Orlov Veal

Main Dishes | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Orlov Veal

Ingredients

Veal - 70.5 oz
Onion - 2 heads
Carrot - 1 piece
Pickled Chanterelles - 28.2 oz
Butter - 3.5 oz
Bacon - 5.3 oz
Wheat Flour - 1 tablespoon
Nutmeg - a pinch
Bay leaf - 1 piece
Parsley - 2 stems
Thyme - 1 stem
Cream - 7 fl oz
Salt - to taste
Grated Pecorino Pepato Cheese - 1.8 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and chop the onion and carrot. Wash the mushrooms and cut them into small pieces. Also, chop the bacon and fry it in a large deep skillet with 50 g of butter for 5 minutes. Add the veal and cook for 5 minutes on each side. Add the carrot, 1 tablespoon of onion, bay leaf, parsley, thyme, salt, and pepper.

Step 2

Pour in hot water to cover the meat, loosely cover with a lid, and cook over medium heat for 1 hour 45 minutes. Turn the meat occasionally.

Step 3

Meanwhile, sauté the mushrooms in 2 tablespoons of oil for 4 minutes. Add salt, pepper, nutmeg, and flour. Mix thoroughly and cook over low heat for 10 minutes. In a separate skillet, sauté the remaining onion in the leftover oil for 5 minutes. Pour in 2 tablespoons of water and cook covered for 10 minutes. Add the mushrooms and cream, bring to a boil, and immediately remove from heat.

Step 4

Slice the cooked meat into 2 cm thick pieces, leaving about 0.5 cm at the bottom uncut. Transfer the veal to a suitable baking dish, brush the slices with part of the prepared sauce, and press them together. Pour the remaining sauce over the meat. Sprinkle with Parmesan and place in a preheated oven at 392°F for 10 minutes.