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Kalbsbrust Mit Krauterfullung Veal Breast He

Ingredients
 


HERB STUFFING

3 slice bacon
1 medium onion
4 oz mushroom pieces
1/4 cup parsley, fresh, chopped
1 tbsp dill, fresh, chopped
1 tsp tarragon, dried
1 tsp basil, dried
1/2 lb ground beef, lean
1/2 cup bread crumbs, dry
3 large egg
1/3 cup sour cream
1/2 tsp salt
1/4 tsp pepper

VEAL

3 lb boned veal breast, or
4 lb leg of veal, boned
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil
2 cup beef broth, hot
2 tbsp cornstarch
1/2 cup sour cream




 
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Preparation
 
Stuffing:

To prepare stuffing, dice bacon and onion. Cook bacon
in a frypan until partially cooked; add onion and cook
for 5 minutes. Drain and chop mushrooms, add to
frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfer to a mixing bowl.
Add herbs, ground beef, bread crumbs, eggs, and sour
cream. Mix thoroughly. Season with salt and pepper.

Veal:

With a sharp knife, cut a pocket in the veal breast or
leg. Fill with stuffing; close opening with
toothpicks. (Tie with string if neces- sary.) Rub
outside with salt and pepper. Heat oil in a Dutch
oven. Place meat in the pan and bake in a preheated
350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat
on a preheated platter. Pour rest of beef broth into
the Dutch oven and scrape brown particles from the
bottom. Bring pan drippings to a simmer. Thoroughly
blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and
bubbly. Slice veal breast and serve sauce separately.

 

 
Servings: 6

 

 

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