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🍽️ Vienna-style stuffed veal breast

587 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Veal brisket (1 Veal brisket) scored by the butcher
• 300 g Potatoes
• 2 Stale rolls
• 100 g Mushrooms
• 1 Shallot (chopped)
• 1 Garlic clove (chopped)
• 1 Bunch Parsley (finely chopped)
• 1 Tbsp Marjoram leaves
• 3 Tbsp Butter
• 50 g Pistachios
• Salt
• Pepper
• Nutmeg (ground)
• 50 ml Whipping cream
• 2 Eggs
• 100 g Celery
• 1 Leek
• 2 Tomatoes
• 1 Carrot
• 2 Onions
• 1 Bay leaf
• Marjoram (for garnish)

Instructions

1. 1. Rinse the veal breast under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into small cubes.
5. 5. Bring water to a boil and add some salt.
6. 6. Cook the potato cubes for about 5 minutes.
7. 7. Remove the potatoes from the heat before they are completely soft.
8. 8. Drain the cooking water.
9. 9. Let the potatoes drain in a sieve.
10. 10. Cut the bread rolls into small cubes.
11. 11. Place the bread cubes into a bowl.
12. 12. Clean the mushrooms of dirt.
13. 13. Cut the mushrooms into cubes.
14. 14. Heat one tablespoon of butter in a pan.
15. 15. Finely chop the shallot.
16. 16. Finely chop the garlic.
17. 17. Sauté the shallot and garlic in the hot butter.
18. 18. Cook the onions and garlic until they are translucent.
19. 19. Add the cubed mushrooms to the pan.
20. 20. Continue to simmer the mushrooms.
21. 21. Cook the mushrooms until all the liquid has evaporated.
22. 22. Finely chop the parsley.
23. 23. Take the parsley, marjoram, and pistachios.
24. 24. Pour the herbs and nuts over the bread cubes.
25. 25. Add the drained potato cubes.
26. 26. Mix all ingredients well together.
27. 27. Season the filling generously with salt.
28. 28. Season the filling with pepper.
29. 29. Season the filling with nutmeg.
30. 30. Whisk the cream with the eggs.
31. 31. Pour the cream-egg mixture over the filling.
32. 32. Mix everything thoroughly.
33. 33. Let the filling rest for 10 minutes.
34. 34. Stuff the veal breast with the prepared mixture.
35. 35. Sew the opening of the breast closed.
36. 36. Peel the celery.
37. 37. Clean the leek.
38. 38. Wash the tomatoes.
39. 39. Peel the carrots.
40. 40. Peel the onions.
41. 41. Cut the vegetables roughly.
42. 42. Place the vegetables in a roasting pan.
43. 43. Add bay leaves.
44. 44. Place the stuffed breast on top of the vegetables.
45. 45. Salt the outside of the breast.
46. 46. Pepper the outside of the breast.
47. 47. Melt the remaining butter.
48. 48. Brush the breast with the melted butter.
49. 49. Preheat the oven to 200 degrees.
50. 50. Place the roasting pan in the oven.
51. 51. Roast the breast for 20 minutes.
52. 52. Pour in 400 milliliters of water.
53. 53. Reduce the oven temperature to 180 degrees.
54. 54. Braise the breast for about 2 hours.
55. 55. Pour liquid over the breast repeatedly.
56. 56. Remove the breast from the oven.
57. 57. Let the breast rest under aluminum foil.
58. 58. Pass the vegetables through a sieve.
59. 59. Use the roasting liquid for straining.
60. 60. Add some water if necessary.
61. 61. Add cream to the sauce.
62. 62. Season the sauce with salt.
63. 63. Season the sauce with pepper.
64. 64. Remove the thread from the breast.
65. 65. Slice the breast into slices.
66. 66. Plate the veal breast with the sauce.
67. 67. Serve vegetables on the side as desired.
68. 68. Garnish the dish with marjoram.

Nutrition per serving

• kcal: 587
• Protein: 58 g · Fett/Fat: 29 g · Carbs: 24 g