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🍽️ Juicy Veal Breast with Creamy Spinach Filling

728 kcal · 30 min · 4 servings

Ingredients

• 250 g spinach
• 1 onion
• 1 clove of garlic
• 3 tbsp vegetable oil
• salt
• pepper
• nutmeg (freshly grated)
• 300 g bread for dumplings
• 150 ml milk
• 1 egg
• 1 veal breast (approx. 2 kg)
• 2 tbsp medium-hot mustard
• 2 carrots
• 0.25 celeriac
• 1 parsley root
• 0.5 stalk leek
• 1 tsp tomato paste
• 0.25 l dry red wine
• 600 ml veal stock
• 1 tsp cornstarch

Instructions

1. 1. Wash the spinach thoroughly and shake it dry.
2. 2. Peel the onions and the garlic.
3. 3. Dice the onions and garlic finely.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Sauté the onion and garlic mixture until translucent.
6. 6. Add the spinach to the pan.
7. 7. Let the spinach wilt.
8. 8. Season the mixture with salt, pepper, and nutmeg.
9. 9. Remove the pan from the heat.
10. 10. Place the bread cubes for dumplings into a bowl.
11. 11. Pour the hot milk over the bread.
12. 12. Let the bread soak for about 10 minutes.
13. 13. Add the egg to the soaked bread mixture.
14. 14. Add the cooled spinach mixture.
15. 15. Mix all ingredients thoroughly.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Rinse the veal breast under running water.
18. 18. Pat the meat dry with a kitchen towel.
19. 19. Cut a pocket into the veal breast.
20. 20. Stuff the spinach mixture into the pocket.
21. 21. Do not overstuff the breast.
22. 22. Close the opening with skewers or kitchen twine.
23. 23. Brush the outer surface of the breast with mustard.
24. 24. Preheat the oven to 180 degrees Celsius.
25. 25. Use the top and bottom heat setting.
26. 26. Clean the carrots, celery, parsley root, and leek.
27. 27. Wash the vegetables thoroughly.
28. 28. Dice the vegetables into small pieces.
29. 29. Heat the remaining oil in a casserole dish.
30. 30. Brown the veal breast on all sides.
31. 31. Remove the meat from the casserole dish.
32. 32. Sauté the vegetables in the casserole dish.
33. 33. Stir the tomato paste into the vegetables.
34. 34. Deglaze the mixture with red wine.
35. 35. Let the liquid reduce briefly.
36. 36. Add meat stock.
37. 37. Place the veal breast back into the casserole dish.
38. 38. Braise the breast in the oven for about 2.5 hours.
39. 39. Pour pan juices over the meat regularly.
40. 40. Add more stock if necessary.
41. 41. Remove the roast from the sauce after cooking.
42. 42. Wrap the meat in aluminum foil.
43. 43. Let the meat rest.
44. 44. Strain the sauce into a pot through a sieve.
45. 45. Let the sauce reduce further if needed.
46. 46. Mix cornstarch with cold water.
47. 47. Thicken the sauce with the starch mixture.
48. 48. Season the sauce with salt and pepper.
49. 49. Slice the veal breast.
50. 50. Serve the slices with the sauce.

Nutrition per serving

• kcal: 728
• Protein: 81 g · Fett/Fat: 26 g · Carbs: 34 g