Veal Orloff

An adaptation of a classic French recipe, Veal Orloff is a magnificent dish which is well worth all the time and effort spent in preparation. It is essential to use homemade veal stock for this recipe. Serve Veal Orloff with boiled new potatoes, Broccoli with Almonds and crisp green salad.

1 x

6 lb. loin of veal, boned

1 teaspoon salt

1 teaspoon black pepper

1 garlic clove, crushed

12 oz. home-made veal stock

STUFFING

1 oz. butter

1 lb. small onions, finely chopped

1 oz. long-grain rice, washed, soaked in cold water FOR 30 minutes and drained

6 il. oz. chicken stock SAUCH

1 oz. butter

1 oz. flour

10 fl. oz. veal stock

8 oz. Gruyere cheese, grated

First prepare the stuffing. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring constantly, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the rice and cook for a further 5 minutes. Pour over the chicken stock and increase the heat to high. Bring the mixture to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 15 to 20 minutes or until the rice is soft and all the liquid has been absorbed. Remove the pan from the heat and transfer the mixture to a medium-sized wire strainer, set over a medium sized mixing bowl. Using the back of a wooden spoon push the mixture through the strainer to form a puree. Set aside.

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

Place the veal, fat side down, on a working surface and rub the salt, pepper and garlic all over it. Using a spatula, spread the stuffing over the meat. Cover with the duxelles. Carefully roll the meat up Swiss roll style. Cover the meat with the bacon slices and secure the meat and bacon with fine string tied at 1-inch intervals.

Place the meat in a large deep roasting tin and pour over the veal stock. Cover the tin with a loose lid. Place the roasting tin in the centre of the oven and cook the veal for 3 hours, basting frequently. Remove the tin from the oven.

Strain the cooking juices from the tin into a mixing bowl. Reserve 10 fl. oz. of the stock. Set aside. Remove and discard the string on the veal. Return the veal to the centre of the oven.

In a small saucepan, melt the butter over moderate heat. When the foam sub- sides, remove the pan from the heat and stir in the flour to form a smooth paste. Gradually add the stock, stirring constantly until the mixture is smooth.

Place the pan over moderate heat and cook, stirring constantly, for 5 minutes. Add the cheese to the pan and cook for a further 3 minutes, stirring constantly or until the sauce is smooth and thick. Remove the pan from the heat and pour the sauce over the veal. Continue to cook the veal for a further 20 minutes or until the sauce is lightly browned on top.

Remove the tin from the centre of the oven. Transfer the veal and sauce to a warmed serving dish and serve.

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