Matzo Stuffed Breast Of Veal

Course : Beef
Serves: 8
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5 pound breast or shoulder of veal with -- (5 to 6) pocket
2 cloves garlic -- sliced
1/2 teaspoon ginger -- ground
1 medium carrot -- sliced
2 medium Onion -- diced
2 pieces matzos
2 stalks celery -- finely diced
4 tablespoons chicken fat or margarine
2 large eggs -- beaten
3 tablespoons matzo meal
1 tablespoon parsley -- chopped
1 cup cooked chestnuts -- diced
1 cup mushrooms -- sliced
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper -- to taste
1 teaspoon paprika -- to taste
1 Cup water or white wine -- for basting

Preparation / Directions:

Preheat oven to 450 degrees. Rub the meat with garlic, or insert slivers of garlic into the meat. Sprinkle ginger in the pocket. Place veal, carrot and hlaf the diced onion in a greased roasting pan. Set as ide. Soak matzos in warm water. When soft, squeeze dry. Saute remaining onion and celery in 2 tablespoons chicken fat or margarine. When onion is golden, combine with broken pieces of matzo and remaining st uffing ingredients. When stuffing is cool enough to handle, stuff the veal. Place any excess stuffing under the veal in the roasting pan. Sew up the pocket, or truss it closed. Rub the veal with the remaining chicken fat, if the meat is not very fatty. Cook for 10 minutes at 450 degrees, then reduce heat to 300 degrees and cook 30 minutes per pound. Baste occasionally with pan juices, adding water or white wi ne if needed.


Nutritional Information:

48 Calories (kcal); 1g Total Fat; (23% calories from fat); 2g Protein; 7g Carbohydrate; 47mg Cholesterol; 27mg Sodium

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