Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Stuffed Veal Breast

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

120 min

Ready

140 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound ground beef, lean
Camera
¼ pound ground pork
Camera
1 large eggs
Camera
1 cup bread crumbs
soft
Camera
1 tablespoon lemon juice
Camera
teaspoon nutmeg
Camera
½ teaspoon salt
Camera
1 x black pepper
to taste
* Camera
4 pounds veal breast
with brisket
*
3 tablespoons vegetable shortening
Camera
2 teaspoons paprika
Camera
2 each bay leaves
* Camera
6 each cloves, whole
* Camera
½ teaspoon rosemary leaves
Camera
½ teaspoon basil
* Camera
2 cups water
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g ground beef, lean
Camera
113.4 g ground pork
Camera
1 large eggs
Camera
237 ml bread crumbs
soft
Camera
15 ml lemon juice
Camera
0.6 ml nutmeg
Camera
2.5 ml salt
Camera
1 x black pepper
to taste
* Camera
1.8 kg veal breast
with brisket
*
45 ml vegetable shortening
Camera
1E+1 ml paprika
Camera
2 each bay leaves
* Camera
6 each cloves, whole
* Camera
2.5 ml rosemary leaves
Camera
2.5 ml basil
* Camera
473 ml water
Camera

Directions

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.

Stuff pocket of veal breast.

Sew closed or use toothpicks or skewers.

Brown roast in melted shortening in ovenproof casserole.

To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.

Bake in a covered casserole at 325℉ (160℃) for 2 hours or until veal is tender.

Slice veal and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 40753% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 578mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 54g
Vitamin A 12% Vitamin C 5%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe