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Braised Stuffed Breast Of Veal

Chef.at.Home's picture
Ingredients
  Boneless veal breasts 1
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Basil leaf 12 Teaspoon, crumbled
  Bulk sausage 1⁄2 Pound
  Grated carrots 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Sliced celery 1⁄2 Cup (8 tbs)
  Onion 1 Medium, sliced
  Canned chicken broth 14 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  All purpose flour 3 Tablespoon
Directions

1. Spread breast of veal flat on a cutting board. (It should measure about 15x8 inches.) Sprinkle with salt, pepper, parsley and basil. Combine sausage meat with grated carrots in a small bowl; spread evenly over surface of veal, pressing firmly. Roll up veal from short end, jelly-roll fashion. Tie crosswise with heavy string at 1 1/2-inch intervals.
2. Brown meat in butter or margarine in Dutch oven; add celery, onion and chicken broth; simmer, covered, 2 hours, or until meat is tender. Remove meat to a carving board.
3. Strain pan juices through a sieve; press vegetables through; pour into a 2-cup measure; add water if necessary to make 1 3/4 cups. Return to Dutch oven.
4. Combine flour and 6 tablespoons water in a 1-cup measure; blend until smooth. Pour into juices in Dutch oven. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
5. Remove string from veal; cut into thin slices; serve with vegetable sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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