Orloff-style roast veal: the accordion-style recipe garnished with ham and cheese

I have a soft spot for Orloff roast: it's the kind of "Sunday" dish that doesn't require complicated equipment, but immediately looks amazing when you slice it!

The first time I made it, I got the hang of it: it's not a joke, it's a roast sliced ​​like an accordion, which you then stuff with ham and cheese. The result: the meat stays moist, the cheese melts and browns in the oven, and each slice arrives already "assembled".

In my traditional version, I stick to the basics: roast veal, cooked ham, Emmental (or Comté), a little mustard to add depth, and oven cooking with a base of white wine + stock.

The sauce practically makes itself: deglaze, scrape up the browned bits, let it reduce, and finish with a touch of cream. Nothing complicated, just the right techniques!

Since we are cooking for a fairly short time (to stay under an hour), I advise you to cook a roast that is not too big and especially not to cut all the way through: you have to keep the base intact so that everything holds together.

And to slip in a little "seasonal" touch without betraying the dish, I add mushrooms and a little onion to the dish: it perfumes the juice, it can be served on the side, and it makes an express side dish.

On the plate, you have a protein-rich dish, and if you serve it with green beans or a salad, the balance is perfect. And the next day, the cold leftovers in a sandwich… that's practically a bonus included in the recipe!

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Orloff roast in the oven

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

23

minutes

Cooking

35

minutes

Calories

676

kcal

Total time

58

minutes

A recipe for Orloff roast veal , sliced ​​accordion-style, stuffed with ham and cheese, then roasted in the oven with a light white wine sauce. It's meltingly tender, golden brown, and the way it's carved always makes a great impression at the table.

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Ingredients

• 800g ) of veal roast (top round or sirloin tip, tied

• 8 thin slices of cooked ham (approx. 20g per slice)

• 8 slices of Emmental cheese (approx. 20g per slice)

• 1 onion (approx. 120g each), sliced

• 200g of button mushrooms, sliced

• 2 garlic cloves, chopped

• 2 tablespoons of Dijon mustard (approx. 15g per tablespoon)

• 20g of butter

• 1 tablespoon of neutral oil (approx. 10g per tsp)

• 120 ml of dry white wine

• 120 ml of chicken stock

• 80 ml of whole cream (or thinned thick cream)

• 1 teaspoon of thyme (or 2 sprigs, multiply as needed)

• Fine salt, freshly ground pepper

Preparation steps

• Preheat the oven to 200°C (fan oven if possible). Take the roast out of the refrigerator 10 minutes beforehand so that it is not glazed.
• With a long, sharp knife, make 1.5 to 2cm slices in the roast, without cutting all the way through: leave 1 to 2cm at the base so that the roast remains “accordion-style”.
• Lightly salt the outside (the ham and cheese are already salted), pepper, then brush the mustard into the slits and a little on top.
• Slide half a slice of folded ham into each notch, then a slice of cheese (adjust according to the thickness: the goal is for it to fill without forcing).
• Tie it lightly again if needed (one or two turns of string) to hold everything securely during cooking.
• In a Dutch oven (or roasting tin), heat the oil and butter. Sear the roast for 2 to 3 minutes per side to brown it well.
• Push the roast to the center, add the onion, mushrooms and garlic around it. Sauté for 3 minutes, stirring to coat them in the juices.
• Pour in the white wine and scrape the bottom with a spatula to loosen the browned bits. Add the stock and thyme.
• Bake for 25 minutes. Halfway through cooking, baste the roast with the pan juices.
• Take the dish out, add the cream to the juice, mix quickly, then put it back in the oven for 7 minutes so that it lightly coats and the top browns.
• Let the roast rest for 5 minutes outside the oven (important: the juices redistribute). Remove the string, slice along the cuts and serve with the mushroom sauce.

📊 Nutritional Information

1 serving (approx. 340g)

* RDA = Recommended Daily Allowance

📝 Notes

Allergens: milk (cheese, cream), mustard. To avoid the sauce on the Orloff roast being too salty, taste before adding more salt: between the ham, cheese and broth, it adds up quickly.

💡 Chef's Tips

For a clean Orloff when sliced, don't cut all the way to the board when you make the incision: leave a "hinge" of meat. And if the cheese threatens to escape, a little extra string tie will solve the problem.

🔄 Variations

For a stronger cheese recipe: replace the Emmental with Comté for a more pronounced taste, without changing the spirit of the roast.

• Orloff with a richer sauce: add 1 teaspoon of tomato paste when deglazing, just to round out the sauce.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.