Red meat
Despite its name, meaning “French-style meat,” myaso po-frantsuzski is a baked dish that originated in Soviet home cooking. Slices of tenderized beef are layered with potatoes, onions, sour cream, and cheese. The potatoes absorb the meat juices, the onions help keep the beef moist, and the cheese forms a golden crust. This version uses thinly pounded beef round, which stays tender as it bakes.
Place the slices between two sheets of plastic wrap and pound with the flat side of a meat mallet until 5 mm thick, spreading the meat without crushing the fibers. Season both sides with salt and black pepper.
Peel the potatoes and cut them into 3 mm slices. Toss with a pinch of salt. Thinly slice the onions into rings and separate the rings.
In a bowl, stir together the sour cream, mustard, and crushed garlic until smooth. Preheat the oven to 190°C / 375°F.
Arrange the potato slices in overlapping layers in the bottom of a greased 25 × 35 cm baking pan. Place the beef in a single layer on top, then spread the onion rings evenly over the beef. Spoon a thin layer of sauce over everything.
Cover the pan with aluminum foil and bake at 190°C / 375°F for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for 20 more minutes, until the top forms a golden-brown crust and the sauce bubbles around the edges. A knife inserted near the edge should slide easily into the potatoes.
Let the pan rest, then cut the dish into squares and lift out each portion with a spatula, including the potatoes underneath. Serve with pickles or a fresh green salad.
Let the baking dish rest for 10 minutes after removing it from the oven; otherwise, the layers may slide apart when cut and the meat juices will run into the pan. Allergens: based on the ingredient list, contains milk and dairy products, and mustard. Check packaged product labels for other allergens.
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