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Recipe by Nitra Ladies Auxiliary

Pesachdige Stuffed Breast of Veal

Meat Meat
Medium Medium
6 Servings
Allergens

Contains

- Egg
2 Hours, 10 Minutes
Diets

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

Pesachdige Stuffed Breast of Veal

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