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🍽️ Veal Breast Stuffed with Minced Meat

407 kcal · 30 min · 4 servings

Veal Breast Stuffed with Minced Meat Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the minced meat with the two eggs, the frozen peas, the pistachios, and the parmesan to form a homogeneous dough.
  2. 2. Season the meat dough with salt, pepper, marjoram, and grated nutmeg.
  3. 3. Peel the boiled eggs.
  4. 4. Pound the veal breast flat so that it has an even thickness.
  5. 5. Season the flat veal breast on both sides with salt and pepper.
  6. 6. Spread half of the meat dough evenly over the veal breast.
  7. 7. Place the peeled eggs lengthwise in the center of the meat dough.
  8. 8. Cover the eggs and the lower layer of meat dough with the remaining meat dough.
  9. 9. Shape the stuffed veal breast into a tight roll.
  10. 10. Wrap the roll tightly with kitchen twine to secure the shape.
  11. 11. Clean the soup vegetables and wash them thoroughly.
  12. 12. Cut the soup vegetables into coarse pieces.
  13. 13. Wash the onion, peel it, and chop it coarsely.
  14. 14. Place the veal roast roll into a large pot.
  15. 15. Add the soup vegetables and the chopped onion to the meat in the pot.
  16. 16. Add peppercorns, salt, and bay leaves.
  17. 17. Pour plenty of cold water over the ingredients until they are covered.
  18. 18. Bring the broth to a boil for the first time.
  19. 19. Reduce the heat to a low setting.
  20. 20. Close the pot with a lid.
  21. 21. Let the roast simmer quietly for approx. 1.5 hours.
  22. 22. Carefully remove the veal roast roll from the broth.
  23. 23. Let the meat rest for a few minutes.
  24. 24. Strain the broth through a sieve to separate it from the vegetables and spices.
  25. 25. Slice the veal breast.
  26. 26. Serve the slices lukewarm with some warm broth.
  27. 27. Alternatively, you can serve the slices cold with a fresh salad.

Nutrition per serving