French-style meat in a slow cooker with potatoes. French-style meat in a slow cooker - step-by-step recipes for cooking with potatoes, mushrooms or pineapple French-style beef in a slow cooker

French-style meat has long been included in the golden fund of home recipes.

It is this dish that always saves the housewife if she does not have time to prepare something complex but tasty for the holiday table.

It is also a wonderful option for a hearty family dinner.

Traditionally, the dish is prepared in the oven. However, the advent of a multicooker solved the problem of overdrying meat pieces, which all inexperienced housewives face. In any case, French-style meat in a slow cooker will turn out juicy. You don’t have to worry about monitoring the temperature of the oven, adjusting to the features of your oven, looking inside, adding water, and generally doing anything. The miracle assistant will do everything.

French-style meat in a slow cooker - general cooking principles

Any meat is suitable for preparing this dish: pork, veal, lamb, beef, elk (if there is a hunter in the family), chicken. You can cook French-style meat in a slow cooker even with minced meat: it will turn out no less tasty and very original. According to the traditional recipe, the dish is prepared from moderately fatty pork, which is well baked in the oven and rarely dries out. The beauty of a multicooker is that it preserves the juiciness and taste of any, even very dry meat.

To prepare a piece of meat, you need to rinse it with ice water, blot it with paper napkins or towels, remove veins and fat if possible, and cut it into thin slices. Their size will depend on the size of the piece, but the thickness should be no more than a centimeter (it is ideal to cut slices about ½ cm thick).

Each piece needs to be beaten, marinated with spices and salt. French-style meat in a slow cooker is prepared according to the same principle as in the oven. All components are laid out in layers, the last of which is cheese. During the baking process, all layers will be saturated with the juices of meat, vegetables and melted cheese. There is no need to monitor the cooking: the slow cooker in baking mode will ideally heat all the products without drying them out.

French-style meat in a slow cooker from pork according to a classic recipe

Pork tenderloin is ideal for cooking meat French style in a slow cooker. Potatoes soaked in juice and cheese melt on the tongue and give a delicious sensation.

Ingredients:

Half a kilo of pork fillet;

Six medium-sized potatoes;

One small onion;

A piece of semi-hard cheese weighing 100-130 grams;

Two cloves of garlic (optional);

Half a glass of mayonnaise, sour cream or yogurt (optional);

Spices as desired, pepper;

A little oil to grease the bowl.

Cooking method:

Prepare a piece of pork and cut into thin strips.

Beat off thick pieces, covering with a plastic bag or cling film.

Salt each piece and rub with a mixture of peppers and spices. Marinate for 5-10 minutes.

Peel the potatoes, cut into slices.

Cut the peeled onion into half rings or quarter rings.

Finely chop the garlic cloves.

Mix mayonnaise or sour cream with garlic.

Pour oil into the bottom of the multicooker.

Place the pork pieces tightly.

Then add a layer of onion.

Arrange potato slices.

Salt the potato layer.

Pour it with mayonnaise or sour cream with garlic.

Grate the cheese piece on a fine grater.

Cover the dish with cheese crumbs.

Bake the meat in French in a slow cooker on baking mode for 1 hour with the lid closed.

French-style meat in a slow cooker with tomatoes

Tomato sourness gives the dish a special charm. The meat and potatoes turn out juicy, tasty, and tender. According to the recipe, it needs to be prepared from pork, but it can easily be replaced by other types of meat that the housewife has available.

Ingredients:

Half a kilo of pork;

Three tomatoes;

Five potatoes;

One small carrot;

Two hundred grams of any cheese;

Mayonnaise (about half a glass) or sour cream;

Pepper mixture;

Cooking method:

Cut the dried meat and beat it.

Marinate pork in salt, pepper, mayonnaise.

After 10 minutes, turn on the appliance for the baking program.

Grease the bottom of the multicooker with oil (using a special brush or a piece of paper towel).

Place the meat and cook with the lid closed for half an hour.

While the meat is cooking, work on the vegetables and cheese.

Grate the peeled carrots on a fine grater.

Cut the tomatoes into rings.

Cut the potatoes into transparent slices.

Finely grate the cheese piece.

Chop the onion in any way you wish.

