Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1 cup sliced mushrooms

  3. 1 cup grated carrot

  4. 1 cup chopped celery

  5. 1 cup chopped onion

  6. 2 cloves garlic, minced

  7. 1/4 cup chopped fresh parsley

  8. 2 eggs

  9. 1/2 cup water, or as needed

  10. 8 cups cubed white bread

  11. 5 pounds veal breast

  12. 1 teaspoon paprika

  13. 1/2 teaspoon onion powder

  14. 3/4 teaspoon garlic powder

  15. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.

  3. Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.

  4. Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.


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