Stuffed Veal

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Stuffed Veal
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Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation

Ingredients

for
8
For the veal
1
Breast of veal (approximately 2 kg or 4.4 pounds)
300 grams
2
kaiser rolls (day-old)
100 grams
1
1
1 bunch
1 tablespoon
3 tablespoons
50 grams
60 grams
2
For the vegetables
100 grams
1 stalk
2
1
2
1
1 sprig

Preparation steps

1.

For the veal: Cut a pocket into veal. Rinse veal and pat dry. Peel potatoes, rinse, chop and parboil for 5 minutes in boiling salted water, then drain well.

2.

Thinly slice bread and place in a bowl. Rinse and mince mushrooms. Peel and mince onion and garlic. Heat 1 tablespoon butter in a pan and sauté onions and garlic. Add mushrooms and evaporate. Add minced parsley, marjoram, and pistachios. Add potatoes and season with salt and pepper. Beat cream and egg and pour over potato mixture. Remove from heat and let stand for 10 minutes. Stuff mixture into veal and secure with kitchen twine.

For the vegetables: Rinse vegetables, peel carrot and onion and chop all vegetables coarsely. Place vegetables, bay leaf and marjoram in a large roasting pan. Top with veal and brush with remaining butter. Season with salt and pepper and roast in an oven preheated to 220°C (approximately 425°F) for 15 minutes. Reduce heat to 180°C (approximately 350°F), add 40 ml (approximately 0.25 cups) of water and roast for 2 hours. Baste veal with pan juices throughout.

Remove and place veal on a baking sheet. Allos to rest for another 30 minutes in the turned-off oven. Boil down pan juices and season vegetables. Slice veal, plate and serve with vegetables and pan sauce.