Description
Veau Prince Orloff. Hello, I want to introduce you with their recipe of veal "Prince Orloff", the progenitor of the "meat in French". According to legend, this recipe was invented by a chef in Paris specially for the guest of the city - the Russian Prince Orlov. Veal baked with two sauces and gives a very delicate taste.
Ingredients
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Veal
1 kg
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Mushrooms
200 g
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Butter
40 g
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Flour
3 Tbsp
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Milk
500 ml
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Olive oil
1 Tbsp
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Cheese
125 g
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Pepper white
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Salt
Cooking
A solid piece of beef (1 kg) wash, obshti and secure with cooking string. In the same way you can cook pork.
Olive oil and high heat to brown the meat on all sides until Golden brown. Oven preheat to 150 C, place the meat in a fireproof dish under the lid or foil for 1-1.5 hours.
Mushrooms (200 g) slice and fry on a slow fire, and 10 gr. butter under the lid. In about 15 minutes.
The rest of the butter (30 g) melt in a saucepan on low heat. Add the flour (3 tbsp) and whisk to mix. Separately to heat the milk.
Gradually add the milk to the flour and stirring constantly with the whisk, cook the Bechamel sauce (not as thick cream), add salt and pepper to taste. Add grated cheese (125 gr), stir and remove from heat.
Cooked mushrooms mix with 3-4 tablespoons Bechamel sauce and punch a blender until smooth sauce.
Meat remove from the oven and cut into portioned steaks.
Each steak to lubricate mushroom sauce with two sides and put back into shape. Cover with Bechamel sauce. The remains of two sauces I mixed and served with pasta (pasta) on the side.
Bake at 180 degrees for about 45 minutes.
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