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
- pepper
- 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
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