Stuffed Breast of Veal

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Stuffed Breast of Veal
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
426
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein23.17 g(24 %)
Fat17.41 g(15 %)
Carbohydrates45.3 g(30 %)
Sugar added0 g(0 %)
Roughage4.67 g(16 %)
Vitamin A1,474.06 mg(184,258 %)
Vitamin D1.38 μg(7 %)
Vitamin E3.52 mg(29 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.47 mg(43 %)
Niacin6.52 mg(54 %)
Vitamin B₆0.27 mg(19 %)
Folate104.84 μg(35 %)
Pantothenic acid0.75 mg(13 %)
Biotin3.36 μg(7 %)
Vitamin B₁₂1.15 μg(38 %)
Vitamin C18.44 mg(19 %)
Potassium403.17 mg(10 %)
Calcium148.31 mg(15 %)
Magnesium28.58 mg(10 %)
Iron2.11 mg(14 %)
Iodine36.8 μg(18 %)
Zinc1.65 mg(21 %)
Saturated fatty acids5.58 g
Cholesterol121.39 mg

Ingredients

for
8
Ingredients
1
2
4
200 grams
150 grams
1 tablespoon
4
White rolls (day-old)
150 milliliters
2
2 tablespoons
freshly chopped Parsley
2 tablespoons
750 milliliters
1 teaspoon

Preparation steps

1.

Rinse veal breast and pat dry. Cut out a pocket on the side (or ask a butcher). Peel onions, carrots and celery. Chop onions and carrots finely, chop celery coarsely. Clean mushrooms and cut into small cubes. Heat butter in a pan and saute onions, carrots and mushrooms for 1-2 minutes. Remove from heat and season with salt and pepper. Cut bread rolls into small cubes and pour milk over, let stand for 10 minutes. Combine sauteed vegetables with bread, egg and parsley, season with salt and pepper. Stuff veal with the mixture and secure the opening with skewers or sew with kitchen string.

2.
Preheat the oven to 180 ° C upper and lower heat.
3.

Season breast with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the oven and saute celery in the pan for a few minutes. Deglaze pan with broth and return meat to the pan. Roast in preheated oven at 180°C (approximately 350°F) for about 2 hours. Add more broth to the pan as needed and baste meat with cooking juices often. 

4.

Remove roast from the sauce and wrap in aluminum foil, set aside. Strain sauce through a sieve, simmer down and thicken with a cornstarch mixed with a little cold water. Season with salt and pepper.

5.

Remove skewers from the meat (or kitchen string). Slice veal and arrange on plates, serve with sauce.