Pesachdige Stuffed Breast of Veal

Nitra Ladies Auxiliary

Recipe By Nitra Ladies Auxiliary

Cook & Prep: 2 h 10 m
Serving: 6
Contains:

Preference: Meat
Difficulty: Medium
Occasion: Passover
Diet: Gluten Free , Paleo , Sugar Free
Source: The Heimishe Kitchen (Nitra Cookbook)

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 (9)

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

Start Cooking

Prepare the Veal

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.

Credit

Photography and Styling by Tamara Friedman

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