When the beep sounds, open the lid and turn the pork pieces over.

Place a little carrot on top of each piece, then an onion, a few potato wedges, and a tomato slice.

The last layer on each piece of meat is cheese.

Cook the dish on baking mode for another 40 minutes.

French-style meat in a slow cooker with mushrooms

A spicy version of French meat in a slow cooker involves the use of mushrooms. Both fragrant forest ones and safe store-bought ones will do. If you don’t have fresh champignons, you can use canned ones. The recipe calls for chicken fillet. If desired, it can be replaced with other meat.

Ingredients:

Six hundred grams of chicken breast fillet;

Half a kilo of fresh champignons;

Two onions;

150-180 grams of hard cheese;

Two tomatoes;

Four potatoes;

Mayonnaise or sour cream;

Fresh herbs to your taste;

Oil for frying mushrooms (1-2 tablespoons).

Cooking method:

Cut the meat from the bone, wash and cut into thin slices.

Lightly beat each piece.

Salt the meat, sprinkle with pepper and your favorite spices.

Wash the champignons and cut into slices.

Using the frying mode, fry the mushrooms in heated oil (after turning on, you need to wait 3-4 minutes for the oil to heat up).

Place the mushrooms from the bowl onto a separate plate.

Cut tomatoes and onions into rings.

Grate a piece of cheese.

Slice the potatoes very thin.

Place the fillet on the bottom of the multicooker (do not wash the bowl after frying the mushrooms).

Coat the fillet with mayonnaise.

Layer out: fried mushrooms, onion rings, potato slices, tomatoes.

Cover everything with cheese crumbs.

Cook on baking or roasting mode for 50 minutes.

When serving, decorate the dish with fresh chopped herbs.

French-style meat in a slow cooker with minced meat

You will get a juicy and very tender dish if you replace the chopped meat pieces with minced meat. You can take one type of meat or mix several types of minced meat, for example, minced chicken and pork. Another option is to mince a small piece of lard and mix it with some dry chicken mince for juiciness.

Ingredients:

Half a kilo of minced meat;

Two onions;

Five potatoes;

Two tomatoes;

Four spoons of sour cream;

A tablespoon of flour;

Three hundred grams of semi-hard cheese;

A little vegetable oil;

Pepper mixture, salt.

Cooking method:

Peel the onions and grate them (you can puree them in a blender).

Add onion puree to the minced meat, add salt and sprinkle with pepper.

Cut the potatoes into thin slices.

Cut the tomatoes into rings.

Add oil to the slow cooker.

Spread the minced meat.

Place potatoes on top.

Mix sour cream with flour and salt.

Brush potato slices with sour cream and flour mixture.

Place tomato rings on top.

Grate the cheese.

Cover the tomatoes with cheese crumbles.

Cook under a closed lid on the baking program for 40-50 minutes, depending on the type of minced meat.

French-style meat in a slow cooker with béchamel sauce

A real French recipe for a popular dish involves using béchamel sauce as a filling. It is easy to prepare using a slow cooker. The dish will turn out simply delicious, especially if you follow the recipe to the end and use fresh veal.

Ingredients:

Half a kilo of tender veal;

Three medium sized onions;

Six potatoes;

Three hundred grams of cheese;

Fifty grams of butter;

Two tablespoons of white flour;

Two glasses of milk;

Salt and pepper to your taste (spices for meat are acceptable);

A spoon of vegetable oil;

½ teaspoon grated nutmeg.

Cooking method:

Prepare the meat in the usual way, beat it, marinate in salt, pepper, spices and set aside.

To prepare bechamel sauce, turn on the appliance in frying or baking mode.

Throw butter into a bowl and melt it.

Add flour and stir fry for 1-2 minutes.

Add milk little by little, vigorously stirring the flour mixture and breaking up any lumps.

When the milk gets hot, the sauce will begin to thicken. The multicooker needs to be turned off, but continue stirring the bechamel for another 1-2 minutes.

Add nutmeg and salt to the sauce and stir.

Pour the finished sauce into a separate container and wash the bowl.

Prepare vegetables.

Grease the bottom with oil.

Place pieces of chopped veal.

