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Breast of Veal with Two Stuffings Recipe
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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 each side.


2 1/2 cups cubed peeled potatoes
2 tablespoons olive oil
1 large onion, sliced into rings
Salt, pepper
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
Salt, pepper
2 cloves garlic, minced
1 cup coarsely chopped onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
Olive oil
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 before carving.

4 to 5 servings.

Original Source: Mama Cooks California Style - Los Angeles Jewish Home for the Aging


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