French-style meat, Veal Orloff

French-style meat, despite its name, is a typical dish of the Soviet times which has nothing to do with French cuisine, since the latter does not practice a combination of meat and mayonnaise. The Soviet cuisine, on the contrary, used mayonnaise in both meat dishes, soups, salads and snacks, that is, much and with pleasure. French-style meat is a casserole with meat (veal, pork, beef), potato and cheese layers. The predecessor of French-style meat was the dish "Veal Orloff" (or “Veal Orlov”) which was invented in Russia in the XIX century and in which béchamel sauce was used instead of mayonnaise. This version can be found today in some expensive restaurants only.


  • Rib eye or rump - 1 kg
  • potato - 6–8 medium-size pcs.
  • onion - 4 big bulbs
  • well-melting cheese - 150 g
  • mayonnaise – to taste
  • salt – to taste
  • black pepper – to taste
  • butter –for oiling

Preparation method (receipt)

Butter the casserole dish and salt a bit. Put potatoes in slightly boiling salted water for 10 minutes. Then dry, cool and peel. Cut into 1 cm thick circles. Layer the potatoes slightly overlapping into the prepared casserole dish. Cut meat across the fibers into 1.5 cm thick pieces. Beat the meat, salt and pepper and lay over the potatoes. Peel onion and cut into 1 cm thick half-rings. Melt 60 g butter in a large frying pan, put onion and simmer for 5-7 minutes, stirring. Then place onions together with butter over the meat. Coat heavily with mayonnaise and put in the oven preheated to 170 °C for 40 minutes. Sprinkle with grated cheese and cook again in the oven for 10 minutes until golden brown. Serve hot.

beef rib eye rump potato onion cheese mayonnaise