Stuffed veal breast with grilled tomato
easy
105 mins
105 mins
Ingredients
- 4 uncooked veal sausages (approx. 400 g)
- 200 g Mushrooms
- 2 Federation Parsley
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Onion pepper
- 7-10 Tbsp Chilli powder
- 1 (approx. 1.5 kg; have the butcher cut a pocket) roasted breast of veal
- 7-10 Tbsp white pepper
- 1 TABLESPOON Oil
- 1 Carrot
- 1 Onion
- 6 small tomatoes
- 1 TEASPOON Butter or margarine
- 1 TABLESPOON grated parmesan cheese
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Press the veal sausage meat out of the skin. Rinse mushrooms and parsley briefly and chop. Mix parsley and 3 tablespoons of cream into the sausage meat. Season with salt, onion pepper and chilli powder.
- 2
Wash the meat and dab dry. Fill the meat mixture into the meat pocket. Plug the opening with wooden sticks and wrap kitchen string around it. Rub meat with oil, season with salt and pepper and place on the fat pan of the oven.
- 3
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hour. Wash the carrot and peel the onion. Cut both into large pieces and put them on the fat pan. Gradually pour 1/2 litre of water over them.
- 4
Meanwhile wash the tomatoes and carve them crosswise. Place 1 knob of butter and grated Parmesan cheese on each. Sprinkle with salt and pepper. Remove the veal roast from the oven and keep it warm with aluminium foil.
- 5
Pour the roast stock through a sieve into a pot, degrease if necessary. Place the tomatoes on a baking tray and grill in the oven for 5 minutes. Bring the stock to the boil, season with salt and pepper. Add remaining cream and stir in sauce thickener.
- 6
Bring to the boil again. Cut the roast into slices and arrange on a plate. Cover with some sauce. Add grilled tomatoes. Remaining sauce extra is enough. Garnish as you like with parsley leaves or chopped parsley for the grilled tomatoes.
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