The forms in which julienne is baked were originally cocotte makers. It was later that pots, tartlets and whoever came up with something else became an alternative. Although, as for me, the main thing is that the result is tasty.

So, the word “cocotte” translated from French means “chicken”. That is, this is originally supposedly a meat dish, and to be even more precise, with chicken meat. They've already reached us different variants ingredients. We use different types mushrooms and likewise different types of meat. Why not? After all, there are no limits to perfection. The version of julienne that I want to offer you will be based on beef.

I cannot say that it is no different from the one prepared with chicken meat, and this is understandable, chicken meat is more tender than beef, but it has more rich taste.

But to say that this option is somehow inferior in taste qualities, also impossible. One thing I can say for sure: if you want to please your family and not stand at the stove for a long time, then julienne is just what’s right for you.

We quickly prepared everything necessary products, put it all in pots, and you also have time to make a salad and organize a relaxation program for yourself. The result will pleasantly surprise you, and your family will be full and satisfied.

To prepare julienne with meat, you will need:

beef – 200 g
onion – 1 pc.
sour cream – 100 g
cheese – 100 g
greenery
vegetable oil

How to cook julienne with meat:

1. Wash the meat, cut off excess films. Next, cut into strips. Salt and pepper.
2. Place the chopped meat in a heated frying pan with vegetable oil and fry until done.
3. Peel, wash and finely chop the onion.
4. Mix fried meat, onions and sour cream. For beauty and a pleasant taste, I add chopped herbs (parsley or dill). Mix and place into molds.
5. Grate the cheese on a fine grater and sprinkle the contents of the pots.
6. Place in a preheated oven for a few minutes. We are waiting for the cheese to melt.

Serve hot to the table. An addition to the dish could be light salad or fresh cucumbers.

Bon appetit!

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Julienne with meat and mushrooms, cooked in the oven

Julienne with meat and mushrooms, cooked in the oven, will definitely please all family members, and its aroma will remain in the memory for a long time. To prepare it you will need:

• boiled chicken fillet;
• champignons – 250-300 g;
• onion – 1 head;
• hard unsweetened cheese – 100 g;
• cream – 200-220 ml;
• wheat flour - 2 tbsp. spoons;
• vegetable oil – 50 ml;
• pepper, salt and spices to taste.

Cooking process:

1. Cut the fillet into medium cubes. Peel the onion and cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;

2. Heat vegetable oil in a frying pan and fry the onion on it until a beautiful golden yellow color;

3. Add mushrooms to the onion, salt, add pepper, spices and simmer for about 10 minutes to evaporate excess liquid;

4. Add meat to the pan, mix everything thoroughly and simmer for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;

5. Fry the flour in a separate pan for 3-5 minutes, then gradually add flour to it, thoroughly rubbing all the formed lumps;

6. Add the resulting sauce to the meat with mushrooms and onions. Mix thoroughly and pour the resulting mixture into baking dishes. Sprinkle hard cheese on top and bake for 20 minutes in the oven at 180 degrees.

It is important that all ingredients are chopped very finely. Cream can be replaced with low-fat sour cream.

Recipe for julienne with mushrooms, meat and potatoes

Julienne with mushrooms gained unprecedented popularity, so many recipes for this dish appeared over time, and other products began to be added to its composition, and one of them was potatoes. A very appetizing and satisfying dish is julienne with mushrooms, meat and potatoes. To prepare it you will need the following ingredients:

• 450 g fresh mushrooms;
• 300 g boiled chicken;
• 650 g potatoes;
• 150 g yellow onions;
• 250 ml heavy cream;
• 100 ml pasteurized milk;
• 250 g hard cheese;
• 50 g flour;
• spices, salt.

Cooking process:

1. Peel the onion, finely chop and brown in well-heated sunflower oil;

2. Wash the mushrooms, chop into thin slices, add to the onion, stir, simmer for 5-7 minutes and pour in milk;

3. Mix the cream thoroughly with flour, whisk, boil and add to vegetables;

4. Grind the meat, add to the pan, mix all ingredients and simmer over low heat;

5. Peel potatoes, wash, cut into cubes, fry in a second frying pan until golden brown.

When all the ingredients are half cooked, you can start placing the future julienne in a baking dish. They need to be laid out in layers in the following order: fried potatoes, then vegetable mass, layer grated cheese. After this, you need to put the dish in the oven for 15-20 minutes. Serve hot garnished with chopped herbs.

Hearty julienne with meat and mushrooms in pots

For those who love more hearty dishes, excellent option decorations for festive table There will be a julienne with meat and mushrooms in pots, in which there is pork instead of chicken. To prepare it you need the following ingredients:

• 600 g pork (loin);
• 400 g champignons;
• 20 g butter;
• 30 g flour;
• 50 ml milk;
• 50 ml sour cream;
• 200 g hard cheese;
• salt, spices, pepper.

Cooking process:

1. Wash the loin and boil until half cooked;

2. Peel the onion, finely chop and sauté in hot oil until transparent;

3. Add washed and chopped mushrooms, fry with onions for 7 minutes, stirring;

4. After the mushrooms are browned, you need to add boiled meat cut into pieces into the frying pan. Fry for 5-7 minutes and then divide into pots.

Now you can start preparing the sauce; to do this, melt the butter in a frying pan, add flour to it while stirring constantly and fry. It is important that no lumps form, so you need to stir very carefully. Next, you need to pour in the milk and cook the sauce until it thickens, adding mayonnaise and sour cream at the end. Pour the prepared sauce over the contents of the pots, sprinkle grated cheese on top and bake at 180 degrees for 15 minutes.

Recipe for julienne with meat, mushrooms, cheese and nutmeg

For lovers unusual dishes You will definitely like the recipe for making julienne with meat, mushrooms and cheese, which also contains ingredients such as lemon and nutmeg, which give it culinary masterpiece exquisite taste and aroma. To prepare it, you need to stock up on the following ingredients:

• 300-400 chicken fillet;
• 200-250 g of fresh champignons;
• 150-200 g hard cheese;
• 350-400 ml milk;
• one large onion;
• 40 g butter;
• 20 g flour;
• nutmeg to taste, salt.

The cooking process is similar to that described in the previous recipe, with the only exception that you need to squeeze lemon juice into the onions and mushrooms along with the spices, and when preparing the sauce, you need to add nutmeg along with sour cream.

How to quickly cook julienne with meat and mushrooms

Julienne with mushrooms is prepared very quickly and easily according to the recipe below. This dish will be an excellent appetizer when guests arrive unexpectedly or you just want to snack on something tasty. To prepare it you will need:

• 300 g champignons;
• 250 g hard cheese;
• 150 ml sour cream;
• 2 onions;
• sunflower oil;
• flour, salt and pepper.

The cooking process is as follows:

1. Cut the onion into half rings, fry in oil until golden brown;

2. Cut the champignons into thin slices, add to the onion, simmer for 5 minutes;

3. Add sour cream and a teaspoon of flour to thicken, simmer for 3-5 minutes, then add salt and pepper.

Now you need to transfer the mushrooms and onions into a baking dish, sprinkle with grated cheese, and place in the oven for 8 minutes. Serve hot with croutons, Provençal herbs and chopped parsley.

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Lean pork julienne with chanterelles

A hearty dish for every day, which can be prepared from fresh loin or boiled smoked brisket.

List of ingredients:

• Fresh chanterelles – 200 g.
• Large potatoes – 300 g.
• Onions – 100 g.
• Dried greens – 1 tbsp. l.
• Fresh carrots – 150 g.
• Hard cheese – 150 g.
• Lean loin – 200-300 g.
• Tomato paste – 1 tsp.
• Sour cream 10% - 100 ml.
• Broth – 200 ml.
• Wheat flour – 1 tbsp. l.
• Spices for broth.
• Salt.
• Black pepper.

Cooking method:

1. Fry the chanterelles in oil, season with salt and spices to taste. Add onion, carrot strips and bring the mixture until golden brown.
2. Remove with a slotted spoon and place in the bottom of clay pots.
3. Boil large potatoes until half cooked and cut into slices. also put into pots.
4. Cut the lean loin into long strips, dry and quickly fry over high heat (do not let it get ready).
5. Place in pots. Add chopped herbs, a little coriander or cloves to taste.
6. Pour a mixture of low-fat sour cream, broth, tomato paste and wheat flour into the oil from the meat and mushrooms. Add spices to taste.


7. Simmer over medium heat until slightly thickened.
8. Fill the pots with julienne to the very top. Make a thick cheese cap and place in a preheated oven (this is important!) at 200 C.
9. If you put the pots in an unheated oven, it will take 10-15 minutes to heat the dishes and contents. The food will not actually be cooked, but all the cheese will melt and, in the future, it will burn.
10. Cook the julienne for about 30 minutes.

Veal julienne in mushroom sauce

A fragrant dish with a rich mushroom sauce. It turns out quite spicy due to the addition of dried ginger and pieces of chili pepper (dried, fresh).

List of ingredients:

• Veal tenderloin – 500 g.
• Hard cheese – 200-300 g.
• Assorted forest mushrooms– 300 g.
• Onions – 150 g.
• Garlic – 3 pcs.
• Chili pepper pod – 30 g.
• Sweet bell pepper– 150 g.
• Large potatoes – 300 g.
• Salt.
• Heavy cream – 200 ml.
• Black pepper.
• Broth – 300-400 ml.
• Spices for cooking mushrooms (cloves, coriander, laurel).
• Butter – 100 g.
• Vegetable oil – 30-40 ml.
• Greens to taste.
• Wheat flour – 1 tbsp. l.
• Dried ginger – 0.25 tsp.

Cooking method:

1. Chop a large pod of sweet pepper and char it over a gas burner (heat in the microwave or oven). Remove the skin and cut the pulp into small cubes.
2. Sort the mushrooms, cut into equal parts and boil in salted water. After boiling, let stand for 2-3 minutes, drain the broth and add water again. Next, cook with clove bud, coriander seeds, bay leaves and salt.
3. Select mushrooms, drain broth separately and strain from whole spices.
4. Fry the onion in butter until transparent. Add crushed garlic and chopped herbs to it.
5. Simmer for five minutes over low heat, add boiled mushrooms, pieces of sweet and hot pepper.
6. When the vegetables are soft, pour in the mixture. mushroom broth and heavy cream. Puree the mass with an immersion blender using the pulse mode (short-term activation).
7. The result will be a thick, coarse-grained sauce. If it comes out too liquid, you can thicken it with a tablespoon of wheat flour diluted in cold mushroom broth.
8. Fry the veal strips in vegetable oil.
9. Cut several large potatoes with a curly knife (or grater) into thin corrugated strips and prepare French fries.
10. Place the crispy straws into portioned pots. Place lightly fried veal in there.
11. Pour thick mushroom sauce over the julienne and generously sprinkle with hard cheese.
12. Preheat the oven for 10-20 minutes. Place the pots in the oven without a lid.
13. Cook for 20-30 minutes until golden brown.

Julienne with chicken meat, vegetables and mushrooms

Colorful assorted julienne cheese sauce, fully consistent with its “July” name. To make the dish especially tasty, you should not give preference to exclusively dry breast. Dark meat from the thighs will give the julienne juiciness and tenderness.

List of ingredients:

• Stem celery – 150 g.
• Green onion – 50 g.
• Chicken fillet (dark and white) – 400 g.
• Tomato – 200 g.
• Champignon mushrooms – 300 g.
• Sweet pepper – 200 g.
• Chicken broth seasoning – 1 tsp
• Hard cheese – 200 g.
• Processed cheese – 200 g.
• Broth – 500 ml.
• Wheat flour – 1 tbsp. l.
• Spices, dried herbs.
• Salt.
• Black pepper.

Cooking method:

1. Prick ripe tomatoes with a knife. Next, boil it with boiling water or put it in a saucer with water and warm it up a little in the microwave. The thick skin should come off easily.
2. Prick the pepper pod with a fork and char it over a gas burner. Remove the peel.
3. Cut the chicken fillet and champignons into strips and fry in oil. Use a slotted spoon to leave the aromatic oil in the pan. Place the fillet with mushrooms into portioned pots.
4. In oil over high heat, sauté sweet pepper and stalk celery strips and large tomato slices. There is no need to soften vegetables.
5. Place the sautéed vegetables in julienne pots.
6. Add a little more fat to the frying pan with the aromatic oil. Heat and pour in broth.
7. Bring the liquid to a boil and gradually add grated processed cheese. Add the cheese strictly in small portions, otherwise the undissolved residue will burn to the bottom and ruin the sauce.
8. When all the cheese has completely dissolved, add tomato paste and gradually pour in the dissolved wheat flour, monitoring the consistency of the sauce. It should not be too thick, otherwise the julienne in the pot will burn.
9. Season the sauce with dried herbs, chicken broth seasoning and other spices of choice.
10. Pour the sauce into the pots. Sprinkle the assembled julienne with cheese.
11. Preheat the oven for 10-15 minutes. Place the julienne and cook for 20-30 minutes at 200 C.

Festive julienne “Fantasy”

An original julienne for special occasions, consisting of fragrant smoked brisket, sweetish shrimp, potatoes, juicy olives and sweet corn. This hearty combination can be diluted with any vegetables to taste.

List of ingredients:

Cheese sauce:

• Seafood broth – 500 ml.
• Processed cheese – 150-200 g.
• Wheat flour as needed.
• Oregano – 1 tsp.
• Curry or turmeric – 1 tsp. without top.
• Salt.
• Wheat flour - as needed.
• Black pepper.
• Heavy cream – 100-150 ml.

Julienne:

• Small shrimp, peeled – 300 g.
• Smoked brisket or carbonade – 200 g.
• Large potatoes – 400-500 g.
• Fresh oyster mushrooms – 300 g.
• Fresh parsley – 30 g.
• Pineapple – 2 tbsp. l.
• Olives – 100-150 g.
• Lemon juice or balsamic vinegar - 1 tsp.
• Salt.
• Pepper.
• Vegetable oil – 30 ml.

Cooking method:

1. Boil peeled shrimp in salted water. Cool in the broth and remove with a slotted spoon. Strain the remaining liquid through cheesecloth and leave in the bowl for the time being.
2. Cut the potatoes into thin, curly strips using a special knife or grater. Prepare French fries.
3. Cut the olives into slices, pineapple rings into small cubes.
4. Cut the oyster mushrooms into strips. Boil or fry in oil.
5. Place the julienne ingredients in pots: French fries, shrimp, carbonade, corn (pineapple), mushrooms, olives.
6. Pour the seafood broth into a saucepan and bring to a boil. Add finely chopped processed cheese. Dissolve each portion completely to avoid burning.
7. Add turmeric or curry powder to the sauce for rich color. Add dried oregano (oregano), basil or dill. Pour in the cream. Add salt or pepper.
8. Simmer over low heat, if necessary, make it thicker by pouring in half a glass of water with a diluted spoonful of wheat flour.
9. Pour the hot sauce into portioned pots. Season the assembled julienne with additional salt and spices and sprinkle with cheese.
10. Similarly to the previous recipes, preheat the oven and bake the dish at a temperature of 190 degrees.

Julien "Spring"

A simple dish for lovers of tender stews with zucchini and tomatoes. Instead of meat tenderloin You can add finely chopped heart or tongue to it.

List of ingredients:

• Firm tomato – 100 g.
• Small champignons – 200-300 g.
• Dark fillet (beef, veal, lamb).
• Young zucchini (yellow zucchini) – 300 g.
• Long grain rice – 70 g.
• Black pepper.
• Salt.
• Seasoning for broth (mushroom, meat) – 0.5-1 tsp.
• onion – 100 g.
• Carrots – 100 g.
• Fresh dill – 30 g.
• Chicken egg – 1-2 pcs.
• Liquid sour cream (10%) – 150 ml.
• Broth or water – 100 ml.
• Hard cheese – 200 g.
• Butter – 50-70 g.

