BREAST OF VEAL STUFFED WITH VEGETABLES AND MATZO

BREAST OF VEAL STUFFED WITH VEGETABLES AND MATZO image

Yield 12 Servings

Number Of Ingredients 20

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STUFFING
½ cup vegetable oil
2 lbs crimini mushrooms, diced
8 large garlic cloves, chopped
3 tsp dried thyme
2 cups diced peeled carrots
2 cups diced red bell pepper
3 cups chopped green onions
2 cups matzo meal
4 eggs
1 cup condensed canned chicken soup
1 tsp salt
1 tsp pepper
VEAL
1 11-to-12 lb veal breast with bones, large pocket cut in breast (meat left uncut on 3 sides)
2 tsp paprika
4 celery stalks, sliced
3 large carrots, peeled, sliced
2 large onions, sliced
¾ cup condensed canned chicken soup

Steps:

FOR STUFFING: Heat oil in large pot over medium-high heat. Add mushrooms, garlic and thyme; sauté 10 minutes. Add carrots and bell pepper; sauté 10 minutes. Mix in green onions. Cool 15 minutes. (Can be made 1 day ahead. Cover; chill.) Beat matzo meal and eggs in large bowl to blend. Whisk in vegetable mixture, chicken soup, salt and pepper. FOR VEAL: Preheat oven to 400°F. Rub veal pocket with salt and pepper. Spoon stuffing into pocket; close with skewers. Rub outside of veal with salt, pepper and 2 tsp paprika. Place celery, carrots and onions in large roasting pan. Place veal on vegetables. Roast 30 minutes. Pour soup over veal. Cover pan with foil. Reduce heat to 350°F. Roast veal until very tender, about 2½ hours. Transfer veal to platter. Using slotted spoon, arrange vegetables around veal. Pour pan juices into large measuring cup; spoon off fat from top. Transfer juices to saucepan. Boil until reduced to 1¼ cups, about 8 minutes. Season juices with salt and pepper and serve with veal.