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Recipe by Nitra Ladies Auxiliary

Pesachdige Stuffed Breast of Veal

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Pesachdige Stuffed Breast of Veal
Meat Meat
Medium Medium
6 Servings
Allergens

Contains

- Egg
2 Hours, 10 Minutes
Diets
- Gluten Free - No Refined Sugar

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. 

Ingredients

Veal

  • 3 pounds veal breast, bone-in (ask your butcher to cut a pocket)

Stuffing

  • 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

Sauce

  • 1 onion, sliced

  • 3 carrots, grated

  • 1 cup water

Directions

Prepare the Veal

1.

Combine ingredients for stuffing.

2.

Stuff into veal pocket.

3.

Place stuffed veal into a large pan. Add ingredients for sauce.

4.

Simmer for two hours until tender, or bake at 400 degrees, covered loosely, for two hours.

Credit

Photography and Styling by Tamara Friedman

Recipe tags

baked carrots chopped meat elegant ground beef ground chicken ground meat holiday kosher for passover meat mince non-gebrochts non-gebrokts onions Pesach potatoes simmer stuffed veal yom tov
Pesachdige Stuffed Breast of Veal

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