Please enter the email you’re using for this account.
This recipe has no chametz ingredients and I originally created it l’chvod Pesach. However, once you make it, you will find yourself turning back to it again and again when you are looking for something upscale yet easy. I especially love that it includes its own side dish.
1 teaspoon oil
1 small onion, diced
16 ounces sliced mushrooms
2 large potatoes, peeled, cooked, and mashed
6 tablespoons or cubes frozen spinach, defrosted with all liquid squeezed out
2 teaspoons Haddar Salt
1 teaspoon black pepper
1 3-pound veal breast with pocket (you can also use veal shoulder and unroll, fill and reroll it. It’s more tedious but you get more meat out of it.)
1 tablespoon Gefen Olive Oil
1 teaspoon Haddar Kosher Salt, plus more for sprinkling
1/2 teaspoon black pepper, plus more for sprinkling
1 tablespoon Pereg Paprika
4 teaspoons garlic powder (or 4 cloves crushed garlic/4 cubes Gefen Frozen Garlic)
1 pound mini colorful potatoes, washed and halved
For the stuffing, sauté onion and mushrooms about five to 10 minutes, until soft and most of the liquid has evaporated. Add mushroom mixture, spinach, and spices to mashed potatoes. Mix well and stuff into “pocket” of veal breast.
Rub the meat with olive oil, kosher salt, black pepper, paprika, and garlic powder (or garlic). Place into a 9×13-inch pan. Surround meat with potatoes. Sprinkles potatoes with salt and pepper.
Preheat oven broiler to high. Place pan on top shelf and broil for eight minutes. Remove from oven and preheat to 350 degrees Fahrenheit. Cover pan tightly and bake for three hours. Cool completely before slicing.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Reviews