Mr Grant You Took Half Veal Prince Orloff

Indulge in the elegance of "Mr Grant You Took Half Veal Prince Orloff," a luxurious take on the classic French-inspired dish. This recipe showcases tender slices of boneless veal roast layered with a rich mushroom duxelles, velvety béchamel sauce, and a blanket of nutty Gruyère cheese, baked to golden perfection. The process begins with perfectly seared and roasted veal, followed by the preparation of aromatic mushroom filling and creamy béchamel. Once assembled and baked, the result is a comforting yet refined main course ideal for entertaining or a special family dinner. With a prep time of 30 minutes and a beautifully browned finish, this dish promises to be a show-stopping centerpiece. Serve it warm, garnished with fresh parsley, and savor every bite of this decadent, restaurant-worthy creation.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless veal roast
• 6 tablespoons Butter
• 2 medium Shallots, finely chopped
• 8 ounces Mushrooms, finely diced
• 3 tablespoons Flour
• 2 cups Milk
• 0.5 cup Heavy cream
• 1 cup Gruyère cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg, freshly grated
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the veal roast with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the veal on all sides until golden brown, about 8 minutes. Transfer the veal to a roasting pan and roast in the oven for 40 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare.

Step 3

While the veal is roasting, prepare the mushroom filling. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté for 2 minutes until softened.

Step 4

Add the diced mushrooms to the skillet and cook for about 6-8 minutes until they release their moisture and become golden brown. Season with salt, pepper, and a pinch of nutmeg. Set aside.

Step 5

In a small saucepan, prepare the béchamel sauce. Melt the remaining 4 tablespoons of butter over medium heat, then whisk in the flour. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes. Stir in the heavy cream, a pinch of nutmeg, and adjust seasoning with salt and pepper. Remove from heat.

Step 7

When the veal is done, allow it to rest for 10 minutes before slicing thinly. Arrange half of the veal slices in a greased baking dish.

Step 8

Spread half of the mushroom mixture over the veal slices, then pour a layer of béchamel sauce. Repeat with the remaining veal slices, mushroom mixture, and béchamel sauce.

Step 9

Sprinkle the grated Gruyère cheese evenly on top.

Step 10

Bake in the oven at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and golden brown.

Step 11

Garnish with fresh parsley before serving. Serve warm and enjoy this classic dish!

Nutrition Facts

Serving size	(1837.0g)

Amount per serving	% Daily Value*
Calories	3346.8

Total Fat 236.7g	0%
Saturated Fat 113.5g	0%
Polyunsaturated Fat 5.1g
Cholesterol 1073.3mg	0%
Sodium 4296.4mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 5.5g	0%
Total Sugars 34.2g
Protein 227.6g	0%

Vitamin D 250.8IU	0%
Calcium 1883.3mg	0%
Iron 12.3mg	0%
Potassium 4149.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 27.7%

Carbs: 7.4%