"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"
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.com. 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!
Provided by yooper
Categories Veal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Dry the veal on paper towels.
- Place in a heavy casserole just large enough to hold the veal easily.
- Place the casserole over moderately high heat with the butter and oil.
- When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
- Remove the veal.
- If the browning fat has burned, pour it out and add butter.
- Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
- Sprinkle salt and pepper over the veal.
- Return it to the casserole and baste with the butter in the casserole.
- Insert meat thermometer.
- Lay the blanched bacon over the meat, then cover with foil.
- Cover the casserole and set in lower third of preheated oven.
- Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
- Baste it 2 or 3 times with the juices in the casserole.
- The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
- Place the veal on a hot platter and discard trussing strings.
- 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.
- Set 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.
- Boil down rapidly if necessary; you should have 3/4 to 1 cup.
- Correct seasoning, and strain into a hot gravy boat.
- Garnish the meat platter with whatever vegetables you have chosen, and serve.
- 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 half an hour at least.
GETTYSBURG VEAL CASSEROLE
Make and share this Gettysburg Veal Casserole recipe from Food.com.
Provided by Jules211
Categories Veal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 butter in a large skillet. Brown veal in batches.
- Remove to a deep roasting pan with a tight fitting cover.
- Sprinkle veal with salt and pepper.
- Spoon mushroom soup over top.
- Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
- Place onions on top of soup and veal mixture.
- Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.
- Pour over the onion.
- Bake covered for 1 hr 20 minutes.
- Remove cover and add sour cream, sprinkle with salt and pepper.
- Stir gentlly.
- Bake uncovered for 10 minutes.
- Serve over rice or noodles.
Nutrition Facts : Calories 385.6, Fat 24.9, SaturatedFat 12.3, Cholesterol 152.8, Sodium 607.3, Carbohydrate 8.2, Fiber 0.6, Sugar 2.5, Protein 31.1
VEAL CASSEROLE
Make and share this Veal Casserole recipe from Food.com.
Provided by Jane Gib
Categories Stew
Time 2h38m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- .melt the butter. Brown veal on both sides and remove from the fat.
- stir in the flour and stock.
- when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
- bring to the boil and add the veal.
- place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
- Strain sauce, and thicken with a little flour, then pour over the meat.
- garnish with parsley.
Nutrition Facts : Calories 389.9, Fat 18.2, SaturatedFat 11.1, Cholesterol 45.8, Sodium 298, Carbohydrate 55.1, Fiber 10.3, Sugar 20.8, Protein 5.7
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