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How To make Veal Breast with Herb Stuffing
1 x
herb stuffing:
3 ea Bacon; strips
1 ea Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped
1 T Dill; fresh, chopped
1 t Tarragon leaves; dried
1 t Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c Bread crumbs; dry
3 ea Eggs; large
1/3 c Sour cream
1/2 t Salt
1/4 t Pepper
1 x veal:
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 t Salt
1/4 t Pepper
1 T Vegetable oil
2 c Beef broth; hot
2 T Cornstarch
1/2 c Sour cream
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.
How To make Veal Breast with Herb Stuffing's Videos
stuffed veal
What is better than Veal - Stuffed Veal. This Italian inspired dish is incredible and is concocted from simple ingredients you can find at your local supermarket. The sausage, pine nuts, camembert cheese and spinach, part of the stuffing, provide layers of texture, flavor and color. The symphony of herbs, olive oil, garlic and shallots serve up a cacophony of aroma while the dish is cooking - and flavor later when its done! The Tarragon Sauce, made from the pan drippings veal stock and shallots sweetened by white wine and butter will have you dipping your bread, and anything else you can find, in it until every drop has vanished. This sauce is a take on Beurre Blanc sauce - whose history is deep and interesting. Beurre Blanc was accidentally discovered in the 1900's in the Loire region in France and works well with about anything. Bon Appetite!
Veal rolls - quick recipe
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Let's cook with Deborah an easy recipe for any kind of occasion: the veal rolls with ham and cheese, super-tasty and appetizing!
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The veal rolls are an easy and tasty main dish. Today I'll show you how easy it is to make it! We'll need:
• 4 veal slices
• 3,5 oz (100 g) of ham slices
• 3,5 oz (100 g) of sliced smoked cheese (scamorza)
• 4 sage leaves • 1 bunch of aromatic herbs (thyme, sage, rosemary)
• 4 tbsp of extra virgin olive oil / salt to taste and ground pepper to taste
Lay the veal slices on a cutting board and put a slice of ham and smoked cheese on each of them. Roll up the slices and secure with toothpicks.
Place a sage leaf on top and fix with a toothpick.
Chop the aromatic herbs finely.
In a pan, heat the oil, put in the rolls, add the chopped herbs and brown.
At this point, add a ladle of broth, if necessary, and salt to taste.
Cover with a lid and cook the veal rolls on a low flame, turning occasionally.
Once cooked, add pepper and serve with the cooking sauce.
Now you can enjoy your tasty veal rolls: good, easy and quick!
Braised Stuffed Breast of Veal 1 Jody Adams
Braised Stuffed Breast of Veal 1 Jody Adams
Roulade of Peter's Farm Veal breast with spinach and Fontina
Let the meat reach room temperature, then mix the mince with the remaining ingredients for the filling and season with the herbs and spices.
Cut the breast into a large slice, about 1 cm thick, and spread the filling on top but leave a border without filling just before the end. Roll in with the end piece overlapping so no stuffing comes out and use butcher’s twine to tie it into a tight roll. Brown in a roasting pan with a knob of butter, add the diced carrots, celery and onion and deglaze with 300 ml of stock. Stew for about 1½ - 2 hours just below the boiling point, until tender.
Let the roast rest for a while and in the meantime, strain the cooking juice and boil down to a nice gravy, thicken if necessary and season with a bit of salt and lemon juice.
Cut the roulade into thin slices, place the slices on a platter and pour a generous amount of gravy over the dish.
A festive dish for a festive occasion!
You can find the entire recipe at: petersfarm.com/recipes/detail/2665-roulade-of-veal-breast-with-spinach-and-fontina
Three Delicious Sunday Roast Recipes | Gordon Ramsay
Here are three delicious Sunday Roast recipes for you to try. From Roast Beef to Duck to Chicken.
#GordonRamsay #Cooking #Food #Duck #Chicken #Beef
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