Breast of Veal With Two Stuffings

I found this veal breast recipe online- I was looking for something that my great aunt Bessie made for us as children - she was the best cook in the world and my mouth waters when I think of her heavenly veal breast cooked to perfection! -This recipe , which I think is close to what I remember, is from "Mama Cooks California Style - Los Angeles Jewish home for the Aging" The recipe's author is Martha Goldberg. You have the option of using either stuffing. Make sure that toy get the leanest breast you can find ( ask then butcher ) and then. trim it again at home.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• Potato Stuffing

• 2 1⁄2 cups  cubed peeled potatoes
• 2  tablespoons olive oil
• 1  large onion, sliced into rings
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg, beaten

• Noodle Stuffing

• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1⁄4 cup  chopped green pepper
• 2  cups  cooked drained  fine noodles
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon paprika

• Veal

• 4 -5  lbs  breasts of veal, trimmed of fat with pocket for stuffing
•  salt
•  pepper
•  paprika
• 2  minced garlic cloves
• 1  cup  chopped onion
• 1  cup  chopped carrot
• 1  cup  chopped celery
•  olive oil
• 1 1⁄2 cups beef broth
• 1⁄4 cup water
• 1⁄2 cup tomato sauce

Directions

1. potato stuffing procedure:
2. boil potatoes in water until tender-about 15 minutes.
3. drqain and mash coarsely.
4. heat olive oil in skillet over medium heat.
5. cook onion until well browned.
6. stir in potatoes and salt/pepper to taste.
7. remove from heat and stir in egg.
8. set aside.
9. noodle stuffing procedure:
10. heat oil in skillet over medium heat.
11. add onions and peppers and saute until tender.
12. combine noodles, onions, peppers, salt/pepper and paprika.
13. Set aside.
14. Veal:
15. Preheat oven to 400 degrees F.
16. Season veal with salt, pepper, paprika and garlic.
17. Stuff pocket with one of the stuffings.
18. Close pocket with skewers.
19. place veal, onions, carrots and celery in 13 x 9 inch glass baking pan.
20. Bake uncovered at 400 degrees F. for 20 minutes.
21. Add beef broth to pan and cover tightly with foil.
22. Reduce heat to 350 degrees F. and Bake 1 hour.
23. Add 1/4 cup tomato sauce and water to veal.
24. Bake 1 hour more, tightly covered.
25. Add remaining 1/4 cup tomato sauce and bake 30 minutes more, covered.
26. Remove veal from oven and let stand 20 minutes before carving.