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This veal dish is moist and flavorful and makes an elegant presentation.
1 (4-to-5 pound) veal breast, with a large pocket on the side
2 tablespoons margarine
1 medium onion, chopped
1 cup celery, chopped
1 (10-ounce) box fresh mushrooms, sliced
10 ounces frozen spinach, thawed and drained
3 cups Gefen Bread Crumbs
1 large egg
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
olive oil
garlic powder
paprika
3/4 cup Glicks Ketchup
1/2 cup water
1 tablespoon brown sugar
2 teaspoons Glicks Soy Sauce
2 teaspoons white vinegar
1 teaspoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
Rinse the veal and pat dry. Place into a 13x9x2-inch baking dish.
Heat margarine in large skillet, add onion, and cook five minutes. Add celery and mushrooms. Sauté until soft, about 10 minutes.
Place spinach in medium bowl. add bread crumbs, egg, parsley, salt and ground black pepper to the spinach; mix well to combine. add the onion mixture to spinach; mix well.
Open the pocket and fill the cavity with stuffing, pressing to fit. Place stuffing mostly in the center of the pocket. Close the pocket with wooden toothpicks or leave as is. Brush veal generously with olive oil. Season with salt, pepper, garlic powder, onion powder, and paprika.
Preheat oven to 350 degrees Fahrenheit.
Prepare the sauce first. Whisk together ketchup, water, brown sugar, soy sauce, white vinegar, celery salt, ground black pepper and onion powder. Pour over meat.
Cover pan, and bake until tender and juices run clear, about 2 hours. Slice when cool.
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This recipe is incomplete. It does not say how to cook the veal. Please fix, as it looks like a great recipe. Thank you.
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