Stuffed veal breast

Name: Stuffed veal breast
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 1 collar Soup Greens; 2 Garlic cloves; 3 Onions; 4 (50 g each) Milk roll; 5 TABLESPOONS Butter; 3 TABLESPOONS Oil; 1 collar Parsley; 2 Eggs (size M); 175 ml Milk; 1.6-1.8 kg Boneless breast of veal; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 1 TABLESPOON Tomato paste; 700 ml dry red wine; 1 l Veal or beef stock; 5 Stem(s) Sage; 3 Branches of rosemary; 800 g young carrots, with green; 5 Stem(s) Thyme; 1 TABLESPOON Honey; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

1 collar Soup Greens
2 Garlic cloves
3 Onions
4 (50 g each) Milk roll
5 TABLESPOONS Butter
3 TABLESPOONS Oil
1 collar Parsley
2 Eggs (size M)
175 ml Milk
1.6-1.8 kg Boneless breast of veal
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
1 TABLESPOON Tomato paste
700 ml dry red wine
1 l Veal or beef stock
5 Stem(s) Sage
3 Branches of rosemary
800 g young carrots, with green
5 Stem(s) Thyme
1 TABLESPOON Honey
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Peel or clean, wash and chop the soup vegetables. Peel garlic and onions. Finely dice 1 onion, cut 2 into pieces
2
Cut the rolls into cubes of about 2 cm. Melt 3 tablespoons of butter in a pan. Fry the bread cubes in it for 4-5 minutes while turning them brown and take them out. Wipe out the pan, heat up again. Heat 1 tbsp. oil in the hot pan. Fry the onion cubes in it while turning. Wash parsley, shake dry. Pluck off the leaves and chop them. Mix the bread roll, onion cubes, parsley, eggs and milk, leave to stand for about 10 minutes
3
Season meat inside with salt and pepper and coat with mustard. Season the bread roll mixture with salt and pepper, fill it into the bag and sew it up with kitchen thread and needle (or pin it with a toothpick and tie it with kitchen thread). Season meat from outside with salt and pepper
4
Heat 2 tablespoons of oil in a frying pan. Brown the meat all around, take it out. Add the soup greens, pieces of onion and garlic to the hot frying fat and fry for 4-5 minutes while turning. Add tomato paste and continue roasting for about 1 minute, season with salt and pepper. Deglaze with red wine and stock, bring to the boil, boil down open for about 10 minutes. Wash sage and rosemary, shake dry. Put some rosemary aside for garnishing
5
Add meat, sage and rosemary to the sauce, cover and stew for 2 1/2-3 hours. Turn 2-3 times in between
6
Peel the carrots in such a way that some greenery is retained. Washing carrots
7
Heat 2 tablespoons of butter in a frying pan. Steam the carrots for 5-6 minutes until al dente. Meanwhile wash thyme, shake dry, pluck off leaves and chop. Add honey to the carrots and simmer briefly. Stir in thyme, season with a little salt, keep warm
8
Remove the meat, remove the herbs from the sauce. Finely puree the sauce with vegetables, pass through a sieve as desired, season with salt, pepper and sugar. Arrange meat, carrots and sauce on a plate, garnish with rosemary. Serve with mashed potatoes
9
With 6 people: