The following recipe is one of my favorite ever. The godmother of my daughter wants nothing else for her birthday as a gift, but the dish I’m going to tell you about. This dish is totally formidable, so it fits any kind of party, it’s incredibly flavored and fantastically tasty.

A bit of history

Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (Russian: телятина "Орлов", tr. telyátina Orlóv or телятина по-орловски, telyátina po-orlóvski; French: veau Orloff or veau Orlov) is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. The dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, and stacked back. It is then topped with Mornay sauce (bechamel sauce and cheese) and browned in the oven.
Various versions of this dish are popular in Russia today where they usually go by the name French-style meat (Russian: мясо по-французски, tr. myaso po-frantsuzski). In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork. | source

Sorry for the long quote above, but I think it was needed to explain the origin of my recipe. Actually I’ve seen many varieties of this recipe, and also tasted different kinds of meat cooked in a similar manner. Still, in my humble opinion it’s better (and much easier) to cook it with pork in a way I do it. You still may try to recreate the recipe above, perhaps you will like it too.

Ingredients:

• 700-800g pork loin boneless;
• up to 1.5kg onions;
• 600-800g hard cheese;
• 500g mayonnaise (can be replaced with sour cream with little vinegar);
• pepper.

Optional: Canned Pineapple Chunks (would add even more taste, very recommended).

What else you will need:

• sharp knife;
• wooden (kitchen) hammer;
• deep oven tray;
• oven;
• large kitchen spatula.

How to cook:

The recipe I propose is really simple, but quite time-consuming. So, expect that it will take at least an hour just before putting the tray into the oven.

Slice onions into thin rings or half-rings, put half of the rings on the tray’s bottom as a flat layer. Cut meat into slices and beat off with wooden hammer. Lay all meat in one layer over the onions. Put the rest of the onion rings on top of the meat in a single layer. Add black pepper to taste (if you use sour cream for the final dressing, you might want to add some salt at this stage.) Grate cheese and carefully put on top of the onions in another layer.

If you like pineapple, this would be the right moment to add some generous quantity of small pineapple chunks on the top of cheese (I just forgot to buy it the last time I was cooking this).

Dress all with mayonnaise or sour cream.

You don’t need to preheat the oven and it’s even advisable that the meat would just sit in the tray for up to some three hours (this way it gets even more tender). Put the tray into the oven and turn it on at some 160C (320F) for slower cooking (~2 hours) up to 200C (400F) for faster cooking (up to 1.5 hours). It is advisable though, that it would be more slow cooking, so that onions at the bottom would literally melt. Monitor the dish, while it’s cooking–it should start browning in 40 minutes. When the dish is browned enough (see the picture below), it should be ready to eat.

It’s absolutely perfect with mashed potatoes and some side greens. My daughter refuses to eat onions in this dish and it’s definitely a waste of products, but you may want to do the same if this amount of onions is an overkill for you too.

Serve while hot!

ENJOY YOUR MEAL, BON APPETIT!

---

You can find a lot more food recipes in my blog as well as other posts on various topics.
If you liked my post, please don’t forget to upvote, follow and comment.
Cheers and have a great day!

Sincerely yours, @richman

---

*** Want to boost your post? Use steemboost ***