Breast of Veal with Two Stuffings - Meat
This is an heirloom recipe from Martha Goldberg, a residentof the Los Angeles Jewish Home for the Aging. The original recipe didn't include tomato sauce, but Martha Goldberg made this change to give the veal a warm red color. The recipe includes two stuffings. You
have the option of using one stuffing to fill a single veal breast
or use half of each stuffing if you'd like to try a different one on
2 1/2 cups cubed peeled potatoes
2 tablespoons olive oil
1 large onion, sliced into rings
1 egg, beaten
1 tablespoon oil
1 cup chopped onions
1/4 cup finely chopped green bell pepper
2 cups cooked drained fine noodles
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (4- to 5-pound) breast of veal trimmed of fat,
with pocket for stuffing
2 cloves garlic, minced
1 cup coarsely chopped onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 1/2 cups beef broth
1/2 cup tomato sauce
1/4 cup water
POTATO STUFFING PROCEDURE: Boil potatoes in water to cover until
tender, about 15 minutes. Drain and coarsely mash. Heat olive oil in
skillet over medium heat. Add onion and cook until well browned, 8
to 10 minutes. Stir in potatoesand season with salt and pepper to
taste. Remove from heat and stir in egg. Set aside.
NOODLE STUFFING PROCEDURE: Heat oil in skillet over medium heat. Add
onions and bell pepper and saute until tender, about 5 minutes.
Combine noodles, onions, bell pepper, salt, pepper and paprika.
Taste and add more seasonings if desired. Set aside.
VEAL PROCEDURE: Season veal with salt, pepper, paprika and minced
garlic to taste. Stuff pocket with Potato Stuffing or Noodle
Stuffing. Close pocket with skewers.
Place veal, onions, carrots and celery in 13x9-inch baking pan. Bake
uncovered at 400 degrees 20 minutes. Mist or brush with olive oil if
veal looks dry. Add beef broth and cover tightly with foil.
Reduce heat to 350 degrees and bake 1 hour, basting frequently and
adding stock if needed. Combine 1/4 cup tomato sauce and water and
add to veal at end of 1 hour cooking time. Bake 1 hour more, basting
frequently. Add remaining 1/4 cup undiluted tomato sauce and cook 30
minutes more. Remove veal from oven and let stand 15 to 20 minutes
4 to 5 servings.
Original Source: Mama Cooks California Style - Los Angeles Jewish
Home for the Aging