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Mr. Grant, You Took Half Veal Prince Orloff!

My grandmother, bless her heart, was a devoted fan of “The Mary Tyler Moore Show.” Every Saturday night, without fail, we’d gather around the television, her infectious laughter filling the room. While I was often more interested in raiding her cookie jar, there was one episode that always managed to capture my attention: the infamous dinner party where Sue Ann Nivens accuses Mr. Grant of pilfering half the Veal Prince Orloff. The name alone sounded so grand, so sophisticated, it sparked a culinary curiosity in me that has lasted a lifetime. I’ve often wondered what that dish tasted like, and now, thanks to a little digging, I can finally bring that curiosity to life – without accusations of theft, I hope!

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not specified

Ingredients

3 lbs veal roast, boned and tied
2 tablespoons butter
2 tablespoons oil
3 tablespoons butter, if needed
2 sliced carrots
2 sliced onions
Medium herb bouquet (see below)
4 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme, tied in cheesecloth
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, simmered for 10 minutes in 1 quart of water, rinsed, drained, and dried

Equipment Needed

Heavy casserole dish
Paper towels
Meat thermometer
Wooden spoon
Gravy boat
Foil

Instructions

Begin by preheating your oven to 325°F (160°C). Ensure your oven rack is positioned in the lower third of the oven to prevent the top from browning too quickly.
Dry the veal roast thoroughly with paper towels. This is crucial for achieving a good sear, as excess moisture will steam the meat instead of browning it.
Place the dried veal in a heavy casserole dish that is just large enough to hold it comfortably. A snug fit will help retain moisture and concentrate the flavors during cooking.
Position the casserole dish over moderately high heat on your stovetop. Add the 2 tablespoons of butter and the 2 tablespoons of oil. The combination of butter and oil provides both flavor and a higher smoke point, preventing the butter from burning.
Watch carefully as the butter foams and begins to subside. Once this happens, brown the veal lightly on all sides. This process should take approximately 10 to 15 minutes. Use tongs to turn the veal frequently, ensuring even browning. The goal is to develop a rich, flavorful crust.
Once the veal is browned, remove it from the casserole dish and set it aside.
Inspect the browning fat in the casserole dish. If it appears burned, pour it out and add 3 tablespoons of fresh butter. Burnt fat will impart a bitter taste to the final dish.
Add the sliced carrots and sliced onions to the casserole dish. Also, add the herb bouquet containing the parsley sprigs, bay leaf, and thyme (tied in cheesecloth for easy removal later).
Cover the casserole dish and cook the vegetables over low heat for 5 minutes without browning. This will soften the vegetables and release their natural sweetness, creating a flavorful base for the sauce.
Sprinkle the 1/2 teaspoon of salt and 1/4 teaspoon of pepper evenly over the veal roast.
Return the veal roast to the casserole dish and baste it with the butter already in the casserole.
Insert a meat thermometer into the thickest part of the veal roast, ensuring it doesn’t touch any bone. This is the most accurate way to monitor the internal temperature and ensure the veal is cooked to your desired doneness.
Lay the blanched bacon slices over the meat. The bacon will add smoky flavor and help keep the veal moist during cooking. Then, cover the casserole dish tightly with foil. This creates a steamy environment that will help tenderize the veal.
Cover the casserole dish with its lid and place it in the lower third of the preheated oven.
Regulate the oven heat to ensure the meat cooks slowly and steadily for about 1 1/2 hours. The key is slow cooking to allow the connective tissues in the veal to break down, resulting in a tender and juicy roast.
During the cooking process, baste the veal 2 or 3 times with the juices in the casserole dish. This will keep the meat moist and infuse it with the flavors of the vegetables and herbs.
The roast is done when the meat thermometer reads 175°F (80°C), or as soon as its juices run clear yellow when the meat is pricked deeply with a fork. Be careful not to overcook the veal, as it can become dry.
Once the veal is cooked, remove it from the casserole dish and place it on a hot platter. Discard the trussing strings that were used to tie the roast.
The veal and vegetables will have produced a cup or more of juice in the casserole dish. Remove all but 2 tablespoons of fat from the juices. Skimming off excess fat will result in a lighter and more flavorful sauce.
Place the casserole dish over moderate heat on the stovetop. While heating, scrape up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mash the vegetables into the liquid. This will create a richer, more textured sauce.
If necessary, boil down the sauce rapidly until you have 3/4 to 1 cup. This will concentrate the flavors and create a more viscous sauce.
Correct the seasoning of the sauce, adding salt and pepper to taste.
Strain the sauce through a fine-mesh sieve into a hot gravy boat. This will remove any remaining solids and create a smooth, elegant sauce.
Garnish the meat platter with whatever vegetables you have chosen (e.g., steamed green beans, roasted potatoes). Serve the Veal Prince Orloff hot, with the sauce served separately in the gravy boat.
If you are not serving immediately, return the veal and sauce to the casserole dish, cover partially, and set in a turned-off hot oven, where it will stay warm for at least half an hour. This allows the flavors to meld even further.

