French meat in a slow cooker

French Cooking Meat Ingredients

  1. Fresh pork pulp 200 grams
  2. 1 medium onion
  3. Potato 400 grams
  4. Large fresh champignons 3 pieces
  5. 1 medium-sized tomato
  6. Semi-hard cheese 50 grams
  7. 5 tablespoons mayonnaise
  8. Refined vegetable oil 3 tablespoons
  9. Salt to taste
  10. Freshly ground black pepper 2 pinches
  • Main Ingredients: Pork, Potato, Cheese
  • Serving 3 servings


A tablespoon, a cutting board, a kitchen knife, a crock-pot, a crock-pot, a wooden spatula, a medium grater, a plate - 5 pieces, a small bowl, a serving dish, kitchen paper towels, a vegetable cutter

Cooking meat in French in a slow cooker:

Step 1: prepare the pork.

We thoroughly rinse the pork under running warm water to wash away any fragments of bones, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now cut it into thin plates. We grind each into pieces and transfer to a clean plate. Attention: the thinner we chop the pork, the faster the baked dish.

Step 2: prepare the champignons.

Rinse the champignons thoroughly under running water, shake off excess liquid and put on a cutting board. With a knife, we clear the mushrooms from rough spots on the legs and hats. Now grind the components into thin slices approximately 0.5 centimeters. The prepared champignons are transferred to a free plate.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and cut it in half. Thinly cut each part into half rings and transfer to a clean plate.

Step 4: prepare the tomato.

We wash the tomato well under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, remove the stalk and, then, cut the vegetable into thin circles. The crushed component is carefully moved to a free plate. Attention: tomato, by the way, is completely optional. It can simply be chopped into a fresh salad and served already at the dinner table along with the main course.

Step 5: prepare the potatoes.

Using a vegetable cutter, peel the potatoes from the skins. Immediately after that, thoroughly rinse the tubers under running warm water to wash away the remaining soil and other dirt.
Now put the components on a cutting board and cut into thin circles no more than 5 millimeters. Shredded potatoes are transferred to a small bowl.

Step 6: prepare the semi-hard cheese.

Using a medium grater, we rub a semi-hard cheese directly on a flat surface. Next, pour the chips into a clean plate and start cooking.

Step 7: prepare the meat in French in a slow cooker.

Pour all the vegetable oil into the multicooker pan. Then put the pieces of pork here, sprinkle with freshly ground black pepper and salt to taste. Grease meat 1 tablespoon mayonnaise so that the sauce completely covers it. Next, spread the onion half rings and chopped champignons.

Top them with a thin layer of potato circles and grease with a small amount of mayonnaise. Attention: if desired, the dish can again be sprinkled with a pinch of salt and freshly ground black pepper. We spread the potatoes layer by layer, each time lubricating with sauce, and so on, until these components are over.

At the end, place tomato slices on top of the dish and sprinkle them with grated semi-hard cheese.

Set the pan in the multicooker, close the lid tightly and turn on the mode Baking for 40 minutes. Already after half an hour You can check the readiness of the dish. Important: if it is covered with a soft golden crust, and potatoes with pork can be easily pierced with the tip of a knife, then everything is ready and you can turn off the appliance from the network. If not, then we wait for the corresponding signal and only after we get out the pan. Let the meat cool slightly in French and we can start serving the dining table.

Step 8: serve the meat in French in a slow cooker.

When the meat has cooled slightly in French, gently cut it into portions and transfer using a wooden spatula to a special plate. Immediately serve the dish to the lunch or dinner table, along with fresh vegetable salads, slices of bread and, of course, with a glass of dry red wine. Enjoy delicious and moderately fried food!
Good appetite!

Recipe Tips:

- so that pork can be easily cut into thin slices, there is an option to pre-cool the meat in the freezer so that it just begins to harden. I also advise you to season the component in advance with various spices (for example, ground coriander, special dried herbs for pork, "sun-hopped" and others) and add salt so that it is well soaked and let the juice go before baking;

- so that the meat in French smells like shish kebab, I recommend pickling the onions in advance in a special solution (1 tablespoon of vinegar, 1 tablespoon of boiled water, 1 teaspoon of sugar and a pinch of salt), then fold the component into a colander and cover with a thin layer in a multicooker mayonnaise;

- in order to cook real meat in French, ideally you need to use bechamel sauce instead of mayonnaise, and parmesan instead of semi-hard cheese;

- it is best to add homemade sauce to the dish.