Veal Roast with Ham and Cheese

Ingredients

• 2 kg veal back
• Salt
• Pepper (freshly ground)
• 4 tbsp butter
• 1 bundle vegetable stock mix
• 1 kg mushrooms
• 30 g Butter
• 300 ml whipping cream
• 400 g onions
• 40 g Butter
• 60 g Butter
• 60 g flour
• 500 ml milk
• nutmeg
• 40 g whipping cream
• 2 egg yolks
• 200 g Gruyère Cheese
• 2 tbsp whipped cream (whipped)
• 250 g cooked ham (in slightly thicker slices)
• 500 g tomatoes
• 20 g butter
• 1 Garlic clove
• 1 pinch sugar
• 800 g carrots
• 2 stalks leeks
• 30 g Butter

Instructions

1. 1.

   Season the meat with salt and pepper, brush with butter, roast at 200-220°C for 1 hour, add a little water, then add vegetable stock mix. Continue roasting the meat for another 30 minutes. Meanwhile finely chop mushrooms or process them through a meat grinder and squeeze out excess moisture with a cheesecloth, then sauté in butter. Gradually pour in cream and reduce. Finely chop onions, sauté until translucent in butter, then combine with mushroom mixture.

2. 2.

   Sauté butter and flour lightly, add milk, stir until smooth, season with salt, pepper, and nutmeg to form a thick dough. Stir in liquid cream, egg yolks, and cheese, let it melt, cool slightly, then fold in whipped cream. Remove the roast from the oven and allow it to cool a bit. Separate the veal back meat from the bones so that each side still has a slice of meat attached. Slice the separated meat into about 1 cm thick slices. Spread the mushroom-onion mixture on each slice and place a slice of ham between each piece. Reassemble the meat slices into the veal back. Brush the roast with remaining mushroom-onion mixture, then cover with cheese sauce. Return to the oven at 200°C for another ~25 minutes to gratinate.

3. 3.

   Wash tomatoes and halve them. Sauté butter and garlic. Add tomatoes, heat until hot. Season with salt, pepper, and sugar.

4. 4.

   Peel carrots and cut into fine julienne sticks. Wash leeks, trim, and slice white and light green parts into rings. Cook both in boiling salted water, drain, then toss in hot butter and season with salt and pepper. Arrange on a plate with tomatoes. Place the veal Orloff on top of the vegetable bed, garnish with parsley leaves, and serve.