Place onion and potato rings on top of the meat.

Salt the potato layer.

Pour bechamel sauce over everything.

Cook on baking mode for an hour.

French-style meat in a multicooker “Budget option”

From inexpensive chicken and budget processed cheese you can prepare delicious, tender meat in French. To make the recipe even more dietary, you can replace mayonnaise with sour cream.

Ingredients:

Large chicken fillet weighing up to 800 grams;

Six potato tubers;

Two onions;

Two cloves of garlic;

One hundred grams of Kostroma cheese;

Two hundred grams of processed cheese;

2-3 tablespoons of mayonnaise;

Pepper mixture and salt;

Two tablespoons of vegetable oil.

Cooking method:

Marinate the meat pieces in oil, salt and pepper and set aside for half an hour.

Prepare vegetables as described above.

Grate both types of cheese.

Mix mayonnaise with grated garlic and melted cheese crumbles.

Place onion on the bottom of the multicooker, then marinated chicken fillet and potato slices.

Spread cheese-mayonnaise dressing.

Cover with crumbs of hard cheese.

Cook on baking mode for 50 minutes, then serve.

French-style meat in a slow cooker - tricks and useful tips

To cook meat in French in a slow cooker, you can take any piece of meat. However, in order for the dish to turn out juicy, it is worth selecting a piece without veins and films, so that you do not have to clean it for a long time.

If the meat is soft, cutting it thinly is quite difficult. You can solve this problem by putting the piece in the freezer for a while. Slightly frozen meat is sliced perfectly: thinly, quickly and without any effort.

Mayonnaise is often found in the recipe for French-style meat in a slow cooker or oven. If you are against this product in principle or are afraid to heat mayonnaise, simply replace it with sour cream, yogurt or bechamel sauce. By the way, it is the sauce that is used in the classic version in a duet with Parmesan cheese.

If you marinate the onions before cooking, the meat will taste divine. To prepare the marinade, you need to mix a tablespoon of 9% vinegar and water, add half a teaspoon of sugar and the same amount of salt. Onions pickled for 10 minutes are used according to the recipe.

To enhance the taste of the dish and add a few pleasant notes to the main recipe, you can marinate not only onions, but also pieces of meat. A very tasty and extremely simple version of the marinade is dessert wine mixed with salt, pepper and a couple of tablespoons of olive oil.

If you want to make the meat more juicy, you can make a layer of tomato slices, even if they are not listed in the main recipe. You can completely replace potatoes with tomatoes to make the dish less high in calories.

What kind of dish is this - French-style potatoes? Essentially, it is a potato casserole with meat, vegetables and cheese. Traditionally, this dish is baked in the oven, but French-style potatoes in a slow cooker are no less tasty. In our article you will find only the best recipes for its preparation.

French-style potatoes in a slow cooker: recipe with photos

To prepare the dish, we will use pork, but you can replace it with any other meat. It is better to choose mayonnaise with a high percentage of fat content; instead, you can also use Bechamel sauce or a mixture of sour cream and mustard. French-style potatoes in a multicooker “Redmond”, “Polaris”, etc. are prepared in the “Baking” program.

Compound:

350 g pork;
4-5 potatoes;
onion head;
200 g cheese;
vegetable oil;
3-4 tbsp. l. table mayonnaise;
greenery;
salt and pepper mixture.

Preparation:

We wash and dry the meat; if there are large veins, we cut them off.
Cut the meat into thin slices and, covering with cling film, beat it lightly. Salt the pork pieces and season with a mixture of peppers.
Grease the multi-bowl with vegetable oil, especially its bottom, and lay out the pieces of meat.
Lubricate the meat with mayonnaise.
Peel the onion and cut into thin rings. You can first soak it in water to get rid of bitterness, or marinate it in vinegar. Distribute the onion rings evenly over the meat with mayonnaise.
Peel the potatoes and cut into neat, thin slices. Place it in the next layer in a multi-bowl.
The last layer is cheese. It needs to be grated on a medium grater and placed in a multi-bowl. Some housewives grease the cheese with mayonnaise, but this is not necessary.
We set the “Baking” program and the time - 1 hour. When the signal sounds about the end of cooking, do not open the lid and leave our dish in the “Warming” mode for 15 minutes. Then you can serve the French-style potatoes to the table, garnishing them with chopped herbs on top.

