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Stuffed Breast Of Veal

Chef.Foodie's picture
  Garlic 1 Clove (5 gm)
  Onion 1 Medium
  Olive oil/Salad oil 2 Tablespoon
  Lean ground beef 1⁄2 Pound
  Mushrooms 1⁄2 Pound
  Frozen chopped spinach 12 Ounce, thawed (1 Package)
  Eggs 2
  Dry basil 1⁄2 Teaspoon
  Salt 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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
150 Minutes

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