Name: Braised Breast of Veal Stuffed with Kasha and Mushrooms
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: One 5- to 6-pound veal breast (see Cook’s Note); 2 teaspoons dried marjoram; 1 tablespoon soy sauce; 1 cup coarsely chopped onion; 1 cup scraped and coarsely chopped carrots; 3 cups fresh mushrooms, wiped clean, trimmed, and sliced (about ¾ pound); 1 cup kasha, preferably coarse-grind; 2 cups chopped onion; Salt and freshly ground black pepper; 4 tablespoons olive oil; ½ cup dried porcini mushrooms (about 1 ounce); 2 large eggs; 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased; ¼ cup chopped fresh flat-leaf parsley; 6 large garlic cloves, coarsely chopped (about 2 tablespoons); 3 tablespoons chopped fresh dill; 1 tablespoon chopped garlic; 1 cup chicken broth; 2 teaspoons sweet paprika, preferably smoked

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Nutty kasha, moistened with soft-fried onions and lots of dark browned mushrooms, makes a glorious filling for this spoon-tender breast of veal.

Ingredients

For the Stuffing

½ cup dried porcini mushrooms (about 1 ounce)
4 tablespoons

Method

Start the filling: put the porcini in a small heatproof bowl and add 1½ cups very hot water. Cover and set aside for about 45 minutes to soften. Drain the porcini through a strainer lined with paper towels or a coffee filter, reserving all the soaking liquid. Wash the porcini under cold running water t