Veal Breast Stuffed with Spinach

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Veal Breast Stuffed with Spinach
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 40 min.
Ready in

Ingredients

for
6
Ingredients
250 grams Spinach
1 onion
1 garlic
3 tablespoons vegetable oil
salt
peppers
Nutmeg (freshly grated)
300 grams bread dumpling
150 milliliters milk
1 egg
1 Veal breast (2 kg)
2 tablespoons medium hot Mustard
2 carrots
¼ Celery root
1 Parsnip
½ stalk Leeks
1 teaspoon Tomato paste
¼ liter dry Red wine
600 milliliters Veal stock
1 teaspoon cornstarch
How healthy are the main ingredients?
SpinachLeekMustardTomato pasteoniongarlic

Preparation steps

1.

Trim spinach, rinse and shake dry. Peel the onions and the garlic and finely chop. Sauté onions and garlic in a pan with 1 tablespoon oil until translucent, ​​add the spinach and cook until spinach wilts. Season with salt, pepper and nutmeg. Remove from the heat. Place the croutons in a bowl and pour in the hot milk. Soak for about 10 minutes. Add egg and spinach and mix well. Season with salt and pepper.

2.

Rinse the veal breast and pat dry. Slice a pocket in the meat (or have the butcher prepare it). Put the spinach mixture in the pocket. Do not over fill. Secure opening with toothpicks or sew with kitchen twine. Brush meat with mustard.

3.

Preheat the oven to 180°C (approximately 350°F). Rinse carrots, celery root, parsnip and leek and dice into cubes. Brown meat on all sides in a roasting pan in the remaining hot oil. Remove meat from pan and sauté the vegetables in the pan drippings with the tomato paste. Deglaze with the red wine, boil until liquid evaporates and pour in the stock. Return the veal breast to the pan again and roast in oven for about 2.5 hours, basting occasionally with cooking liquid and adding more stock as needed.

4.

After the end of cooking, remove the roast from the sauce and let it rest wrapped in aluminum foil. Strain the sauce through a sieve into a pan, simmer until reduced and thicken sauce with the cornstarch (mixed with cold water). Season with salt and pepper. Cut veal breast into slices cut and serve with the sauce. Serve with a fresh salad and potatoes.