Orlov Veal
Main Dishes • European
Description
Orlov Veal
Ingredients
- Veal 70 oz
- Onion 2 heads
- Carrot 1 piece
- Pickled Chanterelles 30 oz
- Butter 5 oz
- Bacon 5 oz
- Wheat Flour 1 tablespoon
- Nutmeg a pinch
- Bay leaf 1 piece
- Parsley 2 stems
- Thyme 1 stem
- Cream 5 fl oz
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 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 tablespoon of onion, bay leaf, parsley, thyme, salt, and pepper.
Step 2
Pour in hot water to cover the meat, loosely cover with a lid, and cook over medium heat for 1 hour 45 minutes. Turn the meat occasionally.
Step 3
Meanwhile, sauté the mushrooms in 2 tablespoons of oil for 4 minutes. Add salt, pepper, nutmeg, and flour. Mix thoroughly and cook over low heat for 10 minutes. In a separate skillet, 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.
Step 4
Slice the cooked meat into 2 cm thick pieces, leaving about 0.5 cm at the bottom uncut. 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 390°F for 10 minutes.
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