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Veal Breast, Mushroom Stuffing (M, KLP)
Source: Bon Appetit April 2001
Serves: 12

1 11-12 pound veal breast with bones, large pocket cut in breast (meat left uncut on 3 sides)
2 teaspoons paprika
4 celery stalks, sliced
3 large carrots, peeled, sliced
2 large onions, sliced
3/4 cup condensed canned chicken soup

Preheat oven to 400°F.

Rub veal pocket with salt and pepper. Spoon Mushroom Stuffing (click here for recipe) into pocket; close with skewers.

Rub outside of veal with salt, pepper, and 2 teaspoons 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 2-1/2 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 1-1/4 cups, about 8 minutes. Season juices with salt and pepper and serve with veal.

Posted by Carole Walberg

Nutritional Info Per Serving: N/A