Manischewitz

Find recipes by topic


Haven't had your fill?

Sign up to receive our new recipe email alerts!


Recipes from Manischewitz

THEN: Veal Roll, Manischewitz Passover Cookbook, 1969

Home » Recipe Swap » THEN: Veal Roll, Manischewitz Passover Cookbook, 1969

 

Ingredients:

  • 1/2 chopped onion
  • 3 tablespoons melted pareve margarine or chicken fat
  • 2 Manischewitz® Matzos finely broken OR 1 1/2 cups Manischewitz® Matzo Farfel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup hot water
  • 3 pounds boned breast of veal
  • 1 (10-1/2 ounce) can Manischewitz® Chicken Broth
  • Paprika
  • 1/4 cup minced parsley

Preparation:

Mix first 7 ingredients. Spread over veal, leaving one-half-inch margin on all sides. Roll up and tie with string to hold roll securely. Fasten ends with skewers to hold stuffing. Brown on all sides in a Dutch oven. Add soup to pan. Sprinkle meat generously with paprika. Cover and simmer 2 hours or until tender.

NOW: Double Stuffed Veal Roll with Glaze, Modernized By Sarah Lasry



Ingredients:

  • 1/2 chopped onion
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup mushrooms, sliced
  • 1 tomato sliced in very small chunks
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound chopped chicken or beef (uncooked)
  • 3 pounds boned breast of veal
  • 2 Manischewitz® Matzos finely broken OR 1 1/2 cups Manischewitz® Matzo Farfel
  • 1/4 cup hot water
  • cooking string
  • 1/4 cup fresh parsley, chopped
Glaze:
  • 2 cups ketchup
  • 1/4 cup Manischewitz® Chicken Broth
  • 1/4 cup dark brown sugar
  • 1/4 cup Manischewitz® Golden Honey

Preparation:

Preheat oven to 300 degrees F.

On a medium-high flame, sauté the chopped onions in 2 tablespoons olive oil until they start to turn translucent. Add sliced mushrooms and tomatoes. Mix well and continue to sauté until mushrooms are soft. Season mixture with salt and pepper. Add chopped chicken or beef to mushroom mixture. Sauté all ingredients for about 5 minutes, mixing everything together with a wooden spoon until the chopped meat sizzles and browns. Lower flame and add the matzo and hot water to meat mixture. Combine thoroughly and sauté for 5-6 minutes more. Remove from flame, add parsley and let stuffing mixture cool for later handling.

In a separate bowl, mix all 4 glaze ingredients together. Set aside.

Lay veal out on flat surface. Spread the stuffing meat mixture over veal, leaving a one-half inch margin on all sides. Roll up and tie with cooking string to hold veal roll securely. Heat remaining 2 tablespoons olive oil in a Dutch oven and brown the veal roll on all sides.

Remove from heat and generously pour glaze over browned veal roll making sure to fully cover meat. Cover and place into preheated oven and let roast for 2 hours. After 2 hours raise oven temperature to 350 degrees F and uncover veal. Let cook for an additional 40-45 minutes or until a nice thick glaze has formed over veal.

Remove from oven and let veal roll stand for 15-20 minutes before slicing.

 
 

Upcoming Holidays

New For Passover

Pistachio Orange Macaroons >

Passover Pins

Hop over to our boards for Passover ideas, recipes and more >

YouTube

Watch "Matzo Ball Olympics" >

Join the Conversation

Follow us on Twitter >

Facebook Twitter