Pesachdige Stuffed Breast of Veal

 

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• Cooking and Prep: 2 h 10 m
• Serves: 6
• Contains:

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. 

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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

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Start Cooking

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