Stuffed Breast of Veal
|Garlic||1 Clove (5 gm)|
|Olive oil/Salad oil||2 Tablespoon|
|Lean ground beef||1⁄2 Pound|
|Frozen chopped spinach||12 Ounce, thawed (1 Package)|
|Dry basil||1⁄2 Teaspoon|
|Jack cheese||4 Ounce|
|Veal breast||3 Pound, split to form a pocket for stuffing|
|Regular strength beef broth||1 Cup (16 tbs)|
Using metal blade, process garlic until chopped.
Cut onion in chunks, add to garlic, and process with on-off bursts until coarsely chopped.
Heat oil in a wide frying pan over medium heat.
Add onion and garlic and, stirring, cook for 2 minutes.
Add beef and cook until browned and crumbly.
Process mushrooms, 1/2 at a time, with on-off bursts until coarsely chopped.
Squeeze spinach with your hands to press out all liquid.
Add mushrooms and spinach to meat and, stirring, cook for 5 minutes or until all liquid has evaporated; let cool.
Process eggs with salt and basil for 3 seconds; stir into meat mixture.
Change to shredding disc; shred cheese, then stir into meat mixture.
Pack stuffing into veal breast; bring edges together and fasten securely with small skewers, or sew with string to hold stuffing inside.
Place meat, stuffing side up, in a roasting pan.
Pour in beef broth.
Cover pan and bake in a 325° oven for 2 hours; remove cover and bake for about 30 minutes longer to brown surface.
Remove skewers or string and slice between bones to serve.