Spinach-Mushroom Stuffed Veal with Mini Potatoes

Name: Spinach-Mushroom Stuffed Veal with Mini Potatoes
Total time: 210 min
Ingredients: 1 teaspoon oil; 1 small onion, diced; 16 ounces sliced mushrooms; 2 large potatoes, peeled, cooked, and mashed; 6 tablespoons or cubes frozen spinach, defrosted with all liquid squeezed out; 2 teaspoons Haddar Salt; 1 teaspoon black pepper; 1 3-pound veal breast with pocket (you can also use veal shoulder and unroll, fill and reroll it. It’s more tedious but you get more meat out of it.); 1 tablespoon Gefen Olive Oil; 1 teaspoon Haddar Kosher Salt, plus more for sprinkling; 1/2 teaspoon black pepper, plus more for sprinkling; 1 tablespoon Pereg Paprika; 4 teaspoons garlic powder (or 4 cloves crushed garlic/4 cubes Gefen Frozen Garlic); 1 pound mini colorful potatoes, washed and halved

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This recipe has no chametz ingredients and I originally created it l’chvod Pesach. However, once you make it, you will find yourself turning

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Ingredients

1 teaspoon oil
1 small onion, diced
16 ounces sliced mushrooms
2 large potatoes, peeled, cooked, and mashed
6 tablespoons or cubes frozen spinach, defrosted with all liquid squeezed out
2 teaspoons Haddar Salt
1 teaspoon black pepper
1 3-pound veal breast with pocket (you can also use veal shoulder and unroll, fill and reroll it. It’s more tedious but you get more meat out of it.)
1 tablespoon Gefen Olive Oil
1 teaspoon Haddar Kosher Salt, plus more for sprinkling
1/2 teaspoon black pepper, plus more for sprinkling
1 tablespoon Pereg Paprika
4 teaspoons garlic powder (or 4 cloves crushed garlic/4 cubes Gefen Frozen Garlic)
1 pound mini colorful potatoes, washed and halved