Cooking the most tender chicken fillet with potatoes

Let's cook French potatoes with chicken in a slow cooker, adding tomatoes. The chicken, of course, will not turn out golden like when baked in the oven, but the meat will be very juicy and tender.

Compound:

450 g chicken fillet;
4-5 potatoes;
onion head;
200 g cheese;
2 meaty tomatoes;
mayonnaise;
salt and spice mixture.

Preparation:

Gourmet potato casserole with minced meat in French style

A casserole of potatoes and minced meat, prepared in a slow cooker, turns out to be very nutritious and easy on our stomach. You can choose any minced meat at your discretion. Just remember that chicken will cook faster than, for example, ground beef or pork.

Compound:

0.5 kg of any minced meat;
1 kg of potatoes;
2 onions;
250 g cheese;
1 tbsp. milk;
3 eggs;
2 tbsp. l. sifted flour;
salt and pepper mixture;
vegetable oil.

Preparation:

Season the minced meat with salt and a mixture of peppers, and then knead thoroughly.
The cheese should be grated on a medium grater.
We peel the vegetables, cut the onion into rings, and the potatoes into thin slices.
Add some salt to the potatoes and lightly crush them with pepper.
Grease the multicooker bowl with vegetable oil and lay out half the potatoes. It needs to be laid out so that one piece slightly overlaps the other, like fish scales.
Now distribute the onion rings evenly and place the minced meat on top.
Place the remaining potatoes on top of the minced meat and sprinkle generously with grated cheese.
In a separate bowl, beat the milk and eggs with flour until smooth and pour the resulting sauce into the multi-bowl.
On the multicooker, set the “Baking” mode and the cooking time is 45-60 minutes, depending on the model of your kitchen assistant.
When the sound signal sounds, open the lid and let the dish cool slightly.
Now you need to properly lay out the casserole. To do this, take two flat dishes, turn the contents of the multi-bowl over onto one of them and lightly cover the second one on top. Then turn the casserole over again. You can serve it to the table.

Ingredients:

500 g chicken fillet;
5-6 medium potatoes;
300 g champignons;
1 tomato;
150 g hard cheese;
200 g mayonnaise;
50 g mustard.
Salt, pepper - to taste.

How to cook meat in French in a slow cooker

1. I suggest starting your preparations with mushrooms. While they are roasting, the rest can be quickly prepared. So, wash the mushrooms and cut them into pieces.

Of course, the most popular mushrooms are champignons, but any other mushrooms can be used in French meat, for example, chanterelles, honey mushrooms, porcini. Wild mushrooms will add a simply gorgeous aroma and taste to the dish.

3. Meanwhile, let's do the meat. Wash the chicken fillet and cut into thin pieces. It will be more convenient to do this if you freeze the meat a little. Then place them on the board, not tightly together, and cover with cling film or a plastic bag. This is necessary so that when beating the meat, splashes do not fly throughout the kitchen.

4. Beat the meat on both sides with a kitchen hammer. Not much.

8. For the sauce, mix mayonnaise with mustard. It adds a little spice to the dish. You can choose any sauce to suit your taste: just mayonnaise, sour cream with salt and herbs, for a more dietary option, yogurt with Dijon mustard is suitable, or you can make a classic béchamel sauce for proper French meat.

10. Peel the potatoes, wash them and cut them into slices. You can do up to 0.5 cm. In a slow cooker, the potatoes will bake very well.

11. Place potatoes on top of meat. Salt and pepper. We also grease with sauce. Since there was more meat and potatoes than the volume of the multicooker, I decided to make one more layer of meat and potatoes.

16. Grate hard cheese. The classic recipe includes Parmesan cheese. The mozzarella melts very tasty and tender. But regular Russian cheese will also work.

18. Then put the French-style meat in the slow cooker on the “Baking” mode for 1 hour. After the beep, let the dish sit in the bowl for about half an hour.

