Stuffed veal roast (pesach)
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Stuffed veal roast (pesach)
  Veal    Roast    Jewish    Canadian    Mushrooms  
Last updated 6/12/2012 12:56:27 AM. Recipe ID 18651. Report a problem with this recipe.
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      Title: Stuffed veal roast (pesach)
 Categories: Veal, Jewish, Canadian, Mushrooms
      Yield: 4 Servings
 
      1 lg Veal Breast (abt 6 lb)[ask
           -butcher to cut pocket]
      1    Garlic Clove
           Salt & Pepper to taste
      2 tb Olive Oil
      3    Celery Ribs; coarsely
           -chopped
      1 md Onion; chopped
      3    Carrots; cut into 1-ich
           -chunks (divided)
  1 1/2 c  Dry Kosher For Passover
           -White Wine; divided
    1/2    Red Pepper, julienned
    1/2    Green Pepper; julienned
    1/2 lb Mushrooms; halved; quartered

MMMMM--------------------------STUFFING-------------------------------
      4 c  Matzoh Farfel
      1 c  Orange Juice
    1/4 c  Olive Oil
      1    Garlic Clove; minced
    3/4 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Red Pepper; chopped
      1    Egg
 
  Rub veal breast w/garlic & lightly season w/salt & pepper. Prepare
  stuffing. Fill pocket of veal breast w/stuffing. Secure openings
  w/skewers. In large, heavy kettle or Dutch oven, heat olive oil over
  medium-high heat. Add breast & brown well on both sides. Remove
  breast & spread celery, chopped onion & 1/3 of carrots over bottom of
  pan. Return veal to pan over the vegetables. Pour 1 cup of wine over
  top. Cook, uncovered, until wine starts to boil & steam. Add
  remaining 1/2 cup of wine. Cover & simmer over very low heat abt 2
  hours or until tender. Uncover & add remaining carrot chunks &
  mushrooms. Cover & cook 20 mins longer until carrots are tender.
  Uncover, add green & red peppers. Cover & cook 15 mins longer. Remove
  breast, slice into ribs & transfer to a warm serving platter
  w/vegetables. Spoon a small amount of sauce over meat.
  
  STUFFING: In a large bowl, soak farfel in orange juice. In a skillet,
  heat oil. Saute onion, celery, garlic & red pepper until soft. Add
  these vegetables to farfel. Stir in egg & salt & pepper to taste. Mix
  well.
  
  From An Article: The Gourmet Touch For Passover Pub: Canadian Jewish
  News, 6 April, 1995 Sam Lefkowitz, 4-7-95 MM by D. Ganopole
 




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Recipe ID 18651 (Apr 03, 2005)

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