Veal "Orlov"
6 servings
150 minutes
Veal 'Orlov' is an exquisite dish of European cuisine with aristocratic roots. It combines the tenderness of veal, the aroma of mushrooms, and a creamy sauce, creating a rich and deep flavor. Bacon adds zest, while nutmeg provides a refined spicy note. Perfectly baked under parmesan, the veal becomes even richer and more appetizing. This dish is often associated with festive dinners and ceremonial events, surprising guests with its sophisticated taste and presentation. It pairs wonderfully with a glass of good wine and a light side dish like mashed potatoes or fresh vegetables. Each bite is a gastronomic journey to the times of splendid noble dinners.
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 tbsp of onion, bay leaf, parsley, thyme, salt, and pepper.
- Onion: 2 heads
- Carrot: 1 piece
- Champignons: 800 g
- Bacon: 150 g
- Butter: 100 g
- Veal: 2000 g
- Bay leaf: 1 piece
- Parsley: 2 stems
- Thyme: 1 stem
- Salt: to taste
- Ground black pepper: to taste
2
Pour hot water to cover the meat, loosely cover with a lid, and cook on medium heat for 1 hour and 45 minutes. Occasionally turn the meat.
- Veal: 2000 g
3
Meanwhile, sauté the mushrooms in 2 tablespoons of oil for 4 minutes. Add salt, pepper, nutmeg, and flour. Mix well and cook on low heat for 10 minutes. In a separate pan, 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.
- Champignons: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Wheat flour: 1 tablespoon
- Onion: 2 heads
- Butter: 100 g
- Cream: 200 ml
4
Slice the cooked meat into 2 cm thick pieces, leaving about 0.5 cm at the bottom. 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 200 degrees for 10 minutes.
- Veal: 2000 g
- Grated Parmesan cheese: 50 g