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Sunday, August 22, 2010

very modified stuffed breast of veal

This recipe is modified from Cast Iron Cuisine: From Breakfast to Dessert.

The recipe was stuffed breast of veal. I didn't have a breast of veal, but I did have veal shank steaks.

The recipe called for making a filling, stuffing it into a breast of veal, and roasting.

I made a modified version of the filling, and roasted the veal shank steaks alongside the filling.

Saute some frozen spinach, minced garlic, and chopped onions in olive oil. The recipe also called for chopped carrots and celery, but I left those out.

Add some beef stock, white wine, italian seasoning, onion powder, garlic powder and rosemary and continue cooking. When veggies are done, mix in bread crumbs and one egg.

Season the veal shank steaks with italian seasoning, rosemary, onion powder and garlic powder. Lay the steaks in the same skillet with the filling. Into the oven at 350 for 20 minutes; reduce to 275 until done.

Topped with parmesan cheese is wonderful.

So this isn't exactly stuffed breast of veal, but it is veal with a wonderful stuffing!

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