Press enter to see results or esc to cancel.

Savory Stuffed Veal Roast recipe

Tender veal roast, filled with a savorystuffing, is served with a simple sauce made with pan drippingsand sour cream.

Recipe: Savory Stuffed VealRoast

3 strips of bacon, diced
1 onion, sliced
4 ounces canned mushrooms
1/4 cup chopped flat-leaf parsley
1 tablespoon dried dillweed
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 pound ground beef
1/2 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups beef broth
2 tablespoons cornstarch
1/2 cup sour cream

  • Cook diced strips of bacon in a skilletuntil soft. Add sliced onion and cook for 5 minutes. Chop mushrooms,add to the skillet and cook for another 5 minutes. Remove themixture from the heat, cool, then transfer to a mixing bowl.Add chopped parsley, dillweed, tarragon, basil, ground beef,dry bread crumbs, eggs, and sour cream. Mix thoroughly, thenseason with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • With a sharp knife, cut a pocket in vealbreast. Fill with the stuffing and close with toothpicks. Rubthe outside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Greasea baking dish with oil. Add the veal and bake at 350°F (175°C)for about 1 1/2 hours. Baste occasionally with beef broth.
  • Remove the veal from the baking dish andbring the drippings to a simmer. Thoroughly blend cornstarchwith sour cream and add to the pan juices; cook, stirring occasionallytill thick and bubbly. Serve over the sliced veal.

    Makes 8 servings.


    If the Savory Stuffed VealRoast recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    Leave a Comment