to another version, the count was actively involved in charity work and held a so-called “open table” in Odessa. That is, any well-mannered and decently dressed person could come straight from the street and have a free lunch! The dish invented by Dupont was ideal for these purposes: it was tasty, easy to prepare and conveniently divided into portions. We like the second option better!

Classic Beef Stroganoff

Meat in a potato coat is both a side dish and a main course at the same time. You could say it's a new take on the beloved mashed potatoes with a cutlet. It is made from simple ingredients and doesn't take much time. You simply need to grate the potatoes, place them in a dish, then spread the minced meat, and cover with a second layer of potatoes. You can use chicken or beef mince. Pork can also be used, but it might be too fatty. Therefore, it's better to mix it half and half with lean beef or veal mince. In one variation of this dish, a chicken or pork cutlet is placed inside. If you want to prepare it this way, keep in mind that the piece of meat should be well tenderized so it cooks quickly. The dish is suitable for both an everyday dinner and a festive table.

Meat in a potato coat

If you were "lucky" enough to buy a piece of beef that, due to its toughness, is not suitable for frying or roasting, there's no need to be upset. This is a perfect opportunity to prepare beef bourguignon, a recipe specifically created for such "stubborn" beef. There is a recipe for meat of any level of toughness. Ours gives a one hundred percent guarantee that the prepared meat will melt in your mouth. This is because it is not only braised for a long time but also pre-marinated in red wine with root vegetables.

Beef Bourguignon

Boeuf Bourguignon, the classic recipe for which we will try to recreate for you, is perhaps one of the most famous dishes of France. It would not be an exaggeration to say that the best dishes of French cuisine were born on the peasants' table. What to do with tough beef to make it tender? Naturally, cook it longer. And if you add root vegetables and aromatic herbs from the peasant garden, the dish will become appetizing and hearty. But if you stew this entire set of ingredients in wine instead of water, it turns into the most aromatic and exquisite dish. In Burgundy, there has never been a problem with red wine. Of course, for Boeuf Bourguignon, we should ideally take a bottle of Burgundy wine, but we will make an allowance and use any trusted red dry wine — inexpensive but of good quality. The kind you would enjoy drinking on its own, and not the kind that somehow didn't quite suit your taste.

International

"Captain's style" meat is a refined version of the famous "French style" meat, but with a special charm. The main secret of this dish lies in the incredibly thin slicing of all ingredients, which gives it amazing tenderness and a sophisticated taste. You can choose pork for the classic version or opt for leaner chicken or beef. This dish will be a true centerpiece for your table!

Captain's Style Meat in the Oven

The most delicious cured meat for friendly gatherings! Homemade pastrami from beef that is perfectly salted and flavorful. Ideally complements a cold beer or serves as a great snack. It will take quite some time to prepare, but the result is worth it - you'll have the best meat appetizer!