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.
Pesachdige Stuffed Breast of Veal
- Cooking and Prep: 2 h 10 m
- Serves: 6
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.
Photography and Styling by Tamara Friedman