Stuffed veal
5 servings
240 minutes
Stuffed veal is an exquisite dish of European cuisine, distinguished by its rich flavor and tender meat texture. The history of such dishes dates back to ancient culinary traditions when roasted meat with stuffing symbolized abundance and hospitality. The veal is marinated in kefir, making it particularly tender, while the filling of potatoes, buckwheat, prunes or apples adds unique flavor nuances. Baking in the oven with butter and spices reveals deep aromas of the meat. The finished dish is served with fried potatoes and a fresh salad, creating a harmonious combination of flavors. An ideal choice for festive dinners and family lunches, it delights both gourmets and lovers of traditional cuisine.
1
Prepare the meat for stuffing. Wash thoroughly and soak in kefir for 2 hours.
- Lean veal: 1 kg
- Low-fat kefir: 1 l
2
Remove the kefir, make a cut - a pocket to insert the filling.
3
For the filling, you can choose potatoes, buckwheat porridge, prunes, or apples.
4
Pour oil over the prepared veal, season with pepper and salt, and send it to bake in the oven. At 180-200 degrees, young meat needs 1 hour, while older meat requires up to 2 hours. Monitor the dish's readiness by periodically taking it out and piercing it in several places. Once clear juice starts to appear – the dish is ready.
- Vegetable oil: to taste
- Ground black pepper: to taste
- Salt: to taste
5
Cut the cooked veal into large pieces. It can be served with salad and fried potatoes.