Cooking method:

1. Cut the meat tenderloin, yellow zucchini and carrots into long strips.
2. Finely chop the dill and chop the onion. Divide large specimens of champignons into several parts.
3. Bring the champignons to readiness by frying in butter with all the spices.
4. Fry strips of dark meat in mushroom oil. Select the fillet with a slotted spoon and add the carrots. Fry over medium heat, when it becomes soft, add yellow zucchini to it. It takes literally one and a half minutes to cook.
5. Boil the rice. Many recipes recommend boiling rice grains until half cooked, but this is not the case here. The rice needs to be cooked completely.
6. The fact is that its grains heat treatment strongly absorb water. During baking, half-cooked rice will continue to absorb moisture from the sauce and because of this, the julienne may burn.
7. Prick a couple of tomatoes with a knife and pour boiling water over them. Remove the peeled skin and cut the pulp into cubes. Pass in oil.
8. Add a little to the bottom of the serving pots vegetable oil. Add fried meat, boiled rice, zucchini and carrots, champignons, tomatoes and herbs.
9. Mix liquid sour cream with meat seasoning and beaten egg, season with spices and salt. Pour the prepared sauce over the julienne, not reaching the top a little.
10. Fill the cocotte bowls or pots with hard cheese. Bake in a preheated oven at 200 degrees (estimated time 15-20 minutes).

opitanii.net

History of the dish

Many will be surprised by the fact that julienne is not actually mushrooms baked in a creamy sauce with meat, but a special way of cutting vegetables, which significantly affects the taste of the finished dish with such vegetables.

Julienne is cutting root vegetables into strips, and tomatoes and onions into rings.

It is this kind of cutting that allows you to cook vegetables much faster than chopped vegetables in another way, and the consistency of the finished dish is very tender and each ingredient is soaked in other components of the dish.

Homeland of this dish is France, where thinly sliced ​​mushrooms were prepared in this way for the first time. Only there, to this day, baked thinly sliced ​​mushrooms are called “cocotte” from the name of the small frying pan in which they are baked - a cocotte maker.

In its classic form, julienne with mushrooms is prepared with chicken meat, since it cooks quite quickly. But if you want to replace the chicken with any other type, then you can safely do this, but the meat must also be cut into thin pieces and be sure to be stewed first so that it is soft and tender in the finished dish.

Recipe for julienne with mushrooms and meat

Most often, champignons are used to prepare julienne. These mushrooms have several advantages. Firstly, they cook very quickly. Secondly, they are quite useful due to the organic acids they contain, vitamins PP, E, D and group B, as well as minerals.

Some scientists even claim that champignons can easily compete with seafood in terms of the amount of phosphorus they contain.

That is why regularly include mushroom dishes, including julienne, in your diet.

Ingredients:

• 1 chicken fillet boiled
• 250 g champignons
• 1 piece of onion
• 100 g cheese
• 200 g cream
• 2 tbsp. flour
• 2 tbsp. vegetable oil
• Salt - to taste
• Pepper - to taste.

Cooking method:

1. Remember that for julienne it is very important to finely chop the ingredients. Cut the mushrooms into slices, chicken fillet into cubes, onion It can be thin rings, or it can be cubes, only small ones.

2. Fry the onion in vegetable oil until golden brown. Add the mushrooms and simmer everything together for about 10 minutes. Just during this time all the water will evaporate. Season the mushrooms with onions with salt and pepper.

3. Now you need to mix the chopped chicken and fried mushrooms.

4. In a separate frying pan, fry the flour and gradually add cream to it. By the way, if there is no cream, you can safely use sour cream. When preparing the sauce, it is very important to grind all the lumps of flour so that they do not spoil the taste of the finished dish. Pour the prepared sauce over the chicken and mushrooms and mix everything thoroughly.

5. Now place the prepared chicken-mushroom mixture in the sauce into small baking dishes.

6. Separately, grate the hard cheese and sprinkle it generously on each portion of the future julienne.

7. The julienne is baked in the oven at 180 degrees for about 20 minutes. Since all the ingredients are almost ready during the cooking process, this time is quite enough for the ingredients to be saturated with each other’s aromas and turn into an exquisite and very tasty dish.

Options for preparing julienne

Most often, julienne is prepared with chicken, but, as mentioned above, you can safely add other types of meat. You can also cook this dish with seafood - shrimp, mussels, squid, rapana. You can use fish, including smoked fish, instead of meat. Don’t forget about the greenery that is used to decorate ready dish already in finished form. She will not only give a festive julienne appearance, but will also reveal the taste of its ingredients.

And last but not least, julienne with mushrooms and chicken can be eaten lightly by those who adhere to dietary nutrition, because per 100 g of this dish there are only 164 kcal.

Bon appetit!

An interesting video on how to cook julienne on the topic: “Julienne with meat and mushrooms: a quick and very simple recipe”:

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Ingredients for a hearty snack

So, to prepare a real meat julienne, we will need:

How to cook julienne from meat?

The recipe is quite simple, follow the instructions:

For lovers of mushrooms and cold appetizers, we have recipes for how to prepare Julienne salad, and vegetarians can prepare vegetable or exclusively mushroom julienne without meat.

I propose to prepare a simple but very elegant dish - a very tasty julienne with meat and mushrooms.

The taste of the dish is simply indescribable: the most tender meat, aromatic mushrooms, fried in sour cream sauce with spices - and all this is covered with rosy cheese crust. My family is simply delighted with julienne with champignons and chicken: the contents are eaten in a matter of minutes. If you don’t know how to surprise your guests, then prepare this delicious snack and serve in portions: your work will be appreciated.

Required Ingredients

• 200 grams of meat (turkey or chicken breast);
• 300 grams of mushrooms (champignons);
• 3 onions;
• 100 grams of sour cream with a fat content of 20% -25%;
• 1 carrot;
• bay leaf - to taste;
• ground black or red pepper - to taste;
• peppercorns - to taste:
• coriander - to taste;
• salt - to taste;
• vegetable oil for frying;
• a small piece of butter (optional);
• 200 grams of hard cheese.

Delicious julienne with meat and mushrooms: step-by-step recipe

1. To prepare julienne, you need to use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
2. Choose mushrooms, just like meat, to your taste: any type of mushroom will do. I really love cooking with champignons.
3. First, let's boil the meat. Let's prepare all the ingredients for the broth. Place the meat in a convenient pan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and you can add a small piece of butter for taste. Add one mushroom, a couple of carrot slices, half an onion, cut into two slices. Pour water over all products, put on fire and cook until the meat is cooked.
4. Advice. The broth turns out very tasty, aromatic and rich, you can then use it to prepare other dishes: for example, soups.
5. While the meat is cooking, you need to prepare the mushrooms: they need to be washed, peeled and chopped if necessary. If the mushroom is medium-sized or small, then cut it into three parts.
6. You can cut the mushrooms in a way convenient for you: if you do not want large cuts, then cut them into small cubes.
7. Then prepare the onion: peel it, wash it and cut it into small cubes.
8. Next, add a little vegetable oil to the frying pan and fry the mushrooms until all excess liquid is removed. As soon as excess water comes out, it needs to be drained from the pan. There is no need to fry the mushrooms until cooked; pour them into a convenient bowl.
9. Add a little vegetable oil to the frying pan, add chopped onion, sprinkle it with black or red ground pepper and fry until golden brown.
10. Boiled meat must be cut into strips or cubes: do this at your discretion.
11. Add the mushrooms to the golden onions, add some salt, stir after two to three minutes and cover with a lid.
12. When the mushrooms are half cooked, lay out the chopped meat, add a small piece of butter and cover with a lid.
13. After the butter has melted, mix all the ingredients and fry them, stirring occasionally.
14. Add sour cream, a pinch of grated hard cheese to the fried products, and mix everything thoroughly. Homogeneous mass You need to simmer for a couple of minutes on the lowest heat.
15. We take the molds and put the julienne in them, without filling it completely. Place a small piece of butter on top and sprinkle with grated hard cheese.
16. Adjust the amount of hard cheese to your taste.
17. If you don't have molds, you can do it in a frying pan.
18. Place the molds in a preheated oven and bake until the cheese melts and turns golden brown.
19. Advice. When you put the molds in the oven, do not cover them: the cheese should be well browned.
20. After the julienne in the molds has cooled a little, you can cover it with a lid and serve.