19. French-style meat with chicken and mushrooms in a slow cooker is ready. Divide it into 4 parts directly in the bowl with a spatula. Carefully separate from the sides and take out one piece at a time. Decorate with greens. Don't worry if the casserole falls apart. This will not affect the taste in any way. A nutritious, delicious dinner is ready. Call everyone to the table.

20. Bon appetit!

The meat in French has the original name “Veau Orloff”.

The dish was first prepared in Paris for the Russian Count Grigory Orlov, a favorite of the Great Empress Catherine.

It consisted of veal baked with potatoes, onions and fried mushrooms with béchamel sauce.

It is noteworthy that this dish does not belong to the haute cuisine of France.

Analogues of the dish also existed in Russia.

For example, meat baked under a potato coat was always called “Captain’s Meat” in Vladivostok, but in central Russia there were similar dishes “Diplomat” and “Surprise”.

Features of cooking in a multicooker

A device such as a multicooker has become a favorite of thousands of housewives in a fairly short period of time.

Dishes prepared in a slow cooker turn out very tasty.

What is the difference between cooking meat in French in a slow cooker and an oven?

The kitchen appliance is equipped with a special microprocessor that sets the necessary conditions for each mode.

Thanks to this, the temperature is evenly distributed throughout the bowl, which allows the product to remain juicy.

Cooking time depends on the weight of the food, so the meat cooks exactly as long as it should.

Cooking in the oven requires constant supervision; housewives often dry out the dish, especially if the oven is not working properly.

French-style meat cooked in a slow cooker will not turn out dry, but it will definitely be covered with a tasty crust.

Classic French meat recipe in a slow cooker

Many people like to eat meat with pita bread. . It turns out that baking it is very easy!

For a recipe for light vegetable soup cooked in a slow cooker, read

Have you noticed that you've been craving sweets lately? In the article you will find out the reasons and understand why this happens.

Cooking process:

Rinse the pork meat well under warm water and then dry. Cut the pulp into thin slices and beat with a kitchen hammer.
Coat each slice of pork well with mayonnaise, salt and pepper to taste. Place the meat on the bottom of the multicooker, previously greased with a small amount of vegetable oil. Turn on the “Baking” mode for half an hour.
At this time, prepare the vegetables. Peel the carrots and white onions, grate the carrots, and finely chop the onion. Cut the tomatoes into thin slices. Also grate the cheese.
After half an hour, open the multicooker lid, turn the pork slices over, and place carrots, onions and chopped tomatoes on top of each. Sprinkle everything with grated cheese on top.
Turn on the “Baking” mode for another half hour. When the French-style meat is ready, remove it from the slow cooker onto serving plates. The dish can be served with boiled or baked potatoes and any other side dishes.

French chicken with mushrooms in a slow cooker

To prepare meat with chicken and mushrooms you will need:

600 g chicken fillet;
500 g champignons;
2 onions;
150 g hard cheese;
2 tomatoes;
mayonnaise to taste;
salt to taste;
1 bunch of parsley;
1 bunch of dill.

Recipe:

Wash the chicken, dry it and cut it into slices, then be sure to pound it. Season each piece with salt and pepper, and season with your favorite spices if desired.
Chop the champignons and fry separately in a frying pan. Cut the onion into half rings and the tomatoes into slices. Chop fresh herbs and grate cheese.
Grease the bottom of the multicooker container with a small amount of vegetable oil and lay out the chicken pieces. Coat the chicken slices with mayonnaise, place mushrooms, onions, tomatoes on top, and sprinkle with grated cheese on top.
Turn on the “Bake” mode for 40 minutes. Sprinkle the cooked French-style meat with fried mushrooms with fresh herbs and serve.

French-style meat with potatoes in a slow cooker

To make this potato dish you will need:

400 g of meat (pork or chicken);
500 g potatoes;
150 g onions;
150 g tomato;
mayonnaise to taste;
salt to taste;
spices to taste.

Recipe:

Rinse the meat, place on a board, cut into small pieces.
Peel the potatoes and cut into circles. Cut the onions into half rings, and the tomatoes into thin slices.
Grease the multicooker bowl with vegetable oil. Place the meat in the first layer, salt it and season with spices, coat the top with mayonnaise.
Place chopped onions on top, followed by potatoes. Season with salt and pepper again and coat.
Place the tomatoes in the next layer, brush them with mayonnaise, and sprinkle with grated cheese on top.
Turn on the “Bake” mode for 50 minutes. Let the finished dish sit for another 10 minutes. Serve with fresh herbs.

