Veal Orloff

https://petersfoodadventures.com/veal-orloff/

In this post, Peter is bringing us a Russian version of a French meat and potatoes casserole. Oh my gravy…

This is potatoes stacked with onions, topped with Garlic Aioli (Garlic infused Mayo) with meat then more potatoes and onions. Then topped again with regular mayo. After baking add cheese and bake till cheese is melted. Hello!

MEAT: Let’s talk about the meat. In this recipe there is veal. Not everyone can get veal. Or afford it. I am in the last boat. I am sure thin sliced pork, chicken, or beef would do.

POTATOES: Peter used plain regular old potatoes. The key is to slice them thin. Otherwise they would be done.

ONIONS: I grew up watching Justine Wilson a Cajun chef from New Orleans. Everytime I hear someone from Europe say onion I think of him. Peter didn’t specify what kind of onion. So use what you have. Slice them thin.

CHEESE: Again, Peter wasn’t specific about the cheese. So use what you have.

MAYO: Use your favorite brand. Aioli is just garlic infused mayo.