Summary

Ingredients

• 3 kg breast veal (milk veal breast), boned
• 2 large carrots
• 2 large onions
• 0.5 ½ celery root
• 1 leek
• 2 cloves garlic)
• 1 ½ liter stock (more as needed)
• salt and pepper
• Paprika powder
• possibly sauce thickener
• cream

For the filling:

• 10 rolls, stale, cut into small pieces
• 3 egg (s)
• 0.5 liter ½ milk, lukewarm
• 1 bunch parsley, finely chopped
• Salt and pepper
• nutmeg
• 1 small onion (s), finely chopped

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Instructions

1. Have the butcher boned the milk veal breast and cut a pocket for the filling straight away.
2. For the filling, pour the warm milk over the finely cut, stale rolls and let them steep. In the meantime, sauté the finely chopped onion in a little butter. Add the eggs to the rolls. Season with salt, pepper and nutmeg. Knead the rolls vigorously with the eggs. Add the onions and knead again vigorously. If the mass is too soft, just knead in a handful of breadcrumbs (breadcrumbs). Finally knead in the parsley.
3. Fill the veal breast with the mixture and sew it up at the end with a string or pin it together with toothpicks or roulade needles so that the filling cannot leak out.
4. Season the stuffed veal breast with salt, pepper and paprika powder. Put the carrots, onions, celery, leek and garlic in large pieces in a roasting pan (or on the oven tray) and place the veal breast on top. Now put in the oven at 175 ° C for 2.5-3 hours.
5. When the vegetables are lightly browned, pour some broth over them, keep adding broth while frying and turning the veal breast every now and then. After roasting, remove the breast of veal and pour the sauce through a liquor of Lotte. If necessary, thicken the sauce with a sauce thickener and refine it with a dash of cream.
6. The filling is the perfect side dish, and red cabbage or salad is also a good side dish.