Veal Orloff
6 servings
120 minutes
A dish of Russian-French origin. It appeared in the mid-19th century under the name "Meat Orloff" (more precisely, Veal Orloff, that is, "Veal Orloff"). The dish was invented by a French chef who worked for the family of Count Alexei Orlov . All over the world, this casserole of meat, potatoes, mushrooms and cheese with béchamel sauce is known under its original name, but in our country the prefix "in French" has taken hold. In the post-Soviet space, a version different from the original is known - with pork instead of veal and often mayonnaise instead of béchamel. We still suggest making béchamel - this way the taste will be more subtle.
1
Prepare the necessary ingredients.
2
Melt butter in a small saucepan, add flour and stir.
- Butter: 30 g
- Wheat flour: 30 g
3
Then gradually pour in the milk, stirring to make the sauce smooth.
- Milk: 500 ml
4
Bring the sauce to a boil and simmer on low heat for another 5 minutes, stirring. Add salt, pepper, and nutmeg to taste.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
5
Cut the veal into slices about one centimeter thick.
- Veal: 800 g
6
Salt and pepper them and place at the bottom of an oiled dish.
- Veal: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
7
Slice the onion into feathers and place it on the meat.
- Onion: 1 head
8
Layer thinly sliced potatoes on top, followed by thinly sliced mushrooms. Sprinkle each layer with salt and pepper.
- Potato: 800 g
- Champignons: 300 g
- Salt: to taste
- Ground black pepper: to taste
9
Pour the béchamel sauce as the final layer and spread it evenly. Cover the dish with foil and place it in an oven preheated to 180 degrees for 40 minutes.
- Milk: 500 ml
- Butter: 30 g
- Wheat flour: 30 g
- Nutmeg: to taste
10
Then remove the foil, sprinkle the contents of the dish with grated cheese, and return to the oven for another 10-15 minutes.
- Grated cheese: 100 g
11
To submit.