Stuffed Neck of Veal

Rating: 2.931 / 5.00 (87 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the meat:

For the filling:


For stuffed veal neck put diced breadcrumbs in a container, mix with eggs, milk and salt. Chop onion and parsley.

Lightly brown onion, add parsley briefly roast and mix into the bread filling. Leave to stand for a good 1 hour.

Salt and pepper the inside of the veal neck and stuff with the bread mixture. Sew up with a string. Salt and pepper the stuffed neck of veal and place it in a frying pan with a lid.

Spread caraway seeds, chopped onion and garlic on it. Fry the veal bones a little bit, add water and put them to the stuffed veal neck.

Add the gravy cubes, close the roasting pan with the lid and let it roast in the preheated oven at 180 degrees Celsius for about 2.5 hours.

After half the roasting time, turn once. If necessary, add a little more water.

Preparation Tip:

The neck of veal can be served with rice and potato as a side dish.

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