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Veal breast is stuffed with a savory meat-potato-onion mixture and cooked on the stove-top (or roasted in the oven) until tender. This is a great recipe for those who don’t use many, or any, store-bought products on Passover.
3 pounds veal breast, bone-in (ask your butcher to cut a pocket)
1 and 1/2 pounds ground beef, turkey, or chicken
3 eggs
2 large potatoes, cooked and mashed
1 onion, minced
1/2 teaspoon salt
1 onion, sliced
3 carrots, grated
1 cup water
Combine ingredients for stuffing.
Stuff into veal pocket.
Place stuffed veal into a large pan. Add ingredients for sauce.
Simmer for two hours until tender, or bake at 400 degrees, covered loosely, for two hours.
Photography and Styling by Tamara Friedman
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