Stuffed Veal Breast with Mushrooms

Ingredients

• 1 veal breast (ca. 2kg)
• 300 g potatoes
• 2 rolls
• 100 g mushrooms
• 1 onion
• 1 Garlic clove
• 1 bunch parsley
• 1 tbsp marjoram
• 3 tbsp butter
• 50 g pistachio nuts
• 60 g heavy cream
• 2 Eggs
• 100 g celery
• 1 stalk leek
• 2 Tomatoes
• 1 Carrot
• 2 onions
• 1 bay leaf
• 1 sprig marjoram
• salt and pepper

Instructions

1. 1.

   Cut a pocket in the veal breast at the butcher’s. Wash and pat dry the meat. Peel, wash, dice potatoes and parboil in salted water for 5 minutes; drain well.

2. 2.

   Slice rolls thinly and place in a bowl. Clean mushrooms and finely dice them. Peel onion and garlic, finely dice, and sauté with 1 tbsp butter until translucent. Add mushrooms and cook until liquid evaporates. Mix in chopped parsley, marjoram, and pistachio nuts with the roll slices. Add potatoes, season with salt and pepper. Whisk cream and eggs together, pour over the potato mixture, stir, and let sit for 10 minutes.

3. 3.

   Fill the veal breast with the mixture, tie with kitchen twine. Wash and clean vegetables; peel carrot and onions, roughly chop all veg. Place bay leaf and marjoram in a large roasting pan, set veal on top, brush with remaining butter, season. Roast at 220°C for 15 minutes, then reduce to 180°C, add 40 ml water, and cook for 2 hours, basting with liquid occasionally.

4. 4.

   Carefully transfer the finished veal breast onto a baking tray and let rest for another 30 minutes on an off stove. Place pan back on the stove, reduce the liquid, and season vegetables. Slice the stuffed veal into thick pieces before serving, accompanied by vegetables and sauce.