It is important for every housewife that her dish turns out to be the most delicious, and, if possible, even refined, especially when it comes to French cuisine.

Useful tips to help you prepare your dish correctly and achieve excellent taste:

To make it much easier to cut the pork into thin pieces, chill the meat in the freezer in advance until slightly firm.
To prepare real meat in French, you must use the famous béchamel sauce instead of mayonnaise, and use only Parmesan as cheese.
Try pickling onions in advance before cooking. Prepare a marinade from 1 tablespoon vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Onions soaked in this marinade will give the dish a special aroma.

The most important advice is to cook with soul, and then your French-style meat will truly be the most delicious.

Don't be afraid to experiment, remember that most famous culinary dishes were prepared through experimentation.

And for all those who believe that it is better to see once than to read a recipe a hundred times, we invite you to watch a video on cooking meat in French in a slow cooker.

Tender juicy meat under a bed of vegetables, sauce and cheese goes well with any side dish. It will decorate the holiday table or delight your family on a chilly weekday. The easiest way to cook meat in French is in a slow cooker. The most successful recipes for such a dish are presented below.

According to the classic recipe for the treat under discussion, no vegetables are added to it. But a lot of hard cheese is used (160 g), and, in addition to it: 450 g of pork, 3 large spoons of mayonnaise, salt, 2 white onions, granulated garlic, a mixture of peppers.

The meat is washed, slightly dried, cut into thin layers and beaten with a special hammer.
The onion is cut into small rings.
The meat is placed in the bowl of the device, salted, sprinkled with garlic and a mixture of peppers, and generously greased with mayonnaise.
Next, the onion is laid out in rings. If desired, you can also add mayonnaise to this layer.
The layers are generously sprinkled with cheese on top.
In the “Baking” program, the dish is prepared in 65 minutes.

Chicken with mushrooms

Chicken meat cooks much faster, so housewives who are limited in time should pay attention to this option. The products that will be used are: 250 g of pork, onion, salt, 1 tomato, 70 g of semi-hard cheese, a large spoon of mayonnaise, a couple of pinches of ground pepper.

Lightly beaten chicken slices are placed into the oiled bowl of the device. They are salted on top, peppered and greased with mayonnaise.
Next comes a layer of coarsely chopped onions.
Thin slices of mushrooms are sent next, which it is also advisable to salt and coat with sauce.
Then thick slices of tomato are laid out. They need to be generously sprinkled with cheese, grated on a grater with the smallest cells.
In the “Baking” mode, the dish will cook for 45 minutes.

If desired, you can place potato slices between the meat and onions. In this case, you won't need a side dish. The finished treat is decorated with cherry tomato halves.

In a slow cooker with potatoes

To prepare the dish, you can use a multicooker of any brand. Redmond, Polaris, Panasonic and other options are suitable. The following ingredients are taken from the ingredients: half a kilo of pork, an onion, a large handful of cherry tomatoes, 4 potato tubers, salt, 4 large spoons of mayonnaise, 80 g of hard cheese. The following is a detailed recipe for French meat with potatoes in a slow cooker.

From pieces of meat, it is better to choose a soft, tender neck with small layers of fat. It is with it that you will get the most satisfying, aromatic dish. The pork is lightly beaten, cut into strips and seasoned with salt.
The onion is peeled and cut into rings. If your family doesn’t like the distinct taste of this vegetable in a dish, you can make the slices thinner.
Potatoes are cut into thin slices.
Meat is first sent to the bottom of the device’s container, then onions and potatoes. The latter is salted to taste.
All that remains is to lay out the tomatoes cut into 3-4 pieces and the mayonnaise mesh.
In the “Baking” mode, the dish is cooked for 55 minutes.
20 minutes before cooking, pour a layer of cheese on top of the dish and close the lid of the device again. There is no need to mix the components.

If you don’t have a cherry variety on hand, a regular tomato will do. The taste of the finished dish will not deteriorate at all.

