Stuffed Veal Roast

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Stuffed Veal Roast

This meat is a little fatty, but it is so worth it.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 2 tablespoons oil
  • 2 onions, chopped
  • 6 garlic cloves
  • 1 stalk celery, chopped
  • 1 carrot diced
  • 1 cup chopped broccoli
  • 1 4 oz. can mushrooms
  • 3/4 cup bread crumbs
  • 1 Teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 31/2 lb. veal roast with pocket
  • 1-2 Eggs
  • 11/4 cup wine

Preparation

1 Preheat oven to 325. In a large frying pan, heat 1 tablespoon oil over medium high heat. Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs. Stir until all mixed up and set aside.
2 Create paste from garlic powder, paprika and rosemary mixed with one tablespoon oil. Rub mixture all over the veal roast. Once stuffing has cooled add 1 -2 eggs (as needed) and 1/4 cup wine. Fill veal pocket with stuffing. Place roast in a pan layered with chopped carrots and 1 cup wine.
3 Bake covered for 31/2 hours basting every hour. Uncover and bake 20 more minutes.
4 Serve hot.

Special instructions

This meat is a little fatty, but it is so worth it.