Zutaten für German Stuffed Veal Breast
- Beef
- Pork
- 1 large egg
- Breadcrumbs
- 2 tbsp lemon juice
- Nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- Breasts Of Veal
- 2 tbsp shortening
- 1 tbsp paprika
- 2 bay leaves
- 4 cloves
- 1 tbsp rosemary
- 1 tbsp basil
- 2 cups water
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Zubereitung von German Stuffed Veal Breast
- Preheat oven to 325°F (160°C).
- In a large bowl, gently combine 1 lb ground beef, 1/2 lb ground pork, 1 large egg, 1 cup breadcrumbs, 2 tbsp lemon juice, 1/4 tsp nutmeg, 1 tsp salt, and 1/2 tsp black pepper. This is your stuffing mixture.
- Carefully create a pocket in the veal breast by making a deep cut along the thickest part, being careful not to cut all the way through.
- Stuff the pocket of the veal breast generously with the meat mixture.
- Secure the opening using kitchen twine, toothpicks, or skewers.
- In an ovenproof casserole dish, melt 2 tbsp shortening over medium heat. Brown the stuffed veal breast on all sides.
- Add 1 tbsp paprika, 2 bay leaves, 4 cloves, 1 tbsp rosemary, 1 tbsp basil, and 2 cups water to the drippings in the casserole dish.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 2-2.5 hours, or until the veal is fork-tender and the internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
136g
Carbs
6g
