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Stuffed Breast of Veal
2 1/2 lb. Boned veal breast
1/4 cup butter or margarine
6 tbs. Minced onion
2 cups fresh bread crumbs
1/8 tsp. Pepper
1 1/2 tsp. Ground sage
3/4 cup minced parsley
3 tbs. Vegetable oil
1/4 cup hot water
1 bay leaf
1 small onion stuck with 3 cloves
1/4 tsp. Dried thyme
If the veal has any cartilage, trim it off. In a large skillet, over medium heat, melt the butter and sauté the onion until transparent. Add the bread crumbs, salt, pepper, sage and parsley; toss until well combined. Spread over the veal, leaving 1/4" free at the edges. Roll up and secure the meat with skewers or toothpicks. Add the oil to the skillet and brown the roll on all sides. Place in the slow cooker. Add the water to the skillet; scrape up the pan juices and add to the cooker with the bay leaf, onion, and thyme. Cover and cook on low 4-6 hours. Remove onion and bay leaf before serving.
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