Stuffed Veal Breast — Jewish Food Society

Ingredients

• 6 lbs. veal breast (ask your butcher to cut a deep pocket)
• 4 carrots, peeled and diced
• 4 stalks of celery, minced
• 3 medium russet potatoes, peeled and cubed
• 1 large yellow onion, minced
• Vegetable oil
• Salt and pepper, to taste
• 6 slices challah
• 1 egg, beaten
• 1 teaspoon paprika
• 3 tablespoons schmaltz
• 3 stalks celery, minced
• 1 medium yellow onion, minced
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil