Veal Orloff
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
This dish has Russian-French origins. It appeared in the mid-19th century under the name 'Meat Orloff' (more precisely - Veal Orloff). The dish was created by a French chef working for the family of Count Alexei Orlov. Worldwide, this casserole of meat, potatoes, mushrooms, and cheese with béchamel sauce is known by its original name, but in our region, it has adopted the prefix 'a la française.' In the post-Soviet space, a version that differs from the original is known — made with pork instead of veal and often mayonnaise instead of béchamel. However, we recommend preparing the béchamel for a more refined taste.
Ingredients
- Butter - 1.1 oz
- Wheat Flour - 1.1 oz
- Milk - 17 fl oz
- Nutmeg - to taste
- Veal - 28.2 oz
- Onion - 1 head
- Potato - 28.2 oz
- Champignons - 10.6 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
In a small saucepan, melt the butter, then add the flour and stir well.
Step 3
Then gradually pour in the milk while stirring to ensure the sauce is smooth.
Step 4
Bring the sauce to a boil and simmer over low heat for an additional 5 minutes, stirring occasionally. Add salt, pepper, and nutmeg to taste.
Step 5
Slice the veal into pieces about one centimeter thick.
Step 6
Season them with salt and pepper, and place them at the bottom of a greased baking dish.
Step 7
Slice the onion into feathers and place it on the meat.
Step 8
Place thinly sliced potatoes on top, followed by thinly sliced mushrooms. Sprinkle each layer with salt and pepper.
Step 9
Pour the béchamel sauce as the final layer, spreading it evenly. Cover the dish with foil and place it in the oven preheated to 356°F for 40 minutes.
Step 10
Then remove the foil, sprinkle the contents of the dish with grated cheese, and return it to the oven for another 10–15 minutes.
Step 11
Serve.
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