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