Very tasty julienne with meat and mushrooms delicious dish, which is easy to prepare at home. The dish can be baked in one large pan, or you can make it in portions, in separate molds, or make shortbread tartlets: in any case, it will be amazingly delicious. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables. On our website you can find a lot

Cooking time: 2 hours

Number of servings: 2

How to cook julienne with beef and mushrooms, step-by-step recipe with photos:

Step 1. Boil the beef and cut it into strips.

It is better to cook meat in a large piece, so it retains more beneficial vitamins. After boiling, it is enough to boil the beef for 20 minutes, during which time it will not be cooked completely, but the julienne will be baked in the oven, so the meat will “cook”.

Step 2. Cut the washed champignons into the same strips.

Step 3. And onions.

In general, julienne was originally any dish cut into strips; in our latitudes it took the form of a mushroom “casserole” under a cheese crust, all the ingredients of which, nevertheless, are cut according to the rules, namely into strips.

Step 4. Fry the mushrooms and onions in vegetable oil until transparent, then add boiled and cut into strips beef, salt and spices to taste into the frying pan.

Step 5. Prepare the sauce: mix melted butter with flour and pour cream into the mixture in a thin stream, vigorously stirring the sauce with a whisk to avoid the formation of lumps. Place the cream sauce on the fire and bring it to a boil, then immediately turn it off.

Step 6. Place meat and mushrooms in baking dishes for julienne with mushrooms, alternating them with grated cheese.

Step 7. Place cream sauce on top of the filling and grate a little more cheese on top.

French cuisine is not far removed from Italian - here they also value the amount of cheese.

Step 8. Bake the julienne with mushrooms and meat in the oven preheated to 180 degrees for 30-40 minutes until golden brown.

Serve meat julienne with croutons!

Bon appetit!

The classic one is made from baked mushrooms, but there are many other variations of this appetizer. Of course, the calorie content of mushroom julienne is much less (only 140 Kcal per 100 g), but for lovers of hot juicy meat dishes This meat julienne will do. Its recipe contains several types of meat, and you can add other components based on your preferences.

Such an unusual and very tasty dish will definitely delight guests at the holiday or members of the household. Serve hot, straight out of the oven.

It is usually accompanied by a light vegetable side dish or salad. You can also add pre-fried mushrooms to the composition, and then this recipe will be called julienne with meat and mushrooms.

• Recipe posted: Alexander Lozier
• After cooking you will receive: 4 servings
• Preparation: 10 minutes
• Cooking: 30 minutes
• Preparation: 40 minutes
• Calorie content: 155 kcal per 100 g

Ingredients for a hearty snack

So, to prepare a real meat julienne, we will need:

• 100 gr. beef, chicken and any sausage or balyk;
• 4 tbsp. ready-made sour cream sauce;
• 4 tbsp. sour cream;
• 2 onions;
• greenery;
• spices to taste.

How to cook julienne from meat?

The recipe is quite simple, follow the instructions:

1. Chicken and beef must first be boiled (in different dishes), with salt added.

2. Cut all types of meat into thin strips (julienne cutting) and fry in a frying pan until slightly crusted.

4. You can bake in the same frying pan, glass form and portions in special cocotte makers. In any form, place a layer of meat with onions, then pour sour cream and sour cream sauce. Grate the cheese generously on top. Greenery can be added immediately or decorated ready-made snack Then.

