Recipe of Veau Orloff, a classic French-Russian dish originally created for Prince Orlov in the 19th century. This luxurious dish consists of roasted veal layered with sautéed mushrooms and onions, topped with creamy béchamel sauce and cheese, then baked until golden. A refined centerpiece often served at festive dinners.
Cooking Time:
2 hours
Ingredients:
2 lb veal loin (or veal roast)
2 tbsp butter
1 onion, finely chopped
1 cup mushrooms, finely chopped
Salt and pepper, to taste
1 ½ cups milk
2 tbsp flour
2 tbsp butter (for béchamel)
½ cup grated Gruyère or Emmental cheese
Optional: breadcrumbs for topping
Recipe:
Preheat oven to 350°F. Season veal with salt and pepper.
In a large pan, sear the veal on all sides in butter until golden. Transfer to a baking dish and roast for 45–60 minutes until tender. Let rest, then slice thinly.
While veal cooks, sauté onion and mushrooms in butter until soft and reduced. Season lightly.
Make béchamel: melt butter in a saucepan, whisk in flour, and cook 1–2 minutes. Slowly add milk, whisking constantly until thickened. Season with salt.
In a baking dish, alternate layers of veal slices and mushroom-onion mixture. Pour béchamel sauce over the top, sprinkle with cheese (and breadcrumbs if using).
Bake for 20–25 minutes until bubbly and golden on top.
Let sit for 5 minutes before serving. Pairs well with roasted potatoes or a green salad.
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