Quick recipe

In order for the pork in the dish under discussion to always turn out soft and juicy, it requires appropriate preliminary preparation. For example, meat has to be beaten with a special hammer or marinated for a long time. If the housewife does not have time for such processes, you can replace the pork with minced meat. This will significantly reduce the overall cooking time. For a “French style” treat, quickly take: 420 g of mixed minced meat (preferably pork and chicken), 2 onions, 2 tomatoes, salt, 5 potatoes, 4 large spoons of sour cream, 1 spoon of wheat flour, 280 g of hard cheese.

The onion is chopped as finely as possible. You can even use a blender for this.
The chopped vegetable is mixed with minced meat. The mass is salted and flavored to taste with various spices.
The minced meat is placed in an even layer in a multicooker bowl, previously greased with any oil.
Potato slices are laid out on top of the meat layer. The peeled vegetable should be cut into very thin slices so that it cooks faster. Another way to speed up the cooking process is to use ready-made mashed potatoes instead of raw potatoes. This is especially true if the product is left over, for example, from yesterday’s lunch. You can pre-boil it or lightly fry it.
The potatoes are also lightly salted, after which they are generously greased with sour cream mixed with flour.
All that remains is to lay out the tomatoes and sprinkle all the ingredients with grated cheese. Tomatoes do not need to be peeled first. It will hardly be felt in the finished dish.
In the “Baking” program, the treat takes from 30 to 40 minutes (depending on the minced meat chosen).

With tomatoes

Tomatoes can be found in most recipes for this dish. And this is not surprising, because they add juiciness and freshness to it. Any variety of tomatoes will do. In addition to 3 large vegetables, you need to prepare: half a kilo of pork pulp, 5 potato tubers, salt, 180 g of any hard cheese, a small carrot, a mixture of ground peppers, half a glass of full-fat sour cream or mayonnaise.

The meat is thoroughly washed with running water, dried, cut and beaten. Next, you need to marinate it in a mixture of sour cream/mayonnaise with salt and spices. It is enough for the meat to lie in the aromatic sauce for 10-15 minutes.
Grease the multicooker bowl with oil using a paper towel or silicone brush.
The marinated meat along with the sauce is placed in the prepared container. It is prepared in the “Baking” mode for 25 minutes.
Potatoes are cut into thin slices, carrots are grated on a grater with the smallest meshes, tomatoes are cut into slices, cheese is grated on the finest grater, onions are chopped in any way preferred by the housewife.
When the device beeps, the lid opens and the meat pieces are turned over to the other side. Carrots, onions, potatoes and tomato slices are laid out on top of them. Vegetables are salted.
The last layer on each piece of pork should be cheesy.
Next, the treat is prepared for another 45 minutes in the same program mode.

Carefully remove the finished dish from the multicooker with a special spatula, place it in portions on plates and garnish with fresh herbs.

With bechamel sauce

This delicate white sauce often complements a wide variety of meat dishes. It also goes well with a French meal. The main thing is not to skimp on spices when preparing the meat filling. It is best to take dry Provençal herbs. The remaining products will be used: half a kilo of fresh veal, 3 onions, salt, 280 g of hard cheese, 6 potato tubers, 70 g of butter, 2 tbsp. milk or cream, 2 large spoons of white flour, ½ tsp. nutmeg.

The meat is washed, cut into pieces, beaten, and marinated in a mixture of salt and seasonings. It should sit for 15-20 minutes.
You can prepare the sauce using a multicooker in the baking mode. First, butter is sent into the container. When it melts, you can add flour and fry it for a couple of minutes, stirring constantly.
Then hot milk is slowly poured into the flour. It is important that no lumps form in it.
Next, salt and nutmeg are added to the sauce. The mass is thoroughly mixed and after a couple of minutes of cooking is poured into a separate bowl.
The multicooker bowl is washed and greased again with oil (any oil will do).
Pieces of prepared meat are placed in a container.
On top are sliced onions and thin slices of potatoes. The last layer is salted and sprinkled with spices.
All that remains is to pour the prepared sauce over the treat and generously sprinkle with grated cheese.
The dish will be baked in the same program for 65 minutes.

The meat is served with an assortment of pickled vegetables.