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Braised Stuffed Breast Of Veal

Budget.Gourmet's picture
Ingredients
  Breast of veal 2 1⁄4 Pound, boned (1 no.)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parsley 2 Tablespoon, chopped
  Basil 1⁄2 Teaspoon, crumbled
  Sausage meat 1⁄2 Pound
  Carrots 1 Cup (16 tbs), grated
  Butter/Margarine 1 Tablespoon
  Celery 1⁄2 Cup (8 tbs), sliced
  Onion 1 Medium, sliced
  Chicken broth 1 Can (10 oz)
  Water 1 Cup (16 tbs) (adjust quantity as required)
  Flour 3 Tablespoon
Directions

GETTING READY
1) On a cutting board, spread the veal flat so that it measures about 8"X15". Sprinkle salt, pepper, parsley and basil over the meat, rubbing it over well.

MAKING
2) In a small bowl, add sausage meat and grated carrots. Mix and spread over the veal. Press the mixture down into the skin of the meat. Roll the veal up and tie crosswise with a strong string at intervals of 1 1/2-inches.
3) In a Dutch Oven, melt butter or margarine. Brown the veal. Add the celery and onions and saute for 5 minutes. Add in the chicken broth, cover and cook on simmer for about 2 hours. When the meat has turned tender, remove it onto the carving board.
4) Strain the juices in the pan into a 2-cup measurer. Add in water if needed. Make sure to press down the vegetables into the sieve to gather as much juice as possible.
5) Pour the strained juice back into the Dutch oven.
6) In a 1 -cup measurer, add flour and 6 tablespoons of water. Make a smooth mixture and pour into the Dutch oven. Stir constantly for 3 minutes till the sauce thickens.
7) Remove the strings from the veal and slice it.

SERVING
8) Arrange the veal slices on the serving platter. Serve the vegetable sauce alongside.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Healthy
Cook Time: 
125 Minutes
Servings: 
8

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