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Veal Breast Stuffed with Basil and Providence Oka https://www.metro.ca/userfiles/image/recipes/poitrine-veau-farcie-basilic-fromage-oka-4234.jpg PT30M PT1H50M PT2H25M
In a saucepan, sauté mushrooms, pepper and shallots in butter for 2 minutes while stirring. Season to taste with salt, pepper and rosemary. Cook for 1 minute while stirring. Remove from heat and let stand for 5 minutes. In a bowl, mix sautéed vegetables with Worcestershire sauce, fresh basil and Providence Oka cheese. Remove excess fat from the veal breast. Spread mushroom and cheese stuffing on the meat. Gently roll it up and tie with thin string to secure. In large saucepan or casserole, brown stuffed veal in butter over high heat on each side. When veal is nicely browned, stir in wine and beef broth and bring to boil. Reduce heat to medium-low and cover. Cook for 90 minutes or until meat is tender. Add water as needed. Remove veal from saucepan and slice. Arrange slices in a serving platter. Serve with cooking juices.
8
1 Tbsp. (15 mL) butter 1/2 cup (125 mL) sliced mushrooms 1/2 cup (125 mL) cubed red bell pepper 1/3 cup (80 mL) chopped shallots dried rosemary 1 Tbsp. (15 mL) Worcestershire sauce 1/3 cup (80 mL) fresh basil leaves 1 1/2 cup (375 mL) providence Oka cheese 3 lb (1 1/2 kg) boneless veal breast, trimmed of fat 2 Tbsp. (30 mL) butter 1 cup (250 mL) dry red wine or port 1/2 cup (125 mL) beef broth
Veal Breast Stuffed with Basil and Providence Oka

Veal Breast Stuffed with Basil and Providence Oka

Rate this recipe
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8
servings
0:30
Preparation
1:50
COOKING
2:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 cup
    (125 mL)
    sliced mushrooms
  • 1/2 cup
    (125 mL)
    cubed red bell pepper
  • 1/3 cup
    (80 mL)
    chopped shallots

  • Salt and pepper

  • dried rosemary
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
  • 1/3 cup
    (80 mL)
    fresh basil leaves
  • 1 1/2 cup
    (375 mL)
    providence Oka cheese
  • 3 lb
    (1 1/2 kg)
    boneless veal breast, trimmed of fat
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 cup
    (250 mL)
    dry red wine or port
  • 1/2 cup
    (125 mL)
    beef broth
Imprimer ma sélection

Preparation

In a saucepan, sauté mushrooms, pepper and shallots in butter for 2 minutes while stirring. Season to taste with salt, pepper and rosemary. Cook for 1 minute while stirring. Remove from heat and let stand for 5 minutes.

In a bowl, mix sautéed vegetables with Worcestershire sauce, fresh basil and Providence Oka cheese.

Remove excess fat from the veal breast. Spread mushroom and cheese stuffing on the meat. Gently roll it up and tie with thin string to secure.

In large saucepan or casserole, brown stuffed veal in butter over high heat on each side. When veal is nicely browned, stir in wine and beef broth and bring to boil.

Reduce heat to medium-low and cover. Cook for 90 minutes or until meat is tender. Add water as needed. Remove veal from saucepan and slice.

Arrange slices in a serving platter. Serve with cooking juices.

Source : Dairy Farmers of Canada

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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