Stuffed Veal recipe

 

  1. Soften breadcrumb with two tablespoons of broth and squeeze.
  2. Cut back in large pieces and place in the blender with the sausage - peeled and shredded -, the parsley, salt and pepper. Chop it all.
  3. Beat the eggs in a bowl, add chopped beef and mix it well.
  4. With a long and sharp knife make an incision in the thickest part of the meat in order to form a “pocket” (or we can also ask the butcher to prepare the meat).
  5. Fill the pocket with prepared stuffing and sow the opening with a kitchen needle and thread.
  6. Heat oil in the pressure cooker and brown the beef evenly in high heat. Pressurize it in high heat and as soon as it rings, cook for around 35 minutes. Turn heat off, allow steam to escape and open the pot. 
  7. Drain beef, slice and serve hot or cold. The stuffed veal is well done. In this case, place it in the pot along with 1.25 L of broth and cook as indicated.
-  1 kg de of veal
-  2 tbsp of stale bread crumb
-  200 ml of beef or vegetable broth
-  80 ml of dry white wine
-  3 tbsp of extra virgin olive oil
-  1 tbsp of minced parsley
-  1 egg
-  100 g of sausage
-  200 g pork loin

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