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German Stuffed Breast Of Veal

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Ingredients
  Breast of veal 1 (With Pocket)
  Stuffing 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Carrot 1 , sliced
  Onion 1 Small, sliced
  Bay leaf 1
  Thyme 1 Pinch
  Dry white wine 3⁄4 Cup (12 tbs)
Directions

Season meat inside and out with salt and pepper.
Fill with Stuffing and secure with skewers.
Brown in butter in large heavy kettle.
Add remaining ingredients, bring to boil, cover and simmer 1 1/2 to 2 hours, or until very tender, adding more water if necessary.
Slice meat; pour pan liquid over top or serve separately.

Recipe Summary

Cuisine: 
German
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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