Name: Stuffed Veal Roast (Pieczeń Cielęca)
Cuisine: Poland
Ingredients: ⅛ teaspoon paprika; Veal loin or veal leg; ½ lb. pork tenderloin, minced; 2 cups soft bread crumbs; ½ cup celery, minced; 1 cup sour cream; 2 onions, sliced; ½ teaspoon salt; 1 teaspoon dill, minced; 2 tablespoon butter

Preparation info

Difficulty
Medium

Appears in

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

About

Ingredients

Veal loin or veal leg

Method

Saute onion in butter lightly, add celery and dill and cook 3 minutes. Add sour cream and minced pork browned in butter or drippings. Add seasoning and simmer 20 minutes. Mix with bread crumbs and allow to cool. Slice veal and spread stuffing between slices. Tie together and place in roaster. Serve with creamed mushrooms.