That smell of onions melting in butter, sweet and lightly caramelized — that’s Veal Orloff. A dish that makes an impression on the table but only requires 20 minutes of preparation. Much less complicated than it looks, really.
Ingredients :
- Veal roast — Ask your butcher for a roast from the top round or shoulder, tied. About 800g for 4 people. No need for a premium cut — the gentle cooking and the filling do all the work.
- Apples — Choose a variety that holds up during cooking: Granny Smith or Boskoop. A Golden turns into applesauce too quickly. Two apples are enough — no more, otherwise it leans toward dessert.
- Yellow onions — Two large onions. They caramelize in 15 to 20 minutes over low heat and are the heart of the dish. Avoid red onions here — their sugar burns too fast and the result is less stable.
- Smoked turkey bacon — It brings smokiness and a little fat that binds everything. A few slices cut into lardons. Its role is to season discreetly, not to overwhelm the filling.
