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Braised Stuffed Breast Of Veal

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Ingredients
  Boneless veal breast 2 1⁄4 Pound (1 Piece)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Crumbled basil 1⁄2 Teaspoon
  Sausage meat 1⁄2 Pound (From A 1 Pound Package)
  Grated carrots 1 Cup (16 tbs) (3 Large Carrots)
  Butter/Margarine 1 Tablespoon
  Sliced celery 16 Cup (256 tbs)
  Onion 1 Medium, sliced
  Canned chicken broth 14 Ounce (1 Can, Catelli)
  Water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Flour 3 Tablespoon
Directions

GETTING READY
1. On a large board, place the breast of the veal flat and sprinkle salt, pepper, parsley and basil.
2. In a small bowl, combine sausage meats with grated carrots.
MAKING
3. Spread the sausage and carrot mixture on top of the veal evenly. Roll up veal from short end, jelly-roll fashion. Tie crosswise with heavy string at 1 1/2-inch intervals.
4. In a Dutch oven, add butter or margarine and brown the meat adding celery and onion. Sautee for 5 minutes. Add the chicken broth, lower the heat, cover and simmer for 2 hours until meat is tender.
5. Once the meat is done, return to the carving board, by draining the pan juices through a sieve( make sure to press the vegetables to drain all the juices).
6. Pour the drained liquid into a 2 cup measure, add water to make 1 % cups.
7. In a 1 cup measure, add flour and 6 tablespoons of water and blend until smooth.
8. Bring the drained pan juices mixture back to the heat, adding the flour-water mixture. Cook until the sauce thickens and bubbles. Reserve
9. Gently remove the string from the veal and cut into thin slices.
SERVING
10. Serve veal on a dish along with the vegetable sauce.
11. Serve steaming rice or bread with the dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
6

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