Stuffed Veal Breast

Ingredients

• 1 veal breast (ca. 2 kg)
• 2 onions
• 4 carrots
• 200 g turnip celery
• 150 g Mushrooms
• 1 tbsp butter
• Salt
• Pepper
• 4 rolls (from the day before)
• 150 ml milk
• 2 Eggs
• 2 tbsp freshly chopped parsley
• 2 tbsp Vegetable oil
• 750 ml meat broth
• 1 tsp Cornstarch

Instructions

1. 1.

   Rinse the veal breast and pat dry. Cut a pocket (or have it prepared by a butcher). Peel the onions, carrots, and celery. Dice one onion and one carrot finely; dice the remaining vegetables coarsely. Clean the mushrooms and dice them small. Sauté the finely diced vegetables in hot butter for 1-2 minutes, then remove from heat. Season with salt and pepper. Cube the rolls and pour warm milk over them in a bowl. Let sit about 10 minutes. Then mix in the eggs, sautéed vegetables, and parsley; season again with salt and pepper. Fill the pocket with this mixture and secure with skewers or kitchen twine.

2. 2.

   Preheat oven to 180°C (350°F) with both fan and top heating.

3. 3.

   Season the breast with salt and pepper and brown it on all sides in hot oil in a roasting pan. Remove, then brown the coarsely diced vegetables in the same pan. Deglaze with broth and return the veal breast. Roast in the oven for about 2 hours, basting regularly with pan juices and adding more broth as needed.

4. 4.

   Remove the roast from the sauce and let rest wrapped in foil. Strain the sauce through a sieve, reduce if desired, and thicken lightly with cornstarch mixed in cold water. Season to taste with salt and pepper.

5. 5.

   Pull out the skewers or twine from the roast, slice into rounds, and serve with the sauce.