Sunday, March 18, 2012

veal breast with carrots and mashed potatoes

I had never seen Veal breast at Winn dixie before so it intrigued me right away.  Since I had never seen a Veal breast I had no idea what to do with it!!  The package claimed it had a pocket, I figured it required a stuffing.  After a little research I found a recipe that suited our tastes.  

This is what i found at the market this morning, 

Yummy breakfast, chouquettes and croissant chocolate 

So heres how I made the Veal, Ill post the link to the original recipe at the bottom

Crisping bacon!!

Saute onions, garlic and shallots.

Veal breast

with pocket.

I used half ground beef, half ground pork. Let it cook down. Add  salt and pepper and other spices.

I let it cool down a little before adding the sour cream and the egg.


All tied up.

Sear in the dutch oven.  Put it in the oven in a resting pan. 

While the veal was in the oven I cleaned up the carrots .

So about and hour and a half later this is what it looked like

let it rest covered for about 10 minutes.

I made the sauce a little different than the recipe i cooked down some flour in some butter 

Added broth, mushrooms and herbs.

carrots browning...

sauce reducing...

slice the veal along the rib.

Sean's plate (he had already eaten some carrots).

that same week I used the extra ground beef and pork to make meat balls and i made some awesome chocolate chocolate chip cookies!!  Ill post the link to that recipe also

Happy face!!!!   

More happy face!!!

I had been looking for the Saigon roasted cinnamon for a while.  Its more robust than regular cinnamon.  I added cranberries to half of the cookies, both ways was good.

Stuffed Veal breast

3 strips of bacon
1/4 lb ground beef 
1/4 lb ground pork
1 medium onion, chopped
3 cloves garlic
1 small shallot 
½ cup soft breadcrumbs 
1 handful sliced mushrooms 
1/3 cup dairy sour cream
1 egg, beaten
fresh basil
fresh oregano
3-4 lb Veal Breast
2 tab butter
2 tab flour
2 cups of broth
¼ cup dairy sour cream 


 Brown bacon till crisp; drain.  Crumble bacon; set aside.  In same skillet cook onions,garlic and shallots till tender, add herbs and mushrooms. Remove from heat.  Stir in crumbled bacon, breadcrumbs, the 1/3 cup sour cream, the egg, salt, pepper.  Spoon stuffing in to the pocket.  Tie with string to secure.  Sear veal on all sides in a dutch oven.  Transfer meat to a roast pan, cover with foil and roast in at 325ºF  oven for 2-2½ hours, basting occasionally with pan drippings remove foil for the last 20 minutes.  remove from the oven and let rest covered meat; keep warm.  If necessary, strain drippings; return to pan.brown some flour with butter, add broth and mushrooms.  Stir into remaining sour cream.  Cook and stir till mixture is thickened and bubbly. Slice along the rib.  Served with mashed potatoes and carrots.

Ill have to do my meatballs one of these days, i try not to use solid beef so it doesn't end up like boulders in my stomach.  We have them pretty often since they are better the next day, i usually make then ahead of time.

and who can resist Chocolate chocolate chip cookies with Roasted saigon cinnamon and cranberries.

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