Breast of Veal Stuffed with Vegetables and Matzo
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
STUFFING: 1/2 cup vegetable oil 2 pounds crimini mushrooms, diced 8 large garlic cloves, chopped
3 teaspoons dried thyme 2 cups diced peeled carrots 2 cups diced red bell pepper
3 cups chopped green onions 2 cups matzo meal 4 eggs
1 cup condensed canned chicken soup 1 teaspoon salt 1 teaspoon pepper
VEAL: 11 to 12-pound veal breast with bones, large pocket cut in breast (meat left uncut on 3 sides) 2 teaspoons paprika 4 celery stalks, sliced
3 large carrots, peeled, sliced 2 large onions, sliced 3/4 cup condensed canned chicken soup



1 FOR STUFFING: Heat oil in large pot over medium-high heat. Add mushrooms, garlic and thyme; saute 10 minutes. Add carrots and bell pepper; saute 10 minutes. Mix in green onions. Cool 15 minutes.
2 Beat matzo meal and eggs in large bowl to blend. Whisk in vegetable mixture, chicken soup, salt and pepper.
3 FOR VEAL: Preheat oven to 400 F. Rub veal pocket with salt and pepper. Spoon stuffing into pocket; close with skewers. Rub outside of veal with sal, pepper and 2 teaspoons paprika. Place celery, carrots and onions in large roasting pan. Place veal on vegetables. Roast 30 minutes. Pour soup over veal. Cover pan with foil. Reduce heat to 350 F. Roast veal until very tender, about 2-1/2 hours.
4 Transfer veal to platter. Using slotted spoon, arrange vegetables around veal. Pour pan juices into large measuring cup; spoon off fat from top. Transfer juices to saucepan. Boil until reduced to 1-1/4 cups, about 8 minutes. Season juices with salt and pepper and serve with veal.

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