German Stuffed Veal Breast

Top Review by graffeetee

this was delish! i did sub a half cup of white wine for part of the water, and i made a slurry and thickened the gravy. very hearty, but not heavy. we accompanied it with spaetzle and loved it!

Ingredients Nutrition


  1. Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing.
  2. Stuff pocket of veal breast.
  3. Sew closed or use toothpicks or skewers.
  4. Brown roast in melted shortening in ovenproof casserole.
  5. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
  6. Bake in a covered casserole at 325 degrees, for 2 hours or until veal is tender.
  7. Slice veal and serve immediately.

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