German Stuffed Veal Breast

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Ingredients:
16
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. 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!
     
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