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Veal Roast Orloff Recipe
|Veal sirloin tip roast||4 Pound|
|Soubise sauce||1 Tablespoon|
|Sliced fully cooked canadian bacon||1⁄2 Pound|
|Natural gruyere cheese||6 Ounce|
|Shredded gruyere||2 Tablespoon|
Serving size: Complete recipe
Calories 3065 Calories from Fat 1053
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 54.2 g270.8%
Trans Fat 0 g
Cholesterol 1753.6 mg
Sodium 4359.7 mg181.7%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.12 g0.48%
Sugars 4.8 g
Protein 466 g932.1%
Vitamin A 38.1% Vitamin C 1.4%
Calcium 222.5% Iron 98.7%
*Based on a 2000 Calorie diet
Place, fat-side up, on a rack in a shallow pan.
Roast in a 325° oven for about 2 1/4 hours to a temperature of 160° on a meat thermometer.
Remove from oven and let rest 15 minutes.
Cutting to within 1/2 inch of bottom, cut veal into 1/2-inch slices.
Spread 1 cut side of each slice generously with Soubise Sauce, reserving half for topping.
Insert a thin slice of Canadian bacon next to sauce on each slice, then insert 1 thin slice Gruyere cheese between bacon and each of the un-spread surfaces of veal.
Tie a string around roast to hold it together.
Spread remaining sauce over the top; sprinkle with shredded Gruyere.
If making ahead, cover loosely and chill.
Return to 325° oven; bake about 45 minutes, or until meat is heated through and sauce is lightly browned.