Mr. Grant You Took Half Veal Prince Orloff Recipe
Description: I couldn’t resist! Named in honor of one of my all-time favorite “Mary Tyler Moore” episodes! I’ve been searching for an actual Veal Prince Orloff recipe, and finally found one on Ariella’s Archives. Contrary to Sue Ann Nivens, this can be kept warm in a hot oven for a half-hour or so and does not have to be eaten immediately!
- Servings: 6
- Calories: 510.6 per serving
- Cook Time: 1 hour and 30 minutes
- Prep Time: 30 minutes
- Total Time: 2 hours
- Cuisine: European
- Keywords: Meat, European, Weeknight, Roast, Oven, Less than 4 Hours
Ingredients
- 3 tablespoons butter
- 2 tablespoons oil
- 2 carrots
- 3 onions
- 2 parsley sprigs
- 2 bay leaves
- 4 thyme sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound bacon
Instructions
| Step | Description |
|---|---|
| 1 | Preheat the oven to 325°F. |
| 2 | Dry the veal on paper towels. |
| 3 | Place the veal in a heavy casserole just large enough to hold it easily. |
| 4 | Place the casserole over moderately high heat with the butter and oil. |
| 5 | Brown the veal lightly on all sides for about 10 to 15 minutes. |
| 6 | Remove the veal from the casserole. |
| 7 | If the browning fat has burned, pour it out and add more butter. |
| 8 | Stir in the carrots, onions, parsley, bay leaves, and thyme. Cover and cook over low heat for 5 minutes without browning. |
| 9 | Sprinkle salt and pepper over the veal, then return it to the casserole and baste with the butter in the casserole. |
| 10 | Insert a meat thermometer into the veal. |
| 11 | Lay the blanched bacon over the meat, then cover with foil. |
| 12 | Cover the casserole and set it in the lower third of the preheated oven. |
| 13 | Regulate the heat so the meat cooks slowly and steadily for about 1-1/2 hours. |
| 14 | Baste the veal 2 or 3 times with the juices in the casserole. |
| 15 | The roast is done at a thermometer reading of 175°F, or when its juices run clear yellow when pricked deeply with a fork. |
| 16 | Place the veal on a hot platter and discard the trussing strings. |
| 17 | The veal and vegetables will have produced a cup or more of juice in the casserole. Remove all but 2 tablespoons of fat from them. |
| 18 | Set the casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid. |
| 19 | Boil down rapidly if necessary; you should have 3/4 to 1 cup of liquid. |
| 20 | Correct seasoning, and strain into a hot gravy boat. |
| 21 | Garnish the meat platter with whatever vegetables you have chosen, and serve. |
| 22 | If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for at least half an hour. |
Enjoy your delectable Mr. Grant You Took Half Veal Prince Orloff dish, reminiscent of the classic “Mary Tyler Moore” episode! 🍖🥕🍽️
