John Myers
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Breast of Veal Stuffed
The perfect breast of veal stuffed recipe with a picture and simple step-by-step instructions.
Filling:
- 1 Onion
- 2 tbsp Butter
- Finely chopped parsley
- 50 g Bacon cubes
- 200 ml Milk
- 2 Bun old
- 2 Eggs (L)
- 1 tsp Garlic pepper from my KB
- 150 g Roast veal
- 1 tsp Seasoned salt from my KB
- 1 tsp Freshly grated nutmeg
Meat and sauce base:
- 800 g Calf breast
- 1 Carrot
- 1 piece Celery root
- 1 piece Leek
- 2 Garlic cloves
- 1 Onion
- Meatbones
- 50 g Bacon cubes
- 3 tbsp Tomato paste
- 2 tbsp Clarified butter
- 100 ml Noilly Prat
- 1000 ml Water
- 3 Bay leaves
- Juniper berries, cloves, allspice grains
- 1 tsp Colorful peppercorns
Mushroom cream sauce:
- 1 tsp Roast stock from above
- 300 g Mushrooms brown
- 100 ml Cream
- 100 ml Garlic pepper from my KB
- 100 ml Seasoned salt from my KB
- 100 ml Telly cherry pepper
- 100 ml Food starch
Veal breast & filling:
- Cut a pocket into the veal breast or have it cut at the butcher’s! Then dice the rolls. Peel onion and chop finely. Leave the bacon in a pan, fry the onions and parsley and possibly a little butter if the bacon is very lean! Deglaze with milk. And cool off a bit!
- Put the bun cubes in a bowl and pour the milk mixture over it, let everything soak up well and knead the eggs with the meat, seasoned salt, garlic pepper and nutmeg well! Now fill everything into the veal breast and sew it up with a roasting needle and string! If necessary, tie the roast a little so that it is evenly thick and cooked right through! Season with salt and garlic pepper!
Set the oven to 180 degrees / convection!
- Peel the carrot, celery, leek, onion and garlic and roughly dice everything. Rinse off cold! Heat clarified butter in a roasting pan and fry the veal breast briefly if necessary! But you don’t have to! Then remove, roast vegetables and bones, add tomato paste and fry briefly, then deglaze with Noily Brat and briefly bring to the boil. Then add water, bay leaves, juniper berries, cloves, pepper, allspice and top with veal breast!
- Now bake the veal breast for 100 minutes! It is possible that the sausage meat may be pushed out through a mini hole! But that doesn’t matter, it curdles immediately! 🙂 Meanwhile prepare side dishes! With us thick spaetzle!
Cream sauce:
- Clean the mushrooms and cut them into slices! Sift the roast stock from the finished veal breast into a saucepan and squeeze out a little! Season to taste with seasoned salt, pepper and garlic pepper and thicken with a little water and cornstarch! Refine with cream! Fry the mushrooms in a little butter until crispy and add to the sauce!
- After the finished veal breast has rested a little, remove the string and cut it into slices! Then serve with the desired side dish and the mushroom sauce! We also had a salad! 🙂
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