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Monday, May 1, 2017

Gefullte Kalbsbrust (Stuffed Veal Breast)

Serving Size  : 4    Preparation Time :0:00
Categories    : *German                          Meats
                Main Dish                        Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground beef -- lean
     1/4  pound         ground pork
   1                    egg -- large
   1      cup           bread crumbs -- soft
   1      tablespoon    lemon juice
     1/8  teaspoon      nutmeg
     1/2  teaspoon      salt
                        pepper -- to taste
   4      pounds        breast of veal -- with brisket
   3      tablespoons   shortening
   2      teaspoons     paprika
   2                    bay leaves
   6      cloves        -- whole
     1/2  teaspoon      rosemary
     1/2  teaspoon      basil
   2      cups          water

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks or skewers.

Brown roast in melted shortening in ovenproof casserole.  To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.  Bake in a covered casserole at 325F for 2 hours or until veal is tender.

Slice veal and serve immediately.

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