Boneless and Stuffed Veal (Stuffed veal)

Name: Boneless and Stuffed Veal
Yield: 8
Ingredients: 4 kg of boneless veal shoulder; Stuffing:; 3 tablespoons of butter; 1 large onion finely chopped; 2 cloves of garlic finely chopped; 3 tablespoons of heavy cream or milk; 1 cup of cooked beef; 1 cup of crumbled ham; 1 1/2 cups of breadcrumbs; 1 tablespoon of dried oregano; 2 eggs lightly beaten; 3 tablespoons of wine; 1/4 cup of chopped fresh parsley; Salt to taste; Toucinho strips

1
4 kg of boneless veal shoulder
2
Stuffing:
3
3 tablespoons of butter
4
1 large onion finely chopped
5
2 cloves of garlic finely chopped
6
3 tablespoons of heavy cream or milk
7
1 cup of cooked beef
8
1 cup of crumbled ham
9
1 1/2 cups of breadcrumbs
10
1 tablespoon of dried oregano
11
2 eggs lightly beaten
12
3 tablespoons of wine
13
1/4 cup of chopped fresh parsley
14
Salt to taste
15
Toucinho strips

Ingredients

1
4 kg of boneless veal shoulder
2
Stuffing:
3
3 tablespoons of butter
4
1 large onion finely chopped
5
2 cloves of garlic finely chopped
6
3 tablespoons of heavy cream or milk
7
1 cup of cooked beef
8
1 cup of crumbled ham
9
1 1/2 cups of breadcrumbs
10
1 tablespoon of dried oregano
11
2 eggs lightly beaten
12
3 tablespoons of wine
13
1/4 cup of chopped fresh parsley
14
Salt to taste
15
Toucinho strips

Directions

1
In a skillet, melt the butter, add the onion and garlic and cook for a few minutes
2
Add the ham and mix well
3
Add a bit of heavy cream or milk to the cooked beef to make it thinner
4
In a bowl, combine the ham mixture, cooked beef, breadcrumbs, oregano, eggs, wine, parsley, salt, and toucinho strips
5
Stuff the veal shoulder and cover the opening with aluminum foil
6
Tie the meat with skewers or twine
7
Place the meat in a baking dish and top with toucinho strips
8
Bake at moderate temperature (170°C) for about 50 minutes per kilogram
9
Remove the string or skewers, place the veal on a platter and garnish with chopped onions, bell pepper slices, and tomato wedges
10
Serve 8-10 portions.