Expert Tips & Tricks

For a richer flavor, marinate the veal overnight in a mixture of olive oil, garlic, and herbs.
If you don’t have an herb bouquet, you can substitute 1 teaspoon of dried herbs (such as thyme, rosemary, and sage).
Don’t skip the step of blanching the bacon; it helps render out some of the fat and prevents it from becoming too salty.
Use a digital meat thermometer for the most accurate temperature reading.
If the sauce is too thin, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
If the sauce is too thick, thin it with a little beef broth or dry white wine.

Serving & Storage Suggestions

Serve the Veal Prince Orloff hot, sliced against the grain, with the strained sauce drizzled over the top. Accompany it with your favorite roasted vegetables, mashed potatoes, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the veal and sauce in a saucepan over low heat, or in the microwave.

While not recommended for optimal quality, you can freeze leftover Veal Prince Orloff for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	510.6 kcal	N/A
Calories from Fat	296 g	58%
Total Fat	33 g	50%
Saturated Fat	14.2 g	70%
Cholesterol	216.7 mg	72%
Sodium	526.6 mg	21%
Total Carbohydrate	5.8 g	1%
Dietary Fiber	1.1 g	4%
Sugars	2.5 g	10%
Protein	45.5 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a leaner version, use a sirloin tip roast instead of veal.
You can substitute vegetable oil for the butter and oil, but the flavor will be slightly different.
Add mushrooms to the vegetable mixture for a richer, earthier flavor.
If you don’t have bacon, you can use pancetta or prosciutto.
Try adding a splash of dry sherry or Madeira wine to the sauce for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of veal?
A: Yes, you can use other cuts of veal, but adjust the cooking time accordingly. A smaller cut will cook faster, while a larger cut will require longer.

Q: Can I make this dish ahead of time?
A: Yes, you can make the veal roast and sauce a day or two ahead of time. Store them separately in the refrigerator and reheat before serving.

Q: How do I know when the veal is cooked properly?
A: The best way to ensure the veal is cooked properly is to use a meat thermometer. The internal temperature should reach 175°F (80°C).

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but the flavor will be more concentrated. Use about 1 teaspoon of dried herbs for the herb bouquet.

Q: What can I serve with Veal Prince Orloff?
A: Veal Prince Orloff pairs well with roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad.

Final Thoughts

Now, you too can recreate a dish worthy of Sue Ann Nivens’ envy (minus the accusations of grand larceny!). This Veal Prince Orloff is more than just a recipe; it’s a taste of nostalgia, a nod to a classic television show, and a reminder of the joy that good food and good company can bring. Gather your ingredients, put on your favorite episode of “The Mary Tyler Moore Show,” and get ready to experience a truly princely meal. Don’t be afraid to experiment with variations and make it your own. Bon appétit!

“Mr. Grant You Took Half Veal Prince Orloff!” Recipe