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Veal Orloff

6 servings

120 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Butter

30 g

Wheat flour

30 g

Milk

500 ml

Nutmeg

to taste

Veal

800 g

Onion

1 head

Potato

800 g

Champignons

300 g

Grated cheese

100 g

Vegetable oil

to taste

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Melt butter in a small saucepan, add flour and stir.
Required ingredients:
1. Butter: 30 g
2. Wheat flour: 30 g

3
Then gradually pour in the milk, stirring to make the sauce smooth.
Required ingredients:
1. 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.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Nutmeg: to taste

5
Cut the veal into slices about one centimeter thick.
Required ingredients:
1. Veal: 800 g

6
Salt and pepper them and place at the bottom of an oiled dish.
Required ingredients:
1. Veal: 800 g
2. Salt: to taste
3. Ground black pepper: to taste
4. Vegetable oil: to taste

7
Slice the onion into feathers and place it on the meat.
Required ingredients:
1. Onion: 1 head

8
Layer thinly sliced potatoes on top, followed by thinly sliced mushrooms. Sprinkle each layer with salt and pepper.
Required ingredients:
1. Potato: 800 g
2. Champignons: 300 g
3. Salt: to taste
4. 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.
Required ingredients:
1. Milk: 500 ml
2. Butter: 30 g
3. Wheat flour: 30 g
4. 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.
Required ingredients:
1. Grated cheese: 100 g

11
To submit.