Lower Bavarian stuffed veal breast

Ingredients for 6 servings:

• 3 kg veal breast (milk-fed veal breast), boned
• 2 large carrots
• 2 large onions
• ½ celery root
• 1 stalk(s) leek
• 2 garlic cloves
• 1 ½ liters of broth (more as needed)
• salt and pepper
• Paprika powder
• possibly sauce thickener
• cream
• 10 rolls, stale, cut into small pieces
• 3 m.-sized eggs
• ½ liter milk, lukewarm
• 1 bunch parsley, finely chopped
• e.g. salt and pepper
• nutmeg
• 1 small onion(s), finely chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Have the butcher debone the milk-fed veal breast and immediately cut a pocket for the filling. For the filling, pour the warm milk over the finely chopped, stale bread rolls and let them sit. In the meantime, sauté the finely chopped onion in a little butter. Add the eggs to the bread rolls. Season with salt, pepper, and nutmeg. Now knead the bread rolls vigorously with the eggs. Add the onions and knead vigorously again. If the mixture is too soft, simply knead in a handful of breadcrumbs. Finally, knead in the parsley. Stuff the veal breast with the mixture and sew it shut at the end with string or pin it together with toothpicks or roulade pins to prevent the filling from escaping. Season the stuffed veal breast with salt, pepper, and paprika. Roughly chop the carrots, onions, celery, leeks, and garlic into a roasting pan (or place them on the oven tray) and place the veal breast on top. Bake in the oven at 175°C for 2.5-3 hours. When the vegetables are lightly browned, add a little stock. Continue adding stock during roasting, turning the veal breast occasionally. After roasting, remove the veal breast and pass the sauce through a food mill. If necessary, thicken the sauce with a sauce thickener and refine it with a dash of cream. This stuffing makes a filling side dish; red cabbage or salad also goes well as a side dish.