Best German Stuffed Veal Breast Recipes

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STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 package onion soup mix
1/4 cup melted butter
Paprika
1 (5 to 6 pound) breast of veal, with a deep pocket cut into it
1 loaf egg bread
1 large onion, diced and sauteed
4 eggs beaten
Salt and pepper
1 packet sugar or artificial sweetener

Steps:

  • Preheat oven to 375 degrees F.
  • Mix onion soup mix with melted butter and paprika. Then, rub mix into the inside and outside of the veal breast.
  • Shred egg bread into a colander and run hot water over bread to moisten. Drain well.
  • In large bowl, put drained bread, sauteed onion, eggs, salt, pepper, and sugar. Mix very well.
  • Stuff the bread mixture into veal breast and cover with foil. Place into oven for 2 1/2 hours. Remove foil and cook another 45 minute to 1 hour.

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Make and share this Stuffed Breast of Veal recipe from Food.com.

Provided by DrGaellon

Categories     Veal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup sliced mushrooms
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 egg
1/4 cup water (or as needed)
salt, to taste
ground black pepper, to taste
4 cups cubed white bread
3 1/2 lbs bone-in breasts of veal
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside.
  • Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture.
  • In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 2 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 284.6, Fat 16, SaturatedFat 4.8, Cholesterol 101.2, Sodium 223.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.5, Protein 19.2

STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
  • Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
  • Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
  • Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
  • Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
  • Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
  • Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
  • Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
  • Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
  • Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
  • Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
  • Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
  • Slice the veal into medallions and serve with the braising liquid and onions.
  • Wine Pairing Suggestion: Gavi

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (4-rib) veal breast
1/2 pound chicken livers
1/2 cup chopped onion
1/2 cup chopped celery
4 tablespoons butter
1 cup seasoned bread stuffing
1/2 cup chopped parsley
2 eggs, lightly beaten
1/2 cup milk

Steps:

  • Trim breast of veal. Slice a big pocket along top portion of rib bones.
  • Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
  • In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
  • Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
  • Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.

STUFFED VEAL BREAST



Stuffed Veal Breast image

This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original recipe calls for sweet pork sausages, but I like to use flavored chicken sausages, such as spiced apple or feta and spinach.

Provided by threeovens

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

Steps:

  • Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
  • Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
  • Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
  • Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
  • Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
  • Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
  • Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
  • Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
  • Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).

Nutrition Facts : Calories 134, Fat 7.2, SaturatedFat 2.6, Cholesterol 46.7, Sodium 300.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 8.3

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

We used to put strips of salami, a sliced egg and pieces of Provolone cheese inside the veal. That would give it a really nice taste.

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 16

1 (5-pound) boned breast of veal with pocket
Salt and pepper to taste
1 sweet potato (8 ounces), peeled and diced
1 small white potato (4 ounces), peeled and diced
1 small carrot, peeled and diced
2 stalks celery, diced
1/2 cup minced onion
1/2 pound ground pork
4 tablespoons olive oil
1/2 cup cooked rice
1/4 cup grated Locatelli
2 hard-cooked eggs, chopped
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Olive oil, to taste
Paprika, to taste

Steps:

  • Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.

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