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Stuffed Roast Veal

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Ingredients
  Veal shoulder roast 675 Gram, boned
  Finely diced onion 1
  Diced celery stalks 2
  Finely diced carrots 2
  Butter 30 Milliliter
  Raisins 60 Milliliter
  Cashews 80 Milliliter
  Bread cubes 750 Milliliter
  Eggs 2
  Salt 5 Milliliter
  Pepper 5 Milliliter
  Sugar 5 Milliliter
  Thyme leaves 5 Milliliter
Directions

Preheat the oven to 350°F (180°C ).
Butterfly the veal by making an incision down the centre.
Using a meat mallet, flatten the veal.
Saute the onion, celery and carrots in a skillet with the butter.
Cool to room temperature.
Place in a mixing bowl.
Add the raisins, cashews, cubed bread and seasonings.
Bind all the ingredients together with the eggs.
Pat the stuffing on the veal.
Roll and tie the veal.
Place it into a roasting pan.
Roast, uncovered, for 45-50 minutes.
Remove and carve.
Place on a serving platter.
Serve with Wild Mushroom Sherry Sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
3

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