This meat is a little fatty, but it is so worth it.
Stuffed Veal Roast
Servings
4 Servings
Ingredients
- 2 tablespoons oil
- 2 onions chopped
- 6 garlic cloves
- 1 stalk celery chopped
- 1 carrot diced
- 1 cup chopped broccoli
- 1 4 oz. can mushrooms
- 3/4 cup bread crumbs
- 1 Teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 31/2 lb. veal roast with pocket
- 1-2 Eggs
- 11/4 cup wine
Instructions
- 1 Preheat oven to 325. In a large frying pan, heat 1 tablespoon oil over medium high heat. Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs. Stir until all mixed up and set aside.2 Create paste from garlic powder, paprika and rosemary mixed with one tablespoon oil. Rub mixture all over the veal roast. Once stuffing has cooled add 1 -2 eggs (as needed) and 1/4 cup wine. Fill veal pocket with stuffing. Place roast in a pan layered with chopped carrots and 1 cup wine.3 Bake covered for 31/2 hours basting every hour. Uncover and bake 20 more minutes.4 Serve hot.
Special instructions
- This meat is a little fatty, but it is so worth it.
Thanks for commenting, both of those go in the stuffing, but the 2nd egg is as needed and if you want an eggier stuffing. The recipe has beed updated.
what about the 6 garlic cloves and the 2nd egg?