5. Preheat the oven thoroughly, as the juiciness of the dish depends on this. Place the pan or mold in the oven. Since all the ingredients are already ready, you need to bake the julienne for no longer than 10-15 minutes so that it does not lose its juiciness.

For lovers of mushrooms and cold appetizers, we have recipes on how to cook, and vegetarians can prepare vegetable or exclusively mushroom julienne without meat.

So as not to forget, save the recipe on your wall.

I propose to prepare a simple but very elegant dish - a very tasty julienne with meat and mushrooms. The taste of the dish is simply indescribable: tender meat, aromatic mushrooms fried in sour cream sauce with spices - and all this is covered with a golden-brown cheese crust. My family is simply delighted with julienne with champignons and chicken: the contents are eaten in a matter of minutes. If you don’t know how to surprise your guests, then prepare this delicious appetizer and serve it in portions: your work will be appreciated.

Ingredients:

• 200 grams of meat (turkey or chicken breast);
• 300 grams of mushrooms (champignons);
• 3 onions;
• 100 grams of sour cream with a fat content of 20% -25%;
• 1 carrot;
• bay leaf - to taste;
• ground black or red pepper - to taste;
• peppercorns - to taste:
• coriander - to taste;
• salt - to taste;
• vegetable oil for frying;
• a small piece of butter (optional);
• 200 grams of hard cheese.

Very tasty julienne with meat and mushrooms. Step by step recipe

1. To prepare julienne, you need to use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
2. Choose mushrooms, just like meat, to your taste: any type of mushroom will do. I really love cooking with champignons.
3. First, let's boil the meat. Let's prepare all the ingredients for the broth. Place the meat in a convenient pan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and you can add a small piece of butter for taste. Add one mushroom, a couple of carrot slices, half an onion, cut into two slices. Pour water over all products, put on fire and cook until the meat is cooked.
4. Advice. The broth turns out very tasty, aromatic and rich, you can then use it to prepare other dishes: for example, soups.
5. While the meat is cooking, you need to prepare the mushrooms: they need to be washed, peeled and chopped if necessary. If the mushroom is medium-sized or small, then cut it into three parts.
6. You can cut the mushrooms in a way convenient for you: if you do not want large cuts, then cut them into small cubes.
7. Then prepare the onion: peel it, wash it and cut it into small cubes.
8. Next, add a little vegetable oil to the frying pan and fry the mushrooms until all excess liquid is removed. As soon as excess water comes out, it needs to be drained from the pan. There is no need to fry the mushrooms until cooked; pour them into a convenient bowl.
9. Add a little vegetable oil to the frying pan, add chopped onion, sprinkle it with black or red ground pepper and fry until golden brown.
10. Boiled meat must be cut into strips or cubes: do this at your discretion.
11. Add the mushrooms to the golden onions, add some salt, stir after two to three minutes and cover with a lid.
12. When the mushrooms are half cooked, lay out the chopped meat, add a small piece of butter and cover with a lid.
13. After the butter has melted, mix all the ingredients and fry them, stirring occasionally.
14. Add sour cream, a pinch of grated hard cheese to the fried products, and mix everything thoroughly. The homogeneous mass must be simmered for a couple of minutes over low heat.
15. We take the molds and put the julienne in them, without filling it completely. Place a small piece of butter on top and sprinkle with grated hard cheese.
16. Adjust the amount of hard cheese to your taste.
17. If you don't have molds, you can do it in a frying pan.
18. Place the molds in a preheated oven and bake until the cheese melts and turns golden brown.
19. Advice. When you put the molds in the oven, do not cover them: the cheese should be well browned.
20. After the julienne in the molds has cooled a little, you can cover it with a lid and serve.

A very tasty julienne with meat and mushrooms is an incredibly appetizing dish that is easy to prepare at home. The dish can be baked in one large pan, or you can make it in portions, in separate molds, or make shortbread tartlets: in any case, it will be amazingly delicious. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables. On the “Very Tasty” website you can find a lot original recipes julienne. Bon appetit - and cook with pleasure.