Stuffed Veal Breast

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Stuffed Veal Breast
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Health Score:
6,2 / 10
40 min.
ready in 3 h. 40 min.
Ready in


1 ½ kilograms Veal breast (for filling, can be prepared by butcher)
4 onions
1 day-old White roll
2 sprigs thyme
1 sprig rosemary
400 grams Veal sausage
1 egg
freshly ground peppers
30 grams butter
150 milliliters good, dry white wine
250 milliliters Beef broth
1 tsp cornstarch
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Preparation steps


Fill a large clay pot with water. Peel 2 onions and cut into slices. Soak bread in a bowl of lukewarm water. Rinse thyme and rosemary, shake dry and finely chop leaves. Mix sausage meat in a bowl with well-squeezed bread, egg and herbs and knead until smooth. Season with salt and pepper. Season prepared veal breast inside and out with salt and pepper. Sew slice in veal breast together with kitchen twine living a small opening, then fill veal breast with bread mixture, then sew veal breast completely closed.


Place onion slices in the bottom of a moistened ovenproof saucepan, place veal breast over onions, cover and place in a cold oven. Cook in the oven for 3 hours at 180°C (approximately 350°F). After 1 1/2 hours, turn veal over. After the end of cooking, reserve cooking liquid. Place veal directly on the oven rack and broil briefly, watching carefully, until browned. Turn off heat of the oven, cover with aluminum foil and keep warm in the oven.


For the sauce, peel remaining onions and finely chop. Heat butter in a saucepan and saute onions until translucent. Add reserved cooking liquids, boil over high heat until reduced, add wine and broth and season with salt and pepper. Boil sauce over high heat until liquids are reduced by half and then strain through a sieve. Stir cornstarch in a bowl with a little water until smooth, stir into the sauce, boil and let thicken.


To serve, slice veal breast sliced on a wooden board and serve with sauce separately.