Pieczeń cielęca with stuffing is a real treat. It is made from a slice of veal meat, which is filled with a mixture of stale bread, an egg, chopped parsley, and spices. This stuffing gives the roll not only a great texture but also a surprising flavor. The meat is then carefully rolled, tied, and slowly roasted with root vegetables. The ingredients used are simple, but their combination creates a unique culinary experience. The gravy from the pan drippings with added broth is an integral part of this dish. It's a meal that looks impressive, but its preparation is simpler than it seems.
Soak the bread roll in milk and then squeeze it out thoroughly. Mix it with the egg, chopped parsley, salt, and pepper. A thick stuffing will form.
Wash the veal, pat it dry, and lay it out on a cutting board. Pound it into a thin slice, then season with salt and pepper.
Spread the stuffing evenly over the meat and roll it up into a tight roll. Tie it with kitchen twine to hold its shape.
Preheat the oven to 160°C (320°F). Heat oil in a roasting pan and sear the roll on all sides to seal it.
Add the chopped root vegetables and onion. Pour in the broth and cover the pan. Roast for about 1.5 to 2 hours until the meat is tender. During roasting, baste the roll occasionally with its own juices.
Towards the end of roasting, uncover the pan and roast for another 15 minutes until a golden crust forms.
Let the roasted roll rest for 10 minutes, then slice it and serve with the gravy from the pan drippings. It is great with roasted potatoes, buckwheat groats, or a simple salad.