Gefullte Kalbsbrust (Stuffed Veal Breast)

Course : German
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 pound ground beef -- lean
1/4 pound ground pork
1 large egg
1 cup bread crumbs -- soft
1 tablespoon lemon juice
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper -- to taste
4 pounds breast of veal -- with brisket
3 tablespoons shortening
2 teaspoons paprika
2 pieces bay leaves
6 whole cloves
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cups water

Preparation / Directions:

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325F for 2 hours or until veal is tender. Slice veal and serve immediately.

2 Kitchen's say:
  (5 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More German Recipes